Yes, we’re still working through the zucchini that our huge plants keep producing.
The majority of it ends up getting diced and thrown in with quinoa or spaghetti. Recently, though, I decided to try something different – zucchini dogs.
Here’s how it went down:
We had several leftover hot dog buns from Labor Day, and since there are very few meatless dogs that taste halfway decent, I tried to think of something else to stick in there. Then I remembered the vast quantity of zucchini in the fridge.
I began to think of the hot dog buns more as sub sandwich buns, and this is what I came up with:
Ingredients:
- Olive oil
- 1 whole wheat hot dog bun
- ½ medium zucchini, cut into thin strips
- 1 handful diced tomato
- 1 handful shredded carrot
- Chopped (or minced dried) onion
- Shredded cheese/cheese substitute
- Seasoning of choice (pepper, basil, garlic, parsley, oregano, etc)
Directions:
- Preheat oven to 350°
- Lightly grease baking sheet with olive oil
- Set bun on baking sheet
- Layer zucchini, tomato, carrot, onion and cheese into the bun
- Sprinkle on your seasoning
- Slide the baking sheet with filled bun into the oven, and bake for 10 to 15 minutes
I added a sprinkling of chives, a few stripes of mustard, and voila! Insta-yum.
Also, today is the 12th anniversary of my husband and I becoming an official couple. It was a lovely romantic Tuesday night, shortly before I turned 19. I was wearing my stinky work clothes (I worked in a kitchen back then), and he was no doubt dashing in a sweater and khakis. We sat in my mom’s driveway talking about how awesome it was going to be, now that we were “established.” We had no idea how right we were.
With that, here’s another picture of the dogs!
