Wednesday, July 21, 2010

The Zucchini Diaries: pt. 3

Sorry folks, long time no post.  Busy yet enjoyable vacay followed by a hectic VBS week, which may kill me yet, will do that to you.  On to zucchini: Everyone's favorite veggie. 


This idea has always intrigued me, and it has always disappointed.  Mostly because I wound up with soup.  The concept is simple: Replace the noodles in lasagna with zucchini planks.  However, zucchini being what it is, it leeches water into an already moist dish.  Here is my solution(which i just finally got to try out today):

1. Plank 2 or 3 zucchini and set aside
2. Mix 3 small cans of tomato paste with Italian Seasonings & minced garlic (or your garlicfying item of choice)
3. Mix a big tub of ricotta with 1/2 a container of dried grated Romano
4. Start layering a 9x13 starting with tomato paste mix, then zucchini, then cheese mix.  Don't forget the potency of tomato paste, so while you will use about the same amount of zucchini (noodle) and cheese mix as you would in a regular lasagna, you will use less tomato paste. 
5. Finish off with zucchini and top with soft Italian cheese of choice (mozzarella?)
6.  Bake at 425 until it's finished (sorry, i know that's descriptive)


Just like potato pancakes or latkes, only zucchini instead of potatoes.  Mine include Shredded Zucchini, Shredded onion, an egg, flour until apropriate consistency, bake or fry and salt to taste. 



This one is straight from Betty Crocker herself, and I LOVE it!  It makes a great addition to a brunch or lunch, or can be served as an appetizer or hors d'oeuvre.  It is equally delicious tepid, cold or warm. 

3 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquick® mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

1.Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
2.Stir together all ingredients. Spread in pan.
3.Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Of course, there is no need to actually use bisquick if you don't want to.  You can make it yourself, or use the "heart healthy" version.  I even found a whole wheat bisquick recipe the other day that I'll try when I'm out of what I have in my cupboard.  If anyone beats me to it, I'd love a review!


  1. I have printed the pie receipe and hope to get one baked this weekend! Look great, but I will not get my hope high it will look like your (I have horrible luck with pie crust) I am going for taste instead!!!

  2. [...] used it in my zucchini appetizer recipe and, while it def changed the appearance, taste-wise you could hardly tell! I wonder how pancakes [...]

  3. I made the pie! I did leave off the top crust and made a crumble top instead. Everyone that tried it could not believe it was not made with apples! It was a huge hit! Thanks!!!