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.
- 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.