Sauteed Zucchini

I made this recipe last night and it was very good!  It is definitely one to remember each summer when we harvest an abundance of squash.  

INGREDIENTS

• 1 medium unpeeled garlic clove
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon red pepper flakes
• 1 pound zucchini (about 4 medium), trimmed and cut into 2-by-1/4-inch matchsticks
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons finely grated Parmesan cheese

INSTRUCTIONS

1. Place the garlic clove on a cutting board and, using the flat side of your knife, smash the clove by pushing on the knife blade with the heel of your hand. Remove and discard the peel and set the garlic clove aside.
2. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the garlic and red pepper flakes and cook, stirring occasionally, until fragrant but not browned, about 30 seconds. Remove the garlic with a slotted spoon or tongs and discard (or save for another use).
3. Add the zucchini to the pan and toss until coated with oil. Let cook undisturbed until the bottoms of the matchsticks are golden brown, about 1 minute. Toss again and cook until crisp-tender, about 1 minute more. Remove the pan from heat and season the zucchini with salt and pepper.
4. Transfer the zucchini to a serving dish and sprinkle with the Parmesan. Serve immediately.

I did not get a picture of mine, nor do I know how to photograph food very well, so this image is from the original website.

http://www.chow.com/recipes/29698-sauteed-zucchini

Enjoy!

Zucchini Crisps

Last week I made these zucchini crisps as a side dish.  Yum! 

Ingredients
Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Directions
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.



Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe/index.html?oc=linkback

Tomato Soup with Roasted Red Peppers & Butternut Squash

Nate’s Tomato Soup –aka Roasted Red Pepper, Basil, & Butternut Tomato Soup

Makes approximately 1 gallon of soup

Roast 4 red peppers

(Roast for 50min on 375F, rotating every 10-15min so that all sides roast evenly. Remove, cover and let sit for 30min.  remove core, then carefully slice open.  (there will be lots of juice).  Remove seeds and membrane, and gently remove the peel. ) 

Stir together the following ingredients and bring to boil.  Boil for 10min then reduce to simmer:

2 c chicken stock

1 stalk celery chopped

2 medium carrots chopped

8 fresh basil leaves chopped

1 lg onion

6 garlic cloves

1 tsp. salt

1/2 butternut squash*

*Halve the butternut squash and microwave flesh side down in a baking dish with ½ inch of water for approximately 8min or until slightly soft.  Chop in cubes and add to stewing vegetables.   

Let simmer for approx. 45min or until veggies are softened. Puree vegetables then strain vegetable mixture until smooth.

Add 2 cups of pureed veggies to 1 can (50oz.) of condensed tomato soup and 1 can of milk.

Add 2 finely chopped basil leaves