The easiest way to fix it (aside from eating it raw, which I do not find appetizing) is simply to slice it and fry it up on the stovetop. Lately I've taken to frying it in a bit of olive oil with Italian herbs--basil, oregano, garlic--and salt and pepper. If I don't slice an onion to fry with it I might include some onion powder. Fresh herbs from the garden are good in this.
And I also do my version of this recipe from YLCF. It's also similar to a lasagna (sort of) and eggplant parmesan. It's very, well, shall we just call it a free-style recipe? I don't always cook with exact amounts. :)
Ingredients:
Some zucchini, sliced. I'd say 2-4 depending on the size of them.
An onion, sliced.
A large can of diced tomatos or tomato sauce.
A small can of tomato paste
Italian herbs: basil, oregano, garlic
Salt and pepper
Parmesan cheese
Mozzerella cheese
Combine canned tomatoes, paste, and herbs to form a sauce--kind of like pizza sauce. Take a 9-by-13 pan or a similar-sized cassarole dish. I grease the bottom with olive oil, though I probably don't need to. You can also put some sauce in the bottom. Put down a layer of zucchini and sprinkle with onions. Layer the other things, in no particular order, repeating as necessary. One time I didn't have a lot of sauce so I saved most of it to pour over the top. I make sure I get a couple of layers of cheese in there, though. Top with sauce, then cheese. Bake at 350 or so for a while...oh, maybe 30 or 45 minutes? It takes a while for the zucchini to get tender since you start with it raw. I just keep checking it. Last time I left it in too long and the cheese on top got rather brownish, but it still tasted good. :) I've also included cooked, chopped chicken to add some more substance. Good reheated as leftovers...
I do like sweet things too, though. And the recipe for zucchini bars that Cheri posted looks very, very good. I'm going to have to try it when I find me a bit of free time.
4 comments:
Zucchini must in abundance everywhere right now--two posts so far this evening pertaining to the subject... here's a link for another recipe.
http://caroleah.com/2009/08/31/roasted-corn-and-zucchini-soup-with-fresh-herbs-and-pesto.aspx?ref=rss
That's about all that Becca's garden is producing at the moment so it's nice to have a little variety. :)
Aaaaand, Don't forget that you can also use them as ammunition in potato guns.
Ooo, both recipes look delicious! I'll have to print them out and add them to my now-growing collection of zucchini recipes. =)
And thanks again for coming up this evening. It's always a blessing to have you guys here.
I made the casserole recipe last night, and it was very tasty. I love the flavors. Next time I'll be sure to add tomato paste (we didn't have any on hand...) as we had lots of runny tomato water at the bottom.
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