Herbal Zucchini and Tomato Rounds

Ingredients:

basil

fresh oregano

fresh thyme

garlic powder

olive oil

salt

pepper
parmesan cheese
tomato, sliced  1/4” - 1/2” thick 

and

eight ball zucchini, sliced 1/4” - 1/2” thick as desired

or

Sliced large regular Zucchini

or

Sliced Zucchini with sliced cherry tomatoes

Method:

Create a dressing by chopping fresh oregano, fresh thyme, garlic powder, fresh cracked pepper and salt, and olive oil. Mix well. 

NOTE: by adding a little apple cider vinegar or red wine vinegar, this makes an excellent salad dressing or marinade.

• Slice Eight ball Zucchini and tomato as desired.

• Brush dressing on both sides of sliced zucchini.

• Partially bake in a frying pan,  a few minutes on each side, to remove moisture.

• Place on cookie sheet and top with sliced tomato.

• Put a little basil and parmesan cheese on top of the tomato.

• Bake in oven about 10 minutes at 350.

• Great side dish! 

This flavorful duo is also delicious on garlic bread, pita bread, or other crunchy crackers.

Fried Eight-ball Zucchini Rounds

We're showing a very simple, inexpensive recipe. However, many people prefer using bread crumbs or Panko crumbs instead of flour for a crispier texture. 

Another technique dips zucchini into corn starch, then eggs, and finally the bread crumbs.

Whatever the method chosen, fried zucchini tastes delicious.

Ingredients:

2 eggs

2 cups flour

Canola Oil

Salt

Pepper

Cumin (if desired)

Method:

Slice Zucchini 1/4” - 1/2” thickness, as desired.

Beat 2 eggs in bowl. Add herbs if desired.

Place favorite seasonings in flour and mix.

Dip zucchini saucers into egg and then into seasoned flour.

Fry dipped pieces until brown on both sides. Drain on paper towels.

Sprinkle with salt (if desired) and freshly cracked pepper.

Eight-ball Zucchini Lasagna

Do you have family members who must avoid flour, wheat, or pasta? 

I prefer vegetables to pasta, so Jack came up with this recipe for me. 

It was delicious and not watery at all!

Ingredients:

6 Eight-ball zucchini (or regular zucchini)

favorite spaghetti or marinara sauce

Ricotta Cheese

Mozzarella Cheese, shredded

Parmesan Cheese, grated

salt and pepper to taste

fresh oregano (less if dry oregano is used)

Method:

Slice 6 medium sized 8-ball zucchinis into 1/4” saucers

or

Slice 6 medium regular zucchini into 1/4” saucers or lengths, depending on personal preference

Steam zucchini about 15 minutes, pat dry on paper towels, and set aside.

In baking dish, begin layering ingredients:

spread a little sauce on bottom

layer zucchini

dollops of Ricotta Cheese (to taste)

sprinkle on oregano to taste

Mozzarella Cheese

sauce

and repeat process until last layer:

sauce, topped with Parmesan Cheese

Bake 350 for about 30 minutes or until thoroughly warm and cheese is melted.

Baked Stuffed Eight-ball Zucchini

A note from the kitchen:

I love Eightball Zucchini!
Have you tried it?

It's amazingly versatile,
and absolutely delicious!

It's shape and size makes it perfect for layering,

 frying, roasting and grilling.

Baked Eight-ball Zucchini Squash

  

1/2 lb. hamburger (or other favorite ground meat)

Scallions, chopped

Onion, diced

Green Bell Pepper, diced

1 Jalapeno, seeded and diced

salt, pepper, garlic powder, Italian seasoning

1/4 cup sharp cheddar cheese, shredded

1/4 cup pepper Jack cheese, shredded,

fresh parsley, chopped

fresh tomato, chopped

  

Brown ground meat, saute green peppers and onions, drain and set aside.

Boil whole Eight-Ball Zucchini in water for about 10 minutes.

Set aside to cool.

Cut top (stem) of Squash, and hollow out any seeds and soft pulpy material.

Season lightly.

  

Chop tomato and place into meat.

  

Place cooled meat mixture into bowl and stir in shredded cheeses, blending lightly.

Stuff into squash.

Wrap in foil and seal tightly.

Place in oven at 350 for about 15 minutes

(just long enough to warm meat & melt cheese)

Garnish to taste.

The Zucchini will be very tender.