It's late summer and my kitchen is filled with zucchini. I love zucchini - it's abundant in the garden and a great vegetable to cook with. I have been fortunate to have a variety of sizes that have allowed me to experiment.
My best tip is that zucchini makes a great pasta replacement. We sliced zucchini into strips and used them like lasagna noodles. I am going to experiment with dehydrating zucchini strips so we can really use them like noodles.
Another things we love is strips of zucchini fried in Nucoa so that it's buttery and crisp. Once finished you can glaze it with cinnamon and sugar or top it with a savory sauce.
I cut a large zucchini into disks and dipped them in egg and then corn meal and fried them in an inch of hot oil. We served them with Almond Sauce which is easy and gluten free so I didn't have to make any adjustments there. It cooked up easy with soy milk and tastes great. I suppose that can be this weeks recipe with the zucchini ideas.
2 Tbs. Nucoa or butter
1 cup milk or milk substitute
1 Tbs. Cornstarch
1/2 tsp. powdered ginger
1 tbs. soy sauce (look for a gluten free variety)
1 tsp. onion powder
Almonds, chopped (I put them in the blender and make them almost powdery)
Melt butter in a sauce pan. Add the cornstarch to cold milk. Add to sauce pan with other ingredients except almonds. Heat until thick over medium heat, stirring occasionally. Serve topped with almonds.