What You'll Need:
- 3 tsp olive oil, divided
- 1 clove garlic, diced
- 1 small yellow onion, diced
- 8 oz mushrooms, diced
- 1 tbsp balsamic vinegar
- 3 tbsp whole-wheat bread crumbs
- 2 tbsp Parmesan cheese
- 2 zucchini, halved, seeds and pulp removed
- Preheat oven to 350°F.
- Prepare stuffing: In a large saute pan on medium-high, heat 1 tsp oil. Add garlic, onion and mushrooms. Sauté until mushrooms soften, about 10 minutes. Remove from heat and add remaining 2 tsp oil, vinegar, bread crumbs and Parmesan. Mix thoroughly.
- Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for 10 minutes.
Zucchini Pancakes: Some folks call these zucchini fritters, but...either way, I call them yummy. They can be a little soggy, so take care to really drain the liquid (read: squeeze the heck out of the shredded zukes!) to help cut down on that. I will serve these with a touch of marinara sauce for dipping, but not too much.
What You'll Need:
- 1/2 a medium zucchini, shredded
- 1 egg
- 1 tbsp nutritional yeast
- 1 tbsp oat flour
- 1/4 tsp cumin
- handful chopped parsley
- 1 spring onion, finely chopped
- 1/4 tsp dill
- 1/2 tsp mint
- pinch of garlic powder
- pinch of chili powder
- black pepper and salt to taste
- Place the shredded zucchini in a sieve and sprinkle on some salt. leave to sit for about 15 minutes. Using your hands, squeeze out all excess liquid from the zucchini
- Place the zucchini and the rest of the ingredients in a bowl and mix.
- Heat a little bit of oil in a frying pan. drop in 4 pancakes and cook over a medium heat for a few minutes on each side.
Zucchini Turkey Burgers I posted about these a few days ago. Check out the link Here. These have quickly become a favorite. Even our 5 year old approves of these yummy burgers and she's not a fan of zucchini. Anyone tells her they have zuke inside---you pay!!
Zucchini Chocolate Chip Cake This is a recipe my Great Aunt Lee shared with me...and oh my gosh is it divine. So divine, I really have to practice great restraint when I make it. I could easily eat way too much, way too quickly. I've been known to make this and give it away---to help my own cause as much as being generous to someone else. Truth.
What You'll Need
- 2 1/2 cups all-purpose flour plus additional for dusting
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 teaspoon vanilla
- 3 large eggs at room temperature
- 2 cups coarsely grated zucchini (8 ounces)
- 1 cup semisweet chocolate chips
- 1/2 cup walnuts, toasted and chopped
What You'll Do:
-
Preheat oven to 350°F. Butter bundt pan well and dust with some flour, knocking out excess.
- Sift together 2 1/2 cups flour, baking soda, baking
powder, and salt into a bowl.
- Beat together butter and brown sugar in a
large bowl with an electric mixer at high speed until pale and fluffy,
about 3 minutes, then beat in vanilla.
- Reduce speed to medium and add
eggs 1 at a time, beating well after each addition and scraping down
side of bowl occasionally, then beat until very smooth and fluffy, about
2 minutes more.
- Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.
- Toss zucchini, chocolate chips, and walnuts with
remaining 1/2 cup flour mixture and add to batter, then mix batter with a
rubber spatula (batter will be thick).
- Spoon batter into bundt pan, smoothing top. Bake in
middle of oven, rotating pan halfway through baking, until side begins
to pull away from pan and a tester comes out clean, 45 to 50 minutes
total.
- Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. Invert rack over pan, then invert cake onto rack. Cool completely.
Zucchini Chips I made these for a pre-season football party last year and they were gone before the 1st quarter was over. A little marinara sauce, again, and these puppies are a great way to snack healthy. I might have to make some of these tonight, come to think of it.
What You'll Need:
- 1 medium zucchini
- 1 egg white, lightly beaten
- 2 Tbsp Parmesan cheese, shredded
- 1/4 cup Panko crumbs
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt & pepper
What You'll Do:
-
Preheat oven to 425.
- Line a cookie sheet with parchment paper, set aside.
Slice the zucchini into about 1/4 inch slices.
- Toss in a bowl with the beaten egg white until all pieces are well coated.
- In a shallow bowl or baking dish, mix together Parmesan cheese, bread crumbs, and spices.
- Take the zucchini slices, one at a time, and toss in the crumbs - making
sure to coat each side.
- Place on cookie sheet in a single layer.
-
Bake at 425 for 20 minutes. Flip each slice over and bake a further 10 - 12 minutes, until nicely browned and crispy.
- Serve hot.
Zucchini Lasagna My cousin's wife made something along these lines for me when I had Abby. Delicious and such a life-saver during those first few weeks. But that's another blog post entirely, and I don't want to digress here!! This dish is a fantastic way to make a healthy swap for a traditionally carb-heavy meal. Add or skip the meat, either way---it's a great alternative and freezes well. So you can enjoy a taste of summery gardens while frost and ice nip outside!What You'll Need:
- 1 lb 93% lean beef
- 3 cloves garlic
- 1/2 onion
- 1 tsp olive oil
- salt and pepper
- 28 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
- 3 medium zucchini, sliced 1/8" thick
- 15 oz part-skim ricotta
- 16 oz part-skin mozzarella cheese, shredded (Sargento)
- 1/4 cup Parmigiano Reggiano
- 1 large egg
- In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
- Add olive oil to the pan and saute garlic and onions about 2 minutes.
- Return the meat to the pan, add tomatoes, basil, salt and pepper.
- Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
- Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
- On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
- Preheat oven to 350°.
- In a medium bowl mix ricotta cheese, Parmesan cheese and egg. Stir well.
- In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
- Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.
"Just" Zucchini This is probably my favorite way to use up these green gems. I slice one into really thin slices, toss them in a saute pan with a dash of olive oil and some pepper. I let them go while I get the rest of dinner prepared---toss them here and there, but nothing too crazy. When dinner's ready, I hit the zukes with a dash of fresh Parmesan cheese and crank up the heat for another 3-5 minutes. The slices get nice and golden brown and taste heavenly. Truly, Mark just rolls his eyes at me every time because it's always the same comment. "This is like candy to me. I could eat this all day." Creature of habit, what can I say?
No comments:
Post a Comment