Recipe Wednesday: ZUCCHINI

This weeks recipes... Ways with Zucchini!! These simple, quick to prepare recipes, are great ways to quickly use up the massive amounts of zucchini that even one plant can produce. Enjoy!

*********************

Zucchini Appetizer Pizza

1 zucchini
1 small can or jar of pizza sauce
Mozzarella cheese (shredded or fresh)
Basil- chopped

Cut zucchini into coin size thin pieces and place flat on a cookie sheet.  Place 1 teaspoon of sauce onto top of zucchini slice, sprinkle mozzarella cheese on top, and then top off with chopped basil.  Put in oven and bake at 350 until zucchini is tender and cheese is melted.

*********************

Grilled Zucchini Coins

1 zucchini
Shredded Cheese (Mozzarella, Italian Blend, Provolone, your favorite)
Olive Oil
Fresh Chopped Herbs or McCormick's Herb Blend (or any favorite herb blend)

Slice Zucchini into 3/8" thick coins. Rub both sides with olive oil and fresh or dried herbs of your choice. I usually clip a sampling of whatever i have growing. Grill on low-medium flame for a few minutes, flip over and sprinkle with cheese. Let cook few more minutes until just tender as they will continue to soften after you take them off the grill. 

*********************

Zucchini Frittata

4 eggs, beaten
1/2 C buttermilk
4 oz can diced gr. chiles (or fresh!!)
1/4 C parsley, chopped
2 C grated Jarlsberg or Monterey Jack
1 garlic clove, crushed
1 1/2 tsp. salt
2 tsp baking powder
1/2 tsp tarragon
8 med zucchini, chopped & steamed
1 C seasoned croutons, crushed
1/4 stick butter, melted

Preheat oven to 350. Combine first 9 ingredients. Mix well. Fold in zucchini. Transfer to 8" square baking pan, greased and dusted w/ half the crushed croutons. Sprinkle w/ remaining croutons and dot w/ butter. Bake 45 min. or until set. Serves 8.

*********************