Zucchini!

bump!

personally, simple is my favorite. I like to slice it add it to a hot sprayed skillet with some thinly sliced onion sprinkle with the seasoning of your choice and sautee until tender. It is also yummy kabobbed on the grill. I also like yellow squash cooked these ways and the 2 mixed together.

This is a Rachel Ray one that's easy and super-tasty! It's in the 2-4-6-8 cookbook, I really dislike how it's arranged as it's grouped by what to serve for each grouping of people vs. listing recipes by meat, veggies, etc.. This serves 4 people.

ROASTED ZUCCHINI
3 Zucchini (about 2 lbs.), sliced into 1 inch disks
3 Tablespoons Extra Virgin Olive Oil (I'm sure you can use less, or more zucchini/veggies)
Salt and Pepper to taste
2 Large Garlic Cloves
20 fresh basil leaves, coarsely chopped (about 1 cup)

Preheat Oven to 450 degrees.

Arrange zucchini on a baking sheet and drizzle them generously with the EVOO. Season them with salt and pepper, toss to coat evenly, and roast the zucchini for 10 minutes. Remove from the oven, add the garlic, toss to distribute, and then continue to roast them for another 5 minutes, or until tender. Once they are roasted, transfer zucchini to serving bowl and toss them with the chopped basil.

Expect your house to smell amazing! You can add other veggies that have the same cooking time such as sliced peppers and onions.

I second/third grilled zucchini/squash. Whenever I get together with my family to BBQ we have grilled zucchini, squash, and artichoke halves (chokes brushed with mixture of olive oil and garlic night before, they're outstanding!). Zucchini is also great with eggs for a morning scramble. BTW, if you want awesome broccoli, try it roasted with olive oil and whatever seasonings you prefer. Roasting sweetens up broccoli and it tastes almost like butter's on it but it's the roasting flavors.

BTW, my zucchini's just now flowering, I hope I get a good crop! I have 2 zucchini plants and 3 crookneck and they're way too close together. I haven't seen any bees so I'm getting nervous!

I picked the first zucchini from my garden last night! Hubby does not like zucchini, but I want it for dinner tonight. Who has some good zucchini recipes??? Let's hear them!

I had the same problem but, he actually liked the fired zucchini. Not, the best option but, at least he ate some veggies.

YUM!

All recipes from: https://www.facebook.com/LemonPoppyInc

They come out of the cookbook, When Life Gives You a Garden. Great book with lots of great ideas.



I have tried some of these and they are delicious. Even the husband and kids love them. They are especially huge fans of the stuffed zucchini and the zucchini fries. My kids love dipping them in ketchup and they just scarf them up!

I grate them and add them to pancakes. Cuts the calories and tastes good.

Zucchini Chips - granted they're not totally healthy but they are yummy!

Slice zucchini into thin pieces (1/4-1/8'' thick)
Dip in Olive Oil, then roll in mixture of 1/4 panko crumbs, 1/4 shredded Parmesan cheese, salt and pepper. You can also add additional spices if you like (I've seen Cayenne suggested).

Place on ungreased baking sheet, bake at 400 for 25-30 minutes. They should get crispier as they cool.

Zucchini Parmesan Crisps - Be sure to click on the word Share to save this to your wall.

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping) - I've also used Italian breadcrumbs and those were good too
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)


I love just sauteing zucchini with a little extra virgin olive oil or extra virgin coconut oil; you slice it to your desired thickness (1/4" is good); I also sometimes add some red bell pepper and onion; or fresh green beans or broccoli. A little sea salt, pepper and garlic.

Zucchini Chips
Slice super thin; spray pam a cookie sheet; lay zucchini slices in one layer across cookie sheet; sprinkle with creole seasoning or sea salt; bake at 250 for 50-55 minutes or until crispy. Eat right away (or I always do) and they're crispy like a chip and YUMMY

If you didn't check your zucchini and it got "large" in the garden; you can split in half length wise
Scoop out the seeds, bake cut side down with a little seasoning on 350 until 1/2 cooked
then pull out, flip over;

Cook some ground beef (you can go Chili flavored or Italian flavored); add in peppers, onions, celery or any veg when cooking it

Add the cooked ground beef to the zucchini
Top with some Mozzarella or other cheese

Put back in the oven at 350, cook until the cheese is golden -- super yummy

I also, cut my zucchini with a potato peeler length wise to get long "spaghetti" strands; bake until done (on 350); doesn't take long
Then top with marinara or spaghetti sauce and Parmesan if desired (also super yummy)

I'm going to have to try this!