Move Over Potatoes – Zucchini Is Taking Over

Anyone who has ever grown zucchini squash knows how prolific it can be. After you’ve had your fill, and your pantry and freezer are well stocked and you have given your friends and neighbors all they could eat you’ll find you still have an abundance of left over zucchini. Short of using them for skeet shooting, what to do?

Well, it’s time we think outside the traditional zucchini box. When they ‘re young we sauté them and fry them, turn them into pickles, breads, muffins etc. but once they get too large the centers are stringy, the rinds are tough, what now? Compost?

Fall is the time for savory flavors so I vote we make some healthy zucchini fries.

 

HEALTHY ZUCCHINI FRIES
HEALTHY ZUCCHINI FRIES

 

INGREDIENTS:

1 large zucchini

Salt

Seasoning of your choice (I use Lawrys)

Cooking spray or olive oil to brush on fries.

 

DREDGE INGREDIENTS:

Buttermilk or kefir or egg

Organic flour (I’m sure gluten free flour would work if gluten is an issue)

Bread crumbs (panko or Italian or homemade, your choice)

 

Healthy Zucchini Fry Ingredients
Healthy Zucchini Fry Ingredients

 

DIRECTIONS:

Wash and slice the fleshy part of the zucchini into ¼ inch sticks 2-3 inches long. Compost the pithy center. Line the zucchini sticks on paper towels and sprinkle lightly with salt to draw out moisture. Leave set for about an hour. Pat zucchini sticks dry with another paper towel. Dredge the zucchini sticks in the flour, then the buttermilk, then roll in the bread crumbs and place them on a baking rack on a baking sheet. Bake at 375 or 15 minutes, then remove them from oven, spray lightly with cooking spray, turn the fries and lightly spray the other side. Return to oven for an additional 15 minutes, remove from oven and season with your preferred seasoning. Serve with your favorite dipping sauce. I love these paired with my kefir ranch dressing. YUM!! Tasty and healthy and kid tested and approved.

375 degrees, 30 minutes.

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Attitudes are contagious, Is your worth catching?”

 

 

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Nanna’s Italian Salad Dressing Mix

Well, I really need to buy a better camera (someday). My apologies for not offering any pictures with this blog post but I think we all know what Italian Salad Dressing looks like. In a previous blog post titled Magnificent Gluten Free Spaghetti Dinner – Magnifica Cena Spaghetti Senza Glutine I promised to post my homemade recipe for My Italian Salad Dressing Mix. We all know that an Italian dinner is never complete without garlic bread and a tasty salad. Mmmmmmmmmmmmmmmm!!!!

 

Nanna’s Italian Salad Dressing Mix

I use organic ingredients as I grow and dehydrate most of them myself, however if being organic is not of high importance to you regular off the shelf ingredients will do..  Keep this dry mix in an air tight container. Use to make Italian salad dressing as needed.

 

Ingredients:

Dry Mix

GRIND TO A FINE POWDER AND STORE IN AIRTIGHT CONTAINER

2 tablespoons plus 1 teaspoon sea salt

2 tablespoons oregano

2 tablespoons dried red bell pepper flakes (ground fine)

1 tablespoon dried Italian flat leaf parsley

1 tablespoon onion powder

1 tablespoon Stevia or sugar

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried sweet basil

1/4 dried thyme

1/4 celery salt

 

Italian Salad Dressing

1/4 cup red wine vinegar

1/3 cup cold pressed extra virgin olive oil

1/3 cup grapeseed oil

2 tablespoons water

2 tablespoons Nanna’s Italian Salad Dressing Mix

Preparation:

Combine Italian Salad Dressing ingredients in a pint jar with a lid or a salad dressing cruet and shake vigorously. Store in the fridge. Shake well before using!!!

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Peace is not the absence of turmoil but the presence of God”