09 Oct Special of the day: Super Simple Seasonal Recipes for Zucchini
If you’re looking for fast, fresh takes on what to do with all the zucchini you’ve harvested from your garden, you’re in luck. This week’s Special of the Day column brings you some super simple seasonal recipes to make using fresh zucchini.
Getting out of the way of fresh, fabulous ingredients to allow them to shine on their own has been one of the best pieces of advice I’ve gotten as a cook. This is especially true with zucchini.
Simple preparations in this week’s lineup consist of hollowing smaller zucchini with a melon baller to make zucchini boats just waiting to be stuffed and baked, roasting garlic and zucchini drizzled with olive oil to create a palate-pleasing base for a quick soup you whip up in the blender and lightly breading thin strips of zucchini and baking them in the oven to yield a crunchy flavorful side dish.
Get cooking with zucchini in this week’s Special of the Day: Super Simple Seasonal Recipes: Spotlight on Zucchini and recipes for Baked Stuffed Zucchini Boats, Cream of Roasted Garlic and Zucchini Soup and Baked Zucchini Fries. Enjoy!
Baked Stuffed Zucchini Boats
1 tbsp. olive oil
4 medium zucchini
1 clove garlic, minced
¼ cup Italian bread crumbs
½ cup Swiss cheese, grated
3 slices bacon, cooked crisp and crumbled
Preheat oven to 375 degrees.
Heat oil in pan over medium high heat until hot.
Cut zucchini in half lengthwise.
Use melon baller to scoop insides of zucchini out, leaving a boat shell. Chop zucchini insides finely.
Sauté garlic and zucchini insides until softened. Remove from heat. Transfer zucchini mixture to mixing bowl. Add bread crumbs, cheese and bacon. Stir to combine.
Brush insides of zucchini boats with olive oil. Stuff zucchini boats with stuffing. Transfer to baking sheet.
Bake stuffed zucchini boats in preheated oven 10-15 minutes, until heated through and cheese is melted. Serve hot. Garnish with fresh basil leaves. Enjoy!
Cream of Roasted Garlic and Zucchini Soup
2 tbsp. olive oil
5 medium zucchini, cut in ½ inch thick round slices
4 cloves garlic, minced
2 cups chicken stock
¾ cup cream
¼ tsp salt
4 tbsp. sour cream for garnish
Additional chopped zucchini for garnish
Preheat oven to 425 degrees. Brush rimmed baking sheet with olive oil. Spread zucchini rounds out on baking sheet and top with garlic. Drizzle with olive oil. Roast in preheated oven for 8 minutes until garlic is golden and zucchini rounds are roasted.
Transfer roasted garlic and zucchini to blender. Add chicken stock, cream and salt. Puree until blended. Rewarm on the stove or in the microwave. Serve hot. Garnish with a dollop of sour cream and some chopped zucchini. Enjoy!
Baked Zucchini Fries
3 eggs, beaten
1 cup Italian bread crumbs
½ cup Parmesan cheese, grated
½ tsp. freshly ground pepper
¼ tsp. salt
3 medium zucchini, sliced in 4 inch by ½ inch strips
Preheat oven to 425 degrees.
Pour beaten eggs into shallow dish. Combine bread crumbs, cheese, salt and pepper in separate shallow dish. Dip zucchini strips first in egg, then in bread crumb mixture. Spray baking sheet with olive oil spray. Place prepared zucchini strips on baking sheet. Bake in preheated oven for 6 minutes. Turn with spatula and bake an additional 6 minutes, until lightly browned. Enjoy!
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.