Crusted Zucchini with a Sweet & Tangy Lemon Cheese Sauce

After being here for 3 weeks, my mom left to go back home. It meant so much that she would fly all the way here and help us with our move into our new house. She painted my hubby’s office for us, she helped me unpack, she cleaned, she cooked…what a blessing! Thank you mom! And we just had a whole bunch of fun together! We laughed, we laughed, and we laughed!

I am a bit late getting a post ready for Fiesta Friday because I was so tired last night that I fell asleep at about 7:30. As I was closing my eyes the idea of getting on the blog and posting forΒ FFΒ floated into my head, but it just as quickly vacated the premises. πŸ™‚ WeΒ had to wake up at 3 a.m. yesterday to bring my mom to the airport, and that was way earlier than this girl is used to getting up. πŸ™‚

Here is a pic of us at the airport saying, “See you later,” as my mom would say. πŸ™‚ We miss her already!

I cooked this recipe while my mom was still here. It was inspired from a fellow foodie blogger, Cathy at Food Radical. When she made this summer squash appetizer I knew my familyΒ would be seeing something like it in our own house soon! πŸ™‚ Thanks Cathy for the inspiration!

Crusted Zucchini with a Sweet & Tangy Lemon Cheese Sauce

  • Servings: 3-4 people
  • Print

*Lori at creatingbeautyinthekitchen.wordpress.com

Ingredients for Zucchini:

  • 2 small zucchini, sliced
  • 1/2 cup quinoa flour
  • 1/2 cup almond flour
  • 1/2 cup Romano cheese
  • 5 cloves of garlic
  • 2 eggs for dipping

Ingredients for Sauce:

  • 1 can coconut milk (the thick part)
  • 1/4 cup Dijon mustard
  • 1 tbsp balsamic vinegar
  • 1/2 cup Romano cheese
  • Fresh rosemary
  • 1 tbsp honey
  • 1 lemon for its juice

Directions:

  • Preheat the oven to 325 degrees.
  • Grease a large baking sheet.
  • Mix the two flours and the cheese together.
  • In another bowl, put your two eggs for dipping.
  • Dip the slices into the eggs and then dip them into the bowl of flour, covering thoroughly on both sides. Set each piece onto the baking sheet.
  • Let cook in the oven until the pieces are tender and golden brown.
  • Meanwhile, make the sauce by combining all the ingredients for it together in a large mixing bowl. Heat on the stovetop on low to medium until the zucchini is ready.

Angie at The Novice Gardener has turned Friday into a day that we bloggers look forward to here on the blogosphere! Thank you for that Angie! Fridays would not be the same without “Fiesta Friday!” And so sweet of Hilda from Along the Grapevine to co-host with Angie this week! Thanks Hilda!

If you have yet to join the party, please do! Whether you are a foodie, a writer, an artist, etc…..all are welcome! It is always so much fun to see the variety of things people bring!

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62 thoughts on “Crusted Zucchini with a Sweet & Tangy Lemon Cheese Sauce

  1. So nice that you got to spend so much time with your mom, Lori, and it sounds like you are better settled into the new house with her help. I am in zucchini overload at the moment and need to make some little crusted bites like these soon! So many delicious ingredients! xx

    Liked by 1 person

    • yes, I was so grateful for her coming! And she helped soooo much! Feeling very settled, much in thanks to her!
      I’m so glad you like this recipe Ngan! I think it is a super fun way to eat zucchini!

      Like

  2. How lucky that you and your mom have such a great relationship, Lori! The zucchini is still producing in my garden and this appears to be a perfect use for those baseball bat sized ones I keep discovering hidden beneath the leaves! Bookmarked and on the menu this weekend…thanks!

    Liked by 1 person

    • Thanks Nancy! Yes, it is a blessing to be close with my mom…both my hubby and I.
      You grow zucchini! So fun! So far I only grow herbs, but would love to grow vegetables! Though I have no idea how to start!
      Hope you are having an okay day my friend! ❀

      Like

  3. Pingback: Best Chili con Carne ever! (Includes vegan version) | Fiesta Friday #32 | The Novice Gardener

    • I may have already told you this Vidya, but I am loving your profile pic! Beautiful!
      I am so glad you like this recipe! Yay!
      Yes, so grateful for my time with her!

      Like

  4. Next summe we’ll move in a new house… I really hope that my mum will be here to help me and to support me…. I guess that, despite the hard time you had, it has been amazing sharing some time with her! Love your recipe, so original!

    Liked by 1 person

    • I hope so too! It was so super helpful to have my mom here! yes, it was definitely so great to have this time with her!
      Thank you for your kind words about my recipe!

      Like

  5. It really is my pleasure to co-host with Angie. I learn so much from all the guests, it is sort of like taking a quick cooking course, and I always end up with so many new ideas. I just bought some bright yellow zucchinis today on my way back from Ottawa, with no idea of what I would do with them, but I couldn’t resist the colour. Now I know exactly why I bought them. Thanks. After spending my whole life moving I know how physically exhausting it can be. I’m glad you had your mother there to help out and cheer you up – and share your recipes with.

    Liked by 1 person

  6. Lor, these look awesome! You know me and zucchini πŸ˜‰ I had to pin them immediately. I’ll be making an extra trip to the farmer’s market this weekend and getting down to business with this recipe. Thanks for sharing!

    Liked by 1 person

    • Hi sweet Patty! Always happy to hear from you! I can imagine you are busy with school started back up! Mom doesn’t get to visit often cause she takes care of my dad full-time…part of what makes it so special when she does come. So grateful!

      Like

      • Yes, I was exhausted the first week and a half, but I’ve rebounded now. I am no longer in a vegetative zombie state! Wheee! I hope your mom can visit you again soon soon soon. I love seeing the pictures of the two of you together!

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