Zucchini

Crunchy Zucchini Rounds With Sun-Dried Tomatoes and Goat Cheese

Ingredients

  • 2 zucchini
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces sun-dried tomatoes, packed in oil (about 24)
  • 3 ounces goat cheese
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons extra-virgin olive oil

Preparation

1. Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on large platter; season with salt and pepper.

2. Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve.

 

Zucchini Fries

Ingredients

  • 2 zucchini
  • 1 egg white
  • 1/4 cup milk
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup seasoned breadcrumbs
  • Vegetable cooking spray

Preparation

Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.

Zucchini with Corn and Cilantro

Ingredients

  • 1 teaspoon olive oil
  • 3 1/2 cups cubed zucchini (about 1 pound)
  • 1 cup frozen whole-kernel corn
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

Remove from heat, and stir in cilantro and remaining ingredients.