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With gardens continuing to come in, fresh vegetables are ready for the eating. Squash, zucchini, corn and tomatoes fresh off the vine are just a few of the delicacies hitting dinner tables fresh from the garden.
There’s nothing better than using fresh tomatoes on a BLT sandwich served with butter-coated corn on the cob from the garden. It’s like your mouth waters for it while patiently waiting for the tomatoes to grow.
Sometimes you wind up with more of something from the garden than you need but you don’t want to waste it. Freezing it and canning it are a couple options but sometimes you just want to eat it and need a new way to fix it.
This was my case for zucchini. I love zucchini but you can only fry or bake so much. Zucchini bread is another option but there has to be other creative ways out there to cook it.
I searched the Web to find some new ideas for zucchini and found a couple good ones from websites pinned on Pinterest.
The first one I tried was a zucchini boat. After tasting this recipe, I wish I had run across it a long time ago. It was delicious. So delicious I had to call my mom and recommend she try it sometime.
The zucchini boats were simple to make, too. Slice a zucchini in half lengthwise, top it with all the toppings, bake and bam, you get a vegetable dish with a little Italian flair.
At the moment, I was out of fresh basil so I substituted some Italian spices for the basil.
As it cooked the smell of garlic filled the house, making it hard to wait until the dish was finished cooking.
The second recipe I found was for zucchini fries. If I ever owned a restaurant these would be served as an appetizer or side. They turned out nice and crisp. You could pick them up like French fries. The crunchy outside with the zucchini goodness inside proved to be a special treat.
The fact that they are not fried adds a healthy touch.
There’s only one problem now. After trying these recipes I am out of zucchini again. It might be time to visit my uncle’s or my neighbors’ garden to see if they have any left. If not, I’ll have these recipes at the ready for next year.
Becca Owsley can be reached at 270-505-1741 or firstname.lastname@example.org.
Cut the zucchini in half lengthwise and trim a little off the bottom so it sits still in a baking dish.
Scoop out the center where the seeds are with a spoon.
Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper.
Arrange halved grape tomatoes into the grooves, sprinkle with grated Parmesan cheese and bake in a 350 degree oven for about 30 minutes.
Remove and place diced fontina or mozzarella between the tomatoes, return to oven, but now under the broiler until golden and bubbling.
Remove and drizzle with olive oil and fresh chopped basil.
Preheat oven to 425 degrees. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.