It's time for that annual summer ritual of figuring out 100 things to do with zucchini.
Like most novice gardeners, my first gardening success was zucchini, and like all gardeners this time of year I start thinking of what to do with my harvest.
I am not much of a bread or muffin eater, so I am always looking for new and unique ways to use all that zucchini, and because summer is also a time for parties I like recipes that are good for sharing. Although I don't have 100 ideas (yet), I do have a few great recipes to use some of those zukes.
Zucchini bean dip
2 cups of zucchini shredded
1 large clove of garlic minced
1/4 cup onion finely chopped or grated
4Tbs Olive Oil
1/2 tsp salt
Pepper to taste
Two 8oz cans rinsed and drained navy beans
2 Tbs fresh parsley chopped
1 tsp lemon juice
Sautà zucchini, garlic, and onion in 2Tbs olive oil until tender. Place cooked zucchini in a strainer for a few minutes to drain extra liquid. In a food processor add beans, zucchini, parsley and lemon juice and remaining olive oil. Pulse mixture until smooth. Season to taste.
Serve dip with fresh vegetables, chips or crackers. Other beans can be substituted for the navy beans.
Zucchini Parmigianino
2 medium zucchini
3 cups Bread crumbs
4 eggs
1 cup all purpose flour
2 cups mozzarella cheese
1/4 cups Parmigianino
2 cups homemade or jarred marinara sauce
1/4 cup fresh basil torn
Slice zucchini in thin rounds. Salt and pepper zucchini rounds. Bready zucchini by dipping in flour first, then beaten eggs, then bread crumbs. Place breaded zucchini on an ungreased cookie sheet and bake at 350 for about 45 minutes or until tender inside and breading is crunchy.
Take cooked zucchini and line one thin layer in a baking dish. Layer marinara, cheese and fresh herbs then add a second layer of zucchini and repeat until baking dish is full. Top the casserole with remaining cheese and bake in a 350 degree oven for about 45 minutes or until heated through and cheese has browned on top.
*Baked, breaded Zucchini slices are great on their own. Serve them as an appetizer or a snack with your favorite dip.
*You can also use these to make an au gratin, instead of marinara and cheese make a cheese sauce by making a bÃchamel sauce and adding shredded cheese. Pour over zucchini and bake.
Zucchini fritters
4 cups zucchini
2 eggs
1/2 cup flour (gluten free flour can be substituted)
Salt and Pepper
Shred zucchini and place in a strainer to drain out excessive water. Salt and pepper zucchini, add beaten eggs and flour to zucchini. Mix well. On a hot skillet add a teaspoon of cooking oil or butter and scoop zucchini mixture onto skillet in small "pancake" rounds. Cook until brown then flip and brown the fritter on the other side.
Serve as a snack or an appetizer with your favorite dip.
Zucchini pancakes
Using your favorite pancake recipe or box mix, add one cup shredded zucchini. Add 1/4 tsp nutmeg, 1/4 tsp cinnamon and a 1/2 tsp vanilla. Cook pancakes on a hot skillet with butter. Serve with butter and syrup.
Zucchini is also a great vegetable to hide if you have veggie adverse family members!
Steam and puree or shred zucchini and stick it in soups, meatloaf, sauces, baked goods. It hides well because it doesn't have a very distinct flavor and it won't turn food green. If you have too much zucchini to use you can always share it with friends and or donate it to local food bank.
If you come back to zucchini the size of cars that are inedible for humans, you might consider donating them to a farm or local zoo.
Here are a few more links to all things Zucchini:
http://allrecipes.com/recipes/fruits-and-vegetables/vegetables/squash/zucchini/
http://www.foodnetwork.com/topics/zucchini.html
http://www.health.com/health/gallery/0,,20509747,00.html
Happy Eating!
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