Zucchini anyone?

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.