Savory Zucchini Crisp

Serves 4 to 6.

Note: In this crisp, a chewy, crunchy oat topping caps the zucchini, softens in the oven without becoming overly juicy. Also tasty on second or third day. From Robin Asbell.

• 1 c. rolled oats

• 1/2 c. oats ground in a blender, or unbleached flour

• 1/2 c. shredded Parmesan cheese

• 1/4 c. walnuts, coarsely chopped

• 1/2 tsp. dried thyme

• 1/2 tsp. smoked paprika

• 1 tsp. salt, divided

• 3 tbsp. extra-virgin olive oil, divided

• 2 tbsp. vegetable or chicken stock

• 1 egg

• 1 1/2 lb. zucchini (3 medium)

• 1 tbsp. chopped fresh rosemary

• 1 oz. sun-dried tomato halves (about 11 pieces, 1/4 c.), chopped


Preheat the oven to 400 degrees.

In a medium bowl, combine the oats, ground oat flour or flour, Parmesan, walnuts, thyme, smoked paprika and 1/2 teaspoon salt.

In a cup, combine 2 tablespoons olive oil, stock and egg; reserve.

Slice the zucchini thinly, and place in a large bowl. Add the rosemary, chopped sun-dried tomatoes, 1/2 teaspoon salt and 1 tablespoon olive oil. Transfer the mixture to a 2-quart baking dish. Stir the egg mixture into the oat mixture, then crumble over the zucchini in the casserole.

Bake uncovered for 50 minutes, until the topping is golden brown and the zucchini is tender.

Nutrition information per each of 6 servings:

Calories 263 Fat 15 g Sodium 684 mg

Carbohydrates 23 g Saturated fat 3 g Calcium 160 mg

Protein 10 g Cholesterol 37 mg Dietary fiber 5 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 1 medium-fat meat, 2 fat.


Zucchini Pesto Bruschetta

Serves 4 to 6.

Note: In this savory spread, cubes of zucchini get a sweet, browned edge as they cook, which keeps them from dissolving as they become meltingly tender. Puréeing part of the veggies with the basil gives it body and allows you to use a little less olive oil than you would for pesto. From Robin Asbell.

• 1 baguette

• 3 1 tsp. extra-virgin olive oil, divided

• 1/2 lb. zucchini, 1/2 in. dice or smaller

• 1 medium onion, chopped

• 2 garlic cloves, chopped

• 1/2 c. shredded Parmesan cheese (1 oz.)

• 1 c. fresh basil, packed

• 1 tsp. salt

• 1/2 c. kalamata olives, pitted and halved

• 1 1/2 c. chopped fresh tomatoes (about 2 large)






Preheat the oven to 375 degrees. Slice a baguette into 12 slices, and spread 1 teaspoon olive oil on a sheet pan. Place the bread on the pan and toast in oven about 10 minutes, then cool slices.

Place a large sauté pan over medium-high heat for a minute, then pour in 3 tablespoons olive oil. Wait 1 minute, add the zucchini, onion and garlic. Stir frequently for about 10 minutes, reducing the heat if it starts to stick. When the zucchini has dark brown edges and the onions are golden, take the pan off the heat and let it cool slightly.

In the bowl of a food processor, process the Parmesan cheese and basil to mince finely. Add 1/4 cup of the zucchini mixture and the salt, and pulse to purée. Transfer to a medium bowl and stir in the remaining zucchini mixture with the olives and chopped tomatoes. Top toasted bread slices with zucchini pesto and serve.

Variation/ Cook 12 ounces fusilli (corkscrew pasta), reserving a couple of tablespoons of the pasta water. Toss the pasta with the pesto and drizzle in hot pasta water as needed to thin the sauce.

Nutrition information per each of 6 servings of pasta with zucchini pesto:

Calories 382 Fat 12 g Sodium 862 mg

Carbohydrates 54 g Saturated fat 3 g Calcium 163 mg

Protein 14 g Cholesterol 6 mg Dietary fiber 5 g

Diabetic exchanges per serving: 2 vegetable, 3 bread/starch, 2½ fat.


Oven-Seared Zucchini with Chipotle and Lime

Serves 4.

Note: Using the oven to “fry” foods is a restaurant trick, saving space on the stove while giving the food more room on a sheet pan. To truly sear the zucchini, you will preheat the baking sheet, then quickly oil it and spread the slices across the pan, allowing the heat to start cooking them immediately. Be careful, though, as the pan is hot. These are best served immediately when the texture is best. From Robin Asbell.

• 1 lb. zucchini (2 medium)

• 1/2 tsp. ground chipotle or smoked paprika

• 1 tsp. fresh lime zest

• 1/2 tsp. coarse salt

• 2 tsp. canola oil

• 1 tsp. fresh lime juice

• Sour cream or plain Greek yogurt, for garnish


Preheat the oven to 425 degrees. Trim the stem and blossom ends from the zucchini and then slice each lengthwise into 1/2 inch planks. Stack the planks and slice them lengthwise into 1/2-inch-wide strips, then cut the stacks into 2-inch-long pieces.

In a large bowl, combine the chipotle powder, lime zest and coarse salt.

Place 2 heavy baking pans with rims in the oven for 3 minutes to preheat.

When the sheet pans are hot, remove from oven and quickly drizzle with a teaspoon of canola oil on each, then spread half of the zucchini pieces on the pan. Give the pieces plenty of room, so that they will sear properly. Put pans back in the oven for 15 minutes, then use a metal spatula to turn the zucchini, sprinkle with the chipotle and salt, then roast for another 10 minutes. The zucchini should be browned, shrunken and very tender.

Serve immediately with sour cream or yogurt for dipping.

Nutrition information per serving:

Calories 41 Fat 3 g Sodium 245 mg

Carbohydrates 4 g Saturated fat 0 g Calcium 20 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable, ½ fat.