Posts Tagged ‘Zucchini’
Zucchini and Squash Casserole with Bacon!
Photo and Recipe By Carolyn Davidson Hicks
- Zucchini and Squash, sliced into rounds or quartered rounds
- Tomatoes, sliced into rounds or quartered rounds (optional)
- Onion, sliced and diced into small strips
- Mozzarella or cheddar cheese, grated
- Italian Bread Crumbs
- Parmesan cheese
- Alfredo Sauce or you can make a simple White Sauce (equal parts of butter and flour) stir to golden color then add the milk to create the creaminess of the sauce!
- Bacon Crumbs
- Working with whatever size pan you would like, arrange a layer of zucchini and squash pieces on the bottom of the pan.
- Place the tomato pieces (optional) on top of the zucchini and squash and then sprinkle some diced onion over the top.
- Sprinkle the onion layer with grated cheese.
- Pour each layer with Alfredo or white Sauce
- Repeat the layers once or more.
- Top the layered veggies with Italian Bread Crumbs, Bacon and grated Parmesan cheese.
- Bake the veggies at 350 degrees for 30-45 minutes, checking the veggies until they are done. The Parmesan cheese should be lightly browned. When pricked with a fork or knife, the zucchini and squash should be al dente – tender yet with a bite.
Zucchini and Spinach Blend
- Photo and Recipe by Carolyn Davidson Hicks!
Ingredients: Serves 4 (mini ramekins) or small baking dish)
2 medium sized zucchini
1 dash of olive oil
1 tablespoon of crushed garlic
1/2 cup frozen Spinach thawed and drained
1 small sweet onion diced
1/4 cup of even blend of parsley paste, garlic paste, and basil paste and a splash or two of olive oil (Herbal Blend)
salt and fresh-ground black pepper to taste
1/2 cup of shredded Parmesan, Romano, and Asiago cheeses
Instructions:
Mix and then allow herbal blend to reach room temperature and then add chopped spinach. I prefer the frozen, just thaw and drain.
Wash zucchini and trim off ends. Cut zucchini into 1/2 inch slices. For larger zucchini, I would cut in half lengthwise and then into slices. Dice sweet onion. Combine.
Heat olive oil over medium-high heat in heavy frying pan and add zucchini and onions, salt and pepper and saute 1-2 minutes. Turn heat to low and cover. Cook for another 10 to 15 minutes and cook until tender. Add herbal and spinach blend and cheese, stir gently until mixture coats all pieces of zucchini and onion.
Turn off heat and spoon zucchini and spinach mix in to small Ramekins or one small baking dish. Sprinkled each generously with more cheese blend. Place in a preheated 250 degree oven for about 5 minutes.
Baby Zucchini Mix
Photo and Recipe by Carolyn Davidson Hicks
Ingredients:
1 small bag of baby green zucchini (about 6 to 8)
1 large red sweet pepper sliced
1 large yellow sweet pepper sliced
1 small sweet onion chopped
1 tablespoon of garlic paste
1 dash of lemon juice
1/4 stick of butter
1 tablespoon of dehydrated herbal spice blend (onions, thyme, sage, spring onions, garlic and rosemary)
Salt and pepper to taste
Directions:
Steam all vegetables with spices, about 4 or 5 minutes in a microwavable covered dish. Serve hot!
Vegetable, Gnocchi and Wild Rice Soup
Recipe and Photo by Carolyn Davidson Hicks!
Ingredients serves two:
1 cup gnocchi
1/4 cup wild rice
1 cup chopped vegetables (your choice) we like zucchini and squash)
1 teaspoon garlic paste
dash of salt and pepper to taste
1 tablespoon of herbal blend of onions, thyme, sage, marjoram, spring onions, garlic and rosemary
1 qt. chicken or vegetable stock
Directions:
Bring 1 quart of water or broth or stock to boiling. Add gnocchi, vegetables, spices and rice and cook until tender. This is a quick and easy soup that is very flexible. Try adding different vegetables and add pork or chicken as well.
South Bay Herbal Squash, Zucchini and Broccoli Blend
Photo and Recipe by Carolyn Davidson Hicks
Ingredients
1 large squash chopped or diced
1 large zucchini chopped or diced
1 medium onion chopped or diced
6 medium sized fresh Broccoli florets
1/4 cup of herbal blend of onions, thyme, sage, marjoram, spring onion, garlic and rosemary
1/4 stick of butter
1 tablespoon of garlic paste
Salt and pepper to taste
1 cup of water
Mix all ingredients and cook on low for about 20 or 25 minutes to allow the chopped onions, squash, broccoli and zucchini to cook until tender.
Parmesan, Romano & Asiago Zucchini Fries
All the fixens for Zucchini Fries! Photo By Carolyn Davidson Hicks
Crisp Zucchini Fries! Photo By Carolyn Davidson Hicks
Ingredients:
4 zucchini ends cut off, sliced in the shape of fries
1 cup flour
2 tsp. kosher salt, divided
3/4 tsp. ground black pepper, divided
3 large eggs
1 1/2 cups Panko or plain bread crumbs
1/2 cup grated and mixed evenly of Parmesan, Romano and Asiago Cheese Blend
Directions:
Preheat oven to 425°. Arrange an oven rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper. Cut zucchini into thick French-fry-size sticks, about 3 inches long.
Arrange 3 shallow, wide bowls or pie plates in a row. In the first bowl, stir together flour, 1 tsp. salt, and 1/2 tsp. pepper. In the second bowl, whisk together eggs, 1/2 tsp. salt, and 1/4 tsp. pepper. In the third bowl, combine Panko, Cheese Blend, and 1/2 tsp. salt.
Working in batches, first dip zucchini in flour, shaking off excess. Transfer to egg mixture and toss until coated. Let excess egg run off, then coat zucchini in panko mixture.
Arrange zucchini, without crowding, in a single layer on the prepared pans. Bake 15 minutes and then rotate the pans. Continue to bake until Panko coating is golden and crisp, 7 to 12 minutes more.