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
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
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
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)
Salt & pepper
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.