A Weekend of Zucchini!!

in , , by Katie Margaret, August 28, 2014

Last week at work I was having a conversation with one of my co-workers. We were talking about recipes and I mentioned something about zucchini. She told me "whatever I do, do not spend money on zucchini". She said she had a ton of zucchini in her garden. She wasn't joking about that. On Friday morning a ginormous zucchini was sitting on my desk.

I started to think about everything I could make with this huge vegetable. After going through my pins on Pinterest, I picked out a few recipes that I wanted to try.

For my first zucchini recipe, I made zucchini lasagna on Saturday for dinner. I've been wanting to try this recipe for a while. Using zucchini slices, instead of noodles, seemed like the perfect substitute to cut down on the carbs and offer a gluten-free lasagna option. I started by cutting the zucchini into long slices. After grilling each slice for about 1 minute on each side, I made a cheese mixture of ricotta cheese, mozzarella, 1 egg, 1 clove of garlic and 1 tsp of oregano. In a pan, I cooked up some ground turkey with garlic. After everything was prepped, I layered the zucchini, cheese mixture and meat, then topped it with marinara sauce. After making about 2 layers, I topped it off with mozzarella cheese and baked it in the oven at 350 for about an hour. I never know how a new creative recipe is going to turn out, but this one turned out great! It came out of the oven looking great and tasting delicious!

I made my lasagna the same way I would make normal lasagna with noodles, but here is a similar recipe to follow if your thinking about trying to make your own zucchini lasagna.

Delicious zucchini lasagna for two

On Sunday, it was time for some baking.  The first recipe I tried was zucchini banana bread. I'm not the best baker, but one bake good that I feel I have mastered is bread. Banana bread is one of my favorites, so I knew I couldn't go wrong with Zucchini Banana Bread. This recipe turned out delicious and made a great breakfast for the rest of the week. 

After my bread, I still had a huge piece of zucchini left. It was time to move onto muffins. I made some Oatmeal Zucchini Carrot Muffins. I had a little bit of trouble with this recipe, because I don't have a food processor. My blender was not cutting it...literally. It still ended up tasting great, even with the lumpy carrots and zucchini.

After all that baking and cooking on Sunday... I still had left over zucchini. So for dinner, I made some zucchini pizza. I kind of created this one on my own. I sliced the rest of my zucchini and drizzled olive oil over them. Then, I added garlic, mozzarella cheese and cherry tomatoes.  I baked it in the oven at 350 for 20 minutes. They turned out perfect! Just like the lasagna, this was a great low carb or gluten free recipe.

Considering the fact that I was able to make 4 recipes out of one vegetable, I would have to say that this was a thrifty recipe for me. August is a great time of year for fresh vegetables! Look for sales at your local grocery store or plan on planting a garden next year. You will never run out of vegetables in late summer!

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