Our first annual recipe contest is here! Thank you for those who submitted! I know everyone is busy now, but hopefully you can find the time to cook up these recipes (or maybe the one that sounds the best) and send me a quick note stating your favorite. The winner will be announced in next week’s blog post.
There are four recipes to review, and I think there is enough summer squash in your shares this week to make them all! The last submission is a link to a Word Doc, so make sure you click on it to view the recipe and all the lovely photos!
Here they are in random order:
This recipe comes from Liam D. I think he might have a future writing a series of cookbooks.
Simple recipes for simple people.
Oil (your call on the variety, I like what’s hanging out by the stove)
3 garlic cloves
Cut zucchini, I like slices between an eighth and a quarter inch thick.
Heat your skillet, add oil, add garlic.
Add slices of zuch, grind fresh peppercorns and throw a few pinches of salt on the top side.
Wait a minute or two and flip the delicious veggies. Then repeat previous salting and peppering.
Wait a couple minutes, boom, done.
Use over a salad, or as a side dish all it’s own. Yummy!!!
The following two recipes come from Melissa A.
Zucchini Noodles Alfredo
12 medium zucchini
2 Tbs olive oil
6 cloves garlic, minced
2 cups heavy cream
1 cup Parm. Cheese
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
2-3 Tbs fresh chives to garnish (opt)
Peel to remove greens of zucchini (I use these too, but you can discard if you want them to appear more noodle-like). Then continue to peel to make “noodles” up until the seeds. Set aside. Heat medium saucepan. Add olive oil and garlic (about 2 minutes-keep watch). Add cream. Boil and reduce heat. Simmer until mixture has a sauce-like consistency, about 12 minutes. Heat large pan on med-high and add butter and zucchini noodles. Saute’ 2-3 minutes. Stir Parm cheese into the sauce mixture until melted. Remove from heat. Season with salt and pepper. Pour over zucchini noodles and toss to coat.
This one will get the kids chomping!!
- 1/4 cup dry breadcrumbs
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons milk
- 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
- Cooking spray
- Preheat oven to 425°.
- Combine first 5 ingredients in a bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp.
The following submission comes from Jessica M. She even included photos! Check it out by clicking the link below:
There they are! Cook up and enjoy! Send your votes to email@example.com. The winner gets a yummy prize, and no, it’s not the 4 pound zucchini I harvested today…unless they want it to be!