1. LEMON PARMESAN ZUCCHINI
3 tablespoons unsalted butter
2 cloves garlic, minced
4 zucchinis, thinly sliced to 1/2-inch thick rounds
1/2 teaspoon dried thyme
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan
2 tablespoons freshly squeezed lemon juice, or more, to taste
Melt butter in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
Working in batches, add zucchini, thyme and lemon zest. Cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
Serve immediately, sprinkled with Parmesan and lemon juice.
2. CHEESE STUFFED ZUCCHINI ROLLS
3 small zucchini
1 tablespoon olive oil
1/2 cup garlic-herb cheese spread (like Rondele or Alouette)
Slice zucchini into 1/4 inch thick slices lengthwise. A mandolin works best for this but you could always use a good old knife. Discard the two outer slices that are mainly skin.
Place the remaining slices on a baking sheet brush with olive oil on both sides, you should have around 15 slices. Lightly sprinkle one side with salt to taste. You just need a little, or none at all if you prefer.
Place slices directly on a grill that has been preheated to medium. Grill the slices until grill marks show on both sides and the zucchini is tender. This could take 3-4 minutes per side.
Remove the slices from the grill and place on the baking sheet. Allow to cool.
Once cooled, place 1/2 Tbsp of the cheese spread at one end of each zucchini slice. Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick.
Serve immediately or refrigerate until ready to serve. These can be made up to a day in advance. Makes around 15 rolls.
3. ZUCCHINI OAT CHOCOLATE CHIP COOKIES
1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)
1 cup quick oats
3/4 cup chopped pecans or walnuts
1 2/3 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. In a mixing bowl mix together flour, cinnamon, baking soda and salt, set aside.
In mixing bowl whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
Shape dough into balls, 2 Tbsp each on parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
GARLICKY & CHEESY QUINOA FRITTERS
2 cups grated zucchini
1 cup water
3 garlic cloves, minced
½-teaspoon dried oregano
1 cup grated fresh parmigiano-reggiano cheese
1 cup panko crumbs
salt and fresh ground pepper, to taste
3 tablespoons olive oil
Place zucchini in a colander and toss with ½ teaspoon salt.
Let stand 10 minutes then wring zucchini dry with paper towel.
In the meantime, prepare the quinoa.
Combine water and quinoa in a small saucepan; bring to a boil.
Reduce quinoa to a simmer; cover and cook for 10 minutes.
Remove from heat, fluff with fork and let stand ten minutes.
Place zucchini in a large bowl. Add quinoa, egg, garlic, oregano, fresh cheese, and panko crumbs.
Season with salt and pepper; mix until thoroughly combined.
Heat olive oil in a skillet.
Shape zucchini-mixture into 2 to 3-inch patties.
Working in batches, add zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 4 minutes per side.
Transfer fritters to a paper towel–lined plate.
Serve with yogurt, or sour cream, soy sauce, etc