Zucchini recipes--and I thought I did not like zucchini

We had this recipe for zucchini last week and it was so good I could not believe it. I do not like zucchini and I loved this. Actually I made it two days in a row because we all loved it so much--even the kids. Luke says it is better than fried. The second time I used both zucchini and squash.

Zucchini Parmesan Crisps (from Ellie Krieger)

-2 medium zucchini (about 1 lb)
-2 TSP olive oil
-1/4 cup grated Parmesan cheese (freshly grated is best)
-1/4 cup plain dry bread crumbs
-1/8 tsp salt
-pepper

Preheat oven to 450 degrees. Spray a baking sheet with cooking spray. Slice zucchini into 1/4 inch rounds. In a bowl, toss zucchini with oil. In a small bowl, combine Parmesan, bread crumbs, salt, and pepper. Dip each round into the Parmesan mixture, coating evenly on both sides and place in single layer on baking sheet.

Bake 25-30 minutes, until browned and crisp. *Turn over after 15 minutes* Remove with spatula. Serve immediately.


I also thought I would share the Cream of Zucchini Soup recipe. It is from BooMama. We love this also, as I have mentioned before.

2 medium zucchini, grated
2 medium carrots, grated
1 medium onion, chopped
1/2 cup butter
4 TSP flour
2 13 1/2 oz cans chicken broth
4 ounces grated Monterey Jack cheese
1 cup milk
1 tsp salt
1 tsp pepper

Place grated zucchini in a colander; sprinkle with salt and let sit for 30 minutes. Drain well. Saute grated and chopped vegetables in butter, until slightly limp. Stir in flour and cook over low heat for 5 minutes, stirring constantly. Slowly add chicken broth and stir until smooth. Add grated cheese and stir until melted. Add milk, salt and pepper. Serves 6.