Zucchini With Roasted Almonds And Zucchini Bread Croutons Recipes

Steps:

• 1. Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.
• 2. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds. Serve with a lemon wedge.

Steps:

• 1. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan. Trim the ends off the zucchini and grate on the large holes of a box grater. Toss with 2 tablespoons sugar and place in a colander set over a bowl. Let stand 15 minutes.
• 2. Meanwhile, in a food processor, finely grind 1/4 cup almonds and set aside. Roughly chop the remaining 1/4 cup nuts and reserve. In a medium bowl, whisk the ground almonds with 1 cup flour, baking soda, and 1/4 teaspoon fine salt. In another bowl whisk the remaining 2/3 cup sugar with the vegetable oil, eggs, honey, and vanilla until the sugar dissolves. Stir in the flour mixture until just combined.
• 3. Using your hands, firmly squeeze handfuls of the grated zucchini to remove excess water and add the drained zucchini to the batter along with the reserved chopped almonds and lemon zest. Stir a few times to incorporate into the batter and transfer batter to the prepared loaf pan.
• 4. Bake until golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan, on a wire rack for 10 minutes. Turn the bread out of the pan and cool completely on the rack. Serve.

Steps:

• 1. Slice zucchini in half lengthwise; place cut side down and slice into 1/4-inch half-rounds. 2. Heat olive oil in a large sauté pan over medium-high heat; add zucchini and cook, stirring occasionally, until tender but still crisp, 2 minutes. Transfer to large bowl and season with salt and pepper. Set aside to cool slightly, about 5 minutes. 3. Add vinegar, almond oil, lemon juice, and shallots; set aside 5 minutes. To serve, gently toss in herbs, almonds, and croutons.

Steps:

• Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
• Preheated oven at 350ºF (175ºC).
• In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
• Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
• Spray your baking pan and pour in the mixture, top with sliced almonds.
• Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
• While baking, mix your glaze ingredients together until smooth.
• Let the bread cool down, drizzle with the glaze!
• Enjoy!

Steps:

• Beat eggs with a whisk in a large mixing bowl.
• Add sugar, oil, yogurt, extracts, lemon juice and zucchini.
• Add flours, baking powder and soda, and salt.
• Spray 3 small loaf pans with cooking spray and pour batter into loaf pans.
• Sprinkle each loaf with turbinado sugar and sliced almonds.
• Bake at 350 degrees for 1 hour.

Steps:

• Slice zucchini 1/4 inch thick. Blanch briefly in salted water until crisp/tender then drain.
• Melt 4 tablespoons of the butter in a large skillet and saute carrots and onions until tender, not brown.
• Fold in soup, sour cream and about 1/2 C of the chicken broth and about 2/3 of the croutons. Gently fold drained zucchini into mixture. If the mixture seems a little on the dry side then more of the chicken broth until you get the right consistency. The croutons will absorb some of the moisture as the dish cooks so you want the casserole to be nice and juicy before you put it in the oven.
• Place in greased casserole and put remaining croutons on top. Melt the remaining 2 T of butter and pour over the casserole. Bake at 350 degrees for 30-40 minutes.