Foodie Friday: Zucchini Recipes
|Parmesan Zucchini Chips|
Via Add a Pinch
Are you in search of some new zucchini recipes for your bumper crop? Zucchini is a versatile vegetable and is delicious on it's own, as a replacement to pasta and even in sweet breads! We've found some great zucchini recipes for you to try. Enjoy!
Parmesan Zucchini Chips
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
3 medium fresh zucchini, sliced into 1/4-inch rounds
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
freshly cracked black pepper, to taste
pinch of Kosher salt
Preheat oven to 425º F and line a rimmed baking sheet with parchment paper. Arrange zucchini slices on the parchment paper and spray lightly with cooking spray. Mix together Parmesan, parsley, black pepper, and salt. Sprinkle with Parmesan mixture. Bake for until cheese has melted and zucchini slices have become crisp, but not burned, about 30 minutes.
Remove from oven and serve.
|Best Zucchini Bread Ever|
Via A Family Feast
Best Zucchini Bread Ever
Serves: 2 loaves
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
Butter and flour for preparing baking pans
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
4 teaspoons ground cinnamon
3 1/2 cups grated zucchini (you can use as few as 2 cups and as much as 4 cups)
1/2 cup apple sauce
1/2 cup vegetable oil
2 1/4 cups granulated sugar
4 teaspoons vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F. Generously butter and lightly flour two 8”x4” loaf pans.
In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon. Stir gently to combine.
Shred zucchini, lightly packing it down as you measure it.
In the bowl of a stand mixer beat eggs, applesauce, oil, sugar and vanilla extract. Mix very well.
Slowly add the dry ingredients (about 1/3 at a time) mixing as you go – then beat well to fully combine.
With a rubber scraper or wooden spoon, stir in shredded zucchini and nuts into the batter and mix well.
Pour half of the batter into each prepared pan.
Bake for 45 to 60 minutes or until a toothpick inserted into the center of the loaf comes out cleanly. (The bake time will vary depending on how much shredded zucchini you add to the batter.)
Remove from the pans and cool on wire racks.
Via Meme Inge
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
1.5 pounds zucchini (2 medium/large zucchini)
1.5 tsp olive oil, divided
1 cup ricotta cheese
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1/4 tsp salt
1 cup no salt added tomato sauce
3/4 cup shredded mozzarella cheese
Preheat the oven to 400*F. Line a baking sheet with foil (for easier clean up).
Slice the zucchini into thin slices lengthwise. Rub 1 teaspoon of oil on the baking sheet and place the zucchini slices on the baking sheet in one layer. Roast for 15 minutes. Remove and pat dry with paper towels.
Meanwhile, grease an 8 inch square baking dish with the remaining ½ teaspoon of oil. Stir together ricotta, Italian seasoning, garlic powder, red pepper flakes, and salt; set aside.
When ready to assemble, place half of the zucchini slices on the bottom of the 8inch square baking dish. Spread half of the ricotta mixture over the zucchini. Top with half of the tomato sauce. Sprinkle with 1/4 cup cheese.
Repeat with remaining ingredients (zucchini then ricotta then tomato sauce then mozzarella). Bake uncovered for 20 minutes. Turn the oven to broil and broil for 2-3 minutes until cheese is golden brown and bubbly. Let sit for a few minutes before serving. Enjoy!
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