Zucchini, Round 1

Here is the first part of Cook Challenge #1. The ingredient was zucchini. I'm going to post what everyone made last week. This week, try out one of the recipes someone else made and let me know how it went next week. (Late entries to both weeks will be accepted. This is a very informal challenge.)

I made Zucchini Chips. However, they were a little soft to be chips, but still surprisingly good. I adapted a recipe from Cooking Light. Next time I might try cooking them longer or using fewer bread crumbs.

Ingredients:

1/4 cup bread crumbs
1/4 Tsp salt
1/4 Tsp garlic powder
1/8 Tsp freshly ground black pepper
2 Tbsp Prairie Gypsies Parmesan Gypsy Vinaigrette
2 small zucchini
Cooking spray

1. Preheat oven to 450 degrees.
2.
Mix the first 4 ingredients in a large bowl. Put the vinaigrette in a smaller bowl (the original recipe used milk, I just didn't have any).
4. Slice zucchini into thin slices and dip them into the vinaigrette and then drag them through the bread crumb mix. Put on an oven safe cooking sheet coated with cooking spray on top of a cooking sheet.
5. Once all the zucchini slices are covered in bread crumbs, bake for 30 minutes.

Easy enough, right?

Here's what everyone else did:

Ashley made Zucchini Boy-R-De:



My mom made Zucchini, Olive, and Cheese Quesadillas (also from Cooking Light):

Zucchini, Olive, and Cheese Quesadillas

(I used just regular olives instead of kalamata olives)

Ingredients
1 teaspoon olive oil
Cooking spray
1/3 cup finely chopped onion
1/2 teaspoon bottled minced garlic
1 1/4 cups shredded zucchini
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (8-inch) fat-free flour tortillas
1/2 cup (2 ounces) preshredded part-skim mozzarella cheese, divided
1/2 cup diced tomato, divided
1/4 cup chopped pitted kalamata olives, divided
1/4 cup (1 ounce) crumbled feta cheese, divided
Preparation
Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 1 minute. Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.
Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat. Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla. Cook for 3 minutes or until lightly browned on bottom. Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta. Serve warm.
Yield
4 servings


I will be trying out one or both of the other zucchini recipes this week. Both look enticing. I'm still trying to figure out how to format these posts. Let me know if you have any suggestions.