A friend had a bountiful crop of zucchini, and was recently seeking out ideas for what to do with it all. I shared a few recipes and ideas with her that I've been collecting and thought I'd share them here, as well. 'Tis the season for zucchini, afterall.
- Zapallitos Revueltos (Scrambled Zucchini) - This is still one of our favorite summer stables.
- Zucchini Cakes (from Relish Magazine) - Quite possibly the perfect vegetarian crab cake. Declared "delish" by veggie eaters and carnivores alike!
- "Good as Crack" Zucchini Bread (from All Recipes) - I made up two loaves of this this weekend it took it to a friend who declared it "good as crack". I substituted 1/2 of the walnuts for chocolate chips - can't go wrong there! Seriously delicious!
- Brown Butter Squash with Garlic - We've also recently been cooking down zucchini and summer squash with minced garlic and butter over low heat. Very yummy!
- Bean-free hummus - Swap the usual can of chickpeas for one large zucchini that's been peeled, trimmed, and chopped. Toss in the food processor with lemon juice, tahini, olive oil, garlic, salt, and pepper; process until smooth for a light, creamy dip. (This is from Kiwi Magazine: Growing Families the Great, Natural and Organic Way - a freebie from the Stoneyfield's reward program.)
- Zucchini fries - Slice zucchini into sticks (about the size of your finger), and then dredge in a beaten egg and seasoned bread crumbs. Bake at 400 for 10 minutes (Another one from Kiwi Magazine)
- Zucchini Cookies - from my current read, "Animal Vegetable Miracle"
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