4 cups zucchini, thin slices
1 cup coarse chopped onion
2 tsp olive oil
2 med. tomatoes chopped & drained (I use sun-dried tomatoes, chopped 1/2 cup)
2 Tsp fresh parsley or 1 Tsp dried parsley
1 or 2 cloves garlic(minced or pressed)
1 tsp dried or fresh oregano
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional)
1 tsp finely chopped basil (or dried)
2 eggs, well beaten
10 ozs. mozzarella cheese, shredded
Preheat oven to 375 degrees
Saute zucchini & onion in lg. skillet until tender (& water cooked out)- ~10 minutes. Shortcut: I steam the zucchini and onion together (eliminating the olive oil and saute pan!).
Stir in salt, garlic, oregano, parsley, pepper, & basil; cook one more minute. Add tomatoes.
In large bowl, blend eggs & cheese; stir into veggie mixture( I add a little feta cheese to mine for extra flavor, usually sprinkled on top after cooking for ~ 14-15 minutes). “Because everything’s betta with Feta!”
Coat pie pan w/nonstick cooking spray; pour mixture into pie pan.
Bake for 18 to 20 minutes (or until knife test comes out clean). Let stand for 10 minutes before serving. Very important to be done, so it comes from dish easily.
Makes 6 servings.
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!
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”!