-2 lg. zucchini
-2 eggs, beaten
-1 T. water
-1 c. Panko bread crumbs
-1 T. Italian seasoning
-¼ c. grated Parmesan cheese
-½ t. garlic powder
-2 T. olive oil
-1 c. shredded mozzarella cheese
-1 c. marinara sauce
Preheat oven to 400°. Cut zucchinis in ¼ inch circles. Place on paper towels and sprinkle the tops of zucchini with salt. Let sit for 10 minutes and the turn circles over, salt and let sit for 10 minutes. This help draw out moisture from the zucchinis.
Rinse off zucchini circles and dry with paper towel. Line baking sheet with foil and cover with 2 tablespoons olive oil.
Mix together Panko, Italian seasoning, Parmesan and garlic powder in shallow bowl.
Mix together eggs and water in a separate bowl.
Dip zucchini slices in egg and then in Panko mixture. Make sure to press Panko mixture on the zucchini to coat well.
Place zucchini on baking sheet. Bake for 15 minutes and then flip the zucchini slices.
Bake 10 additional minutes and then top slices with 1 teaspoon of tomato sauce and sprinkle with mozzarella cheese. Bake 10 more minutes.
Remove from oven and top with fresh chopped basil. Enjoy!
Makes 2 quarts
-1 large onion, sliced
-1 large zucchini, sliced
-1 c. diced canned or fresh tomato
-6 plump garlic cloves
-1 large carrot or several smaller ones, diced
-3 celery ribs, chopped-1 or 2 big handfuls of cilantro
-Large handful of parsley
-Several chard or beet leaves
-Handful of lentils
-Several anise hyssop leaves or a good pinch of anise seeds
-2 t. dried Mexican oregano or 8 regular oregano sprigs
-1 jalapeño chile, halved
-2 t. sea salt
-1 t. peppercorns, lightly crushed
-Tomato paste to taste, optional
Put all the ingredients except the tomato paste in a pot with 3 quarts water. Bring to a boil, then lower the heat.
Simmer, partially covered, for 2 hours, then strain.
Taste for salt and, if you wish to fortify the flavor a bit, stir in a teaspoon or more tomato paste to taste.
From Vegetable Soups from Deborah Madison’s Kitchen, Deborah Madison… Read the rest
-1 c. summer squash of your choice, cut into chunks
-3/4 c. olive oil
-1/8 c. red vinegar
-1 bulb fennel shaved
-4 cloves roasted garlic (recipe below)
-Salt and pepper to taste
Preheat oven to 425° and place an empty jelly roll pan in to heat up at the same time. Once the oven has preheated, carefully remove the tray from the oven, pour 1/4 cup of the olive oil onto the tray and place the summer squash on top. Turn the squash chunks over several times to coat in the oil and sprinkle with salt and pepper.
Cook for 15 to 20 minutes, until the pieces have browned and softened.
In a large salad bowl, mix the roasted summer squash with the shaved fennel, roasted garlic and the remaining oil and vinegar. Serve alongside a frittata or a pizza. Enjoy!
From clarosouthwick.com, 6/12
-1 large head fresh garlic, top and ends cut off
-4 T. olive oil
-2 t. ground kosher salt
Preheat oven to 425°. Take a large piece of aluminum foil and place
then garlic in the center. Pick up the foil, placing the bulb in your hand so that the foil creates a pouch.
Add the oil and salt and seal the packet at the top by twisting the foil over itself. Roast in the oven for 40 minutes.
Be careful opening up the pouch, there will be some steam. Remove the now softened garlic from the aluminum foil.
Once it has cooled enough to work with, push the garlic out of its skin. The roasted garlic can be stored in an airtight container in the fridge for 1 week.
-1 c. chopped red onion
-1 1/4 lb. zucchini
-3 T. olive oil
-1 t read this article. salt
-1 t. ground black pepper
-4 c. veggie broth
-3 bay leaves
-15 sprigs of fresh Italian (or curly) parsley
Chop the onion and zucchini into small pieces, even pieces so they cook evenly. The pieces don’t have to be too small since it’s all going to be blended in the end.
Heat up the olive oil over high heat for a minute, then add the onion, salt, and pepper and cook for 2-3 minutes, stir until translucent. Then add the chopped zucchini and cook for 6-8 minutes until the zucchini also begins to look a bit translucent.
Cover with the broth and throw in the bay leaves. Bring to a boil, turn the heat down to medium and cover. Let cook for about 20 minutes, then cut the heat.
Remove the bay leaves, rinse the parsley, and add it to the pot. Cover and let sit for about 5 minutes.
Then, working in small batches, blend the soup into a fine purée. Be careful only to blend a cup or so at time, hot liquids expand when they are blended so they can pop the lid right off your blender. I always hold the top on firmly with my hand and start with a few quick pulses, then put it on a steady setting for 30-60 seconds. The result is a light, but very flavorful and slightly spicy green soup!
This would be great to eat if you are starting to feel ill, since parsley has a number of health benefits, which include curing the common cold. Enjoy!
-4 lg. zucchini, cut into discs
-1 onion, chopped
-2 cloves garlic, crushed
-1 handful Italian parsley, roughly chopped
-1 handful dill, roughly chopped
-low sodium veggie or chicken broth
-Salt and pepper, to taste
Fry onions over low heat until caramelized, stirring
occasionally. Takes around 15-20 minutes.
Once onions are golden, add garlic and cook for one
minute while stirring.
Add the zucchini slices and sauté until golden and
Add cooked onions, cooked zucchini, parsley and dill to a
food processor and process until smooth.
Add low-sodium veggie or chicken broth until you reach
Add salt and pepper to taste. Heat in a saucepan and serve
Serves 4 as a side
-1 lb. (about 4 small) zucchini, cut into
-2 T. toasted sesame oil
-1 t. kosher salt
-1 T. kochujang (Korean chili paste)
-2 T. peeled, grated fresh ginger
-1 T. toasted black sesame seeds
Heat sesame oil in a large skillet over high heat.
When it shimmers, add the zucchini, salt,
kochujang, and ginger.
Stir-fry until crisp-tender, about 2 minutes.
Transfer to a bowl and stir in sesame seeds.
Let cool to room temperature. Enjoy!
Found on thekitchn.com, recipe adapted from
Herbivoracious © 2015 by Michael Natkin… Read the rest
This recipe is more of a guide to help with strengthening intuitive cooking, thus no measurements.
-Extra virgin olive oil
-Salt & pepper
-White wine (optional)
-Other spices (optional)
Makes 10-12 pancakes
-3 T. olive oil
-2 T. light brown, dark
brown or granulated
-1/4 c. buttermilk or
2 T.each of milk and
-1/2 t. vanilla extract
-2 c. shredded zucchini
(from about 9 ounces
whole, or 1 1/2 medium
zucchini), heaping cups
-1 c. all-purpose flour
(half can seamlessly be
swapped with a whole
-1/4 t. table salt
-1 t. baking soda
-1 t. ground cinnamon
-1/8 t. ground or freshly
-Butter or oil, for coating
eggs, olive oil, sugar,
buttermilk and vanilla,
until smooth. Stir in zucchini
together flour, salt, baking
soda, cinnamon and nutmeg.
Stir dry ingredients into
zucchini batter, mixing until
place a tray (foil-lined if
you’re into doing fewer
dishes later) on the middle
(my favorite for pancakes
is a cast-iron) over medium
heat. Once hot, melt a pat
of butter in pan and swirl
it around until it sizzles.
Scoop a scant 1/4-cup
dollops of batter (mine were
about 3 tablespoons each)
in pan so the puddles do not
touch.Cook until bubbles appear
on the surface, about 2 to
3 minutes. Flip pancakes
and cook another minute or
two, until golden underneath.
Transfer pancakes to prepared
pan to keep warm as well as
ensure that they’re all cooked
through when they’re served.
Repeat with remaining batter.
Serve warm. Repeat next weekend.
Adapted from smittenkitchen.com, 7/12
-1/4 t. cumin
-1/4 t. paprika
-1/4 t. onion powder
-1/4 t. garlic powder
-1 t. vegetable oil
-pinch of salt
Place zucchini in a single layer on the baking sheet. Bake for approximately 1 hour and 45 minutes until browned, crispy and dehydrated.
The low oven temperature allows the chips to bake and crisp up slowly rather than burn.
Serve immediately as they do not store well! Enjoy!
-1-2 zucchini (14 oz. worth )
-1 garlic clove, finely sliced
-4 1/2 oz. feta cheese, crumbled
-2 T. finely chopped fresh mint
-2 T. finely chopped fresh oregano
-zest of 1/2 lemon
-2 T. all-purpose flour
-2 eggs, beaten
-9 oz. strained plain yogurt
-1 T. finely chopped fresh dill
Top and tail the zucchini and cut them in half lengthwise. Cut out the center and seeds (if there are any) as this part is too watery for frying. Grate all zucchini.
Put the zucchini into a large mixing bowl. Stir in the garlic, cheese, herbs, flour, salt, pepper and eggs. Mix well.
Heat oil in a large, wide frying pan over medium heat. For each fritter, drop 1/4 cup of the batter into the pan, leave space in between each and cook for 2-3 minutes on each side.
Remove, drain on paper towels and keep warm until you cook the rest of the mixture.
To make the dip: Mix the yogurt and the dill, season to taste.
Serve the fritters hot with the dip. Enjoy!