The following recipe is evidence of how zucchini blends well with little to no flavor of it's own. Even zucchini haters won't know unless you tell them.
Servings: One Regular Serving Plate or Small Platter
Ingredients:
1 whole medium Grated Zucchini (fresh or frozen-thawed)
1/4 head Finely chopped Cauliflower
1 Whole Egg
1-2 Cups Grated Cheese (I use Colby Jack but use any grated cheese you prefer)
1 T. Garlic Parmesan seasoning
Add a little Sriracha Sauce if desired for a little heat (Rooster Sauce)
Salt and Pepper to taste
Extra Cheese (for topping)
Directions:
Prepare the vegetables. Run through the mini blender until fine (a few small bits are fine). squeeze out any extra liquid with your hands or in a cloth. Mix all ingredients together thoroughly. Pour out onto a foil lined baking sheet and spread into a square or rectangle evenly, using the palm of your hands or spatula.
Preheat the oven. Bake 375 degrees, 25 minutes. Remove from the oven and top with cheese. Return to the oven on broil another 5 minutes or until cheese is melted and turning nicely brown. Allow to cool a few minutes. Cut into desired pieces with a pizza cutter. Ready to serve on a small platter or as a side to a meal.
Serving suggestion: These can be served plain or with a dipping sauce. Marinara, Pizza sauce, fresh homemade salsa or your favorite Ranch Dressing. These make a great side dish or appetizer. The best part is that they are so tasty even finicky eaters will enjoy getting their daily allowance of vegetables.
Follow the link for my Garlic Parmesan Seasoning recipe:
http://justfowlingaround.weebly.com/from-the-pantry/garlic-parmesan-seasoning
Refer to the link for making stuffed Blossoms:
justfowlingaround.weebly.com/appetizers/basil-and-cottage-cheese-nastutiums
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