Zucchini is one of the most popular squashes, dating back to 5000 B.C. in Mexico. They are an excellent source of vitamin C, vitamin A and potassium. A high water content and few calories make it a prime health food. There are many ways to prepare and cook zucchini. It is very popular in Asian and Italian cuisines.
Instructions
Grilled Zucchini
1. Light BBQ grill and prepare coals for cooking. Slice zucchini in strips lengthwise, approximately 1/4 inch thick. Place strips on a plate. Melt 1/2 cups of butter and pour into small bowl.
2. Finely chop 1/4 cup of fresh garlic and place in a small bowl. Pour 1/4 cup of grated parmesan cheese in a separate small bowl. Gather the zucchini and the three small bowls and head out to the BBQ grill.
3. Baste each side of zucchini slices in melted butter and place evenly on the grill. Sprinkle garlic and parmesan cheese on top of each slice. Cook zucchini on each side for approximately five minutes or until each side has nice grill marks and has softened.
Zucchini Bread
4. Preheat oven to 350 degrees. Mix 3 1/4 cup of flour, 1 1/2 teaspoon of salt, 1 teaspoon nutmeg, 2 teaspoons baking soda, 1 teaspoon cinnamon and 3 cups of sugar in a large mixing bowl.
5. Mix 1 cup vegetable oil, 4 eggs, 1/3 cup water, 2 cups of grated zucchini and 1 teaspoon of lemon juice in a separate medium size mixing bowl.
6. Fold the wet ingredients into the large mixing bowl with the dry ingredients until well blended. Coat 2 deep loaf pans with non-stick spray. Bake for 1 hour or until cooked. You can insert a toothpick into the center of the cake. If the toothpick comes out clean with fluffy cake, it is done, if not then cook a little longer.
Baked Chicken and Zucchini
7. Mix 1 egg and 1 tablespoon of milk together in a shallow bowl. Spread 1 cup of Italian-Seasoned breadcrumbs on a plate. Dip four boneless, skinless chicken breasts in the egg mixture one at a time. Now coat each side of the chicken breast in the breadcrumbs. Make sure to flip chicken breast over several times to coat well.
8. Pour 2 tablespoons of olive oil in a medium frying pan and cook chicken 2-3 minutes on each side or until golden brown. Remove chicken and set aside. Slice zucchini width-wise, making half dollar sized pieces. Saute zucchini in remaining olive oil in frying pan. Zucchini does not need to be completely cooked.
9. Place zucchini inside medium sized, square baking dish. Sprinkle 1/4 cup of breadcrumbs on top. Place several sliced tomatoes and 2/3 cup of grated Mozzarella cheese over the zucchini. Top with the chicken breasts. Cover dish with foil and bake at 400 degrees for 30 minutes.
Asian-Style Zucchini
10. Slice one large zucchini halved lengthwise and cut into 1 inch slices. Place a medium size saucepan on low heat and melt 1 1/2 teaspoons of butter inside.
11. Stir zucchini into saucepan and cook until softened and lightly brown. Pour in 2 tablespoons of soy sauce and 2 tablespoons of sesame seed. Add garlic, salt and pepper to taste. Cook until zucchini is well seasoned and tender.
12. Remove zucchini from heat and serve over a side of rice or noodles. You may add cooked chicken to serve as a main dish.
Tags: each side, mixing bowl, small bowl, chicken breast, chicken breasts, large mixing, large mixing bowl
