Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Aug 4, 2006 04:18 PM

Recipes using shredded zuchinni?

I have just been given a huge (8 pound) zuchinni. I'm going to shred it up and freeze it in bags. Anyone have any good zuchinni bread, cake, or casserole recipes they'd like to share? I'm wondering if a zuchinni-potato hashbrown type casserole might work, or little courgette patties. Anything, really.

  1. Click to Upload a photo (10 MB limit)
  1. I squeeze most of the liquid out of shredded zucchinis and add it to my dumpling filling in lieu of Chinese chives, cabbage, etc. It actually comes out quite well.

    1. Someone described this recipe to me last night. He said it's from a Moosewood cookbook. I want to try it...
      Take a lot of shredded zuchinni and salt it - press it to drain of excess moisture. Toss it with grated parmessan cheese and herbs and spread it out real thin on a sheet. Bake in a low oven until it is browned and chrispy, add whatever toppings and bake some more.
      Sounds intriguing.

      1. Zucchini Fritters.

        Zucchini Fritters

        4 zucchini
        5 to 6 green onions, finely chopped
        9 ounces feta cheese
        Small bunch of fresh parsley, chopped
        Small bunch of fresh mint, chopped (save some to sprinkle on fritters)
        1 tablespoon dried mint
        1 teaspoon paprika
        Scant 1 cup all-purpose flour
        Salt and pepper, to taste
        3 large eggs, beaten
        Olive oil for frying
        3 to 4 limes

        Coarsely grate the zucchini with a food processor or by hand. Spread the grated zucchini on a dish towel and let drain for about 20 minutes to remove extra water.

        Put the green onions in a bowl and crumble in the feta. Stir in the chopped parsley and mint, the dried mint and paprika. Add the flour and s&p to taste.

        Gradually add the beaten egg and mix thoroughly before stirring in the zucchini.

        Heat a few tablespoons of olive oil in a large pan. Drop heaped spoonfuls of the zucchini mixture into the hot oil and flatten the fritters, using the back of a spoon. Cook the patties for about 2 minutes on each side, until golden.
        Serve with squeezes of lime

        Makes about 25.

        1. In Deborah Madison's Vegetarian Cooking for Everyone, there's a great Rice Gratin with winter/summer squash. That's a favorite make ahead dish in my house when we have company. I make it healthier by using cooked brown rice (Trader Joes carries frozen boxes of cooked brown rice) instead of white.

          1. I make the NY Times carrot cake recipe using shredded zucchini in lieu of carrots. It comes out richer and moister than a zucchini bread.

            1 Reply
            1. re: howboy

              can you post the NY times carrot cake recipe please?