Always Room for One More Zucchini Recipe… or Two More


 

Seems like I’m always looking for another way to serve zucchini. It is so easy to grow and I always end up with an end-of-season overload. Yes, I can always bake zucchini bread and freeze it for the winter months, but a few fresh recipes are always a welcome change. Here are two I found on Pinterest that look promising as I can pull most of the ingredients from my garden.

Easy Cheesy Zucchini Bake

  •  2 medium-sized zucchini, cut in half-moon slices
  • 2 medium-sized yellow squash, cut in half-moon slices
  • 3 T chopped fresh basil
  • 2 T chopped chives
  • 1/2 tsp. thyme
  • 3/4 tsp. chopped garlic powder
  • 1 cup low-fat Mozzarella
  • 1/2 cup grated Parmesan
  • salt and pepper to taste

Preheat oven to 350F. Spray an 8″ x 8″ baking dish with non-stick spray.

Wash, pat dry and cut all the vegetables and fresh herbs. Mix veggies and herbs with ½ cup of Mozzarella nd ½ cup of Parmesan, then dump into baking dish. Season with salt and fresh ground black pepper.

Bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

Zucchini Fritters with Tzatziki

(this is a really small batch, I’d recommend doubling or tripling)

  • 2 cups coarsely grated zucchini
  • 1/2 cup coarsely grated potato
  • salt
  • pinch of flour
  • 1 egg
  • 1 T chopped chives
  • 1 T chopped mint
  • zest of one lemon
  • 1/4 cup diced white onion
  • 1 T butter
  • Store-bought Tzatziki (I like Costco’s the best)

Drain grated zucchini and potato in a collander then spread on paper towels, allowing for maximum surface area exposure and sprinkle with salt. Let sit to drain and dry for at least 30 minutes.

Then, squeeze veggies and wrap in new paper towels and squeeze again. Spread out your veggies, and sprinkle with a pinch of flour to absorb any remaining moisture.

In a bowl, whisk together egg, herbs and lemon zest. Add salt and pepper to taste. Add onion and grated zucchini-potato mixture. Stir well.

Heat a large skillet over medium-high heat. Melt a tablespoon of butter. When foam subsides, drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.

Cook 3-4 fritters at a time until golden brown on each side. Place fritters in a warm oven while you make additional pancakes.

Serve as soon as possible with Tzatziki on the side.

[I need to give credit to the original Pinterest posters http://www.kalynskitchen.com/2011/07/recipe-for-easy-cheesy-zucchini-bake.html ]

 

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About Kary Beck

Mother and wife, gardener, wine enthusiast, avid online bargain hunter, and owner of two black-and-tan cocker spaniels.
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