I LOVE summer vegetables! And zucchini is a special favorite because it seems like there is just SO much of it. My parents had quite a bit (which they gave some to me) and now mine are starting to come in as well. Here are some good dishes that I've been cooking/ baking lately.
These are zucchini fritters. They are quite easy and a wonderful appetizer or small meal. There are two wonderful recipes from
Closet Cooking and I kind of combined them a little and made my own thing because I added bread crumbs and Ouzo to the fritter recipe. They are great with some Greek Tzatziki sauce!
Greek Style Zucchini Fritters
(makes 2 servings)
Ingredients:
2 cups zucchini (grated, and squeezed to drain)
1 handful fresh herbs (such as parsley, dill, mint; chopped)
2 green onions (chopped)
1/4 cup feta (crumbled)
1/2 cup flour (I like to use whole wheat)
1 egg
salt and pepper to taste
2 tablespoons oil
Directions:
1. Mix the zucchini, herbs, green onion, feta, flour, egg, salt and pepper in a bowl.
2. Heat the oil in a pan.
3. Spoon the zucchini mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
Kolokythokeftedes (Zucchini and Feta Balls)
(makes 12 zucchini balls)
Ingredients:
2 cups zucchini (grated and squeezed)
1/4 cup of feta (crumbled)
1 splash ouzo
1 clove garlic (chopped)
2 green onions (chopped)
1 handful herbs (such as mint, dill and parsley, chopped)
1 egg
salt and pepper to taste
flour (I used whole wheat)
breadcrumbs (I used whole wheat)
oil for frying
Directions:
1. Mix the zucchini, feta, ouzo, garlic, green onion, herbs and egg and season with salt and pepper.
2. Mix in equal parts flour and breadcrumbs until you can work with the mixture to form balls.
3. Form the mixture into balls and dust in flour.
4. Fry in oil until golden brown and set aside to cool.
Tzatziki (Greek Cucumber Salad)
(makes 4 appetizer sized servings)
Printable Recipe
Ingredients:
1/2 cup Greek yogurt or strained yogurt
1/2 cup cucumber (peeled, seeded, and shredded, squeezed and drained)
2 cloves garlic (minced)
1 tablespoon chopped fresh dill or mint (optional)
1 tablespoon lemon juice
1 splash ouzo (optional)
salt & pepper to taste
Of course the old standby favorite is zucchini bread. I like this recipe that I got from
Dish N' That . I still had applesauce left over that I made from last fall and froze, so I liked this one because it substitutes healthier apple sauce for all that oil that is in usual recipes.
Applesauce Zucchini Bread with Walnuts and Dried Cranberries
Makes two loaves.
2 cups grated zucchini
1 cup unsweetened applesauce
1 cup whole wheat flour
2 cups white flour
1/2 cup sugar
3 tablespoons brown sugar
3 eggs
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped toasted walnuts
1/2 dried organic cranberries
1/2 teaspoon cinnamon
Grating of nutmeg
Dash of cloves
Butter and flour for greasing loaf pans
Let the grated zucchini sit a while and then squeeze out the excess water.
Mix together the flours, baking soda, baking powder, salt and spices. Set aside.
In the bowl of a mixer or using a hand whisk and a big bowl, mix the sugars and eggs; add the applesauce and vanilla.
Add the flour mixture in thirds, folding it in with a spatula.
Add the zucchini and mix well, but do not overbeat.
Fold in the nuts and cranberries.
Divide the batter between two loaf pans that have been buttered and floured.
Bake in a preheated 350-degree oven for about 50 minutes until a toothpick inserted in the center come out clean.
Let the loaves sit in the pans on a rack for 10 minutes then remove them from the pans and allow to cool.
Enjoy warm with a dab of cream cheese or nothing at all.
The loaves also freeze nicely; make sure they are thoroughly cooled before freezing.
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Even if you live in an apartment or only have a little space to grow vegetables, zucchini can still be grown. Even though I have plenty of gardening space, I like growing things in pots.
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