Four Flavorful Recipes for Fresh Zucchini
Zucchini is a summer squash with multiple health benefits. It also has more potassium than a banana. So the next time you are at a Farmer’s Market and pick some up, or if you have them growing in your own home garden, here are four recipes you can try out.
Zucchini Pizza Boats
2 medium or 3 small zucchini
Half a cup of tomato based pasta sauce
Half a cup shredded mozzarella cheese
2 tablespoons of Parmesan cheese
Heat the oven to 350 degrees. Wash the zucchini then trim ends and cut each in half lengthwise. Use a spoon to gently scrape out soft, seedy center of the zucchini.
Place the zucchini halves in a small baking dish. Spoon pasta sauce into zucchini halves and then cover with both cheeses.
Bake for 25-30 minutes or until the zucchini can be pierced with a fork and cheese is bubbly brown.
Baked Zucchini Sticks
4 medium zucchini
Half a cup of water
Quarter cup of finely grated Parmesan cheese
1 and a half cups of bread crumbs
1 tablespoon of dry Italian herbs
Cut zucchini into long sticks, about 3 inches long. Microwave the zucchini for about 3 minutes and pat them dry with a paper towel.
Mix the eggs and water together in a small bowl. Mix cheese, bread crumbs and herbs together into another bowl. Dip the zucchini sticks first into the egg mixture and then into the bread crumb mixture.
Arrange the zucchini in rows on a metal baking sheet that has been sprayed with cooking spray. Broil zucchini sticks for about 12-15 minutes, turning them once while cooking.
Chicken Vegetable Soup
14 and a half oz can of reduced-sodium chicken broth
Half a cup of water
1 lb (3 medium) potatoes that are cut into half inch cubes
1 medium carrot cut into quarter inch slices
1 pound of boned and skinned chicken breasts cut into 1 inch chunks
1 medium zucchini cut into quarter inch slices
3 green onions (sliced)
2 teaspoons of dried basil
Eighth a teaspoon of both salt and pepper
In a 3-quarter saucepan over medium heat combine both the broth and water. Cover and bring to a boil.
Add the potatoes and carrots, cover and cook for 5 minutes. Then add the chicken, zucchini, onions, and basil.
Bring to a boil, reduce the heat, cover and cook until chicken is opaque throughout (about 7 minutes). Then season with salt and pepper.
Corn and Zucchini Pan Omelet
1 tablespoon of butter
1 medium sweet yellow onion (diced)
3 cups thinly sliced zucchini
1 can (15 oz) of whole kernel sweet corn (drained)
4 eggs (beaten)
Half a cup of shredded Monterrey Jack cheese
Half a cup of shredded mozzarella cheese
2 teaspoons of dried oregano
1 teaspoon of dried basil
1 teaspoon of chili powder
Half a teaspoon of salt
Half a teaspoon of cracked pepper
Preheat the oven to 375 degrees. Melt butter in a large skillet over medium-high heat, add the onion and zucchini and saute for 5-7 minutes. Stir in the corn and continue to cook until the zucchini is fully softened (around 2 minutes more). Remove from heat and drain excess liquid and let it cool.
Whisk eggs in large bowl then stir in cheese and seasonings. Gently fold cooled vegetables into egg and cheese mixture.
Line a 8 inch pie pan with parchment paper and transfer mixture to pan, arranging the top so zucchini slices lay in single, flat later. Cover pan with foil and bake for 25 minutes.
Remove the foil and bake for additional 10 minutes until top is browned (let it stand for 10-15 min).
You may also want to check out 8 Recipes for Fresh Tomatoes.
You may also want to check out 5 Easy Summer Sweet Corn Recipes.