New Favorite · Vegetarian

Baked Zucchini Rounds…another zucchini bites the dust!

The zucchini continue to produce and multiply and I continue to seek new ways to use it. I found this recipe at Health.com and really liked it. The rounds are very good hot from the oven, but also very good at room temperature. I served them plain but know they would be great dipped in ranch dressing!

ZUCCHINI ROUNDS

1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons milk
2 1/2 cups thinly sliced (1/4″) zucchini rounds
Cooking Spray

  • Preheat the oven to 425 degrees.
  • Combine the breadcrumbs, cheese, salt, garlic powder and pepper in a medium bowl, stirring with a whisk.
  • Place milk in separate, shallow bowl.
  • Dip the zucchini rounds in the milk and dredge in the breadcrumb mixture.
  • Place the prepared slices on an ovenproof wire rack coated with cooking spray. Place rack on a baking sheet. Bake for 30 minutes until browned and crisp.

Adapted from Health.com:  Zucchini Oven Chips

Family Favorites · My Roots

Zucchini Bread…a fall tradition

Zucchini seems to multiple like rabbits. One day nothing on the vine, the next day a mega-zucchini is staring you in the face. My zucchini, however, produced zilch, nada, nothing. Luckily my buddy, Jan, and daughter, Megan, were anxious to part with their extra zucchini (Megan stooped to begging). Every year I try new recipes, but I always make my tried and true Zucchini Bread, so moist. I love nuts, but make it without since the family isn’t as ‘nutty’ as I am.  Enjoy!

ZUCCHINI BREAD

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup nuts (optional)

  • Preheat oven to 350 degrees.
  • Mix ingredients in order given.
  • Pour into two greased bread pans. Bake for 1 hour, or until done.
  • Cool 10-15 minutes. Remove from pans.

Yield: 2 loaves

New Favorite · Skinny · Vegan · Vegetarian

Summer Veggie Stir Fry

Recently I went to the Highland Ranch Town Center Farmer’s Market, http://www.denverfarmersmarket.com/locations.htm, a dangerous place to be when you are hungry. My daughter, Megan, and son-in-law, Christian, and I strolled through the market sampling and buying more than we really needed.  However, the wonderful dishes that came from the veggies and fruit were summer delicious! There is nothing in the world like fresh vegetables and fruits.

We bought a squash new to us, a round, globe squash. I asked the vendor how she cooks the squash and one of her suggestions was a Vegetable Stir Fry. I also decided to throw in a chopped Japanese Eggplant.   I tried, I liked, I shared.  Enjoy!

SUMMER VEGGIE STIR FRY

Chopped yellow squash, globe squash, zucchini, eggplant (optional), peppers (bell, Anaheim or whatever you like), onion, garlic, fresh sweet corn, fresh tomatoes, herbs of your choice (I used a blend of thyme, oregano, marjoram, rosemary, and basil), salt & pepper.

Sauté the onions, peppers and garlic in about 1-2 tablespoons of olive oil.  When softened, add the chopped squash, eggplant, peppers and seasoning. When the squash is beginning to soften, add cut cooked fresh sweet corn and 1-2 chopped fresh tomatoes. Continue to cook/stir until all vegetables are cooked to your liking.

I made a large batch and had leftovers for 2 days. It seemed to get better every day, just like a wonderful batch of soup.