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By Laura Stec

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About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

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Zucchini Takeover

Uploaded: Sep 20, 2018

There’s plenty of zucchini around these days to Food Party! with. Here’s a quick, kid-approved and adult favorite, side dish or snack, perfect for the season.



When you get done reading, take a trip back to last year for a fun discussion on why My Tomatoes Are Better Than Your Tomatoes.

Zucchini and Tomato Bites

3 medium zucchini
1 tablespoon extra virgin olive oil*
1 cup mozzarella, shredded or sliced (can substitute vegan melting cheese)
¼ cup parmesan, shredded
10 – 15 cherry tomatoes, sliced in rounds

Preheat oven to 375F.

Cut zucchini in half lengthwise, then each side in 2 – 3 pieces. Toss in olive oil. Spread in a single layer on baking sheet, flat side down, and roast till slightly browned, 10 – 15 minutes. Remove from oven and let cool slightly. Sprinkle on mozzarella, top with tomato slices, then a touch of parmesan on top. Broil a minute of two to melt and brown the cheese. Munch :)



*Interesting olive oil tidbit I just learned from Spectrum olive oil: A general rule of thumb is the higher quality of the oil and the fresher it is, the higher smoke the smoke point. A high quality oil loaded with antioxidants will hold it’s form longer, while a lower quality oil will smoke at a lower temperature.

*Interesting tidbit I already knew: You CAN sauté with extra virgin olive oil, with a smoke point of 375F – 425F. The average temperature of a sauté pan is around 350F. However, don’t sauté or cook with unfiltered olive oils, or good quality oils you buy specifically for the flavor, such as those sold at the farmers market. You're just sautéing out your flavor and wasting your $$$.



Comments

 +   1 person likes this
Posted by An Alternative, a resident of Midtown,
on Sep 22, 2018 at 3:49 pm

I hate zucchini squash. So I tried something different...

In lieu of the zucchini I went with Japanese eggplant (because the skin is not as coarse as on a regular eggplant).

In lieu of the tomato, I used pepperoni instead.

A toaster oven or gas gill suffices.

Works for me.


 +  Like this comment
Posted by Tried this weekend, a resident of Ormondale School,
on Sep 24, 2018 at 9:07 am

We tried this recipe this weekend and the kids really liked it. Thanks!


 +  Like this comment
Posted by richard cruise, a resident of Adobe-Meadow,
on Sep 25, 2018 at 3:13 am

I have tried this recipe and it is awesome.


 +   1 person likes this
Posted by Laura Stec, a Palo Alto Online blogger,
on Sep 25, 2018 at 6:47 am

Laura Stec is a registered user.

Food Partiers! Good on ya!


 +  Like this comment
Posted by RE Agent, a resident of Portola Valley,
on Sep 25, 2018 at 6:16 pm

A good way to get rid of a prolific zucchini/tomato harvest.

I had our P/T cook prepare them for appetizers.


 +  Like this comment
Posted by Mann, a resident of Bailey Park,
on Sep 27, 2018 at 6:48 am

Umm Delicious. I just wanna eat lots of them.


 +   1 person likes this
Posted by franky, a resident of College Terrace,
on Sep 30, 2018 at 10:27 pm

I tried this recipe on both zukes and eggplant. To remove any bitterness, salt your veggie slices for abt 15-20 minutes to "sweat" them of their bitter liquid. Blot dry, and continue with the recipe. Great way for kids not only to cook, but also eat, their veggies. Thanks Laura


 +   1 person likes this
Posted by Laura Stec, a Palo Alto Online blogger,
on Oct 1, 2018 at 6:44 am

Laura Stec is a registered user.

Great to see people using this recipe. It's easy and I love em!



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