Zucchini fries and pizza

Tags

dinner, snack, veggie, Zucchini

Pizza, topped with zucchini, portobello, calamatta olives, red onion and feta.

Not a great dough recipe, though, it was supposed to be bronzed in an 800F clay oven.  Even so, far too dense.

The high point of the meal were the baked zucchini fries found at epicurious.

They had a really nice crunch; the sauce was reminiscent of a coctail sauce if without the zip (zip added would be good).   I love deep fried zucchini;  this is a nice, much healthier (made egg-less) and delicious alternative. 

The one change I’d make was the change I made omitting the salt:  Our bread crumbs were straight, plain bread crumbs and the fries could have used the salty zip (or, seasoned bread crumbs).

-D

Chini sami

Tags

Lunch, veggie, Zucchini

We finally got a ripe little tomato in our garden, so I thought I’d put it to use as lunch.

It was a teeny little one, one end slightly affected by the ongoing plague of septoria, so certainly something supplemental was necessary.  The ‘Fridge produced an onion, jalapeno and zucchini what was summarily sautéed:

Then, assembled on lightly toasted bread – rather assembled and toasted with a bit of swiss on the veggies..  There’s definitely been a bit too much cheese creeping back into the diet, but it’s so tasty!

Assembled:

Another very good assemblage.  Though..  Something was missing…  (Strafe the photo for a clue.  Actually, the answer.)

-D

Frittering away

Tags

dinner, Lunch, veggie, Zucchini

We aren’t sure how we came upon this recipe but it looked both easy and tasty, a combination we couldn’t refuse:  Zucchini fritters with yogurt sauce.

By yogurt we mean plain yogurt and the overall dish was a bit bland — though dinner was saved by the delicious whipped yams which set off the tartness of the yogurt perfectly and a nice glass of Xplorador Malbec (which is especially good for the price).

Jen suggested adding corn to the fritters to add a bit of sweetness and I think some diced red pepper, jalepeno and slivered ginger would zip them up nicely. 

Or a more interesting sauce, such as done for phase two for the not frittered fritters:

For lunch the next day, the zucchini cakes were sauced with a yogurt, tahini, garlic/pepper/salt and cilantro sauce and that was very good.

-D