Here are a few zucchini recipes while we anticipate those days when we are trying to get you to take as much zucchini as you can handle…
1 1/2 lbs Zucchini
1 t, salt
1/4 C. thinly sliced onion
1 lg. Egg
½ C. coarse fresh bread crumbs
1/3 C. Parmesan grated
Black pepper to taste
Vegetable oil for brushing skillet
Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.
Preheat oven to 200 degrees F
Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, parmesan and pepper to taste until combined well. Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep warm while cooking the rest.
Zucchini Bread Recipe
2 Eggs, beaten
1 1/3 C. Sugar
2 t. Vanilla
3 C. grated Zucchini
2/3 C. melted unsalted butter
2 t. Baking Soda
3 C. Flour
1/2 t. Nutmeg
2 t. Cinnamon
1 C. chopped pecans or walnuts (optional)
1 C. dried cranberries or raisins (optional)
Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Makes 2 loaves.
Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown and the top of the muffins bounce back when you press on them – about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the centers of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and let cool another 20 minutes.
*Note: if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch.
Zucchini Oven Fries
Here’s a clever way to get your kids to eat zucchini–and these crisp little fries are a heck of a lot healthier than French fries! You don’t need a deep-fryer to make them, either. Low in carbs, and perfect for those of us who are mindful of our weight. Zucchini Oven Fries make a great appetizer, party food, or supper side dish. Tender zucchini with a crisp golden cornmeal coating make these oven fries popular with everybody who tries them.
Canola oil cooking spray
1 C. flour
1/4 C. cornmeal
1 t. salt
1/2 t. Pepper
3 med. Zucchini, cut into 1/2-by-3-inch sticks
2 egg whites, lightly beaten
Preheat oven to 450 F. Coat a large baking sheet evenly with cooking spray. In a large sealable plastic bag, combine flour, cornmeal, salt, and pepper.
Dip zucchini sticks in beaten egg white and then shake in the bag to coat with flour mixture. Arrange on baking sheet, not touching. Coat exposed sides with cooking spray.
Bake on center rack for 7 minutes. Turn zucchini sticks and coat any floury spots with cooking spray. Continue baking another 5 minutes or so, until just tender and golden. Serve hot.