Here are the recipes that Kathy Keene shared with Hayley Tenpas during Thursday’s Focus Fox Valley.
PIZZA ZUCCHINI BOATS
- 4 large zucchini, halved lengthwise
- jar marinara sauce
- 2 c. shredded mozzarella
- 1 c. mini pepperoni
- Chopped fresh basil, for garnish
Preheat oven to 350 degrees F. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl. In a large skillet over medium heat, heat olive oil. Add zucchini and sauté until tender, 6 to 8 minutes, then pour in marinara.
Place hollowed zucchini on a large baking sheet. Spoon on sauce, then top with mozzarella and mini pepperoni. Bake until zucchini is tender and cheese is golden, about 15 minutes. Garnish with basil. Serves 8.
STUFFED ZUCCHINI BOATS
- 6 medium zucchini (about 3 lb.)
- 3 tbsp. olive oil, divided
- 1 lb. mild or spicy Italian sausage
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 tsp. crushed red pepper flakes (optional)
- 1/2 tsp. kosher salt
- 1 tsp. chopped fresh oregano, plus more for serving
- 2 tbsp. chopped fresh basil, plus more for serving
- 2 c. marinara sauce
- 1 c. shredded mozzarella cheese
- 1/2 c. grated parmesan cheese, divided
- 1/2 c. panko breadcrumbs
Preheat the oven to 425°.
Halve the zucchini lengthwise. Use a spoon to scoop out the interior of the zucchini (reserving the flesh), leaving about 1/4-inch-thick border around the edges. Arrange the zucchini boats on a parchment-lined, rimmed baking sheet.
Chop the reserved zucchini flesh and set aside. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring to break up the sausage, until browned and crumbly, about 6 minutes. Add the chopped zucchini flesh, red bell pepper, garlic, red pepper flakes, and salt. Cook until the vegetables have softened, about 5 minutes. Remove the skillet from the heat. Stir in the oregano, basil, and marinara. Let cool 5 minutes. Stir in the mozzarella and 1/4 cup of parmesan.
Divide the filling mixture evenly among the zucchini shells. Stir together the panko breadcrumbs, remaining 1/4 cup parmesan, and remaining 1 tablespoon olive oil in a small bowl. Sprinkle evenly on top of each stuffed zucchini.
Bake on the middle rack of the oven until the breadcrumbs are golden brown, cheese is melted and zucchini is tender, about 20 minutes. Serve with additional chopped fresh herbs.
Tip: These zucchini can be filled up to a day ahead, and refrigerated in an airtight container. Top with the panko mixture just before baking.
ZUCCHINI LASAGNA ROLL UPS
- 3 large zucchini, trimmed (about 4 pounds), sliced lengthwise into 24 ⅛-inch-thick strips
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3/4 pound ground Italian sausage, casing removed
- 1 cup part skim ricotta cheese
- 1/3 cup freshly grated Parmesan
- 1 large egg
- 1/4 cup chopped fresh basil leaves
- 2 cloves garlic, minced
- 1 1/2 cups marinara sauce, divided
- 2 cups shredded mozzarella, divided
INSTRUCTIONS
Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt; let stand 15 minutes.
Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.
Preheat oven to 400 degrees F.
Spread 1 cup marinara sauce sauce onto the bottom of a 1o-inch oven-proof skillet; set aside.
Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling. Top with remaining 1/2 cup marinara sauce and sprinkle with remaining 1 cup mozzarella.
Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
Serve immediately.
CRISPY ZUCCHINI FRIES
- 2 medium zucchini, cut into sticks.
- Flour for dredging – add a little salt to the flour to make sure your zucchini fries are properly seasoned.
- 2 eggs lightly beaten – using the whole egg instead of egg whites will add extra flavor and richness to the recipe.
- Panko breadcrumbs – to make them extra crispy.
- Parmesan cheese – freshly grated is best!
- Salt and spices – paprika, garlic powder, oregano add more flavor!
Make sure you pat your zucchini dry – dry zucchini will get crispy, wet zucchini will get soggy.
Set up your breading station. For these zucchini fries we first toss them in flour, then dip in egg, then dredge in the breadcrumb mixture.
Bake in a single layer on a baking sheet to allow air to circulate. If the Zucchini are too close together, they will steam and not get crisp.
Flip halfway through. this allows the zucchini fries to get crispy on both sides.
Chocolate Zucchini Bread
- 2 cups sugar3 eggs
- 1 cup vegetable oil2 tsp. vanilla
- 2 1/3 cups flour2 tsp. baking soda
- 2/3 cup baking cocoa
- 1 tsp. cinnamon
- ¼ tsp. baking powder½ tsp. salt
- 2 cups shredded zucchini (skin and larger seeds removed)
- ½ cup nuts or chocolate chips or mixture of both, both are optional
INSTRUCTIONS
Beat sugar, eggs, oil and vanilla; stir into dry ingredients until well blended then add chips and/or nuts, if desired. Pour into two well greased loaf pans and bake for 40-45 min. or until tests done (may take more or less time depending). Cool in pans for 10 min. then remove to cool. NOTE: These can be made into cupcakes, just need to adjust the baking time. NOTE: You can squeeze out any excess liquid from the zucchini if it seems to wet—this can lessen the cooking time also.
