I love zucchini and I've been trying out different dishes on my family. In the summer I'm always looking for different recipes to make with fresh vegetables. I've found three recipes that my whole family likes, hope you like them too. Four-Cheese Zucchini Strata
4medium zucchini, halved lengthwise and cut into 1/4-inch slices (about 5 cups)
2tablespoons olive oil
8cups garlic-flavor Italian flatbread (focaccia) cut into bite-size pieces
1cup shredded provolone cheese (4 ounces)
1cup shredded white cheddar cheese (4 ounces)
1/2cup crumbled feta cheese (2 ounces)
1/2cup grated Parmesan cheese
7eggs, lightly beaten
2tablespoons snipped fresh parsley
1/2teaspoon ground black pepper
Snipped fresh parsley (optional)
1.Lightly grease a 3-quart rectangular or oval baking dish; set aside. In an extra-large skillet cook zucchini in hot oil over medium-high heat until light brown, stirring occasionally. Remove from heat. Place half of the bread pieces in the prepared baking dish. Top with half of the zuchini and half of each of the cheeses. Repeat layers.
2.In a large bowl combine eggs, milk, parsley, salt, and pepper. Pour evenly over layers in baking dish. Using the back of a large spoon, gently press down on layers. Cover with plastic wrap and chill for 2 to 24 hours.
3.Preheat oven to 325 degrees F. Remove plastic wrap. Bake for 45 to 50 minutes or until set and an instant-read thermometer inserted into the center registers 170 degrees F. Let stand for 10 minutes before serving. Sprinkle with additional parsley if desired.
Zucchine Pizza Boats
Slice the zucchini in half. Slice off the bottom to keep in stable.
Brush with olive oil and top with garlic or garlic powder.
Top with sliced tomatoes, salt and pepper to taste.
Use mozzarella cheese, Parmesan cheese or mixed blend..
Bake 375 for 20 to 30 minutes until soft.
Zucchine Parmesan Crisps
lb. zucchini or squash (about 2 medium-sized)
cup shredded parmesan (heaping)
cup Panko breadcrumbs (heaping)
tablespoon olive oil
teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray. Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well. In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper. Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side. Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds. Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)