meggo Posted September 10, 2009 Report Share Posted September 10, 2009 favourite zucchini recipes? we have a lots here. Link to comment Share on other sites More sharing options...
PalacePrincess Posted September 11, 2009 Report Share Posted September 11, 2009 i like these ...and this recipe's pretty adaptable, you can change it up however you like. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted September 11, 2009 Report Share Posted September 11, 2009 we had zucchini cakes the other day with poached eggs and garden salsa... friggin awesome stuffcrystal would know where the recipe is better than me Link to comment Share on other sites More sharing options...
CatPhish Posted September 11, 2009 Report Share Posted September 11, 2009 this was very yummy, as Dave said we put a poached egg topped with salsa on top. You may want to add a bit more bread crumbs.Makes 6 frittersTotal prep and cooking time: 30 minutes2 1/2 cups grated zucchini1 egg, beaten2 tablespoons butter, melted1 cup breadcrumbs ~ I use panko1/3 cup finely minced onion2 teaspoons chili powder or southwestern seasoning1/2 teaspoon kosher salt1/4 cup flouroil for shallow-fryingMake sure that the strands of grated zucchini are not too long - I usually cut a slice into the zucchini lengthwise before grating. Squeeze the zucchini to release extra liquid, and place in a medium mixing bowl. Add the egg, butter, bread crumbs, minced onion, salt and chili powder. Mix well with a fork, so that all ingredients are evenly distributed.Using wet hands, shape the mixture into six thin patties. Dredge each patty in flour, patting it to remove excess flour. You can prepare in advance up to this point and hold the patties on a plate in the fridge, covered with plastic wrap.In a medium skillet, over medium heat, heat enough oil to lighly coat the bottom of the pan. When the pan is hot, fry the patties in oil until a medium dark golden brown on both sides. Serve hot - for a tasty breakfast, place a poached egg on top of each fritter, and serve 2 per person. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted September 11, 2009 Report Share Posted September 11, 2009 added points for downing a large Caesar with your breakkie Link to comment Share on other sites More sharing options...
bradm Posted September 12, 2009 Report Share Posted September 12, 2009 I wonder how that recipe would work if you used potatoes instead of zucchini, to make sort of a latke kind of thing.Aloha,Brad Link to comment Share on other sites More sharing options...
bouche Posted September 13, 2009 Report Share Posted September 13, 2009 I was buying some spicy hungarian sausage and pepperoni yesterday for mini pizzas from la bottega and some how managed to not bring it home. So in my disappointment, I was looking through the fridge and saw a beet and a yellow zucchini. I had a flash thought to thinly slice them with the mandolin and arrange them on my pizza like I would pepperoni. The shit came out really good! They got that nice little carmelized edge on them and added a different experience to the mini pizza. Link to comment Share on other sites More sharing options...
meggo Posted September 13, 2009 Author Report Share Posted September 13, 2009 good stuff. thanks guys Link to comment Share on other sites More sharing options...
DevO Posted September 16, 2009 Report Share Posted September 16, 2009 this was very yummy, as Dave said we put a poached egg topped with salsa on top. You may want to add a bit more bread crumbs.Makes 6 frittersTotal prep and cooking time: 30 minutes2 1/2 cups grated zucchini1 egg, beaten2 tablespoons butter, melted1 cup breadcrumbs ~ I use panko1/3 cup finely minced onion2 teaspoons chili powder or southwestern seasoning1/2 teaspoon kosher salt1/4 cup flouroil for shallow-fryingMake sure that the strands of grated zucchini are not too long - I usually cut a slice into the zucchini lengthwise before grating. Squeeze the zucchini to release extra liquid, and place in a medium mixing bowl. Add the egg, butter, bread crumbs, minced onion, salt and chili powder. Mix well with a fork, so that all ingredients are evenly distributed.Using wet hands, shape the mixture into six thin patties. Dredge each patty in flour, patting it to remove excess flour. You can prepare in advance up to this point and hold the patties on a plate in the fridge, covered with plastic wrap.In a medium skillet, over medium heat, heat enough oil to lighly coat the bottom of the pan. When the pan is hot, fry the patties in oil until a medium dark golden brown on both sides. Serve hot - for a tasty breakfast, place a poached egg on top of each fritter, and serve 2 per person.I'm gonna make this tomorrow - sounds delicious!We have tons of zuchini right now too. We shredded and froze a whole bunch of it, to be used this winter for chocolate zuchini bread (or for this recipe here!) Link to comment Share on other sites More sharing options...
Blane Posted September 16, 2009 Report Share Posted September 16, 2009 I 2nd the fritters. I basically use zuchini everywhere. Stir fry, home fries, soup, you name it. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted September 17, 2009 Report Share Posted September 17, 2009 chocolate zuchini bread sounds about rightmaybe toasted with nutella on top? Link to comment Share on other sites More sharing options...
StaggerLee Posted September 17, 2009 Report Share Posted September 17, 2009 I recently tried cooking zucchini blossoms for the first time. I removed the stamens, then stuffed them with tomato, basil and bocconcini. I made a batter using 3/4 cup of flour mixed with 3/4 cup of soda water. Twist the blossoms closed, then batter and fry in oil. Awesome. We had them with a quinoa salad. Link to comment Share on other sites More sharing options...
bouche Posted September 17, 2009 Report Share Posted September 17, 2009 I 3rd the zucchini fritters!Chocolate zucchini bread? How can one go wrong? Link to comment Share on other sites More sharing options...
phorbesie Posted September 17, 2009 Report Share Posted September 17, 2009 wow, now that is impressive! Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted September 17, 2009 Report Share Posted September 17, 2009 Looks amazing StaggerLee Link to comment Share on other sites More sharing options...
jaybone Posted September 22, 2009 Report Share Posted September 22, 2009 (edited) I've made this recipe a few times and it was very tasty. Courgette Carbonara Not vegetarian and definitely not for those on a diet! Edited September 22, 2009 by Guest Link to comment Share on other sites More sharing options...
meggo Posted September 22, 2009 Author Report Share Posted September 22, 2009 awesome! last night we made a simple cream soup, suggested by luke. basic ingredients were leeks, potatoes, and zucchini. turned out great. PS what is the difference between a chowder & a cream soup? Link to comment Share on other sites More sharing options...
Birdy Posted September 23, 2009 Report Share Posted September 23, 2009 Chowders are meant to be chunky, whereas cream soups have those ingredients that would make a chowder chunky, pureed into the creaminess. Link to comment Share on other sites More sharing options...
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