SLOW COOKED ZUCCHINI COINS WITH CHOPPED HERBS AND CRUMBLED FETA
Until I made this recipe from Deborah Madison's Vegetarian Cooking for Everyone, I never knew that you could caramelize zucchini. This was so good. Even my family members who do not like zucchini ate this.
Provided by Inspiritual
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a skillet, then add the garlic and zucchini.
- Sprinkle lightly with salt and cook for 20-30 minutes, stirring every so often.
- The finished squash should have a golden glaze over the surface and be carmelized in places.
- Taste for salt and season with pepper.
- Toss with the herbs and cheese and serve.
- NOTE: I tossed it with 1 box of Dreamfield's rotini pasta, so that it became part of a main dish and not just a side as intended.
CLARE'S BAKED ZUCCHINI COINS
There are lots of baked zuke recipes on 'Zaar. Here is my take. I only dip a single side so I don't have to worry about flipping them, but you can certainly dip both and flip them during baking. Of course, the amount of seasoning and egg white you use will depend on the size of your zucchini. Sometimes I'll add some grated parmesan or extra cayenne pepper. DH likes to dip these in ketchup.
Provided by yogiclarebear
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the over to 450 degrees Farenheit.
- Line a baking sheet with parchment paper.
- Mix together the cornflake crumbs and the seasoning, and salt and pepper to taste.
- Dip each zucchini slice in the egg white, then in the crumb mixture. Place dipped side up on the parchment.
- Bake for 10 minutes, and switch to the broiler for 5 minutes, until crisp to your liking.
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