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.
This recipe also works well with eggplant. Top each pizza with your favourite toppings. I kept them simple with mushroom and basil pesto.
Sliced mushrooms (plus any other toppings you may want to use)
Pesto, or basil leaves
Tomato pasta sauce
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
Parmesan Zucchini Crisps
1 cup panko crumbs
1 cup grated Parmesan
1 Large Zucchini
Salt & Pepper to taste
oil ( I used coconut oil)
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.