Zucchini are very easy to grow.  So easy in fact you can easily find yourself with a glut.  Here are two great recipes that are perfect for when they get away from you or the one you missed and grew a little too big.

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Zucchini Pizza

(Gluten Free)

This recipe also works well with eggplant.  Top each pizza with your favourite toppings.  I kept them simple with mushroom and basil pesto.

Large zucchini
Sliced mushrooms (plus any other toppings you may want to use)
Mozzarella
Pesto, or basil leaves
Tomato pasta sauce

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 Slice the zucchini into 2mm rounds.  Place these on a lined baking tray. Top each zucchini round with a spoonful of tomato sauce then the sliced mushroom (and any other toppings you want) along with the mozzarella and a little pesto.

Bake in a 180C oven for 15 minutes

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Parmesan Zucchini Crisps

2 eggs
1 cup panko crumbs
1 cup grated Parmesan
1 Large Zucchini
Salt & Pepper to taste
oil ( I used coconut oil)

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Whisk the eggs in a shallow bowl.
In another bowl mix the breadcrumbs and parmesan together.
Slice the zucchini into 2 mm rounds.
Dip each zucchini round into the egg, then the breadcrumb mix.
Heat a generous amount of oil in a pan and shallow fry the crumbed zucchini until golden.

Note: You can bake these, although I prefer the golden crust you get from frying.  Simply place the crumbed zucchini rounds on a lined baking tray, drizzle with oil and bake at 180C oven for 20 minutes, turning the fritters over halfway through cooking.

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