Zucchini is taking over! 20 sitting on table and more to harvest today! You can feed a small 3rd world country with a dozen plants. This is off just TWO PLANTS!!! :shock: I can't give them away fast enough!!! Trying more recipes...the mock crab cakes and pizza have been very good. Zucchini Parmesan today with a side of pasta.
MOCK CRAB CAKES
2 cups coarsely grated zucchini, unpeeled, about 1 medium (we grated it into a colander)
1 onion, finely chopped (we grated it on top of the zucchini)
1 cup Italian bread crumbs
1 tablespoon mayonnaise
1 tablespoon Old Bay seasoning
1 egg, beaten
3 tablespoons olive oll
Press on zucchini/onion mixture to force out some liquid. Combine with other ingredients in a medium bowl and mix well. If the texture is too wet, add more bread crumbs (we added an extra 2 tablespoons); if too dry add another egg.
Heat oil in a large skillet. Form mixture into patties and fry over medium heat until golden brown on both sides, about 2 to 3 minutes per side. Makes 4 large or 6 medium cakes.
ZUCCHINI PANCAKES WITH BASIL CHIVE CREAM
These crispy pancakes, served with an herbed sour cream, make an elegant side dish. But you could also layer them with spaghetti sauce and parmesan and mozzarella cheeses and bake it in an oven for an easy zucchini parmesan.
For basil chive cream:
3/4 cup sour cream
2 tablespoons water
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
1/2 teaspoon salt, or to taste
For pancakes:
4 cups coarsely grated zucchini (1 pound)
1 1/4 teaspoons salt
1/4 cup all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon black pepper
2 large egg whites
4 tablespoons vegetable or canola oil
Make basil chive cream by blending sour cream, water, basil, chives and salt in a blender until smooth and pale green. Chill until ready to serve.
Make pancakes by putting zucchini in a colander and tossing with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar and pepper.
Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.
Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary. Serve immediately, with basil chive cream.
Makes 15 pancakes.
ZUCCHINI-CRUSTED PIZZA
2 cups grated zucchini (about 2 7-inchers)
2 eggs, beaten
1/4 cup whole wheat flour
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 teaspoon basil
1/4 teaspoon oregano
2 tablespoons olive oil, divided
Topping suggestions: sliced tomato, extra mozzarella (sliced or grated), thinly sliced garlic or peppers, mushrooms, sliced olives
Preheat oven to 400 degrees. Spray a 10-inch pie pan with nonstick spray or grease with oil and coat lightly with flour. In a large mixing bowl, stir together zucchini, egg, flour, cheeses, herbs and 1 tablespoon olive oil. Press into prepared pie plate and bake for 35 to 40 minutes or until lightly browned.
About halfway through baking, remove from oven and brush with remaining tablespoon olive oil. Top with your favorite pizza toppings and bake until heated through.
Serves 4.
ZUCCHINI PIE
1 cup Bisquick
4 eggs, beaten
1/2 cup oil (we used safflower)
1/2 cup grated parmesan cheese (we used a mixture of parmesan and Romano)
3 cups zucchini, unpeeled and thinly sliced
1 small onion, chopped
1/4 teaspoon dried dill
1/4 teaspoon dried oregano
Freshly ground salt and pepper to taste
Paprika
Preheat oven to 350 degrees.
Mix Bisquick, eggs, oil and cheese in a medium bowl. Add zucchini, onion, dill, oregano, salt and pepper, mixing well. Spray or grease a large pie plate or a 9-by-9-inch square pan. Add zucchini mixture and spread out evenly. Sprinkle with paprika. Bake at 350 degrees for 30 to 40 minutes. Let rest for 10 minutes before cutting. Serves 6.
ZUCCHINI AND FRESH HERB FRITTERS
1 teaspoon salt, divided
3 cups green and golden zucchini, coarsely grated and moderately packed
2 eggs, beaten
1/2 cup thinly sliced green onions, both green and white parts
1 cup panko (Japanese) bread crumbs
2 cloves garlic, minced
1/2 cup chopped fresh Italian parsley
1/4 cup thinly sliced fresh basil
1 teaspoon chopped fresh mint
Pinch freshly ground pepper
Vegetable oil for frying
1/2 cup creme fraiche or sour cream, for serving
Toss the zucchini with 1/2 teaspoon of the salt, and set it aside in a colander to drain for 30 minutes. Meanwhile, in a large bowl, mix together the eggs, green onions, panko crumbs, garlic, parsley, basil, mint, remaining 1/2 teaspoon salt and the pepper.
Squeeze the zucchini with your hands and try to get as much water out of it as possible. Stir it into the batter. Taste for seasoning and correct with salt and pepper.
Add about 1/4 cup vegetable oil to a large nonstick skillet and heat over medium heat. When hot, drop the batter by quarter-cupfuls into the skillet. Don't cook more than 3 at a time or they won't brown properly. Flatten the fritters and tidy up the sides with the back of a fork. Cook over medium heat until golden on the bottom, 3 or 4 minutes.
Carefully turn the fritters with a wide spatula and cook on the second side, about 3 minutes. Remove the fritters from the pan and transfer them to a baking sheet. Cover to keep warm. Add more oil to the pan as needed and continue to fry the rest of the fritter batter in the same manner. Serve the fritters hot. Pass sour cream or creme fraiche. Makes about 8 fritters, to serve 4.
To make ahead: The cooked fritters can be kept in a 200-degree oven for 30 minutes.
RISOTTO WITH ZUCCHINO STRIATO D'ITALIA
1/4 cup plus 2 tablespoons extra virgin olive oil
1/2 onion, finely diced
2 medium zucchini, diced
2 garlic cloves, finely chopped
2 cups Arborio rice
6 cups vegetable broth
8 fresh basil leaves, cut into thin slivers
Salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Heat 1/4 cup olive oil in a heavy-bottom, 2-quart saucepan over low heat. Add the onion and saute slowly until soft. Add the zucchini and garlic, and briefly saute over moderate heat, 2 to 3 minutes. Add the rice and stir until the rice is translucent, 1 to 2 minutes.
Add the hot broth to the rice mixture one ladle at a time, stirring frequently. The rice should cook very slowly over low heat. Wait until the liquid is absorbed before adding the next ladle of broth. Midway during cooking, add the basil and salt and pepper to taste.
When the risotto is al dente, add the remaining 2 tablespoons olive oil and the cheese. Turn off the heat and stir briefly to combine. Serve immediately.
Serves 4.
GATEAU CHOCOLAT & COURGETTE (CHOCOLATE & ZUCCHINI CAKE
1/2 cup (1 stick) unsalted butter at room temperature, or 1/2 cup extra virgin olive oil, plus 1 pat butter or teaspoon olive oil for greasing
2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (packed) light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules
3 large eggs
2 cups unpeeled grated zucchini, from about 1 1/2 medium zucchini (keep the remaining 1/2 zucchini for optional garnish)
1 cup good-quality bittersweet chocolate chips
Confectioners' sugar or melted bittersweet chocolate (optional)
Preheat the oven to 350 degrees and grease a 10-inch springform pan with butter or oil.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. In a food processor, process the sugar and butter until creamy (you can do this by hand, armed with a sturdy spatula). Add the vanilla, coffee granules and eggs, mixing well between each addition.
Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined; the batter with be thick.
Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat. Fold into the batter and blend with a wooden spoon -- don't overmix. Pour into the prepared cake pan and level the surface with a spatula.
Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool to room temperature before serving. Sprinkle with confectioners' sugar, glaze with melted chocolate, or decorate with a few slices of raw zucchini (you don't have to eat them, though).
Serves 12.
GOATS IN BOATS (Goat Cheese-stuffed Zucchini)
3 medium zucchini, about 8 inches long
1/2 cup onion, finely chopped
2 cloves garlic, smashed then finely chopped
1/2 cup sun-dried tomatoes, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup fresh bread crumbs
1/2 cup finely chopped flat-leafed parsley (or other fresh herb)
3 to 4 tablespoons goat cheese, to taste
Preheat oven to 350.
Parboil zucchini for 15 minutes; remove and set aside to cool.
Chop onions, garlic and tomatoes and put in a medium bowl.
Trim stem end of zucchini. Cut each zucchini in half lengthwise and, using a teaspoon, carefully scoop out the soft centers, reserving flesh and seeds. Coat bottom of baking dish with olive oil; place zucchini shells side by side in it.
Roughly chop the zucchini flesh and seeds and mix in the bowl with the onion, tomato and garlic. Place skillet on medium heat; when hot melt butter. Add vegetables and cook, stirring, for 3 minutes. Remove from heat. Stir in the bread crumbs, parsley and goat cheese.
Using 2 teaspoons, place equal amounts of the stuffing mixture loosely into the six zucchini boats; do not pack down.
Bake 25 minutes or until heated through.
Serves 6.
MELTING ZUCCHINI
1 stick butter, melted
4 garlic cloves, minced
1 pound zucchini, trimmed and cut into rounds a bit thicker than 1/3 inch
Sea salt and freshly ground black pepper
Melt the butter in a large skillet over low heat. Add the garlic and cook, making sure it doesn't brown or burn. Add the zucchini, season carefully with salt and pepper to taste and toss to coat. Cover and continue gently cooking, stirring occasionally.
After 15 minutes, uncover. When some of the zucchini slices start to break, binding the whole together, check the seasoning and serve. Makes 6 servings.
Zucchini Parmesan
2 medium zucchini, peeled and sliced
2 eggs, beaten
2 cups dry Italian seasoned breadcrumbs
8 ounces shredded mozzarella cheese
1/2 cup shredded parmesan cheese
3-4 cups of your favorite marinara sauce
olive oil
Preheat oven to 425 degrees.
Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
Repeat this procedure to use up all the zucchini.
Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
Manga!
Oven Fried Eggplant or and Zucchini Parmesan
Sauce
olive oil
1 onion, diced
1 stalk celery, sliced finely
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
3 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon parsley
3 leaves fresh basil
salt and pepper
1/4 cup dry red wine
Eggplant or Zucchini
1 large eggplant, peeled and sliced 1/4 slices
flour, for dusting
3 eggs, lightly beated
1/4 cup milk (buttermilk)
2 cups breadcrumbs, seasoned with spices
salt and pepper
Cheese mixture
1 pint ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated romano cheese or parmesan cheese
1 egg
1 teaspoon parsley
extra grated cheese
SAUCE: Coat bottom of a large pot with olive oil.
Add onions, celery, and garlic and saute until tender about 5 minutes.
Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
Bring to boil; reduce heat and simmer for 1 hour.
Stir and stir and stir.
EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
Mix eggs and buttermilk in bowl.
Dip slices of dusted eggplant into egg mixture.
In the same bag with the left over flour add seasoned breadcrumbs to it.
Then dip eggplant into bag of seasoned breadcrumbs to coat them.
Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
Cheese mixture: mix all together.
Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
Top with extra grated cheese.
Bake in oven at 325 degrees for 30 minutes.
