Fried Zucchini Blossoms

For years I've wanted to try this.  I would always see pictures in cooking magazine & thought it looked so good.  Well, I finally gave it a go; and ya know what, these are pretty dang good.  They have a great texture & flavor.  And they look so cool.  Since I couldn't keep up with my zucchini, what better way to control it that to snip the blossoms.  And then of course fry them up, dip 'em in ranch & eat them.  You got to give 'er a go, it's a fun way to eat "zucchini"& a creative way to slow down your gardens production.  Here's how...
Ingredients
8 zucchini blossoms
2 cups frying batter (boxed or homemade)
canola oil
salt
pepper
paprika
Directions
Fill a medium skillet with about 2 inches of oil.  Heat over medium heat until about 350 degrees.  Dip zucchini blossoms in frying batter until fully coated & set into hot oil.  Fry about 3 minutes on each side or until golden brown.  Remove from oil & set on a paper towel to drain.  Salt & pepper to your liking immediatly while blossoms are still hot & add a slight dusting of paprika. Enjoy!

Zucchini Cookies

Bet I caught you off guard with this one!  This recipe is straight from my Grandma's recipe box.  I remember her making these when we were little.  We'd gobble them up & then she would proudly announce that they were zucchini cookies.  Like my Mom said, there wasn't a vegetable that my Grandma could leave alone.  And while I didn't appreciate it with brussel sprouts, this time I am thankful.  I've tweaked them a bit from my Grandma's recipe, she used dates instead of chocolate chips.  These cookies are so yummy.  There is a nice flavor mix with the zucchini & cinnamon.  Marry that with the sweetness of chocolate & you have a winning combination.  The cake-like texture pulls it all together.  Serve these cookies with a big glass of cold milk & you won't be disappointed   Here's the DL...
Ingredients
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
1 cup shredded unpeeled zucchini
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup chocolate chips
1/2 cup chopped walnuts
Directions

Preheat oven to 350 degrees.  Cream shortening & sugars together.  Add egg & vanilla & beat until fluffy.  Add zucchini.  Mix in flour, baking soda, salt, & cinnamon until well incorporated.  Using a spoon mix in chocolate chips & walnuts.  Drop dough by tablespoonfuls onto greased baking sheet.  Bake for 10-12 minutes, until edges just start to turn brown.  Remove from baking sheet & let cool for a minute before serving.  Enjoy!

Fried Zucchini

Sorry I haven't posted for a few days.  My plan was to have a new zucchini recipe everyday this week.  But plans change.  Especially when your youngest requires an emergency visit to the doctor.

My one & a half year old daughter decided to climb out of her crib.  On the getting out part she was successful, but she didn't stick the landing.  The result was a fractured forearm & a big purple cast that she will have to wear for a month.  An all this while were trying to finish up renovating our house & moving.  Yeesh!

Anyway, on to fried zucchini.  This is probably my favorite way to eat zucchini.  It's so tasty & makes a great appetizer.  Serve this with homemade ranch & you have a winner.  Here's the DL...
Ingredients
One medium to large zucchini
1 cup of beer batter or frying batter (I use the store bought stuff, but if you have a good recipe I'd love to see it.  Put in the comments section below)
canola oil
salt

Directions
Wash zucchini & cut in half.  Then cut in half again lengthwise.  Cut each section into one inch strips (or to desired size).  Put 2 inches of canola oil in a medium pan & heat on medium or until about 350 degrees.  Dip zucchini strips into batter to coat.  Immediately set into hot oil.  Fry until golden brown, about 2-3 minutes.  Then flip over & fry other side until golden.  Remove from oil & set on a paper towel to drain.  Allow to cool for 5 minutes before serving.  Serve with ranch dressing.  Enjoy!

Zucchini Drizzled with Olive Oil & Parmesan

This is a super easy & flavorful way to enjoy zucchinni.  Actually, this recipe works on a variety of vegetables.  It also looks really pretty.  Only five ingredients are required to make this scruptous zucchinni dish.  Here's the how...

Ingredients
zucchini
kosher salt
pepper
olive oil
Parmesan cheese
Directions
Preheat oven to 375 degrees.  Slice zucchini into 1/2 inch slices.  Place zucchini slices on baking sheet.  Drizzle with olive oil & sprinkle with salt & pepper to desired taste.  Place about one teaspoon of grated Parmesan on top of each zucchini.  Bake for 10 minutes then turn on low broil for 1-2 minutes, or until tops are golden.  Enjoy!

Zucchini Parmigiana

Here's a vegetarian twist on an old world classic.  This is a great dish for those who aren't wild about zucchini.  It's very flavorful & rich, & doesn't have an overwhelming zucchini taste.  A good hearty dish that is simple to make & pretty dang healthy.  This recipe is great for those overgrown zucchinis.  You know, the ones that hide under the leaves & you don't discover them until they're the size of your arm.  Here's the how to...
Ingredients
1 large zucchini, washed
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1 egg, beaten
2 cups marinara sauce
1/2 cup grated Mozzarella cheese
Directions

Cut zucchini into 3/4 inch pieces.
Heat oil in skillet over medium heat.  In shallow bowl combine bread crumbs & Parmesan cheese.  Dip zucchini in egg until coated.  Immediately set egg coated zucchini into bread crumb mixture & turn until coated on all sides.  Put coated zucchini into hot oil & repeat process with remaining zucchinis quickly to ensure even cooking time.  Cook 4 to 5 minutes per side, or until coating is brown & crispy & zucchini is heated through.

Cover zucchinis with marinara sauce & sprinkle tops with Mozzarella.  Cover & cook until cheese is melted & marinara is warmed through.  Serve immediately & enjoy.  Makes about 4 servings.

The rich tomato flavor combined with the zucchini is amazing.  The bottoms are crispy & the whole thing is scrumptious.  Goes great with fettuccine alfredo.

Zucchini Week Begins

 Alright, go out to that garden & pick you some zucchini.  Go ahead and take that bag full your neighbor keeps trying to give you.  Zucchini week is officially beginning.  I personally have been overran by the buggers. So much for planting a "little" garden.  So this past week I actually had some time to cook & with my over abundance of zucchini I played with some recipes.  Starting tomorrow I will share some with you.  A few are surprising and all are yummy.  Stay tuned.

And here is a pretty picture of a flower A) because summer is almost over & I don't want it to be.  Especially since I didn't get to enjoy it because of a house remodel & moving. B) just to brighten your day & remind you of the beauty that constantly surrounds you. C) because I love pink, always have (even ask my Mom), always will.

See you tomorrow!

Fettuccine Alfredo

If your looking for a rich, easy to make, Italian pasta, stop your search.  You have arrived.  I remember years ago when the thought of making alfredo sauce was intimidating.  But when I actually buckled down & gave 'er a try it was all too easy.  And over the years I've discovered it's pretty hard to mess up as well.  Most dishes that are solely based on butter, cream & cheese will taste good no matter what.  Fettuccine Alfredo goes well as a side with so many main courses, yet is hearty enough to be a main course in itself.  Ingredients are minimal & cook time is fast.  This makes a great after-thought dinner.  My two tips are:  1) Buy a decent Parmesan cheese, it makes a difference. 2) Don't step away from the sauce while making it.  It cooks quickly & you don't want to scorch it.  So keep that whisk in hand & stand by the stove.  Here's the low-down...
Ingredients
1/2 cup (1 stick) butter
3 garlic cloves, finely minced or crushed
1 pint heavy cream
1/3 cup chopped flat leaf parsley (optional)
1 cup Parmesan cheese, plus a little extra for topping
16 ounces dry fettuccine noodles
Directions
While making sauce cook fettuccine noodles to al dente (if noodles get done before the sauce strain & rinse with cold water or toss with olive oil & set aside).
In medium size sauce pan melt butter over medium heat.  Add garlic & cook for 2-3 minutes or until butter begins to bubble.  Slowly whisk in cream & cook whisking constantly until cream is warmed through & becomes thick.  A bit at a time add the cup of Parmesan cheese & whisk until cheese it melted throughout.  Stir in 1/4 cup parsley.  Pour sauce over noodles & toss until coated.  Top with remaining parsley & sprinkle with Parmesan cheese.  Serve immediately.  Enjoy!