I can't believe it took three blog entries to get all the recipes in this week. I thought I'd better get this finished before Monday catches me without all the various dishes I wanted to do. So, here goes: This first recipe is one that Megan left on the desk at the station for me last Monday. (Sweet)
It's what she likes to do with what she calls a "monster size squash."
Megan's Monster Zucchini Steaks
Slice squash 3/4-1 inch thick, rub with olive oil, sprinkle with (garlic) salt and pepper and grill like a steak.
"Zuc steaks for the meat free..."
In addition to that, Megan also suggests shredding, salting, rinsing and squeezing the water out of zucchini and adding to pancake or waffle batter. Now that's a great way to sneak a vegetable into the diet of picky eater in the house! lol
I think the only recipe left from the show is one for zucchini fritters. I really hope you'll try these. Very tasty and a great way enjoy your zucchini.
1 pound of small zucchini (NOT football size!)
1/4 teaspoon salt
3 tablespoons minced flat leaf parsley
1 medium size clove of garlic, minced fine
1/2 cup freshly grated parmigianno reggiano cheese
1/4 cup dry, unflavored bread crumbs plus more to spread on a plate
Oil for frying
Clean zucchini and grate through the large holes of a box grater. Place in a bowl, sprinkle with the 1/4 teaspoon of salt and let set for several minutes to release its liquid.
Squeeze water out of zucchini, discarding the water and returning the zucchini to the bowl to which you will also add the parsley, garlic and cheese.
Beat eggs and add to mixture.
Add bread crumbs, pepper and salt to taste.
Form patties about 3 inches in diameter and 1/2 inch thick.
Fry in hot oil.
Serve them plain or with your favorite marinara with either parmesan or pecorino cheese.