Does anyone have any good recipes for Eggplant or Zucchini? My mom just gave me a bunch of veggies from her friends garden but it doesnt taste too tasty raw... :)
No specific recipes, but you could make some bread or muffins and freeze them, shred some and add it to spaghetti sauce or stir fry or soup. I also sautee zucchini in a little butter with salt, pepper, garlic powder and onion powder. Very quick and yummy size dish!
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
Submitted by Annie-Michele on July 29, 2008 - 5:37pm.
INGREDIENTS (for 4)
2/3 medium eggplant, peeled and sliced into 1/2 inch rounds
2 tablespoons and 2 teaspoons mayonnaise, or as needed
1/3 cup seasoned bread crumbs
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.
* Like Jessica said, you can shread your Zucchini (1cup mesure each bag) and then just use it with some recipes later. If you need Zucchini bread or muffin recipe just let me know :)
Submitted by Annie-Michele on July 29, 2008 - 5:48pm.
INGREDIENTS
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar (I use 1cup 1/2)
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
You can froze the other 3 loafs if wanted but it's a nice little gifts also.
Submitted by mamapeanut07 on July 29, 2008 - 7:28pm.
Cut up 2-3 zucchini (what looks enough for your family) and 1-2 tomatoes (again what looks good for your family). Put the cut up veggies in a casserole and add basil (fresh or dried) and Parmesan cheese to taste. Bake in a 350 degree oven until the zucchini is tender to taste. It was always a hit in our family.
Grilled zucchini
Ingredients
• 4 medium zucchini, cut on the bias into 1/4 -inch slices
• salt
• pepper
• Romesco sauce
Directions
1. Prepare a grill.
2. Five minutes before grilling, marinate the zucchini slices in 1 cup of the Romesco sauce.
3. Season the zucchini with salt and pepper to taste and grill until tender, about 2 minutes on each side.
4. Place on a serving platter and serve the extra Romesco sauce on the side.
Makes 8 servings.
Ingredients for Romesco Sauce
• 1/4 cup pure olive oil
• 1/4 cup peeled garlic cloves
• 1 red bell pepper, roasted, peeled and seeded
• 2 plum tomatoes
• 2 plum tomatoes
• 2 ancho chiles, soaked in boiling water until soft, seeded
• 1 slice of white bread, crust removed, cut into small cubes
• 1/4 cup red wine vinegar
• 1/4 cup red wine
• 1/4 cup shelled hazelnuts
• 1 tablespoon honey
• salt
• pepper
Directions for Romesco Sauce
1.Heat the olive oil in a large saute pan over high heat until smoking.
2. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 minutes each.
3. Remove each ingredient with a slotted spoon as it’s done.
4. Deglaze the pan with the vinegar and red wine (you can pour both in at the same time).
5. Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.
6. Add the hazelnuts and process until finely chopped.
7. Add the honey and season to taste with salt and pepper.
Makes about 2 1/2 cups.
I go to allrecipes.com to get my recipes. They have reviews. Be sure to read them because they give great hints to make the recipe even better.
I put a little olive oil and garlic in a pan warm it up and toss in choped up eggplant and zucchini and sometimes summer squash. Cook until it soften a bit, stir offen. then add spag. sauce, cook awhile longer and put over noodles. I love it. I eat it for days...
no recipes
No specific recipes, but you could make some bread or muffins and freeze them, shred some and add it to spaghetti sauce or stir fry or soup. I also sautee zucchini in a little butter with salt, pepper, garlic powder and onion powder. Very quick and yummy size dish!
Jessica
~ Mommy to Luke and Shawn
Eggplant parmesan
INGREDIENTS (For 4people)
1-1/3 eggplant, peeled and thinly sliced
1 egg, beaten
1-3/4 cups Italian seasoned bread crumbs
2-2/3 cups spaghetti sauce, divided
1/2 (16 ounce) package mozzarella cheese, shredded and divided
3 tablespoons and 1-3/4 teaspoons grated Parmesan cheese, divided
1/4 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
Easy and simple eggplants
INGREDIENTS (for 4)
2/3 medium eggplant, peeled and sliced into 1/2 inch rounds
2 tablespoons and 2 teaspoons mayonnaise, or as needed
1/3 cup seasoned bread crumbs
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.
* Like Jessica said, you can shread your Zucchini (1cup mesure each bag) and then just use it with some recipes later. If you need Zucchini bread or muffin recipe just let me know :)
Almost forgot the Blueberry & Zucchini bread : )
INGREDIENTS
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar (I use 1cup 1/2)
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
You can froze the other 3 loafs if wanted but it's a nice little gifts also.
recipe
Cut up 2-3 zucchini (what looks enough for your family) and 1-2 tomatoes (again what looks good for your family). Put the cut up veggies in a casserole and add basil (fresh or dried) and Parmesan cheese to taste. Bake in a 350 degree oven until the zucchini is tender to taste. It was always a hit in our family.
Grilled zucchini
Grilled zucchini
Ingredients
• 4 medium zucchini, cut on the bias into 1/4 -inch slices
• salt
• pepper
• Romesco sauce
Directions
1. Prepare a grill.
2. Five minutes before grilling, marinate the zucchini slices in 1 cup of the Romesco sauce.
3. Season the zucchini with salt and pepper to taste and grill until tender, about 2 minutes on each side.
4. Place on a serving platter and serve the extra Romesco sauce on the side.
Makes 8 servings.
Ingredients for Romesco Sauce
• 1/4 cup pure olive oil
• 1/4 cup peeled garlic cloves
• 1 red bell pepper, roasted, peeled and seeded
• 2 plum tomatoes
• 2 plum tomatoes
• 2 ancho chiles, soaked in boiling water until soft, seeded
• 1 slice of white bread, crust removed, cut into small cubes
• 1/4 cup red wine vinegar
• 1/4 cup red wine
• 1/4 cup shelled hazelnuts
• 1 tablespoon honey
• salt
• pepper
Directions for Romesco Sauce
1.Heat the olive oil in a large saute pan over high heat until smoking.
2. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 minutes each.
3. Remove each ingredient with a slotted spoon as it’s done.
4. Deglaze the pan with the vinegar and red wine (you can pour both in at the same time).
5. Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.
6. Add the hazelnuts and process until finely chopped.
7. Add the honey and season to taste with salt and pepper.
Makes about 2 1/2 cups.
Joni Lochtefeld
Unique Creations
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Better than a cook book
I go to allrecipes.com to get my recipes. They have reviews. Be sure to read them because they give great hints to make the recipe even better.
I put a little olive oil and garlic in a pan warm it up and toss in choped up eggplant and zucchini and sometimes summer squash. Cook until it soften a bit, stir offen. then add spag. sauce, cook awhile longer and put over noodles. I love it. I eat it for days...
RecipeZaar
I got to www.recipezaar.com for all my recipes. They have a fantastic kids section too!
Gaile
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