Do you have zucchini out the ears again?
Here are some great recipes to try out this fall.
Spaghetti with Peas and Zucchini
Ribbons
This quick, colorful pasta showcases
the season's first peas, zucchini, and basil.
Prep Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
Ingredients
Coarse
salt and freshly ground pepper
1
1/2 cups shelled fresh English peas (about 1 1/2 pounds unshelled) or thawed
frozen petite peas
8
ounces baby zucchini (about 12), trimmed and cut lengthwise into 1/8-inch-thick
slices with a mandoline or a knife
1
1/2 cups plain whole-milk yogurt
1
1/2 cups loosely packed fresh basil leaves, very thinly sliced
1
pound spaghetti
Freshly
grated Parmesan cheese, for serving
Directions
.
Bring
a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until
tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted
spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook
30 seconds; using a slotted spoon, transfer to bowl with peas.
.
Put
yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set
bowl over the boiling water, and whisk until mixture is warm, about 1 minute.
Remove from heat. Add peas and zucchini to bowl; set aside.
.
Cook
pasta in salted boiling water until al dente; drain. Add pasta to vegetables
and sauce, and toss to combine. Season with salt and pepper. Serve topped with
cheese.
Oven Fried Zucchini
Chips with Basil Dipping Sauce
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 2-3 servings
Zucchini rounds coated in parmesan panko crumbs and
baked to a crispy, golden brown. A healthy replacement for fries or onion
rings.
Ingredients
non-stick cooking spray
1 cup seasoned breadcrumbs
1/2 cup Parmesan cheese, fresh
grated
1/2 teaspoon salt
1/2 teaspoon onion powder
1/8 teaspoon freshly ground black
pepper
1/3 cup milk
2 small zucchini cut in
1/4-inch-thick slices
Sauce:
1/2 cup Sour Cream
3 tablespoons mayonnaise (like
Hellmann’s)
3 tablespoons fresh basil,
chopped
1 scallion, chopped
1/2 clove garlic
1/2 teaspoon Worcestershire sauce
Instructions
Preheat oven to 425° F. Spray a
large oven-proof wire rack with non-stick spray and set on a baking sheet.
Whisk together bread crumbs,
Parmesan, salt, onion powder and pepper in a medium bowl. Place milk in a
separate shallow bowl. Dip zucchini slices in milk then in breadcrumb mixture
patting the crumbs on. Place slices on wire rack. Repeat until all are coated.
Bake for 30 minutes or until
golden brown.
Meanwhile make the dipping sauce
by pulsing all the sauce ingredients together in a food processor.
Serve immediately with dipping
sauce.
Zucchini Tots
yields: 12 mini muffins
1 cups zucchini, grated
1 egg (1 large egg equals 3-4 tbsp
when whisked together)
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan
work the best)
1/4 cup bread crumbs - I used Italian
style
Salt and Pepper
1. Preheat oven to 400F. Spray a
mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place
in a dish towel to squeeze out the excess water- like when using frozen
spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside
gets crispy and no one wants that.
3. In a bowl combine, the egg, onion,
cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop,
fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is
browned and set.
Zucchini, Black Bean and Rice
Skillet
Zucchini combined with black beans, fire roasted tomatoes and rice for an easy skillet meal
Hands On: 25 | Total: 30 | Makes: 4 servings (1-1/4 cups each)
Ingredients:
1 Tbs Canola Oil
1-1/2 cups zucchini, sliced quartered lengthwise
1/2 cup diced green bell pepper
1 can (15oz each) Fire Roasted diced Tomatoes with Garlic, undrained
3/4 cup water
1 cup instant white rice
1/2 cup shredded Cheddar and Monterey Jack cheese
Directions
*Heat oil in large skillet over medium heat. Add zucchini and bell pepper, cook 5 minutes, stirring occasionally.
*Add beans, undrained tomatoes and water.
*Increase heat and bring to a boil.
*Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed.
*Sprinkle with cheese.
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