zucchini

I have used zucchini in place of the noodles in lasagne...really great way to cut major calories/carbs. But my favorite way to eat it is to cut it lengthwise, drizzle with olive oil, salt and pepper, and roast in the oven. A couple minutes before taking it out, sprinkle just a bit of parmesan cheese and let it melt (even better, turn on the broiler and let the cheese and the top of the zucchini brown/crisp a bit).

http://annies-eats.com/2009/09/21/stuffed-zucchini-boats/

Please make these. These were AMAZING!!! I used am extra lean turkey breakfast sausage and fell head over heels in love with this. Took some leftovers to work and made new friends. :happy:

When in doubt, hit foodgawker.

http://foodgawker.com/?s=zucchini


This one's on my "to try" list for either this week or next week...
http://www.kayotic.nl/blog/stuffed-zucchini

I just slice my zucchini up and put some olive oil on it and throw it in the microwave for a few minutes.... Yummy. I never tried any other recipes.

Potato Zucchini Mash

3 lbs. potatoes
3/4 c. milk
2 c. chopped zucchini
1/3 c. chopped green onion
salt and pepper to taste
Peel, cook, and drain potatoes. I cooked mine in a pressure cooker, but use whatever method you normally use for mashed potatoes. While the potatoes are cooking, combine the milk, zucchini, and green onion in a small saucepan. Heat to a simmer, cover and cook 5 – 10 minutes until the zucchini is soft. Use a hand masher to mash the zucchini mixture. Add this along with salt and pepper to the potatoes and mash the potatoes with a hand masher or electric

Baked Zucchini Sticks

2 small-medium zucchinis, unpeeled, ends trimmed and cut into 3 inch sticks 1 tablespoon salt 1 cup panko style bread crumbs (I used kinnikinnick gluten-free) 1/4-1/2 cup grated Parmesan cheese (I didn’t really measure, just guessed) 1 tablespoon pizza seaoning (Italian Seasoning would also work) 2 large eggs about 1/2 cup cornstarch
Preheat oven to 425 (if you have a convection setting use it). Line a baking sheet with silpat mat or parchement (or at least grease it really well).
Place the zucchini sticks in a colander over a bowl (or in the sink) and sprinkle evenly with salt. Allow to set for at least 15 minutes (and up to an hour). Rinse zucchini with water and allow to drain.
In a shallow dish or bowl, combine panko, Parmesan, and pizza seasoning.
In another shallow container, add eggs and lightly beat.
In yet another shallow container add cornstarch.
Dredge a few zucchini sticks at a time in cornstarch, then egg, then crumb mixture. (As the mixture gets wet, I noticed I had to press the crumbs onto the zucchini to make it stick). Place on prepared sheet.
Bake in preheated oven until lightly browned and crisp, about 12-15 minutes (I like them crisp-tender; but they could be cooked a few minutes longer if you prefer them soft). I don’t need to turn these, but I have a convection setting on my oven, so you might want to watch these and turn if needed.
Serve immediately with a marinara sauce or an onion dip.

bump! just got home from vaca and my garden is overflowing with zucchini. I don't know what I can do with it all.

bump