Zucchini and Eggplant Salad

3 medium zucchini1 eggplant, peeled into strips1/4 cup extra virgin olive oil2 small garlic cloves finely chopped2 tablespoons chopped parsley¼ teaspoons salt or to taste Cut the zucchini and eggplant into thin strips. Place them in a colander and sprinkle salt all over to help drain liquid from them. Pat dry with paper towels. Heat up a large, non-stick griddle or pan on … Continue reading Zucchini and Eggplant Salad

Parmigiana di Zucchini

3 or 4 firm zucchini, sliced 1/4 inch thick 1 ½ tablespoon sea salt 3 tablespoon extra virgin olive oil2 pounds of your favorite tomato sauce (or my simple tomato sauce recipe from my eggplant parmigiana here)1/2 cup asiago cheese, grated1 cup Parmigiano Reggiano, grated1 pound low-moisture mozzarella, shredded To prepare the zucchini, sprinkle eggplants all over … Continue reading Parmigiana di Zucchini

Zucchini Bread

Check the video here With lots of zucchini and the addition of extra virgin olive oil this cake makes a very nutritious snack to take to the beach, parks or any other summer destination. 2 1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground black pepper1 1/2 … Continue reading Zucchini Bread