Tuesday, July 4, 2017

Savory Zucchini Bars


A lot of my recipes grow out of a desire to use something I have on hand. This time it was two somethings.

1. My boss gave me a gigantic zucchini from her garden - a good 18" long at least.
2. I found this new Teriyaki Jackfruit and, in a fit of optimism, I bought 3 packages with the idea of using them on salad. They are not my idea of salad topper - in their defense, they are not marketed as a salad topper. I tried using one with pasta, but it was too spicy and the texture wasn't working for me. These have soy sauce, so they contain both soy and wheat.

Equipment needed:
Vita-Mix with the Dry Container and Tamper, Spatula, 1 cup Measuring Cup, Large Bowl, Knife (and other items for dealing with zucchini), Parchment Paper, and 2 Cookie Sheets

Ingredients:
2 cups Rolled Oats
1 cup Raw, Unsalted, Shelled, Sunflower Seeds
1 cup Raw, Unsalted, Pumpkin Seeds
2 packages Teriyaki Jackfruit
          [To make this both soy- and wheat-free,
            try using 1 cup of marinade instead]
13 oz Zucchini (washed but not peeled)

Pre-heat oven to 350 degrees

In the Vita-Mix: layer the oats and seeds as follows - 1 cup oats, 1 cup seeds, 1 cup oats, 1 cup seeds, and then coarse grind them. This layering of dry/wet ingredients should help limit caking

Scrape this coarse ground mixture into the large bowl. No need to get all of it out of the Vita-Mix yet.

In the Vita-Mix: blend the 2 packages of jackfruit. Add the zucchini and blend again. This probably requires tamping. Open the lid to be sure you have blended in the zucchini fairly well.

Scrape this into the large bowl. Stir the resulting mixture until well blended. I used the spatula for this.

Cover 1 cookie sheet with parchment paper. Empty the contents of the large bowl into the middle of the parchment paper. Spread evenly until about 1/4" thick. Score with the spatula.

Bake for 40 minutes. Remove from oven, place the second cookie sheet on top of the first. Flip them together. remove both the first cookie sheet and the parchment paper. Bake for another 40 minutes. Allow to cool, though eating it fresh from the oven is a good thing.

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