Zillions of Zucchini!

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!