zucchini
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Anonymous
| what are you favorite zucchini recipes? |
Anonymous
| Really, just sauté it in a little olive oil and and salt, pepper, and oregano. DD gobbles it up. So do I. |
Anonymous
Zucchini bread. 
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Anonymous
| What 1:07 said. But with marjoram. |
Anonymous
| DS prefers chocolate chip zucchini muffins. Big surprise. |
Anonymous
| Zucchini enchiladas on skinnytaste.com |
Anonymous
| Veggie chilli with squash of any kind, onion, diced tomatoes and black beans, with some chili seasoning. |
Anonymous
| Battered and deep fried! |
Anonymous
| A Zucchini ribbon salad from smitten kitchen (but I think it's no longer on the website). Basically, you use a vegetable peeler to create long ribbons of zucchini, salt and let them drain in a colander for a bit (i use a ziplock bag full of water as a weight) and then toss with a vinaigrette. |
Anonymous
| Another favorite--cut into small pieces and saute with a can of pinto beans, corn, onions, tomatoes and your favorite seasonings and use as a taco or burrito filling. Also works over rice. |
Anonymous
Gobbles? |
Anonymous
| grilled with a little olive oil, salt and pepper |
Anonymous
| saute with olive oil, s+p, when done, sprinkle parm cheese and rosemary. |
Anonymous
| Chop into 1/4" thick pieces, toss with olive oil, salt pepper, the herb of your choice (I like thyme or rosemary), and roast on a cookie sheet with misc. other vegetables until done (usually for me is about 15-20 minutes at 400). I am Into Carbs, so I toss the vegetable mixture with pasta, add some parmesan cheese, et voila. |
Anonymous
| Chop into matchsticks. Cut some grape tomatoes in half. Saute them in olive oil--give the tomatoes a head start, then add the zucchini matchsticks. When soft, remove from heat, and add fresh black pepper and your choice of a fresh chopped herb (just one) or a bit of shredded parmesan. |