“The Great Zucchini”

Zucchini is very yummy and nutritious (don’t tell the kids about the second part; the first part should be told to them over and over again. Repetition is good.)! I don’t know if it is just me, but zucchini has a slightly lemon zest to it. Well, that’s what I have noticed the past two times I have made it. Maybe it is just the French Zucchini. Let’s see, this dish came about because of a leftover baguette. I wanted to do something with it because it was too stale to eat, so in the food processor it went. Luckily, our landlords left us one with the apartment! I added some garlic, onion, and oregano to the mix. Made the whole place smell divine.

After the processing, the bread was quite wet. So, in the pan it went to get back the crunch it once had. For cooking the zucchini, I sliced it up thin, threw it in a pan with a little water and butter, then let it simmer for 15 minutes or so. In retrospect, maybe I shouldn’t have thrown the breadcrumbs in and mixed them with the zucchini when it was done cooking. As you can see in the photo, I think the breadcrumbs soaked up some of the juices and butter. Either way, the end product was great!

Not the most ingenious idea, but that’s why this is in the “Daily Eats” section. What a tasty dish!

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  1. Aubrey Says:

    Yes I like zucchini too! A great recipe I found in a vegetarian cookbook is cheesy baked zucchini.

    You cut the zucchini lengthwise into 4 strips, place them in a baking dish, drizzle with olive oil. Bake at 400F/200C for about 10 minutes to cook zucchini. Then top with mozzarella cheese, diced tomatoes, basil or oregano (fresh or dry), and salt/pepper to taste. Bake for about 5 minutes more to melt cheese.

    Stevie liked the zucchini cooked this way and he is not a big veggie eater.

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