1 zucchini, chopped
1 yellow squash, chopped
1 small onion, chopped
2-4 large garlic cloves, chopped
8-10 eggs
1 Tbsp milk
Saute the zucchini, squash and onions in extra virgin olive oil until tender. Add the garlic and saute until you can smell garlic strongly. Approximate 45-60 seconds, Add the eggs and milk to the skillet and scramble. Cook until eggs are done.
* Can be a breakfast or lunch or use as a side dish with a meal.
1 lb zucchini, cut in even slices
6 green onions, chopped
2 garlic cloves, miced
2 (10 oz) frozen spinach
1 cup rice, cooked
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
pinch of nutmeg
2 Tbsp lemon juice
2 tsp salt
1 tsp black pepper
4 extra large eggs
3/4 cup heavy cream
2 Tbsp melted butter
1/4 cup Parmesan cheese plus some for topping
Gruyere cheese, sliced
Add zucchini, green onions and garlic to a skillet. Mix and cook for 2-3 minutes. Turn off the heat. Add 2 (10 oz) frozen spinach, drain most of the water out. Stir. Add cooked rice, parsley and basil, nutmeg and lemon juice, salt and black pepper. Stir and mix well together.
For the custard: In a small bowl mix eggs, heavy cream, melted butter. Whisk together. Add Parmesan cheese.
Pour zucchini/spinach mixture into a casserole dish or into 6 small individual cast iron skillet that have been greased. Top with custard mixture. Top with Parmesan cheese and sliced Gruyere cheese. Bake in a 350 degree oven for 20 minutes.
Recipe: Ina Garten
Ingredients for Zucchini Crisps:
1 large or 2 medium green or yellow zucchini, sliced into 1/2 inch thick rounds
1/2 cup all-purpose flour for dredging seasoned with 1 tsp salt and 1/4 tsp black pepper
2 eggs beaten, for egg wash
1 1/2 cups Panko bread crumbs
oil for sauteing , use something with a higher smoke point like grape seed oil or canola
For the Garlic Aioli Sauce:
1/3 cup mayonnaise
1 garlic clove, minced
1/2 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
How to make Zucchini chips:
1. Create a an assembly line; In the first bowl, mix together; 1/2 cup flour with 1 tsp salt and 1/4 tsp pepper. In the second bowl, beat two eggs with a fork, In the third bowl, add 1 1/2 cups Panko bread crumbs.
2. Dredge all sides of zucchini chips in flour.
3. Next, dip floured zucchini in the beaten egg mixture, they should be completely coated in egg.
4. Transfer zucchini to the bread crumbs bowl and coat both sides of zucchini with bread crumbs. It helps to scoop the breading on top of the zucchini pieces so when you grab a hold of them to turn them, your fingers won't get wet and later get so crusted up in Panko that they aren't useable.
5. Heat a large, non-stick, heavy bottomed skillet over medium heat and add about 1/4 inch oil (enough to generously cover the bottom). Note: the oil is hot enough when your zucchini is simmering in the pan, but it should not be snap, crackle and popping out of control. Once the oil is hot, add breaded zucchini chips and saute about 3 minutes per side or until golden brown on each side. If browning too quickly, reduce heat. Once zucchini are done frying, transfer them to a plate lined with paper towels and serve warm with Aioli sauce.
How to make Aioli Sauce/Dip:
In a small bowl, combine 1/3 cup mayo, 1 pressed garlic clove, 1/2 Tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine.
For the zucchini chips:
1 medium zucchini (about 8 oz)
1/2 tsp Kosher salt
cooking spray
2 Tbsp grated Parmesan cheese (about 1/2 oz), divided
1/2 tsp garlic powder, divided
For the Herby yogurt dipping sauce:
1 small clove garlic
2 tsp finely chopped fresh basil leaves, plus more for serving
1/4 cup plain whole-milk or 2% yogurt
1/2 tsp grated Parmesan cheese
pinch Kosher salt
freshly ground black pepper
1. Using a mandoline or sharp knife, cut 1 medium zucchini crosswise into very thin rounds about 1/8-inch thick. Toss with 1/2 tsp Kosher salt in a bowl, spread them out in a single layer on a double layer of paper towels to dry, then set aside for 3 to 10 minutes.
2. Finely grate 1 small garlic clove into a small bowl. Finely chop 2 tsp fresh basil leaves and add to the bowl. Add 1/4 cup plain yogurt, 1/2 tsp grated Parmesan cheese, a pinch of Kosher salt, and a few grinds of black pepper. Stir to combine. Garnish with more chopped basil leaves, if desired.
3. Heat an air fryer to 370 degrees. Pat the tops of the zucchini slices dry with paper towels. Coat the air fryer basket or tray with cooking spray. Add enough zucchini slices to sit in a single, even layer. Coat with cooking spray, then sprinkle with 1 Tbsp of the grated Parmesan cheese and 1/4 tsp of the garlic powder. Air-fry until golden-brown, 7 to 8 minutes. Check the chips halfway through: Smaller chips may brown and crisp before larger ones, so remove those that are ready with tongs.
4. Carefully transfer the chips with a slotted spoon or tongs to a serving plate or bowl. Repeat air frying the remaining chips, patting them dry before placing in the air frying if needed. Serve immediately with the dipping sauce.
Notes:
Make ahead: Herby yogurt sauce can be made up to 2 days in advance and refrigerated in an airtight container.
Storage: Air fryer zucchini chips are best eaten the day they are made. Leftovers can be stored in an airtight container at room temperature and reheated in the air fryer for 2 minutes to re-crisp.
1 1/2 tsp Kosher salt, plus more for pasta water adn to taste
8 oz spaghetti, cooked al dente
1 cup pasta water, reserved
1 1/4 lb zucchini, trimmed, coarsely grated (3-5 zucchini)
6 Tbsp unsalted butter
4 garlic cloves, minced
1/4 tsp red pepper flakes (optional)
1/2 cup grated Parmesan cheese
handful fresh basil leaves, cut into thin ribbons
Boil your spaghetti in well-salted water until it's 1 minute shy of fully cooked. Before you drain it , reserve 1 cup of the pasta cooking water and set it aside.
Melt butter in your empty pan over medium-high and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.
Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes. Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen. toss in half of the Parmesan an basil and mix, then transfer to a serving bowl. Finish with remaining Parmesan and basil.
2 cups shredded fotina cheese
1/2 cup packed fresh basil leaves, chopped
1/4 cup drained sun-dried tomatoes in oil, chopped
1/4 cup grated Parmesan cheese, divided
1/2 tsp crushed red pepper
1/8 tsp salt
3/4 cup Panko breadcrumbs
1 tsp dried oregano
1/2 tsp garlic powder
2 medium zucchini, sliced 1/4 ich thick (about 4 cups)
7 plum tomatoes, sliced 1/4 inch thick (about 4 cups)
1. Place oven rack in middle position; preheat to 375 degrees. Coat a 13x9 inch (3 quart) broiler-safe baking dish with cooking spray. Combine fontina, basil, sun-dried tomatoes, 2 Tbsp Parmesan, crushed red pepper and salt in medium bowl. Stir Panko, oregano, garlic powder and the remaining 2 Tbsp Parmesan together in a small bowl.
2. Sprinkle 1/4 cup of the Panko mixture over the bottom of the prepared baking dish. Arrange half of the zucchini slices in an even layer, slightly overlapping, on the Panko mixture. Arrange half of the tomato slices on top of the zucchini and sprinkle with half of the cheese mixture. Repeat the layers of zucchini, tomato and cheese. Sprinkle the remaining Panko mixture over the cheese.
3. Cover tightly with foil and bake for 15 minutes. Remove the foil and continue to bake until the vegetables are tender and cheese is melted, about 20 minutes more.
4. Set oven to broil. (Do not remove casserole from oven.) Broil until the topping is golden brown in spots, 2 to 3 minutes. Let stand for 5 minutes before serving.
Serves 8
2 Tbsp extra virgin olive oil
1 lb lean ground beef
1 small onion, chopped
2 medium zucchini, shredded
1 1/2 cups chopped tomatoes, divided
1 cup corn kernels
1 Tbsp chili powder
1 Tbsp Worcestershire sauce
1/4 tsp salt
1 Tbsp all-purpose flour
1 cup shredded sharp Cheddar cheese, divided
2 cups frozen tater or veggie tots
cooking spray
chopped chives for garnish
1. Preheat oven to 450 degrees.
2. Heat oil in a large ovenproof skillet over medium-high heat. Add beef and onion. Cook, breaking up the beef with a wooden spoon, until the onion is soft and the beef is no longer pink, about 5 minutes. Add zucchini, 1 cup tomatoes, corn , chili powder, Worcestershire sauce, and salt; cook, stirring until the zucchini has begun to release its liquid, about 3 minutes. Sprinkle with flour and cook, stirring, until the liquid has thickened , about 1 minute more. Remove form heat.
3. Spread the mixture into an even layer. Sprinkle with 1/2 cup cheese and arrange tots evenly over the cheese. Coat the tot with cooking spray. Transfer the pan to the oven .
4. Bake for 15 minutes. Sprinkle with the remaining 1/2 cup cheese and bake until the cheese is melted and the tots are golden brown about 5 minutes more. Top with the remaining 1/2 cup tomatoes and garnish with chives, if desired.
Serves 6
1 Tbsp unsalted butter, divided
1 1/2 lb zucchini (about 4 medium), sliced 1/4 inch thick
1 1/2 cups thinly sliced yellow onion
1 1/2 lb small yellow squash, sliced 1/4 inch thick
2 large eggs
1/2 cup mayonnaise
1/4 cup pesto
1/8 tsp salt
1/2 cup shredded low-moisture mozzarella cheese
1/2 cu Panko breadcrumbs
1/4 cup grated Parmesan cheese
cooking spray
1. Place oven rack in middle position, preheat to 375 degrees. Melt 1/2 Tbsp butter in a large nonstick skillet over medium-high heat. Add zucchini and 3/4 cup onion; cook, stirring often, until the center of the zucchini is very tender and translucent, 10 to 12 minutes. Transfer the mixture to a colander set over a bowl. Repeat with yellow squash and the remaining 1/2 Tbsp butter and 3/4 cup onion. Add the squash mixture to the colander with the zucchini; let drain for 5 minutes. Using a rubber spatula, gently stir and press down on the zucchini-squash mixture to extract as much liquid as possible without disfiguring the squash; discard liquid.
2. Whisk eggs, mayonnaise, pesto and salt together in a large bowl. Gently fold in the zucchini-squash mixture and mozzarella. Spoon into a broiler-safe 2 quart baking dish.
3. Combine Panko and Parmesan in a small bowl; sprinkle evenly over the casserole. Lightly coat the Panko mixture with cooking spray. Bake until golden brown in spots, about 30 minutes.
4. Set oven to broil. (Do not remove casserole from oven.) Broil until the top is golden brown all over, 2 to 3 minutes. Let stand for 5 minutes before serving.
Serves 8
3 Tbsp unsalted butter, divided
3 lb medium zucchini, sliced (about 6 zucchini)
2 cups sliced sweet onion
2 large eggs, lightly beaten
1/2 cup plain whole-milk Greek yogurt
1/4 cup mayonnaise
2 tsp chopped fresh thyme
3/4 tsp ground pepper
1/2 tsp slt
3/4 cup shredded Cheddar cheese
12 round buttery crackers (such as Ritz,), coarsely crushed (about 2/3 cup)
1. Preheat oven to 350 degrees. Lightly coat a 7x11 inch baking dish with cooking spray.
2. Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat. Add half of the zucchini and half of the onion; cook, stirring often, until the center of the zucchini is just tender and the liquid has evaporated, about 8 minutes. Transfer the mixture to a colander set over a bowl. Repeat the cooking process with the remaining zucchini and onion. Let the vegetables drain in the colander for 5 minutes.
3. Combine eggs, yogurt, mayonnaise, thyme, pepper and salt in a large bowl. Gently fold in the zucchini-onion mixture. Spoon evenly into the prepared baking dish. Sprinkle evenly with cheese.
4. Microwave the remaining 2 Tbsp butter in a medium microwaveable bowl on high until melted, about 25 seconds. Add crushed crackers to the melted butter and toss together until combined; sprinkle the topping evenly over the casserole. Bake until golden brown, about 20 minutes. Let stand for 5 minutes before serving.
Serves 8
2 zucchini, cut into thin long slices
1 Tbsp olive oil
1 chicken breast, cut into bitesized pieces
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 cup cherry tomatoes
1 tsp dried basil
1 Tbsp olive oil
2 tsp minced garlic
1/4 cup chicken broth
1/2 cup Greek yogurt
1/2 tsp dried basil
1/2 cup Parmesan cheese, grated
Lay out the cut zucchini long slices and add to them 1 tsp salt. Let them rest for 20 minutes. In a clean dish towel squeeze out any water.
In a skillet in olive oil cook the chicken pieces. Add salt, pepper, garlic powder, zucchini, tomatoes and basil. When nicely cooked remove from skillet and set aside.
To empty skillet add 1 Tbsp olive oil, minced garlic, chicken broth. Reduce heat to low. Add Greek yogurt, basil and Parmesan cheese. Return vegetables to skillet and Serve.
1/4 - 3/4 cups all-purpose flour
1/4 tsp salt
2 cups shredded part-skim mozzarella cheese, divide
1/2 cup grated Parmesan cheese, divided
2 small tomatoes, halved and sliced
1/2 cup chopped red onion
1/2 cup julienned bell pepper
1 tsp dried oregano
1/2 tsp dried basil
chopped fresh basil, optional
1. Preheat oven to 450 degrees. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cu Parmesan cheese. Transfer to a 12 inch pizza pan coated generously with cooking spray; spread to a 11 inch circle.
2. Bake until golden brown, 13-16 minutes. Reduce oven setting to 400 degrees. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.
2 medium zucchini (about 1 1/4 lbs), spiralized or cut into matchsticks
2 medium yellow squash (about 1 1/4 lbs), spiralized or cut into matchsticks
2 1/2 tsp kosher salt, divided
1 Tbsp plus 2 tsp fresh lemon juice
1 tsp honey
1/8 tsp freshly ground black pepper
3/4 cup (packed) basil leaves, chopped, divided
5 Tbsp olive oil, divided, plus more for drizzling
2 garlic cloves, thinly sliced
1 1/2 large long Chinese eggplants (about 3/4 lbs0, cut into 1/4 slices on the bias
2 cups sherry toatoes, divided
1/4 cup pitted cured black olives, halved, divided
1 (8 oz) ball fresh buffalo mozzarella, thinly sliced
Place zucchini and squash in a strainer set over a bowl, sprinkle with 1 Tbsp. salt and toss to combine. Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.
Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp oil, and 1/4 tsp salt in a large bowl.
Heat remaining 2 Tbsp oil in a large skillet over medium. Cook garlic until it begins to sizzle and turn golden brown, 5-7 minutes. Using a slotted spoon transfer to bowl with dressing. Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, aboiut 6-8 minutes. Season with reaining 1/4 tsp salt ads transfer to bowl with dressing.
Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine. Add 3 Tbsp olives and 2 Tbsp basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on 1 end of platter and drizzle with oil. Top dish with remaining 2 Tbsp basil and 1 Tbsp olives.
1 onion, chopped into large slices
2 garlic cloves, minced
3 zucchini, cut into slices
3 potato, cut into slices
3 tomato, cut into slices
salt and pepper
thyme
olive oil
Gryre cheese
1. Saute onion in butter about 8-10 minutes. At the end at the garlic for a quick saute.
2. In a casserole dish add the saute onions and garlic on the bottom. Line the cut zucchini, potatoes and tomatoes lined up in a layer not down, alternating each. Sprinkle with salt, pepper and thyme. Drizzle with olive oil.
3. Bake in a 375 degree oven for 35-40 minutes covered with foil. Then add cheese on top and bake for 30 more minutes uncovered.
Recipe: Ina Garten
2 cups diced zucchini
1 (15 oz) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
3/4 cup chopped red bell pepper
1/2 cup chopped sweet onion ( such as Vidalla)
1/2 cup crumbled feta cheese
1/2 cup chopped Kalamata olives
1/3 cup olive oil
1/3 cup packed fresh basil leaves, roughly chopped
1/4 cup white balsamic vinegar or red wine vinegar
1 Tbsp chopped fresh rosemary
1 Tbsp caper, drained and chopped
1 clove garlic, minced
1/2 tsp dried Greek oregano
1 pinch crushed red pepper flakes (optional)
salt and pepper
Mix together in a large bowl. Chill in refrigerator for a couple hours to let flavors blend. Serve.
2 cups flour
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon, optional
1 tsp kosher salt
1 cup light brown sugar
1/2 cup granulated sugar
3/4 cup vegetable oil
1 tsp vanilla extract
2 eggs, lightly beaten
2 1/2 cups grated zucchini, (12-16 oz)
1. Preheat the oven to 350 degrees. Grease a loaf pan. For easy removal, line the pan with a sheet of parchment paper that hangs over the edges.
2. Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour.
3. Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.
1 lb zucchini, cut into 1/2 inch thickness
6 scallions, chopped
3 garlic cloves, chopped
2 (10 oz) package frozen spinach, squeeze out the water very well
1 cup cooked white rice
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, julianned
pinch of nutmeg
2 Tbsp lemon juice
2 tsp salt
1 tsp pepper
Custard:
4 large eggs
3/4 cups heavy cream
2 Tbsp butter
1/4 cup Parmesan cheese
Saute zucchini in oil on the stove top for about 3 minutes. Add garlic for another 1 minute. Turn off heat. Add the spinch, rice, parsley, basil, nutmeg, lemon juice, salt and pepper. Stir together. Place in a casserole dish.
Mix custard ingredients together. Place on top of vegetable mixture. Add some more Parmesan cheese on top. Bake in a 350 degree oven for 20 minutes.
2 cups packed shredded raw zucchini (4 small)
1 or 2 large eggs
1 cup shredded mozzarella cheese
1/4 tsp Italian seasoning
3 Tbsp almond flour
1/4 cup shredded Parmesan cheese
1/2 Tbsp finely chopped parsley
Preheat oven to 450 degrees. Line a large baking sheet with parchment paper.
Add zucchini to a large bowl and let sit 10-15 minutes. Drain excess water from zucchini bowl. Using a tea towel or several sturdy paper towels, add in 1/2 cup of zucchini into a towel and wring dry. Repeat with remaining zucchini. When you are finished, you should have about 1 cup of zucchini remaining.
Add zucchini, egg, 1/4 cup mozzarella cheese, seasoning, and flour to a large mixing bowl. Mix until all ingredients are thoroughly combined.
Dump zucchini mixture onto baking sheet lined with parchment paper. Using a spatula, spread out the batater so that it forms a rectangle, approximately 9 inches by 7 inches and just slightly under 1/4 inch thick.
Bake in oven about 15 minutes or until edges arae golden brown and both sides are cooked. Remove from oven and carefully flip crust over. Sprinkle 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese across the surface.
Lower oven temperature to 425 degrees. Bake for about 8-10 minutes or until cheese is melted and starts to blister. If desired, sprinkle fresh chopped parsley across. Slice and serve.
4 zucchini, cut into small pieces
Stove Top stuffing mix ( set aside 1/2 cup for topping)
1/2 cup melted butter
1 onion, diced
3 chicken breasts, cooked and shredded
1/2 cup mozzerella cheese
1/2 cup sour cream
1 can cream of chicken soup
Combine boxed stuffing mix and melted butter. Mix all ingredients together in a large bowl. Spray 9x13 and place mixture in a baking pan. Place the 1/2 cup of stuffing topping on top, Bake at 350 degrees for 40-45 minutes.
Recipe: six sisters stuff
1 cup whole wheat flour
1/3 cup raw unsweetened cocoa powder
1 tsp baking soda
1/2 tsp sea salt
1 cup fresh zucchini, shredded
1/2 cup unsweetened almond mik
3 Tbsp raw honey
3 Tbsp pure maple syrup
1 Tbsp coconut oil, melted
1 large egg
1 tsp pure vanilla extract
1. Preheat oven to 350 degrees. Spray two 6 inch cake pans with coconut spray.
2. In a large mixing bowl combine flour, cocoa powder, baking soda, and salt. Whisk dry ingredients together well.
3. In another bowl, combine shredded zucchini, almond milk, honey, maple syrup, coconut oil, egg, and vanilla extract. Whisk until well combined.
4. Add wet ingredients to dry ingredients and stir until combined, don't over mix.
5. Divide batter between the two 6 inch pans. Bake in preheated oven for 20 minutes or until a toothpick comes out clean.
6. Cool in pan for 10-15 minutes, carefully remove from pans and cool cakes completely on wire rack.
Chocolate Frosting Ingredients:
1 1/2 cups high quality dark chocolate chips ( Lily's brand made with stevia)
3/4 cups coconut cream (open can and skim off top cream for this use, throw the rest in a smoothie for later)
In a saucepan, melt chocolate chips and coconut cream together, mixing well until combined. Remove from heat, and immediately add 1/2 tsp pure vanilla extract into your frosting mixing well. Allow frosting to sit on the counter for an hour or two until cool and thick. Gently frost your cake.
lg zucchini, cut up
bag of Brussel Sprouts, cut up
bacon grease
olive oil
Pink Himalayan salt
black pepper
onion powder
2 Tbsp garlic, minced
Italian seasoning (optional)
Mix all ingredients in a baking pan. Spread on aluminum foil pan in a single layer. Bake at 400 or 375 degrees for 1 hour.
Note: Can add bacon pieces. Can add cauliflower, broccoli or squash
