Archive for August, 2008
I am almost through all of the zucchini I had in the refrigerator. I had a couple of smaller ones and wanted to try something different. I have had this recipe sitting around and decided to give it a try. They came out of the oven beautifully and smelled heavenly. They also met my taste test. It will make a repeat performance. I served it with a turkey burger.
As is usually the case, I was thinking of what variations I could make to the recipe. I think I might substitute a fat free ranch dressing for the Italian dressing. Omit the cheese and double the bread crumbs; substituting unseasoned crumbs for the seasoned ones. This should result in ranch flavored fries. Garlic or onion salt would also make a nice addition.
Cheesy Oven Baked Zucchini Fries
2 medium zucchini (1 pound)
1/4 cup fat free Italian salad dressing
1/4 cup Italian flavored bread crumbs
4 TBS grated Parmesan cheese
Preheat oven to 475. Peel zucchini. Cut zucchini into sticks that resemble French fries. Pour Italian dressing over and toss to coat. Combine breadcrumbs and cheese. Roll zucchini in breadcrumbs. Place zucchini on a greased cookie sheet. Bake for 5 minutes. Turn and bake another 5 minutes or until lightly browned. Do not overcook. Zucchini should be somewhat crisp.
It’s late summer and the zucchini plague is upon us. They are everywhere. Coworkers leave them on the break room table. Roadside farm markets have bushels of them. Neighbors leave them on your porch in the dark. What’s a person to do with them?!
This is an old family recipe that I have updated to make it more diet friendly. It is a very hearty stew. It has a fresh Italian taste. This is one of my favorite uses of summer zucchini. It is hearty enough to omit the sausage and make it a vegetable stew.
Chicken Sausage Zucchini Stew
8 oz. chicken sausage of your choice
1 cup celery, chopped
1 green pepper, chopped
1 pound zucchini, chopped
½ cup onion, chopped
1 28 oz. can diced tomatoes
2 cups low fat chicken broth
1 tsp. salt
½ tsp. oregano
½ tsp. Italian seasonings
2 packets of Splenda sweetener
½ tsp. basil
¼ tsp. garlic powder
Dice the chicken sausages. Lightly spray a Dutch oven with non-stick spray. Toss in the chicken sausage and brown. Add the remaining ingredients, stirring to gently until the stew begins to boil. Reduce the heat. Cover and simmer for 30 minutes.
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