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Thanks for a GREAT 2017 Farmers' Market Season! See you April 14 of 2018!

Grilled Zucchini with Lemon-Garlic Breadcrumbs


How to Make It

  1. Heat a grill pan over medium-high. Coat pan with cooking spray. Add zucchini; cook 4 to 5 minutes on each side.
  2. Place bread in a mini food processor; process until coarse crumbs form. Melt butter in a small skillet over medium-high heat. Add oil, red pepper, and garlic; cook 1 minute, stirring constantly. Add breadcrumbs to skillet; cook 5 minutes or until crisp, stirring occasionally. Stir in cheese, oregano, rind, and black pepper. Sprinkle over grilled zucchini halves.
  3. Grilled Zucchini with Herb Butter: Follow base recipe through step Place 2 1/2 teaspoons olive oil and 2 teaspoons unsalted butter in a microwave-safe bowl. Microwave at HIGH 20 seconds or until butter melts. Stir in 1 tablespoon chopped fresh flat-leaf parsley, 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh basil, 1 teaspoon fresh lemon juice, 3/8 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Drizzle butter mixture evenly over zucchini halves. SERVES 4 (serving size: 1 zucchini half)CALORIES 73; FAT 5g (sat 8g, mono 8g, poly 5g); PROTEIN 2g; CARB 5g; FIBER 2g; SUGARS 4g (est. added sugars 0g); CHOL 5mg; IRON 1mg; SODIUM 194mg; CALC 30mg
  4. Grilled Zucchini with Chopped Tomato-Basil Salsa: Follow base recipe through step Combine 1 cup chopped tomato, 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh chives, 1 tablespoon olive oil, 1 teaspoon fresh lemon juice, 3/8 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a bowl; toss to combine. Spoon salsa evenly over grilled zucchini halves. SERVES 4 (serving size: 1 zucchini half and about 3 Tbsp. salsa) CALORIES 67; FAT 1g (sat 6g, mono 5g, poly 6g); PROTEIN 2g; CARB 7g; FIBER 2g; SUGARS 5g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 195mg; CALC 34mg
  5. Sweet and Sour Grilled Zucchini: Follow base recipe through step Combine 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 2 teaspoons light brown sugar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk. Brush mustard mixture evenly over zucchini halves. SERVES 4 (serving size: 1 zucchini half) CALORIES 68; FAT 4g (sat 6g, mono 5g, poly 5g); PROTEIN 2g; CARB 8g; FIBER 1g; SUGARS 6g (est. added sugars 2g); CHOL 0mg; IRON 1mg; SODIUM 149mg; CALC 29mg

Ingredients

  • Cooking spray
  • 2 medium zucchini, halved lengthwise
  • 1 ounce whole-wheat baguette
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • 1/8 teaspoon crushed red pepper
  • 1 garlic clove, finely chopped
  • 1 1/2 tablespoons grated fresh Parmesan cheese
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 93
  • fat 5.8 g
  • satfat 2 g
  • monofat 2.3 g
  • polyfat 0.5 g
  • protein 3 g
  • carbohydrate 9 g
  • fiber 2 g
  • cholesterol 7 mg
  • iron 1 mg
  • sodium 81 mg
  • calcium 57 mg
  • sugars 4 g
  • Est. Added Sugars 0 g