Anyone who's ever planted them in the garden knows that before long there is more zucchini coming off the plants than we know what to do with. We pick them small and tender at first eager for another years harvest. Steaming, sauteing, and then eventually they get big and huge and we stuff them and grate them into breads.
I thought others might be interested in trying some new recipes I've come across this year that my family is just loving. If we're gonna eat it all week long might as well add some new recipes in there!
Savory Pancakes (This recipe lends well to rice flour and rice milk to make it dairy and gluten free) 1/2 cup flour 1/2 tsp baking powder 1/2 tsp salt 1/4 tsp pepper 1 egg 1/4 cup milk 2 cups grated zucchini* 2 small scallions, diced vegetable oil sour cream and salsa (optional)
Stir together flour, baking powder, salt, and pepper. In a second bowl, whisk the egg and milk, then stir in veggies. Add the wet ingredients to the dry and combine thoroughly.
Add 1 T oil to a skillet over medium heat, when oil is hot, spoon the batter into the pan, about 1/3 cup per pancake for approx. 2 minutes on each side or until golden brown.
*Can also substitute one cup carrots for one of the cups of zucchini or 1 cup yellow squash.
My other recipe, isn't really a recipe, it's more like something I just throw together. Veggie Lasagna. Basically I just make the lasagna noodles (we use gluten free ones) and while those are cooking I make my pasta sauce. In another saute pan I add maybe 3 cups of 1/2 inch zucchini slices, olive oil, garlic (lots of it - yummy!), onions, pine nuts really whatever I have around (I've thrown in leftover broccoli and spinach too). Season with your favorite spices or herbs. Then I layer the noodles, veggies and sauce (you can add cheese if you eat it but we all enjoy it without.) and bake just for 15 or 20 minutes to let the flavors blend together.
Yummy, I was just thinking that this might be yummy with pesto sauce too. I am so addicted! We are having pesto on our homemade gluten free pizza now too and it is SO yummy!
3 comments:
We have loved fairly thick slabs of zucchini (no seeds) dipped in egg and then flour and fried in oil. Yum.
Mary
This is our second year of zucchini disappointment. Last year it was vine borer I didn't know about until it was too late. This year it is squash bugs. I just could not keep up with them! GRRR!
We did manage to get enough to enjoy some this year including our favorite zucchini strudel.
http://www.stoptheride.net/2008/07/yes-it-is-zucchini.html
I'm hoping to find some other gardener who wants to unload some! :)
One thing we do with lasagna here (to make it gluten-free) is to use spaghetti squash as the noodle layer. Yum! It soaks up the other lasagna flavors and tastes really good.
Thanks for the neat zucchini recipes. We have TONS of zukes, too! [:-)
Rachel
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