Zillions of Zucchini!
Posted by Gail Blain Peterson at 6:32 AM Tuesday, August 17, 2010
Zillions of Zucchini
In August, if you grow your own zucchini, you’ve probably worn out your welcome with friends and neighbors. People see you coming with a grocery bag in tow and lock their doors and your family is asking, Just how many ways can you prepare this veggie? Here are some easy-breezy ways to prepare zucchini that might make you more popular!
Caprese~ Bias-slice zucchini and grill with halved cherry tomatoes for 4-6 minutes, turning once. Toss on a platter with fresh mozzarella. Drizzle with extra virgin olive oil, red wine vinegar and snipped fresh basil.
Kabobs~ Thread zucchini, summer squash pieces and onion wedges onto skewers. Brush with extra virgin olive oil and sprinkle with sea salt, fresh cracked black pepper and lemon zest. Grill 8-10 minutes.
Packets~ Drizzle sliced zucchini with Italian or Balsamic salad dressing and wrap in foil packets. Grill packets 6-8 minutes.
Ribbons~ Slice zucchini lengthwise; brush with extra virgin olive oil. Sprinkle with salt and pepper. Grill 3-4 minutes per side until softened and a bit charred. Sprinkle with feta cheese and fresh dill.
Tacos~ Halve and slice zucchini. Saute in extra virgin olive oil 3-4 minutes; season with chili powder and cumin. Serve with shredded chicken in warm tortillas.
Sauced~ Saute sliced or chopped zucchini in extra virgin olive oil with crushed garlic and sliced mushrooms about 4 minutes or until tender. Add a little heavy cream, and cook until thickened. Season to taste; serve over pasta. Top with freshly grated Parmesan.
Asian~ Julienne zucchini and saute in vegetable oil with chopped shallots for about 4 minutes or until tender. Season with toasted sesame seeds, sesame oil, soy sauce and crushed red pepper.
Fiesta~ Saute chopped zucchini, sliced onion and fresh corn cut off the cob in extra virgin olive oil for 4 minutes or until tender. Stir in some salsa; heat.
Appetizer Bites~ Slice zucchini and spread with garlic and herb flavored semisoft cheese. Sprinkle with chopped olives and snipped chives.
Mediterranean~ Toss sliced zucchini, halved cherry tomatoes and olives with Caesar salad dressing. Serve in lettuce cups and top with crumbled feta cheese.
Gazpacho~ Chop zucchini and stir into some V8 juice and chill. Add a splash of bottled hot pepper sauce to serve.
Marinated~ Marinate zucchini slices, fresh button mushrooms and sweet pepper pieces in vinaigrette salad dressing and a little finely shredded lemon peel for 8 to 24 hours.
Confetti Muffins~ Fold 1/2 cup shredded zucchini and 1/4 cup shredded carrot into prepared corn muffin mix. Bake according to package directions.
Gratin~ Slice zucchini and layer in a baking dish with snipped fresh herbs and shredded Parmesan mixed with panko. Drizzle layers with olive oil; sprinkle with salt and pepper. Bake in 375° oven for 20 to 25 minutes or until golden.
Chocolate Cake~ Stir 1 cup shredded zucchini into a prepared two-layer-size chocolate cake mix along with 1 cup miniature semisweet chocolate pieces. Spoon into a greased and floured fluted tube pan. Bake in a 350° oven about 40 minutes or until done.
Sharing at Lisa's Tempt My Tummy Tuesday! Thanks for hosting Lisa!