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.
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.
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.
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.
Great-Uncle Ralph's Zucchini Chocolate Cake
2 1/2 cups flour
1/2 cup cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup softened butter
2 cups sugar
2 tsp vanilla
2 tsp grated orange peel
2 cups shredded zucchini
1/2 cup milk
1 cup chopped nuts
Beat sugar and butter.
Add eggs and beat well.
Add vanilla, orange peel, and zucchini.
Mix dry ingredients and add, alternating with milk.
Pour into greased and floured 10" tube pan and bake at 350 for one hour. Test with toothpick.
Cook 15 minutes in pan, then turn out onto rack.
This originally had a frosting drizzled over it, but I never do that. The cake is fabulously moist and wonderful. And children will never know that there is zucchini in it (that used to be an issue at my house).
I made a Julia Child recipe that was really tasty. I can't remember which book but it was grated (including well washed peel which looked very pretty), salted, rinsed and dried with a towel I believe, if memory serves...then quickly sauted with garlic in good quality olive oil at a pretty high temp.
I look for the recipe tomorrow if you wish.
I make a zucchini pancake similar to the fritter recipe above and they are fantastic. You can really play around with the recipe, too, without fearing that it won't work. I like pine nuts in mine, and I like a good pecorino romano shredded on top rather than feta inside. Dill works nice instead of mint and parsley if you prefer.
Blend: 3 eggs (well beaten), and 2 cups sugar
Add: 1 cup oil, 2 cups grated or shredded, unpeeled raw zucchini
Sift Together: 3 cups flour, 1 tsp baking soda, 1 1/4 tsp salt, 3 tsp cinnamon, 1/4 tsp baking powder.
-Add to egg mixture; then add 2 tsp vanilla and 1 cup chopped nuts (sub chocolate chips if allergic to nuts or if you have a sweet tooth)
-Bake in two 9" x 5" greased and floured loaf pans at 350 degrees F for 1 hour or until done.
Salt, squeeze, season with salt and pepper, a beaten egg and a tablespoon of flour or masa harina, and fry in a large frying pan as for potato pancakes. Top with tomatillo salsa, shredded jack cheese, sour cream, guacamole, etc. I like to toss it with cumin and oregano before forming into pancakes for a little added flavor.
My favorite veggie when I can't think of anything else to serve (and after about 15 years of serving it I still love it): Grate or shred approximately equal amounts of zucchini and carrot. Saute in about a tablespoon of olive oil for 4 or 5 minutes. Toss with lots of freshly ground pepper, a touch of salt, a handful of chopped toasted pecans and some fresh basil or marjorine if available (or add dried herbs when sauteeing).
OK, three ideas:
1)the greeks make a lot of zucchini cakes, which is just an egg or two, some flour, maybe some nutmeg and cheese and pan-fry them. you can use parmeasan. they taste great.
2)cut them in half moons and freeze them.
you can make some great agro-dolce. brown them in some olive oil over high, high heat and then add some vinegar and honey. amazing.
3) pan fry some half moons and toss with pasta and some pecorino and black pepper. awesome dish.
We make a pasta dish with zucchini quite often. Here are the basic directions:
Grate a couple of zucchini and place on paper towel to remove some moisture
Cook some spaghetti
Heat a couple of TBSP of olive oli over medium heat
Add a couple of cloves of garlic and a small minced onion
Add salt and pepper to taste
Cook until onion is softened
Add zucchini and cook for a few minutes
Toss with spaghetti and a few handfuls of parmesan cheese
Salted and squeezed dry, sauteed with shallot, cool, mix with goat cheese and herbs and use to stuff chicken breasts.
Salted and squeezed dry, sauteed with shallot, and line overproof bowls or larger ramekins. Crack a couple eggs in and bake. Top with hollandaise sauce. (I think this was from the Vegetarian Epicure.)
I've made both of these recipes for many years and like both of them very much. Hope you do, too.
SHREDDED ZUCCHINI SALAD
1/4 cup mayonnaise (not lite!)
1/4 cup sour cream (not lite!)
1 tbsp fresh lemon juice
1 1/2 tbsp Dijon mustard
pinch of dried tarragon
4 cups shredded zucchini (4-5 zucchini)
1 cup cherry tomatoes, halved
lettuce leaves, chopped
In a small mixing bowl, blend the first four ingredients with a wire whisk. Chill covered for 1 hour. Can be refrigerated for up to 4 hours before serving. Grate zucchini and wrap with towel for about an hour to get out excess moisture. Pour dressing over the zucchini, tomatoes and chopped lettuce. Toss thoroughly (go easy on the dressing)
In a bowl, beat 3 eggs until they are frothy, beat in 1 1/4 cups sugar, 1 cup vegetable oil and 1 tbsp vanilla, and beat the mixture until it is thick and lemon colored. Stir in 2 cups loosely packed and coarsely grated zucchini and 2 cups flour sifted with 1 tbsp cinnamon, 2 tsp baking soda, 1 tsp salt and 1/4 tsp baking powder. Pour the mixture into 2 oiled and floured loaf pans and bake the loaves in a preheated 350 degree oven for 1 hour or until cake tester comes out clean. Let the loaves cool in the pans for 10 minutes. Invert the loaves onto a rack and let them cool completely.