Monday, November 15, 2021

Air Fryer Zucchini Spears (Toaster Oven)

A few years back I cooked lunches at our local Senior Center.  It was a once a week deal, and I was allowed to play in the kitchen, and boy did I have fun.  

I'm playing in my own kitchen these days and wanted to recreate those Zucchini Spears and it worked.
I do have to admit to overcooking them a tad, but they tasted great and I ate them all.      I ate them with some Schnitzel.  It was a good meal even if I do say myself. I enjoyed it on my new plate that I got at Ikea, which has little partitions. I love it.

Zucchini with Marinara Sauce


When I cooked at the Senior Center, I tried to use what we had on hand, lots of cans of random stuff in the pantry, but I also used as much fresh produce as I could.  One week we got a load of Zucchini in, absolutely beautiful ones, and I decided to cut them into spears and roast them in the convection oven.  And since we also had a large #10 can of tomato sauce in the pantry I enlisted it and made it part of the meal.  I'm so pleased to say that a few people came back up after we'd dished up the meal and asked for seconds on the zucchini, and I was happy to give them what we had.  This was the lunch I made that day.  It wasn't the last time I did it either and the feedback was great.  Many people told me that I'd converted them into Zucchini eaters. 

 Hamburger Steak, Green Beans, Mac and Cheese, Zucchini Spears and a roll.  I even made the beans the southern way and added some bacon to it.  Gotta season it just right, or in other words, gotta know the customer base and what they like.   

Zucchini Spears with Hamburger Steak

I didn't do a hamburger steak this time, but did enlist some of the pork I'd prepared for a Jaegerschnitzel and made a Schnitzel to go with them this time.  I made a marina sauce out of some Pomi tomato sauce I got in my Misfits box this time, and well, can I just say, I like my own cooking. 
Air Fryer Zucchini with Marinara Sauce


I was going to do a recipe card for this, but decided against it.   I set my Nuwave oven at 425, on the Air Fryer setting, tossed the zucchini in a little olive oil.  Spread them out on a roasting pan and cooked them for about 8 minutes, decided I wanted a little brown on them, so I turned them over, and cooked an additional 5 minutes which was about 5 minutes too long.  They were really soft. 

My version of marinara sauce basically has a little finely minced onion added to some tomato sauce, some Italian seasoning and is left to simmer for a few minutes.   I served them alongside some Schnitzel


 


Here's the links to more great dishes.


Multicooker Monday November 2021

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

3 comments:

  1. Roasting makes everything tastier! The golden color adds a lot of flavor so I would probably have done exactly what you did and overcooked them. The important thing is that you enjoyed the zucchini. Nothing else matters!

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  2. Roasting vegetables is one of my favorite cooking methods. Thanks for sharing your story about the food kitchen. God bless you for your service to others.

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  3. Love the idea of dipping these in the sauce! Great story too about your service.

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