Zucchini

ZUCCHINI, 

raw or cooked, it's a nutritious vegetable that is low in calories and high in vitamins and minerals.  Add the anti-oxidant boost and you have many reasons to enjoy this brilliant vegetable often.

Zucchini is a versatile vegetable, mild in flavor, and can be used lightly cooked for a soft texture, or raw for the added crunch.  Many people have an aversion to it from tasting it overcooked and bland.  But zucchini can be such an asset to many dishes, providing a gentle base to coax out other ingredients and flavors.  Let me introduce you to a few of our family favorites!

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Zucchini Puffs--makes about 24

2 cups zucchini, grated

2 eggs, lightly beaten

1/2 cup onion, finely chopped

1/2 cup sharp cheddar cheese, grated

1/2 cup whole grain bread crumbs

1/4 cup parsley, finely chopped

Directions:

1-Preheat oven to 400"F (or heat grill)

2-In a large bowl, combine all ingredients.

3-Put into buttered muffin tins, filling just to the top.

4-Bake 15-18 minutes until golden brown and set.

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Cheesy Herbed Zucchini Boats-makes 8 halves

4 large zucchini, sliced lengthwise in half

1/2 cup herb cream cheese (or 1/2 cup  Parmesan cheese, grated and combined with 2 T rosemary and thyme)

1 tsp coconut oil or butter

salt and pepper

Directions:

1-Preheat oven to 350"F; line a baking sheet with foil

2-brush each half with oil on all sides

3-cover with cheese

4-season lightly with salt and pepper

5-bake about 15 minutes, then broil for about 3 minutes until golden brown.

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Garlic & Herb sauteed Zucchini-serves 4

3 medium zucchini, sliced in 1/4" thick rounds

1 T coconut oil

1 medium onion, thinly sliced

2 tsp minced garlic

2/3 cup vegetable stock

2 tsp marjoram

2 tsp thyme

2 T parsley, chopped

salt and pepper

Heat oil to medium high in large skillet.  Add onion and garlic and saute until onion is soft.  Add zucchini and saute about 5-6 minutes longer, until zucchini is just tender.  Add stock with seasonings to pan.  Cook about 1-2 minutes Season with salt and pepper to taste.

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