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Zucchini a-plenty
Zucchini is one of the easiest vegetables to grow & produces more fruits than you will know what to do with. You’ll have for these recipes & more!
Zucchini Parmesan Crisps
Cooking spray
2 medium zucchini
1 tbsp. olive oil
1/4 cup grated Parmesan
1/4 cup plain bread crumbs
1/8 tsp salt & black pepper
Preheat the oven to 450 F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4” thick rounds. In a medium bowl, toss the zucchini with oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Serve immediately.
Zucchini Corn Fritters
2 med. zucchini, shredded
Salt & Pepper
1 tbsp. unsalted butter
1/2 onion, nely chopped
1 clove garlic
2 ears corn kernels cut o , nely chopped
1/2 cup yellow cornmeal
1/2 cup all-purpose our
1/4 tbsp. baking soda
3/4 cup buttermilk
Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry. Meanwhile, cook onion & garlic in butter in a skillet, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, about 3 minutes. Set aside.
Whisk the cornmeal, our, baking soda, salt and pepper in a medium bowl. Whisk buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir.
1 large egg
Zucchini Boats
• 2 Zucchini (cut in half lengthwise) • ½ lb Italian Sausage (casing removed)
• 2 Scallions (thinly sliced) • 1 tomato (diced) • ½ cup fresh basil
• 4 oz Shredded Mozzarella cheese • 1/3 cup shredded Parmesan cheese
Wipe out the skillet the corn-onion mixture cooked in. Pour 1/8” vegetable oil and place over medium heat. Working in batches, scoop 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to atten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375o F oven on a rack set on a baking sheet.)
Heat baking sheet to 450 F. Cut the zucchini lengthwise and, hollow out the zucchini half. Brush cut sides with 1 tsp oil, then place, cut sides down on heated baking sheet. Roast 5 minutes. Cook sausage. Add in scallions, tomato, mozzarella and basil and combine. Turn zucchini cut sides up and season with salt and pepper. Divide the sausage mixture among the zucchini halves, top with the Parmesan cheese and roast until the zucchini are just tender 8-10 min. Sprinkle with more basil if desired.
Emilio’s
