I need zucchini recipes. I have it coming out of the yinyang....
So far, I have done these things:
Zuccini bread
sauted zuccini in spagetti sauce
grilled zuccini
sauted with onion, and olive oil, with a bit of cheese on top
the above mashed up to a pulp and fed to daughter
anything else peeps???
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4 comments:
Zucchini bake. I have a recipe over here. http://becky-kump.blogspot.com/2009/08/running-low-on-bloggy-fodder.html.
Becky to the rescue! Thanks!
Sorry. I have nothing. It seems you have all the basics. You could puree a bunch and add it to speghetti sauce. That's a sneaky veggie trick. Good luck!
From this month's Runner's World:
Zucchini w/ Almonds and Croutons
3/4 c. blanched almonds
1 tsp. olive oil
1 tsp. sugar
1 tsp. ground cumin
pinch of salt
juice of half a lemon
1 pound small zucchini
2 T. extra virgin olive oil
2 T. white balsamic vinegar
1 T. almond oil
2 tsp. lemon juice
2 tsp. minced shallots
1 packed cup of mixed whole herbs, including parsley, chervil, dill, and mint
2 cups croutons
Salt and pepper to taste
Preheat oven to 375 degrees. Mix first six ingredients. Spread on a baking sheet; roast for eight minutes until light brown. Set aside to cool. Slice zucchini into 1/2 in. semi-circles. Saute for two minutes in extra virgin olive oil over medium high heat. Remove to a bowl and cool a little. Add almonds and remaining ingredients except herbs and croutons. Season with salt and pepper. Wait five minutes, then toss in herbs and croutons. Serves four.
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So, the short summary--roast the almonds for 8 minutes in the oven. While doing this, lightly sautee the zucchini. Let it cool for a few minutes, then toss it all together. Then let it cool for a few more minutes, and throw in the herbs and croutons.
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I do a similar thing with green beans, but I sautee them in chopped garlic and olive oil. Mmm...
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