What in the world am I going to do with all of this zucchini?

I’ve been gardening long enough to know that even one tiny (?) zucchini plant can provide you with more zucchini than you can possibly eat.  All week long I’ve been saying I was going to do something with the zucchini on my one plant.  The abundance of zucchini on my one plant.  After being shamed (thanks, Patti) for not following through with my zucchini plans, I decided to tackle it today.  I only picked the two largest fruits on the plant, knowing full well that those would be more than what I needed for my purposes today.

So the plan was to bake a loaf of healthier zucchini bread and freeze the rest of the shredded zucchini in 2 cup freezer bags..then I can have zucchini bread all winter long.  I had printed a recipe for a healthier type of zucchini bread from backtoherroots (thanks, Cassie), so figured I’d give that a try.

So I set about shredding those monster zucchini, ended up with enough for the bread and three bags to put in the freezer.  I had some left over and decided to try oven “fried” zucchini.

The bread recipe was easy to follow and used ingredients I already had on hand…I love it when I don’t have to buy special ingredients for a recipe, don’t you?

Now on to the oven fried zucchini…when I was a kid, we ate a lot of fried foods.  That’s something I’m trying to get away from in my quest for a healthier lifestyle.  But fried zucchini sure did sound tasty to me.  Soooo…how can I get that taste and texture without all of that fat? 

I bought Panko bread crumbs a while back and had yet to open the box…so that’s where I started.  I read the box and saw a recipe for baked breaded shrimp…figured that would probably work for zucchini too. Why not?  Took a couple of eggs and beat them in one bowl.  Mixed some flour, salt, pepper and Parmesan cheese in another bowl.  Then poured some of the Panko into another bowl…Dredged the zucchini rounds through the flour mixture, then dipped into egg, and patted Panko crumbs over that.  Placed on a baking sheet, baked in a 350 degree oven.  I checked them after 10 minutes, decided to leave them in for another five minutes.  Then I turned them and put them back in the oven for another 10 minutes.

I can not believe how seriously good these things are…crispy, tasty and so not fried…wow!!  Will I be making these again?  You betcha!!

I feel like I accomplished what I set out to do with my zucchini…that and more today…I’ve got a lot of little zucchini on that one poor plant…there has to be more oven fried zucchini in my future!

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8 Responses

  1. Prevention magazine had some great sounding recipes this month. Several were for eggplant. I bet you can substitute zucchini in some of them.

  2. I’m going to make the Zucchini with the Panko bread crumbs and the
    Chocolate Zucchini Bread. Thanks for this and the pics are wonderful.
    In fact, the former reminds me of fried green tomatoes. I’ve reduced my fried food intake considerably and this recipe may well substitute for my beloved fried green tomatoes.

  3. Good girl! 🙂 Those look yummy!! I bought a box of Panko awhile back for a recipe…still unopened! And I LOVE recipes where I already have everything on hand. That’s a good sign that we’ll probably like it. When there’s some odd ingredient, the chance of us liking it is reduced. Sometimes it’s a nice surprise, but more often than not it fails the taste test.

    • Right…and then what do you do with those ingredients that probably cost a lot of money and that you likely won’t use again? Looks like you just might have to pull that box of Panko out and experiment…I know I’ll be using it often now that I know how easy it is and how good it tastes.

  4. It all looks so yummy!! When can I come over to eat!

    • Well, you can come over anytime…I’ll probably be at work tho…plenty of fresh veggies out back, an Adironadack chair to sit in, birds to watch…man, now i wish I didn’t have to go to work…

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