Wondering what to do with all of that garden
Aimee Krey with the blog, Food of Love shares
three mouth watering zucchini recipes.
Crab and Cheese Stuffed Zucchini
8 ounces cream cheese, softened
3-4 green onions, finely sliced
1/4 tsp garlic powder
1/3 cup colby jack cheese, shredded
6 ounces imitation crab, roughly chopped
salt & pepper to taste
3 (slender zucchinis) cut into 2 inch pieces
toasted panko bread crumbs- for garnish
Combine first 4 ingredients in a medium sized mixing bowl and
stir to combine. Season with salt & pepper; gently fold in
chopped crab. Set crab & cheese filling aside. Using a melon
baller or spoon, carefully scoop out the centers of each
piece of zucchini but leave the bottoms to form a little
“zucchini bowl” then fill each zucchini with about 1 tbsp of
crab & cheese filling and top with toasted bread crumbs.
Place on a greased cookie sheet and bake in a preheated oven
@ 350 for about 10-12 minutes. Serve warm.
Zucchini and Pesto Tarts
1 sheet puff pastry
1 slender zucchini, thinly sliced
1 slender yellow crookneck squash, thinly sliced (or use 2
zucchinis, thinly sliced)
1/3 cup pesto- store bought is fine or make your own!
1/2 cup shredded mozzarella
garlic salt & pepper
fresh basil leaves for garnish
On a floured work surface roll out pastry dough to a 12×12
inch square. Spread pesto over dough leaving about 1-2
inches around the edges for a crust. Sprinkle mozzarella
over pesto; place zucchini slices & squash over pesto
making a pattern alternating each vegetable. (this makes it
so pretty! ) Make about 4 rows of sliced vegetables or
enough to cover pesto. Fold outer edge inward to create a
crust. Lightly sprinkle zucchini with garlic salt & pepper,
you can also top with more shredded mozzarella if desired.
Bake in preheated oven @ 400 degrees for 15-18 minutes or
until crust is golden brown & flaky. Remove from oven and
top with fresh basil. Slice into squares and serve.
Baked Zucchini Fries
3 medium zucchini sliced into 3″ x 1/2″ sticks
2 large eggs
3/4 cup seasoned bread crumbs
4 tbsp grated Parmesan Cheese
1/2 tsp garlic powder
Preheat oven to 425°.
In a small bowl, beat eggs and season with salt and pepper.
In a ziplock bag, place breadcrumbs, garlic powder and
cheese and shake well. Spray cookie sheet with cooking
spray and set aside.
Dip zucchini sticks into eggs then into bread crumb and
cheese mixture, a few at a time and shake to coat. Place
the breaded zucchini in a single layer and spray more
cooking spray on top. Bake at 425° for about 10 minutes,
flip over and bake another 10 minutes or until golden
brown. Serve with ranch or marinara sauce for dipping.