Still Using Up Summer Squash
As I wrapped up two different cooking demonstrations using summer squash and zucchini, I got some great ideas for continuing to use up the current over abundance of these tasty vegetables. So, today, I offer up another couple of options that the kids loved!
Crunchy & Salty
I worked these two recipes out because of the foods the family loves is chips – pretty much any kind of chips really. There’s something about the crunchy and salty taste that people really love. Cutting the zucchini very thin made amazing chips! We liked them best with plain coconut aminos but other options we tried and liked included sprinkling with nutritional yeast, Parmesan cheese, cayenne and white pepper for a bit of spice, powdered garlic and onion, sesame seeds, powdered cheese was nice, apple cider vinegar and lime juice were both interesting, and curry powder was unexpectedly tasty. We had a lot of fun making new recipes since we could try something different every day. Here’s the basic recipe we loved . . .
- 1 large zucchini
- 1 Tablespoon coconut aminos
- Slice the zucchini very thin.
- Toss with coconut aminos.
- Place in food dehydrator or oven set on lowest possible temperature. Dry until crispy, usually overnight.
Could we replace fries?
After a ton of fun with the zucchini chips we wondered about zucchini fries. I’ll be honest, if you’re family loves regular old potato fries, I’m not sure these will cut it as a substitute. I never could get them crunchy enough. But, as a side dish, we still loved them. I just wouldn’t try to pass them off as fries though. In fact, we were working on this a few weeks ago and my son asked when we were having the zucchini sticks again . . . so maybe just renaming them from zucchini fries to zucchini sticks is the answer. We tried variations, all the same as with the zucchini chips. Since zucchini doesn’t have an extremely strong taste, in and of itself, pretty much anything you coat it with becomes the primary flavor, so have some fun with these. Rolling the fries in panko was a great tasting too but the cheesy was the family favorite. A couple other notes here – I found using wire racks, like what you cool cookies on, rather than cookie sheets gave the crispest texture. Broiling was faster and very good but a bit mushier than baking. Usually I don’t have an hour to prep a side dish so baking wasn’t my preferred method but the texture was a little better. Here’s our favorite way . . .
- 1 large zucchini
- Sea salt, approximately 1 teaspoon
- 1-2 egg whites
- 1-2 Tablespoons grated Parmesan Cheese
- pinch of paprika
- Cut zucchini into “fries”.
- Place in colander or on a clean dish towel. Sprinkle with sea salt and stir well. Set the colander on a plate to drain for 30 minutes.
- Slightly beat egg whites. Mix together cheese and paprika.
- Quickly dip “fries” into egg whites, roll in Parmesan cheese, place on wire racks (like cookie racks).
- Broil for 2-3 minutes or until cheese is melted and golden brown. Or bake at 425 degrees for 20-25 minutes.
Feedback please . . .
I’d love to know what your favorite flavor combinations are, what you end up calling these, and anything else you’d like to share – just comment below. Thanks.