Zucchini-Parmesan Sandwich

The inspiration for this Vegetable Tuesday foray came from a recipe from the Moosewood Cookbook. I'll give the original recipe first and then how I modified it to match what I had on hand this Tuesday:

ORIGINAL

2 cups diced fresh zucchini
1/2 cup minced onion
1 clove crushed garlic
1/2 tsp. basil
1/2 tsp. oregano
2 Tbs. olive oil
salt, pepper
fresh tomato slices
1/2 cup freshly grated parmesan

Saute onion and garlic, with salt, basil, and oregano, in olive oil until onion is translucent. Add zucchini and saute until soft.

Spread onto toast, topped with thin slices of tomato and a sprinkling of fresh parmesan. This one should be broiled, not grilled. Parmesan loves to broil.


MY TAKE

3 cups diced (larger pieces) fresh green zucchini
1/4 cup minced red onion
1/4 tsp. garlic salt
1/2 tsp. basil
1/2 tsp. oregano
3 Tbs. olive oil
salt
fresh tomato slices (2 tomatoes)
parmesan cheese (not fresh)

Saute onion with salt, basil, oregano, and garlic salt until onion is translucent. Add zucchini and saute until soft.

Spread onto toast (4 pieces of white bread), topped with tomato slices (2-3 slice of bread) and a generous sprinkling of parmesan. Broiled for about 7 minutes.


This Vegetable Tuesday was a total triumph. Not only did I get to use some of the vegetables I had on hand that definitely needed to be used, but the sandwiches were surprisingly delicious when eaten with a fork and knife on a plate with some milk. My friend B. showed up just as the zucchini was cooking, and he helped me finish the sandwiches while we talked about areas of medicine we're interested in, as well as the careers we should have gone into (according to those high school career tests). We both had two slices to enjoy, which was perfect for the two of us to share together. Afterwards we did up the dishes and it was a lovely little evening moment. I would repeat this recipe again because it was so simple, healthy, and enjoyable.

Carl Goh's Zucchini Bread Part II

After a miscommunication with a potential Vegetable Tuesday guest, I ended up repeated the zucchini bread experience from Saturday for my second Vegetable Tuesday. I had planned to make a stir-fry with yellow and green zucchini, left-over onion, and a red bell pepper-- but at the last minute I ran out of time and decided to pop some zucchini bread in the oven before going to a talk entitled "How To Survive Medical School." The talk provided free dinner, and I read my homework during the talk. That's how I survive-- by multi-tasking. Also free-loading.

Because I had the yellow zucchini, I decided to try it out in the zucchini bread. I ran out of a few ingredients along the way and added a few flavors too-- so I've marked the changes I made to the ingredients below. The rest of the instructions are the same as on the previous post.

I found the loaf to be smaller and denser than the previous zucchini bread. The flavor was excellent, however-- sweeter than the green zucchini bread and more interesting. The top crust of bread was the perfect combination of flavors. I think this bread is more unusual than the original Beard Bread, and perhaps worth another try (maybe with the right amount of egg.)

3 eggs -- 2 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini -- 2 1/4 cups coarsely grated, peeled raw yellow zucchini
3 teaspoons vanilla extract -- 2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1 cup coarsely chopped filberts or walnuts -- no nuts

Add:
generous dash red cayenne pepper
1/4 teaspoon cardamom
dash orange peel extract

Carl Goh's Zucchini Bread

08.16.08

-- Taken from Beard on Bread. James Beard says of this bread, "This rather unusual loaf has a very pleasant flavor, a little sweet side, and a distinctive texture."


3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1 cup coarsely chopped filberts or walnuts

-- Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flous, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3-inch greased loaf pans. Bake in a preheated 350F oven for one hour. Cook on a rack.

Makes two loafs.

-- 1 cup of whole wheat can be substituted instead of white flour

-- I made it with all white flour and with finely chopped walnuts

Roasted Potatoes and Onions with Sweet Beet Mustard

Tuesday August 12, 2008

This is my first Vegetable Tuesday. I've only been in Rochester a week, and don't have any vegetables except the potatoes and onions that my parents bought when they were here this last weekend. I decided to use them to begin my Vegetable Tuesdays. Part of this is about using what you've got. I didn't have a lot of time either-- getting home later than I thought from library orientation and then going to Walmart for bookcases-- but I put these in the oven and let them bake while I put the first of my bookcases together. This simple preparation was easy and perfect for the day.

Roasted Potatoes and Onions

1) Peel and quarter 4 large potatoes

2) Chop 1/2 onion into large-ish chunks

3) Place potatoes and onions in 13 x 9 glass pan, trying not to crowd the vegetables together

4) Gently coat vegetables in olive oil (you can use butter if olive oil is not available)

5) Add salt, garlic salt, cumin, and other spices as desired to tops of potatoes. You can stir to distribute evenly as necessary.

6) Cover pan with aluminum foil

7) Bake at 350F for 45-60 min.

Your potatoes should be nicely roasted with a harder outside but a softer, deliciously warm inside.

I garnished my vegetables with some Sweet Beet Mustard A. C. had given us after our family picnic on Saturday. I don't have the recipe, but if I ever have some beets maybe I'll be making some for a Vegetable Tuesday down the road.

I think Vegetable Tuesdays are off to a rolling start!