Recipes of the Week–August 2, 2016

Banana-Zucchini Oats (ZOATS) from http://www.hummusapien.com/banana-zucchini-overnight-oats  

Take five minutes the night before to make these Banana Zucchini Overnight Oats for easy, healthy breakfasts on-the-go all week!  

1 medium ripe banana

1 cup old-fashioned oats

1⅓ cups unsweetened vanilla almond milk

1 tsp chia seeds (optional)

1 cup grated zucchini

½ tsp cinnamon

Toppings of choice: walnuts, sliced banana, almond butter, chocolate chips, coconut, maple syrup, etc

Place banana in a medium bowl and mash with a fork. Add the rest of the ingredients and stir to combine. Cover and place in refrigerator for 4-6 hours or overnight.

In the morning, top with desired toppings and eat at room temperature or warmed to your liking.

 

Zucchini caprese salad from: http://www.sctimes.com/story/life/food/recipes/2016/07/26/beyond-bread-8-ways-get-creative-zucchini/87240876/

Zucchini is well-loved by Italian cuisine, so this riff on the classic caprese salad is a match made in heaven.

Slice three medium-sized zucchini in half lengthwise and rub with olive oil, salt and pepper. Grill zucchini, covered, on a medium-high grill for three to five minutes per side, or until tender.

Remove zucchini from heat and place on a serving platter, cut-side up. Sprinkle with garlic salt, then top each half with alternating layers of sliced tomato and sliced mozzarella cheese. Sprinkle with basil and drizzle with olive oil, adding more salt and pepper as needed. Serve immediately, or at room temperature. Source: Inspired by a www.littlebroken.com recipe.

 

45 Things to do with Fresh Sage

http://chocolateandzucchini.com/ingredients-fine-foods/45-things-to-do-with-fresh-sage/

 

Parmesan Basil Butter From: http://www.seriouseats.com/recipes/2016/07/parmesan-basil-butter-recipe.html

1 stick unsalted butter (4 ounces; 115g), softened

1/4 cup (about 10g) packed fresh basil leaves

3/4 ounce (20g) finely grated Parmesan cheese

1 tablespoon (15ml) juice plus 2 teaspoons (10ml) zest from 1 lemon

2 medium cloves garlic, minced

Kosher salt and freshly ground black pepper

 

Combine butter, basil, Parmesan, lemon juice and zest, and garlic in the bowl of a food processor (see note above) and pulse until garlic and herbs are chopped and lemon juice is incorporated. Season to taste with salt and pepper and pulse to combine. Wrap butter tightly and store in the refrigerator for up to 2 weeks or in the freezer for several months.

 

Parmesan Basil Baked Zucchini Chips From: http://www.inspiredtaste.net/29322/baked-zucchini-chips/

 

2 medium zucchini (about 1 pound total)

1 1/2 tablespoons olive oil

1/3 cup freshly grated Parmesan (1 ounce)

1/3 cup panko bread crumbs (can substitute plain breadcrumbs)

1/4 cup packed fresh basil leaves, finely chopped

1/4 teaspoon garlic powder

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Heat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Slice the zucchini into 1/4-inch thick rounds. Toss with the oil until well coated.

In a shallow dish, stir the Parmesan, bread crumbs, garlic powder, salt, and pepper together. Place each zucchini round into the Parmesan mixture and press the coating onto both sides.

Arrange zucchini in a single layer on the prepared baking sheet. Bake until browned and the coating is crisp, 25 to 30 minutes.