Do you feel
like you need to eat more vegetables? I
actually like vegetables, but sometimes just feel at a loss for ideas of
vegetable dishes to eat. I have done a
brief summary of recipes for 22 common vegetables. There are 3 recipe summaries for each vegetable,
which lists the ingredients and a thumbnail of how to prepare. If a recipe sounds promising, just follow the
link for the full recipe.
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Artichoke
Hearts
Artichoke Hearts
Personal Photo
Plain Roasted Artichoke Hearts: Combine artichoke
hearts, garlic and olive oil. Roast one
hour at 375°. Remove from oven and add
salt, pepper, lemon juice and butter.
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Rose’s Baked Artichoke Hearts: Combine fresh breadcrumbs, curly leaf parsley, Parmesan
cheese, Romano cheese, Italian herbs, salt and pepper. Coat baking pan with oil, and spread
artichoke hearts in a single layer.
Sprinkle breadcrumb mixture over artichokes. Whisk together olive oil, lemon juice, lemon
zest, and minced garlic, and pour over breadcrumbs. Cover with parchment paper, then oil, and bake
for 30 minutes at 325°. Uncover and bake
25-25 minutes.
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Artichoke Hearts and Tomato Salad: Cut tomatoes
into wedges and artichoke hearts into halves.
Combine olive oil, wine vinegar, minced garlic, basil, tarragon, salt,
pepper, and feta cheese. Pour dressing
over artichokes and tomatoes. Chill
before serving.
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Asparagus
Shaved Asparagus and Brussels Sprouts Salad: Separate
Brussels sprouts leaves. Blanch leaves,
cool in ice bath, then drain. Combine
with trimmed and peeled asparagus, and toasted pine nuts. Whisk together champagne vinegar, orange
juice, olive oil, diced shallot, salt and pepper, and pour over vegetables. Garnish with Romano cheese.
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Asparagus Gratin:
Simmer asparagus in 1 inch of salted water. Drain, place in shallow dish, and drizzle
with oil. Tear bread into small pieces
and bake at 400° until golden. Sauté
minced shallot in olive oil. Toss bread
crumbs with shallot, parsley, lemon juice, salt, and Parmesan cheese. Sprinkle asparagus with bread crumbs. Broil until lightly browned. Serve with lemon wedges.
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Roasted Potatoes with Asparagus and Green Beans:
Partially cook fingerling potatoes in boiling water. Drain and cool. Slice potatoes lengthwise and place on baking
sheet. Drizzle with olive oil, salt and
pepper. Bake for 10-15 min at 400°. Toss green beans and asparagus with olive
oil, salt and pepper. Combine with
potatoes, and cook an additional 5 minutes.
Asparagus, Green Beans, and Potatoes
Personal Photo
Asparagus Wrapped in Bacon:
Trim asparagus to remove tough part of the stalk. Toss with olive oil, salt and pepper. Wrap bundles of 3-4 stalks with 1 slice
bacon. Bake at 500° for 5 min, then turn
and bake 5 minutes. Reduce heat to 350°
and bake 20 minutes.
Bacon Wrapped Asparagus
Personal Photo
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Beets
Warm Bok Choy Beet and Feta Salad: Make foil packet with
beets, minced garlic and olive oil. Bake
at 425° for 40-60 minutes, until tender.
Cool, peel, and cube. Cook
chopped baby bok choy in a skillet with peanut oil and butter for about 5
minutes. Combine beets, bok choy and
feta cheese. Serve warm.
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Arugula and Roasted Beets: Wrap beets in foil and
bake at 400° for 1 hour. Cool, peel, and
dice. Blend together balsamic vinegar,
olive oil, salt and pepper. Dress
arugula with mixture, and divide into 4 servings. Add red onion, walnuts, and avocado to
arugula. Top with beets and feta
cheese.
Arugula and Roasted Beets Salad
(Personal Photo)
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Roasted Beets n Sweets: Peel beets and cut into large
cubes. Toss with olive oil and spread on
baking sheet. Bake at 400° for 15
minutes. Combine olive oil, garlic
powder, salt, pepper, and sugar in a plastic bag. Peel sweet potatoes and cut into chunks. Chop large sweet onion. Place potatoes and onions in bag with oil and
seasoning and shake to coat. Add
potatoes and onions to beets on baking sheet and bake an additional 45 minutes,
stirring after about 20 minutes.
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Bok
Choy
Bok Choy, Carrot, and Apple Slaw: Cut baby bok choy lengthwise
and rinse to thoroughly clean. Cut into
thin strips crosswise. Toss with coarse
salt and set aside to thoroughly drain.
Mix matchstick-cut apple and shredded carrots with lemon juice, grated
ginger, salt, pepper, and lemon juice.
Toss bok choy with apple mixture.
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Sautéed Bok Choy and Broccoli: Slice bok choy white stalks into 1-inch pieces, and coarsely
chop bok choy leaves. Peel broccoli
stalks and slice ¼-inch thick. Cut
florets into small pieces. Cover and
simmer bok choy stalks and broccoli in water for about 6 minutes. Uncover and cook for an additional 3 minutes
to evaporate water. Add bok choy leaves,
vegetable oil, and chopped garlic, and cook about 2 minutes. Add ginger juice and soy sauce.
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Grilled Bok Choy: Clean and preheat outdoor grill. Separate and clean bok choy stalks. Sprinkle with salt and pepper and lay on
grill. Combine garlic powder, paprika,
black pepper and butter. Brush butter
mixture on bok choy stalks, and cover grill.
Turn after 3-4 minutes and brush other side of stalks, and cover grill
and cook another 3-4 minutes.
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Broccoli
Broccoli Casserole: Cook chopped broccoli and
chopped onion in water in a saucepan until tender. Drain and mix with shredded cheddar cheese,
mayonnaise, mushroom soup, and eggs.
Bake at 350° for 30-45 minutes.
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Broccoli with
Mock Hollandaise: This is my go-to
veggie. Salt broccoli florets and steam
until tender. Blend mayonnaise and lemon
juice together, and serve over broccoli.
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Delicious Broccoli and Cranberry Salad: Mix
together broccoli florets, chopped red onion, chopped celery, and dried
cranberries. Whisk together mayonnaise,
sugar, and rice vinegar. Toss with
broccoli mixture, and sprinkle with cashews.
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Brussels
Sprouts
Balsamic Roasted Brussels Sprouts: Preheat oven
to 375. Trim Brussels sprouts and half
lengthwise. Toss with a couple
tablespoons of oil and sprinkle with salt and pepper. Add 1-2 tablespoons of balsamic vinegar and
toss. Place sprouts on baking sheets cut
side down. Roast for 15 minutes. Turn and roast another 15 min. I’ve modified this one and coated with a
balsamic reduction after roasting. Just
put some balsamic vinegar in a pan and heat until reduced by about half
volume.
Balsamic Roasted Brussels Sprouts
Personal Photo
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Roasted Brussels Sprouts with Butternut Squash & Nuts: This is the Brussels sprouts recipe Kelly
Ripa cooks at Thanksgiving. Clean and
quarter Brussels sprouts. Peel and cube
butternut squash. Spread sprouts and squash
on baking sheet. Drizzle with olive
oil. Add chopped pecans, thyme, salt and
pepper. Roast for 20-25 minutes at 425°.
Roasted Brussels Sprouts, Butternut Squash, and Nuts
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Brussels Sprouts Slaw with Walnuts and Romano: Cut
Brussels sprouts into thin slices. Toss
in a bowl with toasted chopped walnuts, Romano cheese, olive oil, lemon juice
and black pepper.
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Cabbage
Roasted or Grilled Cabbage: Cut cabbage into
quarters and lay each quarter on aluminum foil.
Drizzle with mixture of olive oil, lemon juice, Worcestershire sauce,
Kosher salt, black pepper, and bacon bits.
Wrap in foil and roast at 425° for 20-30 minutes for crunchy cabbage, or
60 minutes for softer cabbage.
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Fried Cabbage with Bacon, Onion, and Garlic: Core and
slice cabbage. Cook chopped bacon until
crispy. Add diced onion and minced
garlic, and cook until onion caramelizes.
Stir in cabbage and cook 10 minutes.
Season with garlic and onion powder, salt, pepper, and paprika. Cover, reduce heat, and simmer about 30
minutes.
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Turmeric Cabbage Salad: Make vegetable mixture of
shredded green cabbage, chopped green pepper, chopped red pepper, and onion cut
and separated into rings. Make marinade
by bringing apple cider vinegar, sugar, turmeric, celery seed, and salt to a
boil in a saucepan. Pour hot mixture
over cabbage mixture. Cover and
refrigerate overnight.
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Carrots
Roasted Carrots: This recipe was posted on
Pinterest for roasting carrot and zucchini sticks, but notes it can be used for
peppers, sweet potatoes and green beans.
Cut vegetables into 3” sticks, of even thickness. Place parchment paper on baking sheet and
spray with olive oil. Toss vegetables
with oil, then season to your taste, such as paprika, cumin, cayenne, crushed
red peppers, thyme, rosemary or sage.
You can also use spice blends such as Italian seasoning, Mexican, Cajun,
or Old Bay. Spread vegetables on baking
sheet and roast about 20 minutes (depending on what vegetable you choose) at
425°.
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Carrot and Raisin Salad with Pineapple: Combine
raisins, shredded carrots, and drained crushed pineapple. Blend together mayonnaise, lemon juice, salt,
and sugar. Mix into carrot mixture.
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Carrot Soufflé: Cook and mash carrots.
Using mixer, combine with sugar, baking powder, softened butter, beaten
eggs, flour, vanilla extract, cinnamon, and nutmeg. Bake in glass dish for 45-50 minutes at
350°.
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Cauliflower
Loaded Cauliflower: Season cooked cauliflower
with butter, salt, and pepper. Top with
cheese, ranch dressing or sour cream, bacon, and chives.
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Mashed Cauliflower: This was adapted from a
mashed potato recipe. Boil or steam 2
lbs salted cauliflower and 4 cloves garlic until soft. Drain if boiled, and mash. Add ¼ cup olive oil and ½ cup evaporated
milk, and mix to combine. Stir in 1/3 cup
Romano or Parmesan cheese. Salt and
pepper to taste. Add chopped chives if
desired. (Try 1 part potatoes, 2 parts
cauliflower.)
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Roasted Cauliflower: Cut florets from one head of
cauliflower. Add 2-3 cloves of
garlic. Toss with 1-2 tablespoons olive
oil, and favorite spices or seasoning, such as:
1-2 tsp of herbs or spices such as oregano, smoked paprika, thyme, or
red chili pepper flakes. Other options
include lemon zest, Parmesan cheese, fresh lemon juice. Place on lined baking sheet. Bake 25-30 minutes at 425.
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Cucumber
Shepherd Salad: Peel and chop cucumbers,
tomatoes, and sweet onions. Add salt and
refrigerate 30 minutes. Add minced
garlic, lemon juice, and olive oil. I love this over rice!
Shepherd Salad over Rice Pilaf
Personal Photo
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Granny’s Cucumber Salad: My grandma always served
this with green beans. Dice cucumbers
sprinkle with salt. Whisk together
mayonnaise, apple cider vinegar, and water.
Pour over cucumbers. Refrigerate
2-4 hours.
Holiday Meal with Green Beans and Cucumber Salad
Personal Photo
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Cacik-Turkish Yogurt and Cucumber Soup: Grate
cucumber and press between layers of paper towel to remove excess moisture. Mix with yogurt, minced garlic, salt, and
dried mint.
Cacik
Personal Photo
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Eggplant
Panko Crusted Eggplant: Start tomato sauce by sautéing chopped
chili pepper and minced garlic in olive oil.
Add tomato puree and bring to a boil.
Add basil, salt, and pepper.
Reduce heat and cook 5 minutes.
Add tomato paste and cook covered 15 minutes. Slice
eggplant into thick rounds. Sprinkle
with salt and set aside 15 minutes in colander to draw out the bitterness. Rinse and pat dry. Combine salt, oregano, garlic powder, thyme,
and chipotle powder with Parmesan or Romano cheese and panko bread crumbs. Coat eggplant rounds on each side with flour,
then dip in egg and water mixture, then panko mixture. Fry in ½” to 1” hot oil, turning only
once. Drain on paper towel.
Panko Crusted Eggplant is perfect for Eggplant Parmesan
Personal Photo
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Roasted Eggplant and Seasoned Potatoes: Cut potatoes and eggplant into
1” cubes, and toss with salt, pepper, paprika, lemon zest, &/or chopped
herbs. Pour into a pan with oil, which
has been heated to sizzling hot in a 400° oven.
Stir to coat in oil. Return to
oven and roast about 30 minutes, stirring at about 15 minutes. Remove and add sliced garlic cloves. Cook another 15 minutes. Remove and squeeze lemon over eggplant and potatoes.
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Vegetarian Moussaka: Thinly slice eggplant, salt,
and set aside 30 minutes before rinsing and patting dry. Thinly slice zucchini and potatoes. Brown eggplant, zucchini, and potatoes in hot
oil, then drain on paper towel. Sauté
onions and garlic in olive oil. Add
vinegar and reduce. Add chopped
tomatoes, lentils, oregano, and parsley.
Cover and simmer 15 minutes.
Layer eggplant, zucchini, potatoes, and feta cheese. Top with tomato mixture. Repeat layers and tomato sauce and finish
with a layer of eggplant and zucchini.
Cover and bake at 375° for 25 minutes.
Prepare béchamel sauce by combining flour, butter, and milk in
saucepan. Whisk constantly while
bringing to slow boil until thick and smooth.
Add nutmeg and black pepper. Cool
5 minutes and blend in beaten egg. Pour over
vegetables, sprinkle with Parmesan cheese, and bake uncovered another 30
minutes.
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Fennel
Beet, Fennel, and Carrot Salad: Trim, quarter and core fennel bulb. Slice very thinly and place in glass
dish. Grate carrots and beets and place
beside fennel. Toast fennel seeds
in a skillet. Combine in a bowl with
sherry vinegar, orange juice, lemon juice, thinly sliced shallot, and coarse
salt. Whisk in olive oil. Toss with vegetables.
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Baked Fennel with Parmesan and Thyme: Trim fennel
bulbs and cut lengthwise. Boil until
tender, then drain on paper towel. Place
in baking dish and brush with butter.
Sprinkle with salt and pepper.
Top with Parmesan cheese and sprigs of thyme. Bake 20 minutes at 450°.
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Garbanzos with Fennel: Soak dried garbanzo beans overnight,
then drain and rinse. Place in large pot
with vegetable stock, minced garlic, and red pepper flakes. Simmer until beans are tender, about 45
minutes. Heat olive oil, minced garlic,
basil and diced tomatoes in skillet. Add
fennel and chopped onions to garbanzo beans, and cook 15 minutes. Add tomato mixture and green peas to
garbanzos and heat until peas are cooked.
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Green
Beans
Green Beans in Creamy Mushroom Sauce: Soak dried porcini mushrooms in ½ cup
boiling water for 20 minutes. Sauté
chopped onion in butter. Add minced
garlic and thyme. Add cremini mushrooms
and sauté until they start to caramelize.
Add porcini mushrooms and soak water.
Simmer on medium high about 10 minutes to reduce liquid. Add heavy cream, Parmesan cheese, salt and
pepper and simmer until thickened. Steam
green beans. Add chopped parsley to
mushrooms just before pouring over green beans.
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Home-style Green Beans: Cook green beans until
tender. Fry bacon and sautéed chopped
onions in drippings. Add sautéed onions,
crumbled bacon, apple cider vinegar, dark brown sugar, salt and pepper to green
beans.
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Chinese Restaurant Green Beans: Mix soy sauce,
honey and water. Heat butter and olive
oil in sauté pan. Cook salted green
beans 7-8 minutes until browned and tender.
Remove beans. Add garlic to pan
and cook about 20 seconds. Add soy
mixture to pan and cook about 45 seconds.
Pour glaze over green beans.
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Greens/Winter
Greens
Swiss ChardParmesan Pie: Remove stems and large
ribs from Swiss chard, and blanch in salted water until softened. Drain.
Coarsely chop in food processor.
Combine in bowl with egg yolks, heavy cream, Parmesan cheese, salt and
pepper. Bake 45 minutes at 350°.
Chard Pie
Personal Photo
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Saag Paneer (Indian Spinach and Cheese): I first
pulled Aarti Sequeira’s recipe from Food Network. Though designated as “easy”, it was quite
long. This one is
from Tyler Florence. Blanch spinach
until tender, and drain thoroughly. Cut
paneer cheese into cubes and fry in ghee to brown, then remove from pan. Sauté minced onions, minced garlic, and
grated ginger in ghee. Sprinkle with
curry powder and continue to cook 1 minutes.
Add spinach and stir to combine.
Turn off heat. Add buttermilk
and yogurt. Add paneer cheese and
salt. Serve over rice.
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Kale Crisps with Sea Salt and Lemon: Remove stems
from Tuscan kale, and cut into ribbons.
Toss kale with oil, and place on baking sheet. Bake at 375° for 8 minutes. Toss and rotate baking sheet, and return to
oven for 7 minutes. Cool and sprinkle
with sea salt and lemon zest.
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Green Soup (from Reader’s Digest): Sauté chopped yellow
onions in hot oil. Add water, cover and
cook about 25 min. Cook chopped kale,
chard, mustard or turnip greens, and chopped spinach in salted water for about
10 minutes. Add onions to greens,
cayenne pepper, and vegetable broth. Use
immersion blender to puree. Add cooked
rice, or potato cubed and cooked. Puree
all together. Add lemon juice.
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Leeks
Leek Gratin: Cut leeks in half lengthwise and
thoroughly clean. Cover and simmer leeks
with heavy cream, salt and pepper about 5 minutes. Uncover and cook until tender, about 15
minutes. Transfer to baking dish and sprinkle
with Romano cheese, and bake at 375° for 35 minutes.
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Caramelized Leek Quiche: Prepare
pie crust dough according to Martha Stewart’s Pate Brisee recipe, and place in
tart pan (or buy a prepared crust!).
Bake crust at 375°for 10-15 minutes.
Cool shell. Cut leeks lengthwise
and thoroughly clean. Discard dark green
parts. Slice crosswise into ¼” thick
slices. Cook leeks in olive oil in a
skillet, about 10-15 minutes. Add salt
and pepper. Arrange gruyere cheese on pastry
shell, then leeks, then top with more cheese.
Whisk eggs, milk, heavy cream, salt and pepper together and pour over
leeks in pastry shell. Bake at 375°for
30-35 minutes.
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Savory Sautéed Leeks: Wash leeks and
slice. Cook bacon, then sauté leeks in
drippings. Make 4 evenly spaced
depressions, and crack 2 eggs into each well.
Sprinkle with salt and pepper.
Cover and cook until eggs are set.
Top with crumbled bacon, and chopped chives.
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Okra
Okra, Tomatoes, and Potatoes: Pour fire
roasted tomatoes into large pot. Add
water, seasoned salt and garlic powder, and bring to simmer. Add sliced okra. Cover and simmer 20 minutes. Add boiled potato wedges, and simmer 10
minutes. Serve over rice.
Okra, Tomatoes, and Potatoes
Personal Photo
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Okra and Chickpea Tagine: Add sliced okra to boiling water and cook 2 minutes, then transfer to
ice bath. Drain. Heat olive oil in tagine dish or large
saucepan. Cook diced bell pepper until
soft, then transfer to a bowl. Add diced
onion, minced garlic, and black pepper to pan and cook in the oil until
soft. Pour in diced tomatoes, bell
pepper, vegetable broth, cumin, and cilantro bundle. Add okra and cook until soft. Stir in cooked chickpeas and salt, and cook
until warm. Remove cilantro. Stir in hot sauce and garnish with bell
peppers.
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Okra Rice: Cook bacon, then remove and crumble. Drain all but a small amount of
drippings. Sauté chopped onion in
drippings. Add bacon, sliced okra and
broth. Simmer about 15 minutes. Add rice and water. Cover and cook until rice is fluffy.
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Onions
French Onion Soup: Place
thinly sliced onions, olive oil, sugar, thyme, salt, and pepper in baking
dish. Roast covered for 30 minutes at
450°. Uncover and cook another 75
minutes, stirring every 30 minutes.
Transfer caramelized onions to saucepan.
Stir in broth and water. Simmer
until liquid has darkened, about 20 minutes.
Deglaze baking dish with red wine.
Place pan on range and simmer to reduce liquid until thickened. Pour into onion mixture. Season with salt and pepper. Toast bread with Swiss cheese. Cut toast into 4 pieces and place 2 on each
serving of soup.
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Festive Onions: Sauté sliced onions in butter
and transfer to baking dish. Beat
together eggs and whipping cream. Add
salt and pepper. Pour over onions, and
top with Parmesan cheese. Bake 20
minutes at 425°.
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Onion Quiche: Cook diced onions in butter until soft.
Beat eggs and add heavy cream and Swiss cheese. Transfer onions to pie shell and pour egg
mixture over top. Bake at 375° for 30
minutes.
Quiche with Sweet Onions and Scallions
Personal Photo
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Parsnips
Roasted Root Vegetables: Peel and slice turnips,
parsnips, rutabegas, sweet potatoes, and acorn squash. Toss with oil, salt, and pepper to thoroughly
coat. Roast at 425°
for about 50 minutes.
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Turnip and Parsnip Gratin: Peel and slice turnips and
parsnips. Boil in water until almost
tender. Drain and transfer to greased
individual serving round baking dishes.
Whisk together milk, flour, salt and pepper, and heat until
thickened. Remove from heat and whisk in
Gruyere cheese. Pour over
vegetables. Heat butter in skillet. Add panko breadcrumbs and toast in
skillet. Sprinkle panko over cheese
sauce and vegetables. Bake at 400° for
15 minutes.
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Potato Parsnip Mash: Peel potatoes and
parsnips, and cut into 1” pieces. Boil
in salted water with garlic, until tender.
Drain and return to pot. Heat
milk and butter, then pour over potatoes and parsnips. Add sour cream and mash with potato
masher. Add salt and stir with fork to
fluff.
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Beautiful Colorful Bell Peppers, Personal Photo
Sweet
Peppers
Sweet RedPepper and Beet Soup: Trim and slice red bell peppers. Peel and cube red beets. Heat olive oil in saucepan and add chopped
shallots. Cook until tender. Add peppers, beets, water, and chicken
stock. Simmer until beets are tender,
about 60 minutes. Cool slightly, and
stir in lemon juice, salt, and pepper.
Puree in batches until smooth.
Refrigerate overnight. Serve with
goat cheese, pepper and lemon wedges.
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Zucchini andBell Pepper with Curry Paste: Slice
zucchini and red bell peppers, and cook until tender in a skillet with olive
oil. Stir in Indian curry paste and
coarse salt.
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PolentaStuffed Peppers: Sauté chopped onion in butter.
Add water, salt, pepper, and rosemary, and bring to a boil. Gradually whisk in cornmeal. Simmer, whisking frequently about 5 minutes,
until thickened. Remove from heat. Stir in butter, sharp white cheddar cheese,
and corn. Cut red bell peppers in half,
and clean inside. Fill with polenta mix. Place in baking dish with some water. Cover and bake at 400° for 30 minutes. Top with more cheddar, and bake another 30
minutes.
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Tomatoes
Caprese Salad: This is a “deconstructed”
version. Make a pesto by pulsing almonds
or cashews in a food processor until finely chopped. Add fresh basil leaves, olive oil, and
Parmesan or Asiago cheese, and blend.
Make a balsamic reduction by heating balsamic vinegar in a pan until
volume is reduced by approximately half.
Chop tomatoes and mozzarella cheese into cubes. Top with pesto and balsamic reduction.
Caprese Salad
Personal Photo
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Tomato Cracker Salad: Add diced tomatoes and
juice to crushed saltines. Stir to
moisten crackers. Add mayonnaise, minced
onion and garlic, salt, pepper, and Creole or Cajun seasoning. Consistency should be like potato salad. Refrigerate several hours.
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Tomato Tart: Drizzle head of garlic with olive
oil. Wrap in foil and bake at 350° for
45 minutes. Cool, then squeeze cloves
out and mash. Prepare
pie crust dough according to Martha Stewart’s Pate Brisee recipe, and place in
tart pan (or buy a prepared crust!).
Chill crust 30 minutes, then spread garlic on crust, then fontina
cheese. Arrange sliced tomatoes in an
overlapping pattern. Sprinkle with salt
and pepper. Top with more cheese, and
olive oil. Bake at 400°for 45 to 55
minutes.
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Yellow
Squash
Squash Casserole with Sour Cream: Wash yellow
squash, and cut into chunks. Boil in
water with chopped onion until squash is tender. Drain, pour into a bowl and mash. Add cream of chicken soup, grated carrot, sour
cream, cheddar cheese, and dressing mix.
Pour into greased casserole dish.
Top with more dressing mix.
Distribute cubes of butter over top.
Bake at 350° for 30 minutes.
Squash Casserole
Personal Photo
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Fried Squash: Scrub squash and slice lengthwise
about ¼” thick. Salt and dust with
flour. Fry in hot oil at least ¼”
deep. Drain on paper towel.
Fried Squash
Personal Photo
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Zucchini and Yellow Squash Gratin: Clean zucchini and
yellow squash and cut crosswise. Cook
squash, minced garlic and shallots and squash in a pan in butter until tender
crisp. Add heavy cream and cook about 5
minutes. Remove pan from heat and add
panko breadcrumbs and Parmesan cheese. Pout
into baking dish. Top with additional
breadcrumbs and cheese. Sprinkle with salt and pepper. Bake 10 minutes at 450°.
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Zucchini
Roasted Tomatoes, Onions and Zucchini: Arrange
zucchini, roma tomato, and sweet onion slices in a baking dish. Top with olive oil, minced garlic, thyme,
salt and pepper. Cook for 25 minutes at 375°.
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Zucchini Chips: Slice zucchini into rounds very
thinly with a mandolin. Dry thoroughly
between layers of paper towel. Place
zucchini on baking sheets lined with parchment.
Arrange closely in rows, but do not overlap. Brush zucchini with olive oil. Sprinkle lightly with salt. Bake at 225° for 2 hours or more. Cool before removing from pan. Store up to 3 days in airtight container.
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Easy Cheesy Zucchini Bake: Cut zucchini and yellow
squash into half moon slices. Combine
with basil, sliced green onions, thyme, garlic powder, Parmesan cheese, and
mozzarella cheese. Sprinkle with salt and
pepper. Pour into baking dish and bake
at 350° for 20 minutes. Top with additional
cheese and return to the oven for 10 to 15 minutes.
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