I am really excited to participate in a Clean Eating Challenge this month with 19 other fantastic bloggers! If you want to Follow Us On Pinterest, you can have access to even more great, healthy recipes! We will have everything from main dishes to drinks, so you won’t want to miss it. We will each post a recipe weekly of something wonderful that will make you want to get off the computer and start cooking! At the end of the challenge all of these great recipes will be compiled into an ebook. Perfect way to make summer cooking a snap! For my first post I wanted to share one of my favorite ways to eat one of my favorite veggies. I used to always roast it…until I did this. Haven’t roasted it since!
I was making grilled cheese for dinner one night (because I’m fancy. and because I pick my battles, and this was a night that I didn’t want to battle about dinner with my picky eaters). I was getting ready to roast some zucchini in the oven, and I had one of those amazing Eureka! moments. The one thing I wished I could change about oven roasted zucchini is how it doesn’t come out browned with a layer of crisp. Delicious, but not crisp. I looked at my griddle, threw some zucchini on, and we’ve never looked back! It’s one of our very favorite ways to eat zucchini.
I start with a preheated surface, then give it a coating of butter or oil. Throw your zucchini on, season it, cook until browned, flip, cook that side until browned, and viola! Amazing zucchini that took only minutes to prepare, and even fewer minutes to eat.
Ingredients:
- zucchini
- butter or oil
- cayenne pepper
- black pepper
- seasoning salt
- grated parmesan cheese (optional)
Directions:
- Preheat griddle to medium heat (about 350)
- Add a thin coat of butter or oil and place zucchini on hot surface.
- Sprinkle on cayenne pepper (conservatively…a little goes a long way), black pepper, and seasoning salt. If using parmesan cheese, sprinkle on last.
- Cook for 3-5 minutes, or until browned. Flip and cook an additional 3-5 minutes, or until well browned. Remove and serve warm.
*I use whatever size zucchini I have on-hand out of my garden. I even do this with very large zucchini. They have a higher water content than small zucchini, but they still cook well with this method. As zucchini is not in season right now, those pictured came from the grocery store, so they are quite small.
*I learned the hard way that not all counter-top griddles are the same. I was used to 350 being my go-to medium heat for most of my griddle recipes. When I switched to a new one, I quickly realized that 300 was the medium heat for that particular appliance.
Check out this week’s other great Clean Eating recipes!
Green Popsicles life as mrs larson | Lazy Summer Salsa southwest girl | Stir Fry Tofu and Vegetables in Chile Sauce hezzi-d’s books and cooks | Greek Salad~ tips from a typical mom | Tropical Smoothie Bowl je suis alimentageuse | Orange Chicken with Chickpeas Stirfry my daylights | Paleo Biscuits Recipe my natural family | Taco Stuffed Avocado with Avocado Salsa yours and mine are ours | Fire Ants on a Log Recipe project domestication | Easy Spinach & Egg White Omelette yummy healthy easy | Blueberry Almond Chia Seed Pudding delightful e made | Clean Cobb Salad cooking with curls | Roasted Sweet Pepper Dip keep it simple sweetie | Rosemary Pita Bread with Roasted Red Pepper Hummus clarks condensed | Garlic Greens rick•a•bam•boo
