More courgette-y goodness. Paired with pesto aioli. These chips get crispy on the outside, but stay a little bit tender in the center. What a delightful way to eat your vegetables.
2 large zucchini
1/4 C. dry breadcrumbs
1/4 C. grated fresh Parmesan cheese
2 egg whites
1/4 tsp. sea salt
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
1) Wash zucchini and slice into 1/4 inch slices.
2) Mix the bread crumbs, Parmesan and seasoning in one bowl. Place the egg whites in another bowl.
3) Dip zucchini slices in the egg whites, then dip in the breadcrumb mixture, coating them evenly.
4) Spread zucchini out on in a single layer on the baking sheet. Cook at 450 degrees for 7 minutes. Turn zucchini over. Roast another 7 to 8 minutes, or until coating is crispy and golden brown.
One woman’s trash is another’s treasure. Or, in this case, my mom’s surplus of squash is my opportunity to get a lil’ crazy in the kitchen. I need to know more people with CSA memberships. They have so much to give. Like vegetables. Especially as the summer comes to a close, I’m trying to find ways to throw those last lovely summer squashes into everything I consume.
So, I made a gratin. The word rolls off the tongue almost as deliciously as the meal tastes on the tongue. Sure, roasted vegetables are great, but when you add cheese and bread crumbs, there’s really no need to eat anything else. Unless you’re a lush like I am and put the gratin on top of pasta with walnut pesto.
The recipe came from Healthy Delicious. I’m kind of in love with that blog–yummy recipes. (And I won a Dutch oven from a contest held there. I admit my bias.)
Zucchini, Squash and Tomato Gratin:
1 onion, thinly sliced
2 cloves garlic, minced
1 TB fresh thyme
1 zucchini, sliced
1 summer squash, sliced
2 Roma tomatoes, sliced
1 TB Italian herbs
1/2 cup grated Parmesan cheese
1/4 cup panko bread crumbs
1) Heat olive oil in a medium skillet set over medium heat. Add the onion and garlic and cook stirring occasionally, until golden brown and very soft — about 5 minutes. Stir in the thyme. Spread the onions in the bottom of a baking dish.
2) Layer the squash, zucchini and tomato in the dish. Alternate layers of vegetables with some cheese and herbs.
3) Top with the rest of the herbs de Provence and the cheese. Sprinkle a thin layer of panko bread crumbs over the top and drizzle with more olive oil.
4) Bake at 375 for 60 minutes. Let rest for 10 minutes before serving.
What recipes are you making to commemorate the end of the summer?
Vegetables should not taste like candy. And yet, roasted broccoli, with its caramelized freckles, bright lemon bite, and peanut-y garlic companion, could be candy. It’s the best way to eat green things. (Granted, I love plain broccoli, too. But this way is just… better.)
Unlike steamed broccoli, this broccoli maintains its crispy integrity while keeping that cooked tenderness that I adore.
I don’t know what else to say. Roasted broccoli is delicious–divine, even. It’ll make a broccoli believer out of you.
A few heads of broccoli washed and dried thoroughly
3 cloves of garlic, minced
A few tablespoons of olive oil
Salt & pepper
1) Cut broccoli into similarly-sized pieces and place evenly in one layer on baking sheet.
2) Drizzle olive oil over the broccoli, then sprinkle minced garlic on top.
3) Season with salt and pepper as desired.
4) Roast for 10 minutes at 400 degrees. Remove from the oven and stir, then roast for another 10 minutes and remove from the oven.
5) Zest lemon over the broccoli, then sprinkle with lemon juice and parmesan cheese.
What’s your favorite way to eat vegetables?
As I mentioned previously, I paired my crab cakes and pesto aioli with a side of sweet potato fries. For some strange reason, the food I most craved and missed while in London was sweet potato fries, a need that I have since satisfied on far too many occasions. These suckers are subtly sweet and highly addictive, especially with that aioli. I also aspire to dip them in a Buns-style chipotle mayo some time in the near future. Yes, I have big dreams. Big ole’ sweet potato dreams.
I should probably mention that these fries aren’t. Fried, that is. My pantry’s lack of vegetable/canola oil aside, I just can’t bring myself to fill up one of my pots with an obscene amount of oil that will inevitably end up all over our still-relatively-clean kitchen. My friend burned down her kitchen in a French Fry Frying Incident, so I just can’t take that chance.
Sweet Potato Fries:
two to three large sweet potatoes
1 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. cumin
1/2 tsp. cinnamon
ground sea salt & black pepper to taste
Trader Joe’s everyday seasoning, if you have it
1) Slice potatoes into French fry-like pieces, trying to keep them as uniform as possible.
2) In a bowl, toss the potatoes with a few tablespoons of olive oil and the spices.
3) Arrange potatoes in a thin layer on a baking sheet.
4) Bake at 425 degrees for about 40 minutes in the middle of the oven. Crank up the heat to 475 degrees and move the rack to the top of the oven. Bake for another 5 or so minutes, until crispy on the outside.
You probably ought to double or triple this recipe, while you’re at it. They won’t last long.