It’s about this time of year when bags of zucchini and squash start appearing on doorsteps, the front seats of cars, and in church vestibules! I love zucchini, we grow it and since we’re not big dessert people I always gravitate to main dishes – these are some of our faves! Hope you like them as much as we do!
Zucchini au Gratin (from Carolina Country magazine)
2 T. Extra Virgin Olive Oil
3-4 zucchini, washed, peeled and cut into thin rounds
8 ounces Mozzarella, cut into small cubes
1/4 cup grated Parmesan cheese
1 sprig fresh Parsley, chopped
1/2 cup bread crumbs
2 T. butter
Chopped onions, optional
Preheat oven to 350 degrees. Pour oil into 8-inch baking dish and add one-third of the zucchini, Mozzarella, Parmesan, parsley and salt. Layer in this manner until all ingredients are used – cover with bread crumbs and dot with butter. Bake uncovered for 45-50 minutes. Really good!
Zucchini Fritters (these are really, really good!)
2 medium zucchini, grated
1 large egg
2 cloves garlic, finely chopped
1/2 small onion, finely chopped
1/2 cup all-purpose flour
4 T Panko breadcrumbs
1 T fresh mint, chopped
1/4 cup Feta cheese, crumbled
A few hours before preparing fritters, grate the zucchini and salt it and let set in a colander over a bowl to remove its water bulk. Squeeze even more water out when ready to prepare fritters. In a large bowl, whisk egg; add zucchini, garlic, onion, flour, panko, mint and Feta. Mix until well combined. Season with S&P. Heat oil in a large frying pan. Scoop two tablespoons of batter, flatten slightly and drop into the HOT oil. Cook on each side for about 4-5 minutes, until browned. Transfer to a plate lined with paper towel for oil to absorb. Serve with Tzatziki Sauce. These are FABULOUS!
Zucchini Crab Cakes (from Kris Ferguson)
2 cups grated zucchini
1 egg, beaten
2 tsp. Old Bay seasoning
1-1/2 cup Italian bread crumbs
1 T. light mayo
1/4 tsp sea salt
1 T. baking powder
A few hours before preparing cakes, grate the zucchini and salt it and let set in a colander over a bowl to remove its water bulk. Squeeze even more water out when ready to prepare crab cakes. Mix all ingredients and form into patties. Fry in extra virgin olive oil or broil until light brown. These taste surprisingly like the “real thing”!