Squash Kabobs!
Alternate Zucchini (peeled and cut into fourths) with butternut squash (peeled, cleaned, and chunked) onto a kabob stick. BBQ on top rack or at the edge, with brush coat with melts butter and sprinkle with seasonings (garlic and herb were our favorites but I have read butter and curry are devine!!) as desired. Bake on BBQ at edges or top shelf until roasted tender - about 20-25 minutes. Or! Bake on a greased baking sheet in the oven at 350F for 25-30 minutes until tender.
Or just Kabob the Zucchini!
1/4 cup Italian style breadcrumbs
1/4 cup grated fresh Parmesan cheese
1/2 tsp. Mrs Dash Garlic and Herb seasoning
1/4 tsp. black pepper
1 egg
2½ cups (1/4-inch-thick) slices zucchini
olive oil or butter to prep pan
Set oven to 425F. Combine breadcrumbs,Parmesan, and seasonings in a medium bowl and sift thoroughly with fork. Set aside. Whisk egg in a shallow bowl. Dip zucchini slices in egg and dredge in breadcrumb mixture. Place coated slices on a greased or buttered baking sheet.Bake for 30 minutes or until browned and crisped.
For dipping sauce (works awesome with platter of fresh cut vegies too)
1 cup homemade plain yogurt or sour cream
1/4 cup grated Parmesan
1 tbsp. chopped fresh basil
1 tbsp. chopped parsley
1 tsp minced garlic (or garlic powder to taste)
pinch of salt
This is so simple!
Clean and cut zucchini into slices, place serving size amount onto a foil sheet, add a dab of real butter and sprinkle with garlic an herb seasoning or curry. fold over foil and seal edges until it resembles an envelope.
Lay serving size foil pouches with all ends rolled and sealed on a baking sheet and bake at 425 F for 20 minutes. OR - my favorite- lay foil pouches on to BBQ and roast pouches turning once at least for about 15-20 minutes. This way is especially nice when doing large BBQ and easy to hand out serving sized portions.
2 comments:
.
...easy!
Post a Comment