After baking my double chocolate zucchini cake, I still have one big zucchini left Wanted to grill it, which I love, but when I saw THIS, I changed my mind This snack is so Asian, except for the cheese used. It's real tasty! I love it! No dip needed, I can just eat it plain :) What you need: 1 whole large zucchini 1 tbsp minced garlic (I used 3 cloves) 3/4 cup breadcrumbs (I used panko) 1/2 cup grated parmesan cheese 2 eggs (I used 3 - probably due to the size of zucchini I used) salt, black pepper olive oil (I used canola) - for frying Method: Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese, eggs, salt and pepper to taste. Stir with a fork until well mixed Heat oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes) Arrange over a kitchen towel to drain excess oil. Serve warm This post is also linked to Cook like a Star, organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake
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Tender, versatile, easy to make, and packed with delicious Mediterranean flavors. Serve in bowls, salads, or pita with your favorite veggies and drizzles of tzatziki or homemade Greek dressing. I love to bake them for the hands-off convenience, but they're easy to pan fry, as well.
The Mediterranean DASH Diet combines the best aspects of the Mediterranean diet and the DASH diet, creating a plan that's both delicious and heart-healthy. Mediterranean Diet emphasizes fruits, vegetables, whole grains, legumes, nuts, seeds, and olive oil. DASH Diet (Dietary Approaches to Stop Hypertension) focuses on reducing sodium intake while increasing fruits, vegetables, and low-fat
This is adapted from Food52 Vegan by Gena Hamshaw. Use this recipe as a guide: It’s best to use a balanced mix of vegetables, but the roasting process is forgiving. For instance, I’ve made this with and without zucchini; I’ve used a mix of vegetables that leans heavy on the eggplant at times and heavy on the tomatoes at others. I've used all sorts of peppers, tomatoes, eggplant, etc. Also, I often make a quadruple (or more!) recipe, so don’t be afraid to load up your largest roasting pan. The key is to be patient with the roasting. Let the vegetables cook until the liquids reduce, and the mixture becomes thick and stewy. When I double/triple/quadruple the recipe, I scale the dressing as needed. When my roasting pan is completely loaded, I use 1 cup olive oil and 1/2 cup white balsamic vinegar (or 1/2 cup olive oil and 1/4 cup vinegar), and I cook the vegetables for 3 hours. Also, I often omit the thyme altogether: I simply season each layer of vegetables with salt as I add them to the pan. Then once all of the vegetables are in, I pour over the olive oil and white balsamic vinegar. After 1 hour, I stir it; then I stir it again every hour after that until it has roasted for 3 hours total.
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