Belonging to a CSA brings many wonderful and delicious vegetables into my life. But it also brings with it the quandary of what the crap to do with all of these veggies (including any number that I have never cooked with before!). It also includes a surplus of those late summer curse, zucchini. Now I haven't ever resorted to trying sneak boxes of the stuff onto my neighbor's porches, but they do demand some creativity in the kitchen to avoid boredom. You can of course do the obligatory variations on zucchini bread, but you don't always see good recipes that celebrate the zucchini itself. So I went in search of something different and then tweaked it to make it all my own.
Zucchini Summer Bake:
You'll Need -
2 zucchini, sliced thinly
1/2 cup Jiffy (or other buttermilk baking) mix
1 small onion diced
1/2 cup Parmigano Reggiano, grated
1/2 teaspoon salt
1/4 cup olive oil
2 eggs
hot sauce to taste
Preheat oven to 350 f
In a medium mixing bowl mix the Jiffy mix, olive oil, eggs, salt, a couple good shakes of the hot sauce, and half the Parmigano and mix until you get a smooth texture. Mix in the diced onion and sliced zucchini until everything is coated. Spread evenly in a baking dish (I used a 9x9) and top with the remaining 1/4 cup of Parmigano. Bake for 35 to 40 minutes or until the top and edges are brown and the middle doesn't jiggle. Serve warm as a main dish or side dish.
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