This easy one pan dish is perfect for busy nights. All the flavors work together and we like this served over either steamed rice or cooked penne pasta. Hope you enjoy this dish. Diane
Unstuffed Zucchini Boats *an easy one pan meal Ingredients:
Directions: Place 1 tablespoon each of butter and olive oil into a large pan. Brown ground beef or turkey in a large pan along with the onion and bell pepper. Drain off any excess grease if needed. Add in garlic and other seasonings. Stir well to prevent garlic from scorching. Add in zucchini and stir. Cover pan with lid and cook over medium heat for 15 minutes, stirring occasionally until the zucchini is starting to cook through. Remove lid and add in spaghetti sauce. Cover and cook a final 5 minutes. Serve topped with grated or shaved parmesean cheese. I serve this over either cooked steamed rice or cooked penne pasta.
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I wish I could take credit for this recipe but, I cannot! My husband saw this one day and sent the recipe to me, it was from there that I gathered the ingredients and set out to bake one up - doubting the entire way that this would turn out - at all. This zucchini pizza not only turned out beautiful - its fantastic! The two of us at this for dinner and were fully satiated and enjoyed each bite thoroughly. I have always shred my garden zucchini in 2 cup portions for zucchini bread but, now I will be adding 4 cup portions to my freezer for this recipe needs to be made on a more consistent basis!! It's 'guilt-free' and again - its TASTY!!!!!!! Don't forget you can add your own twists to the ingredients but, important note: always use parchment paper to bake this on, and always wring your zucchini out really well!! I use my jelly bag in place of a kitchen towel to wring out all the excess water from my zucchini - works like a charm! Enjoy! Diane
Ingredients 4 cups grated zucchini, about 3-4 medium zucchini 2 large eggs, lightly beaten 2 cloves garlic, minced 1/2 teaspoon dried oregano 3 cups shredded mozzarella, divided: reserve 2 cups for topping pizza 1/2 cup finely shred Parmesan 1/4 cup cornstarch 1 teaspoon kosher salt, or adjust to your liking 1/2 teaspoon ground black pepper, or adjust to your liking 2 teaspoons dried parsley flake: to top pizza Marinara sauce for dipping bake pizza Preheat oven to 425F Line a baking sheet with parchment paper. Using a clean kitchen towel, wring out excess water/moisture from the zucchini *important step to get a good bake! Place zucchini in a large mixing bowl, add eggs, garlic, oregano, 1 cup of the mozzarella, the parmesan, cornstarch, salt & pepper. Stir until well combined. Spread out zucchini mixture onto the prepared baking sheet and pat into a 'crust'. Bake until golden and dried out, approximately 25 minutes. Remove from oven and top with remaining mozzarella cheese, and sprinkle on the parsley. Bake once again until cheese is melted, approximately 8-10 minutes. Slice and serve with marinara. Enjoy! Diane Baker for Canning and Cooking at Home Every year we are inundated with zucchini from our garden, and of course I Can, Freeze and Bake with zucchini but, one of our favorite treats are Fried Zucchini Bites. I love the lightness that the panko coating brings and the Parmesan ups the overall flavor profile. You can certainly add in different dry spices to the panko coating, try spicy creole seasoning - yum! Keep this recipe handy and plan on making these this year with zucchini from your garden, farmers market or grocery store... Enjoy! Diane
Fried Zucchini Bites Ingredients: 2 zucchini, sliced to 1/4-inch thick rounds 1/2 cup vegetable oil 1 cup Panko crumbs 1/2 cup grated Parmesan cheese 1/2 cup all-purpose flour 2 large eggs, beaten Directions:
This is a very simple zucchini bread recipe - easy to make and even easier to eat! I decided since this was my first time trying this recipe, not to add in any 'other' items like nuts, raisins etc... It's great with just the zucchini. The loaves baked up nice and the crust has a slightly sugary crunch (which we love.) ~Enjoy! Diane
Zucchini Bread Servings: Two 8x4-inch loaves Ingredients 3 large eggs 1-3/4 cup granulated sugar 2 cups grated zucchini 2 sticks (1 cup) unsalted butter, melted and slightly cooled 2 teaspoons vanilla extract or vanilla bean paste 3 cups all-purpose flour, 2-1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 cup chopped walnuts, lightly toasted if desired (optional) 1/2 cup currants or raisins (optional) Instructions
Recipe Adapted from: Jen Segal 'Once Upon a Chef " Photos by: Diane Baker for Canning and Cooking at Home Zuni's Cafe Zucchini Pickles
for Refrigerator Makes 3 cups Ingredients: 1 pound zucchini 1 small yellow onion 2 tablespoons kosher salt 2 cups cider vinegar 1 cup sugar 1 1/2 teaspoons dry mustard 1 1/2 teaspoons crushed yellow and/or brown mustard seeds Scant 1 teaspoon ground turmeric 1. Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best, but a good sharp knife is fine, too. Slice the onion very thin as well. Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. 2. After about 1 hour, taste and feel a piece of zucchini - it should be slightly softened. Drain and pat dry. 3. Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.) 4. Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color. Eat within one month. this is NOT a waterbath canning recipe it is a refrigerator recipe. *I doubled the recipe and filled 2 quarts and 1 pint. Recipe Adapted from: Zuni Cafe Photos by: Diane Baker for Canning and Cooking at Home |