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Wednesday, August 28, 2013

Zucchini Galore

I'm sure you'll all be able to relate to the too many zucchini thing.  This year we are no different, as you can see...
I've decided that one family needs only one plant. Or maybe one neighborhood needs only one plant?  I'm amazed by their colossal size.  We found a few yummy recipes.  This one is a hit with Ben and me (from my mom's old Mormon Country Cooking)...
...though the kids prefer things like chocolate zucchini cake or double chocolate zucchini bread from Lion House. Oh, and my friend said she liked Zucchini Chili Nachos. I'm sure there are an endless amount of recipes.  I would LOVE your comments and you can share your favorite way to use zucchini!


1 comment:

  1. Yum! This recipe was in our paper Wednesday:

    Zucchini Parmesan Crisps
    From Ellie Krieger

    Ingredients
    Cooking spray
    2 medium zucchini (about 1 pound total)
    1 tablespoon olive oil
    1/4 cup freshly grated Parmesan (3/4 ounce)
    1/4 cup plain dry breadcrumbs
    1/8 teaspoon salt
    Freshly ground black pepper

    Directions PREHEAT oven to 450 degrees. Coat a baking sheet with cooking spray.
    SLICE zucchini into 1/4-inch-thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, breadcrumbs, salt and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
    BAKE zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
    Servings Yield: 4 servings, about 1/2 cup
    Breakdown Per Serving: Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg

    I also like to roast it at 450 for 20 minutes with just olive oil and salt and pepper. Turn after 10 minutes. Enjoy!

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