Zucchini Maddness!


The author of "Side-Tracked Home Executives: From Pigpen to Paradise" , Pam Young showed Tra'Renee some really fun ideas for entertainment and recreation with zucchinis.


The spicing is adapted from a Martha Stewart recipe for roasted pumpkin seeds. You need a large zucchini. The seeds of small zucchini are soft and juicy and will not work here.

  • Seeds from a giant zucchini
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • Dash cayenne
  • Salt to taste (about half teaspoon)
  • Extra=virgin olive oil

To remove the seeds from your giant zucchini, scrape out the fleshy, seed-riddled center portion of the vegetable with a melon baller. Separate the large, woody seeds from the flesh. Soak in a bowl of water for a few minutes to remove more of the flesh and strings. Bring salted water to a boil, add the seeds, simmer for 10 minutes, drain.

Preheat the oven to 250 F. Spread the drained (but still wet) seeds on a baking sheet. Bake them for about 15 minutes until they are somewhat dry.

Meanwhile, combine the spices, salt and sugar. When the seeds are no longer soaked, remove them from the oven.

Turn the oven up to 325 F. Drizzle – but don’t douse – the seeds with olive oil to coat, sprinkle the seeds with the spice mixture (you may not need all of it) and mix thoroughly. Bake for about 15 minutes until the seeds are nice and toasty, stirring occasionally. Watch carefully as they can burn easily.