Baked Zucchini, Two Ways » Curvy Girl Guide. If you have a vegetable garden, you’re probably up to your ears in zucchini right about now.
And if you’re like me, you’re looking at the piles of zucchini wondering what in the world you’re going to do with it all before it goes bad. If you don’t have a garden of your own, pick up some zucchini at your local Farmer’s Market the next time you have a chance. You won’t believe how amazingly delicious freshly-picked zucchini is. To make it even more delicious, follow these simple recipes and you’ll have your family and friends complimenting you on your culinary prowess. Oven Baked Zucchini Fries Ingredients 1 large zucchini, or 2 small zucchinis 2 tbsp. olive oil 1 egg, beaten 1 cup grated Parmesan cheese 1 cup Panko bread crumbs Seasoned salt, pepper and herbs to taste Directions Spray a baking pan with olive oil or non-stick cooking spray. Serve with your preferred dipping sauce (I love homemade ranch dressing). Baked Stuffed Zucchini.
Zucchini, Tomato & Feta Gratin Recipe: Versatile Vegetarian Side. This Zucchini, Tomato & Feta Gratin Recipe has a few of my favorite things: tomatoes, cheese and pine nuts.
I adapted this recipe from the Sunday Roasts cookbook, from which I've previously made Salmon Fillets on a Bed of Peas. The original recipe for the Zucchini and Tomato Gratin used rosemary, which I dislike, and had somewhat complicated directions for layering vegetables with cheese, bread crumbs, etc. Instead, I decided to use the technique I learned while making Barefoot Contessa's Vegetable Tian, and used fresh basil instead of rosemary and panko crumbs instead of regular crumbs. The smartest part of this recipe was sauteing the zucchini on both sides prior to adding them to the baking dish: this got rid of some of the moisture and gave the zucchini a lot of flavor. Stuffed Zucchini. I like the simple things in life.
Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in. Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis. So lately I’ve been wondering if there are easier and faster ways to prepare them. Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! Ingredients: 1 tbsp sour cream 1/4 to 1/2 tsp salt 1/4 tsp curry powder 1/2 tomato 1 tsp thyme 2 zucchinis 1 onion cheese pepper Optional: bacon Directions: Preheat your oven to 400 (200C). Give the zucchini a good scrub. Slice them in half length-ways. Spoon out the guts. See the pink ‘bracelet’ I’m wearing? Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it.
Hello, my pretties! Easy Zucchini Parmesan Recipe.