Slow-Cooker Zucchini Casserole

 Getting my family to eat veggies at time takes some imagination.  Veggies cannot be plain.  They need to be in a sauce, have cheese, or some other combinations.   I was excited when I found this recipe for zucchini au gratin.  It combined zucchini with cheese, Ritz crackers, and sour cream.  The ingredients were cooked in a crock pot for 2 hours on high.  Afterwards, you sprinkle the toasted cracker crumb mixture over the top of the casserole.  Cook for an additional 15 minutes and serve.  

Slow-Cooker zucchini Casserole

From Betty Crocker

Ingredients:

7 cups sliced zucchini (6 small to medium zucchini)

1/3 cup diced onion

2 tablespoons butter, melted 

2 cups crushed Ritz™ crackers 

1 cup shredded Cheddar cheese (4 oz)

1 cup  chicken broth 

1/2 cup sour cream

1/2 teaspoon kosher salt

1 tablespoon chopped fresh parsley, if desired

Directions:

1. Grease inside of slow cooker with butter or cooking spray.

2. Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.

3. Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.

4 .Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.

Serves 10

Air Fried Zucchini Fries

Fried zucchini dipped in Ranch dressing is so good.  I found a great recipe for Air Fried zucchini.   It is amazing how good this zucchini is.  The zucchini fries are coated in a breadcrumb cheese mixture, flour  and an egg batter.  They are then placed  in the air fryer at 425 degrees for 12 minutes.  Serve with some ranch dip an you have an amazing side.  These   air fried zucchini  fries are delicious.

Air Fried Zucchini Fries

From Breville

Ingredients:

2 medium zucchini (about 8 ounces/225g each)

2 teaspoons kosher salt, divided

1 cup (55g) panko breadcrumbs

1 cup (60g) finely grated Parmesan cheese 

1 teaspoon Italian seasoning

Pinch cayenne pepper

1⁄4 cup (35g) all-purpose flour

2 egg whites

Ranch Dressing

Directions:

1. Cut the zucchini in half crosswise and then cut each half lengthwise into wedges 1⁄2-inch (1cm) thick. Toss zucchini with 11⁄2 teaspoons kosher salt and place in a strainer or colander set over a bowl. Let drain for 30 minutes. Rinse well under cold running water to get rid of excess salt. Use paper towels or a clean dish towel to dry the zucchini well.

2 . Pre heat Air Fryer to 425 degrees.  Combine panko, Parmesan, Italian seasoning, cayenne and 1⁄2 teaspoon kosher salt in the bowl of a food processor. Pulse until ingredients are well combined and slightly finer in texture, 5–7 pulses. Transfer panko mixture to a shallow dish.

3. Place flour and egg whites in two additional shallow dishes.

4.Working in batches, toss zucchini in flour and shake off any excess. Dip zucchini in egg whites and allow excess to drain off. Dredge zucchini in panko mixture, ensuring all sides are well crusted.

5.Arrange zucchini in a single layer on the airfry basket, leaving space between each piece.

6. Cook in Airfryer  at 425 degrees for12 minutes.

7. Cook until brown and crispy, about 12 minutes.

8. Serve immediately with Ranch Dressing.

Serves 4

Pasta Primavera

This is a new recipe I tried last night for Pasta Primavera.   The family loved it. The pasta and veggies are coated in a rich creamy Parmesan sauce accented with fresh basil.  It was delicious. The preparation time was a little long with the cutting and cooking of the veggies, but the dish was well worth the wait.

This dish makes 4 generous portions.



Pasta Primavera
The Pioneer Woman 

 Ingredients:
1 cup Bite-sized Broccoli Pieces (up To 1 1/2 Cups)
1/2 whole Onion, Diced Finely
3 cloves To 4 Cloves Garlic, Chopped Finely
2 whole Medium To Large Carrots, Sliced On The Bias (diagonally)
2 whole Medium Zucchini, Sliced On The Bias (diagonally)
1 whole Medium Yellow Squash (optional)
1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
1 whole Red Bell Pepper, Sliced Into Strips
4 Tablespoons Butter
2 Tablespoons Olive Oil
1 pound Pasta (I Like Penne)
 FOR THE SAUCE:
1/4 cup Dry White Wine, Up To 1/2 Cup (optional, Replace With Additional Broth If Not Using)
1/2 cup Low Sodium Chicken Broth
1 cup Whipping (heavy) Cream
1 cup Half-and-half
1/2 cup Grated Parmesan Cheese
5 leaves Basil (or More To Taste), Plus Extra For Garnish
1/2 cup Frozen Peas

INSTRUCTIONS
First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.

Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots.

Stir it around, and PLEASE, PLEASE cook it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the plate.

Add pasta to slightly salted boiling water and cook to al dente.

Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.

FOR THE SAUCE

To make the sauce, pour ¼ to ½ cup dry white wine into the skillet (see note below). Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken.

Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.

Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.



Note: if you’re averse to wine, add chicken broth instead. But watch the salt later.