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Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts

Saturday, March 8, 2014

Zucchini Fries

I absolutely love zucchini. I'll eat it any way you could possibly make it. The same goes for Lola. One of my favorite ways to eat zucchini is zucchini fries. This is actually something that my mom made when I was growing up. Of course, back then we had never heard of panko; I'm not sure if it was even available here in the states. So she just made them with regular bread crumbs. I really like the panko though, it makes them super crunchy.


Zucchini Fries
Makes: 4 servings

2 large zucchinis
1 1/2 cups panko bread crumbs
1 tsp Italian seasoning
1 clove garlic, finely minced
pinch salt
1/2 cup flour
2 eggs
2 tbsp milk



  • Combine the panko, Italian seasoning, garlic, and salt. Set aside.
  • Whip together the eggs and milk. Set aside.
  • Wash the zucchini well. Cut off the ends, then cut the zucchini in half.

  • Then cut each section into four slices.

  • Then cut each slice into four sticks.

  • Grab 8 - 10 sticks at a time. Dip them in the flour, then the eggs, then the panko.
  • Place the zucchini fries on a lightly greased baking sheet in a single layer, leaving some room between each fry.
  • Once all of the fries have been placed on the baking sheet, lightly spray them with some cooking spray. This will help ensure that they brown well.
  • Bake at 425° F for 15 minutes.
  • Serve with dipping sauce such as ranch, sweet chili, or even marinara.
    Lola approves!

Tuesday, February 19, 2013

Roasted Italian Vegetables

This one is another favorite of Lola's.  It's one of my favorites too!  I love roasting vegetables as well as braising, grilling, sauteing, anything that's more interesting than just steaming and then slapping some butter or cheese sauce on top.  This recipe so versatile but simple.  Tonight, we just ate this plain as a vegetable side dish.  But, I love adding this to fettuccine alfredo or a quiche, etc.

Roasted Italian Vegetables

2 Large zucchini
2 Large summer squash
1 Pint grape tomatoes
2 Cloves garlic, minced
1 Tsp Italian herbs
1/4 Cup canola oil
  • Cut the zucchini in half long-wise, then slice so that you get a half moon shape.  Repeat with the summer squash.
  • Toss together the zucchini, summer squash, tomatoes, garlic, herbs, and canola oil.
  • Spread out in a single layer on a baking sheet.  (It is critical that you do not salt the vegetables at this stage.  This will cause them to release their liquid which will hinder the caramelization process.)
  • Bake at 400° F for 40 - 45 minutes, tossing half way through.
  • Once cooked, you can add salt or parmesan cheese.  This is so flavorful, though, that I don't feel the need to add anything.


This dish is also delicious when you add eggplant and cremini mushrooms!


Saturday, February 16, 2013

Parmesan Pasta with Zucchini & Turkey

One thing I can say for sure is that having Lola has completely changed my life.  When I started feeding Lola solid food, I decided I wanted to make her baby food homemade.  It made sense to me to cook for her in the same way that I cook for Matt and me.  For the most part, I try to make my food as homemade as possible (with a few processed foods here and there for those nights when I need an "easy" dinner).  I believe in balance.  Everything in moderation.

This is one of Lola's favorite dishes.  It's nice because she can eat it with her hands - she's not that great at using utensils yet.  You'll want to make sure that everything is pea sized or smaller to avoid choking.

Parmesan Pasta with Zucchini & Turkey
2 Large Zucchini, finely diced
1 Clove garlic, finely minced
1 Tbsp olive oil
1 Tsp thyme
1/2 lb ground turkey
1/4 lb Ditalini pasta
2 Tbsp Parmesan cheese

  • Cook the pasta for 12 - 13 minutes.  You do want to cook this a little beyond al dente but not too much.
  • Meanwhile, heat the olive oil over medium heat and saute the garlic about 1 - 2 minutes until fragrant.  Add the zucchini and cook until softened.  Transfer the cooked zucchini to a bowl and set aside.
  • Brown the turkey over medium high heat until completely cooked and no longer pink.  Make sure to break up any large pieces to avoid a choking hazard.  Drain off any excess liquid.
  • Strain the pasta.  Add it to the ground turkey along with the zucchini, thyme, and Parmesan cheese.  Allow to cool then serve to that hungry baby!
This will make quite a few baby-sized servings.  You can freeze individual portion sizes, then reheat.  I've even packed some of the left-overs for myself for lunch!