Fabulous Zucchini Crisp Delicious Food

ZUCCHINI CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
• Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
• Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.

VEGETABLE CASSEROLE, ITALIAN STYLE

Steps:

• Preheat oven to 350ºF.
• Sauté the onion, celery and garlic in the oil until they are soft. Add the zucchini, tomatoes and green pepper, and brown them lightly. Season with salt and pepper. Place the vegetable mixture with all of the juices in a casserole dish, and sprinkle the top with the crumbs and parmesan cheese.
• Bake at 350ºF for 30 minutes.

BAKED PARMESAN ZUCCHINI

Steps:

• Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.

ZUCCHINI PARMESAN CRISPS

Steps:

• Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine Panko and Parmesan; set aside. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.

FABULOUS ZUCCHINI CRISP - DELICIOUS!

Steps:

• 1. Preheat oven to 350 degree F. In a large bowl, mix all crust ingredients, until crumbly. In a 9 x 13 baking dish, place 1/2 the crumb mixture into dish and pat down evenly. Bake for 10 minutes.
• 2. Cool on rack. Make filling. In a large saucepan, place zucchini, lemon juice, sugar and cinnamon. Bring to a boil, then reduce to simmer and cook until tender. ( I slice my zucchini thin, so the cooking only take about 8 - 10 minutes, you don't want the filling mushy.)
• 3. Once zucchini is tender add 1/2 - 3/4 cup of topping to thicken. Cook another minute or two, until thickened.
• 4. Remove from heat and spread on the crust.
• 5. Sprinkle the top with the remainder of crumb mixture. Place back in oven and bake for 25 - 30 minutes or until topping begins to brown and filling is bubbly.
• 6. Can serve warm with ice cream if desired. Delicious!

GREEN BEANS AND ZUCCHINI WITH SAUCE VERTE

Steps:

• For sauce verte:
• Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• For vegetables:
• Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.

ZUCCHINI APPLE CRISP

Steps:

• Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from the heat. Pour into a greased 13x9-in. baking pan. , For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired.

FABULOUS ZUCCHINI GRINDERS

Steps:

• To make marinara sauce, heat olive oil in a saucepan over medium heat (see Cook's Note). Add garlic, basil and red pepper flakes; cook and stir for a minute or two until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Cook the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt, and pepper.
• Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini with about 1/4 cup marinara sauce per roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
• Bake for 15 minutes in the preheated oven, until bread is heated through, rolls are soft, and cheese is melted.

ZUCCHINI CRISP (APPLE CRISP)

Steps:

• ZUCCHINI MIXTURE:.
• In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
• Add sugar, cinnamon and nutmeg and cook for a minute more.
• Remove from heat and let sit.
• CRUST MIXTURE:.
• For crust, mix flour, and sugar in a large bowl.
• Cut in cold butter until mixture resembles pea size coarse crumbs.
• Stir 1/2 cup of the flour mixture into zucchini and mix well.
• Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
• Spread zucchini mixture over crust in pan.
• Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
• Bake at 375°F for 35-40 minutes.

GLUTEN FREE ZUCCHINI FRITTERS

Steps:

• Drain the zucchini in a strainer for 10 minutes then place in a clean dish towel and wrap up tightly and squeeze out as much liquid as possible.
• Add zucchini and the rest of the ingredients into a bowl and mix well.
• Heat 1 tablespoon of ghee or butter in a large skillet over medium heat.
• Drop and flatten slightly a spoonful of batter onto hot skillet. (make about 6 pancakes per tablespoon of butter).
• Cook 2-3 minutes on each side or until browned.
• Place cooked fritters onto a pate lined with a paper towel then continue with the rest of the batter.
• Enjoy immediately with sour cream if desired or refrigerate and reheat in microwave when ready to serve.