Zucchini Parmesan Crisps

I am slowly turning into a Zucchini Fan.  Who knew?

I found these on Pinterest Web-site and decided to try it last night.  I only used one small zucchini with the recipe because I honestly didn't think my kids would like them.  They gobbled them up!  My youngest son kept going back into the kitchen begging for more.  I couldn't help but laugh as I knew he had no idea he was really eating a vegetable which he had stop eating long ago.

One note:  parmesan all ready has a salty taste so use salt sparingly.  I added salt to mine but next time I think I will leave it out.  Since I liked a lot of crumbs on my zucchini, I may double the parmesan and panko next time and use 2 zucchinis with it.  Also use your baking stone....  it turns out extra crispy this way! 

Enjoy!

Zucchini Parmesan Crisps

Ingredients:

• 1 lb. zucchini or squash (about 2 medium-sized)
• 1/4 cup shredded parmesan (heaping)
• 1/4 cup Panko breadcrumbs (heaping)  I used Italian Style Panko
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• freshly ground pepper, to taste

Directions:

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

Source: http://bakehouse.squarespace.com/home/2011/7/20/zucchini-parmesan-crisps.html

Chocolate Zucchini Muffins

 Who would have thought chocolate and zucchini would be a good combination?  I have always had a hard time finding a good chocolate muffin recipe just by themselves, but these are wonderful!  I might actually grind the zucchini next time, but I couldn't tell it was grated into the recipe at all.  My kids ate it up!  They loved them.   Shhh!  Don't tell them there is a vegetable in there!

What's your favorite Zucchini Recipe?

Recipe compliments from http://allrecipes.com/Recipe/Chocolate-Zucchini-Muffins/Detail.aspx?ms=1&prop25=87945295&prop26=DailyDish&prop27=2012-07-08&prop28=RecipeOption&prop29=FullRecipe&me=1

Ingredients

3 eggs

2 cups white sugar

1 cup vegetable oil

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons vanilla extract

2 cups grated zucchini

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
3. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

Zucchini Relish

Zucchini is such a versatile vegetable.  I grew up detesting any squash like substance, but over the last several years I have been experimenting with them.  Trying to find that perfect fit for each vegetable so that it's texture, taste and smell suits me isn't too hard when you have the internet.

Isn't it funny how Zucchini will produce so much on just one or two plants?  You definitely don't want to plant too many.  I am fortunate that my mother-n-law shared her garden with me.  I have to say I have really enjoyed it this year. 

One item that a must have in our house is Zucchini Relish.  I no longer had my mom's zucchini relish on stock in my cubbord so I knew I need to at least try and make it myself so that I would always have it.  I know that there are a lot of recipes out there for zucchini relish, but don't forget this one tip...   The more zucchini you add to your recipe the more watered down it will become.  Zucchini holds so much water that even after you feel like you have squeezed it out, there is still more.  With this recipe I have added 1cup more to make 6 cups and it turned out fine.  In fact, a friend of mine said the jar I gave her was the best she ever had!  Not bad for a first time maker!

So stick to the ingredients.  Follow the directions and you will have the best tasting relish ever!  The jalapeno is optional, but if you take the seeds out, you can't even tell its in there.  I don't have a grinder, but I grate my zucchini and then use my chopper to make it small as possible.  It still works great.

I would encourage you to take the time and do some of the things our mothers did when they were our age.  If we don't do it, these recipes and traditions will be lost forever.  Look for more Zucchini Recipes to come!

Zucchini Relish
Ingredients:
5 cups peeled, ground zucchini
4 cups ground onion
5 tbsp canning salt
1 red pepper, ground
1 green pepper, ground
2 cloves garlic, ground
1-2 whole jalapeño, ground, optional
2 1/2 cups vinegar
1 tsp pepper
1 tbsp nutmeg
1 tbsp turmeric
1 tbsp dry mustard
1/4 cup cornstarch
2 tbsp celery seed
5 cups sugar
Directions:
Put canning salt on the zucchini and onions and let it stand overnight. Place a plate on this and weigh it down and cover it.  The next morning drain and rinse, then drain again. (just run water over it and use your hads to loosen it up a little to let water drain off.)  Add vinegar, red pepper, green pepper, jalapeño and cloves and spices, cornstarch, and sugar.  Mix together, bring this to boil and then add to zucchini mixture. Simmer for 30 minutes. Let stand for 3 hours, reheat and then can.

Sterilize jars in hot water bath 20 minutes. Put mixture into pint or half pint jars and put their lids on.  Screw tight and put into boiling water bath for 15 minutes.