At this time of year and in light of durabili-hood, it makes sense to make use of what we have. So, for those of you trying to make use of leftover zucchini squash in your fridge (I know I am!) here are
three recipes you might enjoy!
Fried Zucchini
This one's super simple:
1 egg
some flour (I'm sure corn meal could also be used)
olive oil (a few tablespoons as needed)
several thin slices of zucchini
Whisk up the egg in a flat-bottomed bowl. Spread the flour on a rather large plate. Heat up a tablespoon of olive oil in a skillet on medium. (You don't want to burn your zucch's!) As it's heating up, douse a slice of zucchini in the egg with a fork, then turn it over on the plate to cover both sides with flour. When your pan is ready, fry the zucchini first on one side, then the other (it's an art getting them just right, depending how your stove burns, but after few blackened ones you will be off to a perfect golden-brown). Repeat for as many zucch's as necessary!
Best eaten that day while still warm.
Zucchini Pancakes
Okay - so I awoke from dreaming about avocado pancakes, but because of the plethora of zucchini at my disposal this was the creative output:
1 1/2 C flour (I had whole wheat on hand - which made this a little healthier and a little crispier than it had to be, but which worked well in this application)
3 1/2 t baking powder or 1 1/4 t baking soda
1 1/2 t salt
not quite 1 T sugar
1 1/4 C milk (I find water works just as well if vegan)
3 T oil
1 egg (or 1 more T oil if vegan)
oh! and zucchini
Shred the zucchini with something like a potato peeler. (Maybe a cheese grater would have been better, now that I think of it?) Mix the dry and wet ingredients separately, then pour the wet into the dry. Mix in the zucchini and stir until more or less smooth. Oil a skillet, scoop batter on by the ladle, fry and enjoy!
Tastes well served with plain yogurt, cranberry sauce ...even avocado if you're feeling inspired.
Zucchini Crisp
This one from a co-worker, touted as being "a good way to disappear a huge zucchini." I haven't tried it yet but I should - considering the recipe implied it was good shared with co-workers:
8 cups cubed peeled zucchini
1/2 cup sugar
1/3 cup lemon juice
2 tsp cinnamon
1 tsp nutmeg
1 cup (packed) brown sugar
1 cup oats
1 cup flour
1/2 cup butter (or favorite vegan substitute)
Bake in greased 9x13” dish @ 375
Mix zucchini, sugar, lemon, cinnamon, and nutmeg. Pour into baking dish.
Combine brown sugar, oats, flour and cut in butter.
Sprinkle over zucchini.
Bake 40-45 minutes.
Tell me if you try these and have any luck, or share a recipe of your own!
three recipes you might enjoy!
 |
| Seriously. |
This one's super simple:
1 egg
some flour (I'm sure corn meal could also be used)
olive oil (a few tablespoons as needed)
several thin slices of zucchini
Whisk up the egg in a flat-bottomed bowl. Spread the flour on a rather large plate. Heat up a tablespoon of olive oil in a skillet on medium. (You don't want to burn your zucch's!) As it's heating up, douse a slice of zucchini in the egg with a fork, then turn it over on the plate to cover both sides with flour. When your pan is ready, fry the zucchini first on one side, then the other (it's an art getting them just right, depending how your stove burns, but after few blackened ones you will be off to a perfect golden-brown). Repeat for as many zucch's as necessary!
Best eaten that day while still warm.
Zucchini Pancakes
Okay - so I awoke from dreaming about avocado pancakes, but because of the plethora of zucchini at my disposal this was the creative output:
1 1/2 C flour (I had whole wheat on hand - which made this a little healthier and a little crispier than it had to be, but which worked well in this application)
3 1/2 t baking powder or 1 1/4 t baking soda
1 1/2 t salt
not quite 1 T sugar
1 1/4 C milk (I find water works just as well if vegan)
3 T oil
1 egg (or 1 more T oil if vegan)
oh! and zucchini
Shred the zucchini with something like a potato peeler. (Maybe a cheese grater would have been better, now that I think of it?) Mix the dry and wet ingredients separately, then pour the wet into the dry. Mix in the zucchini and stir until more or less smooth. Oil a skillet, scoop batter on by the ladle, fry and enjoy!
Tastes well served with plain yogurt, cranberry sauce ...even avocado if you're feeling inspired.
Zucchini Crisp
This one from a co-worker, touted as being "a good way to disappear a huge zucchini." I haven't tried it yet but I should - considering the recipe implied it was good shared with co-workers:
8 cups cubed peeled zucchini
1/2 cup sugar
1/3 cup lemon juice
2 tsp cinnamon
1 tsp nutmeg
1 cup (packed) brown sugar
1 cup oats
1 cup flour
1/2 cup butter (or favorite vegan substitute)
Bake in greased 9x13” dish @ 375
Mix zucchini, sugar, lemon, cinnamon, and nutmeg. Pour into baking dish.
Combine brown sugar, oats, flour and cut in butter.
Sprinkle over zucchini.
Bake 40-45 minutes.
Tell me if you try these and have any luck, or share a recipe of your own!
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