Winter Vegetable Casserole Recipe. Zucchini Cakes. I think it’s safe to say that the zucchinis have won. Dan and I are officially sick of the stuff — we’ve eaten zucchini in some form or another every single day this week. Roasted, mainly, but also sauteed, mixed in with scrambled eggs, and cut into strips for fries. These zucchini cakes were a last ditch effort to keep the fruits of last weekend’s labor from going to waste, but there’s still one gigantic squash left. Thankfully, my parents were happy to take that off our hands before it started festering in a dark corner of my fridge. Tired as I am of zucchini, these cakes were still pretty tasty.
Zucchini Cakes Author: justputzing Recipe type: Appetizer/Side Dish 1 large zucchini, grated1 large egg1 cup panko bread crumbsSalt/pepper to taste1 tbsp Adobo spices½ cup Parmesan cheese, grated Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. ** Hey! Zucchini Spinach-Artichoke Tart Recipe. Zucchini Quinoa Burgers recipe on Food52.com.
Mom's Zucchini Pancakes Recipe. No-Noodle Zucchini Lasagna. By food contributor Whitney of Eat Sleep Cuddle. Read more about my talented group of contributors right here. Lasagna was always a family favorite of ours growing up, and my husband & I both fell in love with this version of my Mom’s recipe that I made last week, using zucchini instead of lasagna noodles! It is the perfect summer-to-fall transition meal, especially for those of you lucky enough to still have some fresh zucchini from your garden! P.S. Note: Don’t fill your baking dish too high with the layers. Zucchini Spaghetti (Zoodles!) & Meatballs. Look: Zoodles ‘n Meatballs! This is all thanks to my julienne peeler. It makes me want to make noodles out of every vegetable in my crisper!
Yes, I have a mandolin and a food processor but this tool is efficient, compact, inexpensive, and quick to clean. You can have “noodles” on the table in no time flat! Here’s what I gathered to make zucchini noodles for 4 people: 6 zucchiniKosher saltFreshly ground pepper Here’s how I made it: I washed the zucchini… …and cut a thin slice off the bottom of each one so they wouldn’t roll around on the cutting board. Then, I placed the zucchini flat-side down on the cutting board and went to town with the julienne peeler. UPDATE: A julienne peeler ain’t the only game in town anymore, folks. This thing is pretty darn efficient at cranking out a ton of zoodles in no time flat—and the kids love taking turns with it, too.
Either way you slice it (har, har!) You can always quickly stir-fry ‘em… But today, I placed the noodles in a covered microwave safe dish… See? Cucumber and Tomato Salad with Marinated Garbanzo Beans, Feta, and Herbs Recipe. Zucchini-Tomato Gratin Recipe. Nutritional information Serves 4 For a light entrée on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy. 1 ½ lb. tomatoes, cut into ¼-inch-thick slices 2 medium zucchini (1 lb.), cut into ⅛-inch-thick diagonal slices 1 Tbs. plus 1 tsp. olive oil, divided 4 garlic cloves, thinly sliced 2 Tbs. roughly chopped kalamata olives ¼ cup thinly sliced basil leaves ¾ cup grated Parmesan cheese (1 ½ oz.), divided 1. Drape tomato slices over colander, sprinkle with salt, and let drain 45 minutes. 2. 3. 4.
July 2009. Fried Zucchini Recipe : Alexandra Guarnaschelli. Sautéed Zucchini Recipe. I saw a table at the market the other night groaning under the weight of a mountain of summer squash. Squash that looked like it wanted to avalanche its way into my basket. I took pity, grabbed a bunch and made my way home.
I ended up using a couple that night in a favorite nothing-to-it zucchini recipe. So, I thought I'd share the recipe with you, along with a few non-recipe related links. First, the zucchini. For example, I often cook up a pan of the zucchini like this, then use it to top off a frittata. And before I sign off, a few links - because I'm long overdue for a proper "favorites" list: - I've been using this for a few months, and love it I hate to say this, but if you want to do a larger amount, double the recipe, but divide and cook the zucchini in two pans.
In your largest skillet heat the oil over medium-high heat. Serves 2 - 4. Prep time: 5 min - Cook time: 15 min Print Recipe. Baked Vegetable Chips - Relish! Here are three reasons to turn radishes and other root veggies into chips: (1) It’s laughably easy yet somehow impressive. (2) They make a healthier stand-in for other snacks. (3) It’s a great way to use up an abundance of garden goodies.
According to Andrew Dornenburg and Karen Page, the flavor-pairing gurus behind The Flavor Bible, radishes are good buddies with basil, chervil, chives, cilantro, avocado, cream, cheese, crab and anchovies. Try serving your chips with a simple dip that mixes any of these, such as Italian bagna cauda, which is a “hot bath” of anchovies, butter, olive oil and garlic. I also like a blend of anchovies, chives and cream cheese; or avocado, cream and crabmeat.
Ingredients: Mixed root vegetables, thinly sliced (You may want to peel some vegetables, such as beets, but with most, if you normally like eating the peels, you can leave them on.) Olive oil Kosher salt and freshly ground pepper Any herbs you have on hand (optional) Instructions: