Monday, June 25, 2012


Have you planted zucchini?  Pretty soon you will have more of these little beauties than you will know what to do with.  Like cucumbers, you need to check them daily.  You don’t want them too large.  Remember the smaller they are, the more tender they are.   If a couple hide and you don't see them and they become too large, I grate them cutting out the large seeds and freeze them for winter for my zucchini bread or carrot zucchini cake.  Waste not, want not. You can go to my March, 2012 blogs for more zucchini  recipes.  

I thought today I would give you two of my favorite things to do with zucchini besides grilling them with a little garlic or just sautéing them with garlic and olive oil.  They seem to go hand-in-hand with garlic.

Zucchini Parmigiana

Instead of the egg plant Parmigiana, try replacing the egg plant with zucchini.  

1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 clove garlic
1 teaspoon fresh basil
1/2 teaspoon dried oregano or 1 tsp. fresh
3 large zucchini (Not too large)
8 egg whites
3 cups ricotta cheese
1/4 cup fresh parsley
3 cups tomato sauce
2 cups shredded mozzarella cheese

Preheat oven to 375 degrees F. Lightly grease a medium baking sheet.

Prep work:  mince your garlic, chop herbs, shred cheeses, divide eggs.

Mix the bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.

Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.

In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.

Spread 1/2 the tomato sauce in the bottom of a 9 x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.

Bake 45 minutes in the preheated oven.

Zucchini Chips

1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon Lawry seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 tablespoons milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)

Preheat oven to 425°.

Combine the first 5 ingredients in a bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.  These make a great appetizer.

I also like to stuff zucchini like you would bell peppers.  Hallow them out and stuff them with Italian sausage, garlic, onion, bread crumbs and cheese.  It is wonderful.  Play with it and make it your own.  I give you permission to play with your food.  

Have a great Monday.  Be happy and may God bless you and yours.  

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