If you have a vegetable garden, you’re probably up to your ears in zucchini right about now. And if you’re like me, you’re looking at the piles of zucchini wondering what in the world you’re going to do with it all before it goes bad.
If you don’t have a garden of your own, pick up some zucchini at your local Farmer’s Market the next time you have a chance. You won’t believe how amazingly delicious freshly-picked zucchini is. To make it even more delicious, follow these simple recipes and you’ll have your family and friends complimenting you on your culinary prowess.
Oven Baked Zucchini Fries
Ingredients
1 large zucchini, or 2 small zucchinis
2 tbsp. olive oil
1 egg, beaten
1 cup grated Parmesan cheese
1 cup Panko bread crumbs
Seasoned salt, pepper and herbs to taste
Directions
Spray a baking pan with olive oil or non-stick cooking spray.
Wash and slice zucchini into spears. Mine were about 4 inches long and 1/2″ around.
Combine olive oil and egg in a bowl.
Combine cheese, bread crumbs and season to taste. If you use unseasoned bread crumbs, you’ll need to add more herbs. Try an Italian herb mix or add your favorite flavors, either from your pantry or fresh from your garden.
Dip the zucchini spears into the egg mixture and then into the breading, making sure to coat evenly.
Bake at 375 degrees for 15-20 minutes, until golden brown.
Serve with your preferred dipping sauce (I love homemade ranch dressing).
Baked Stuffed Zucchini
Ingredients
2 large zucchinis (The bigger they are, the easier they are to stuff)
1 1/2 cups prepared taco meat (I used what was left over from earlier in the week)
Crushed red pepper (to taste)
1/2 cup grated cheddar and/or Monterrey jack cheese (Pepper jack would be delicious as well)
Olive oil
Salt & pepper
Directions
Wash and cut zucchini into 2″ to 3″ tall circles
Scoop the center of the zucchini out, being careful to not remove it all the way to the bottom. You want to create a “well” in the zucchini.
Place the zucchini you’ve removed into a bowl and mix it with the other ingredients.
Stand the zucchini up in a baking dish and drizzle with olive oil. Season with salt & pepper.
Stuff the zucchini with your meat mixture.
Bake at 350 degrees for 25 minutes.
my mom and I were just talking about what to do with her overgrown zucchini. I love this stuffed idea and am going to send her the link! Look awesome!
It is SO delicious. And really, you could do it a million different ways with different flavors!
I need this. Now. NOW.
I need this in my mouth.
Growing up, my mom always used to stuff (length wise like a canoe) the zucchini with meat similar to that of meatloaf and bake it in the oven. We loved and devoured it every time she made it. I have to say though, these two delicious looking new ways of making zucchini will now be my thing to make for my own family. I can’t wait to try it and devour it the way I used to devour my mom’s…thank you!
Yay! I hope you like it! I went back and forth on how to stuff these, but in the end I decided on the taller presentation. Next time I’ll probably do it the other way!
Yum. I broiled some in a foil packet this week with olive oil and parmesan; I used to do this on the (charcoal) grill, but alas, apartment living isn’t conducive to grilling…these ideas look great and only need an oven!
I LOVE grilled zucchini! But yes, when you don’t have access to a grill, the oven is the way to go!
Perfect timing — I was looking for a new way to use zucchini (I’ve done turkey and zucchini meatloaf, zucchini latkes, zucchini boats — similar to your stuffed ones — and I even have a yummy chocolate zucchini cake recipe). Yeah, I’ve got too much zucchini.
I love zucchini! My garden pests, however, do not. I’ll have to pick some up today!!
This looks amazing!!!
Zucchini casserole is the best. Peel and slice 5 or 6 zucchinis. Place half of the slices in a glass pan and cover with 1/2 cup shredded mozarella and 1/4 cup shredded parmesan. Then put the other half of the zucchini on top and cover with another 1/2 cup shredded mozarella and 1/4 cup shredded parmesan. Bake at 350 for 1/2 hour. Top with 10 crushed Ritz crackers and 1 Tbs melted butter. Bake until top is browned and zucchini is soft. Yum!!
Comments on this entry are closed.
{ 1 trackback }