Zucchini, Zucchini, Zucchini

Right now our garden is over flowing with zucchini, so I thought I would post our top 5 recipes for using this great summertime vegetable.  Sorry I don't have more photos, we been eating these dishes before I can remember to take a picture.  Let me know what you think of these recipes, if you try them or feel free to share your favorite zucchini recipe.

1.  Zucchini Cakes -- We made these last week and they are our new favorite way to make zucchini.  They are very filling and even taste great leftover.  They are similar to crab cakes but with zucchini instead of crab.  The Old Bay seasoning gives them a little heat but not too much.
2.  Zucchini Coins -- This is the way my mom used to make zucchini. This is messy frying but very delicious.  These remind me a little of tavern food, when you get fried veggies as appetizers.

3.  Zucchini Slaw -- This is unique way to use zucchini for a sweet and sour slaw and no one will ever believe what the ingredients are when they taste it.
4.  Grilled Zucchini -- This is an easy way to make the vegetables on the grill while you cook your meat.  We actually put these in the refrigerator to chill and then serve them as part of an antipasti tray.  They are delicious warm to.
5.  Zucchini Bread -- This is the boys favorite way to eat zucchini.  I normally make these in batches and freeze the breads so that we can get them out for breakfast throughout the year.  This is a great recipe to use frozen grated zucchini in, so if you don't have time to bake and you have some extra zucchinis, just shred it and put it in a freezer bag in either 2 cup or 4 cup portions.  Just thaw and it will be ready to bake with.

Zucchini Cakes 

• 3 cups of coarsely grated zucchini (you may want to remove seeds first depending on how large your zucchini are)
• 1/2 tsp salt
• 1 cup panko breadcrumbs
• 1 egg
• 1 1/2 tsp Old Bay seasoning
• 1 tsp Dijon mustard
• 1 T yogurt or mayo
• 1 tsp butter
• 2 T oil for frying

Combine all ingredients (except butter and oil) in a medium size bowl.  You may need to add more breadcrumbs if your mixture is too wet to hold together in patties.  Make 8 patties the size of small hamburgers.  Heat oil and butter in a skillet.  Cook patties until golden brown on both sides and drain on paper towel.

Hints:  Zucchini gives off a lot of water, so grate it and cook immediately.  These patties could be fragile so let them cook a few minutes before trying to turn them.

(inspired by http://www.relish.com/recipes/zucchini-cakes/)

Zucchini Coins

•  sliced zucchini (as much as desired)
• 1 egg
• 2 T milk
• 1 cup corn meal
• salt and pepper
• oil for frying

Heat oil in skillet  (ideally you want it to be about 350 degrees). Slice your zucchini thinly into rounds.   Beat egg and milk in bowl and set aside.  Mix corn meal with salt and pepper to taste.

Dip zucchini rounds into egg mixture and then into corn meal mix until coated.  Deep fry in oil until golden brown.  You may need to turn them to brown both sides.

Zucchini Slaw

• 1 1/2 pounds zucchini, (3 medium), grated
• 1 medium sweet onion, grated
• 1 1/2 teaspoons coarse kosher salt
• 1 small red bell pepper, diced
• 1/4 cup cider vinegar
• 1/2 cup apple juice
• 2 tablespoons chopped fresh basil (optional)
• Salt & freshly ground pepper, to taste

Place zucchini and onion in a strainer or colander over a bowl. Add salt and toss to coat. Let drain at room temperature for 30 minutes. Rinse vegetables and squeeze to remove as much moisture as possible. I like to squeeze mine in a paper towel to get as much moisture out as possible.

Mix zucchini, onion, bell pepper, vinegar, apple juice and basil; toss well. Season with salt and pepper. Serve immediately or chill until serving time.

 (inspired by http://www.eatingwell.com/recipes/cool_zucchini_slaw.html)

Grilled Zucchini

• zucchini thinly sliced lengthwise (as much as desired)
• olive oil
• salt 
• pepper

 Drizzle zucchini with olive oil and season with salt and pepper.  Toss to coat them evenly.  Grill until soft to touch and warm through.  Serve immediately or chill and serve cold.

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 cups flour
1 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/2 tsp baking powder
2 c grated zucchini (it's best to have a little water with the zucchini to keep the bread from being too dry)
3 tsp vanilla
1/2 c chopped nuts (if desired)

Beat eggs, oil, sugar until combined.  Combine flour, soda, cinnamon, salt, and baking power as dry ingredients.  Gradually add dry ingredient mixture to egg mixture and beat well.  Add zucchini and beat.  Finally stir in vanilla and nuts if desired.  Pour into 2 well greased loaf pans or  4 mini loaf tins. Bake at 325 degrees for one hour or until toothpick comes out clean. Remove from pans and cool.

Right now our garden is over flowing with zucchini, so I thought I would post our top 5 recipes for using this great summertime vegetable.  Sorry I don't have more photos, we been eating these dishes before I can remember to take a picture.  Let me know what you think of these recipes, if you try them or feel free to share your favorite zucchini recipe.

1.  Zucchini Cakes -- We made these last week and they are our new favorite way to make zucchini.  They are very filling and even taste great leftover.  They are similar to crab cakes but with zucchini instead of crab.  The Old Bay seasoning gives them a little heat but not too much.
2.  Zucchini Coins -- This is the way my mom used to make zucchini. This is messy frying but very delicious.  These remind me a little of tavern food, when you get fried veggies as appetizers.

3.  Zucchini Slaw -- This is unique way to use zucchini for a sweet and sour slaw and no one will ever believe what the ingredients are when they taste it.
4.  Grilled Zucchini -- This is an easy way to make the vegetables on the grill while you cook your meat.  We actually put these in the refrigerator to chill and then serve them as part of an antipasti tray.  They are delicious warm to.
5.  Zucchini Bread -- This is the boys favorite way to eat zucchini.  I normally make these in batches and freeze the breads so that we can get them out for breakfast throughout the year.  This is a great recipe to use frozen grated zucchini in, so if you don't have time to bake and you have some extra zucchinis, just shred it and put it in a freezer bag in either 2 cup or 4 cup portions.  Just thaw and it will be ready to bake with.

Zucchini Cakes 

• 3 cups of coarsely grated zucchini (you may want to remove seeds first depending on how large your zucchini are)
• 1/2 tsp salt
• 1 cup panko breadcrumbs
• 1 egg
• 1 1/2 tsp Old Bay seasoning
• 1 tsp Dijon mustard
• 1 T yogurt or mayo
• 1 tsp butter
• 2 T oil for frying

Combine all ingredients (except butter and oil) in a medium size bowl.  You may need to add more breadcrumbs if your mixture is too wet to hold together in patties.  Make 8 patties the size of small hamburgers.  Heat oil and butter in a skillet.  Cook patties until golden brown on both sides and drain on paper towel.

Hints:  Zucchini gives off a lot of water, so grate it and cook immediately.  These patties could be fragile so let them cook a few minutes before trying to turn them.

(inspired by http://www.relish.com/recipes/zucchini-cakes/)

Zucchini Coins

•  sliced zucchini (as much as desired)
• 1 egg
• 2 T milk
• 1 cup corn meal
• salt and pepper
• oil for frying

Heat oil in skillet  (ideally you want it to be about 350 degrees). Slice your zucchini thinly into rounds.   Beat egg and milk in bowl and set aside.  Mix corn meal with salt and pepper to taste.

Dip zucchini rounds into egg mixture and then into corn meal mix until coated.  Deep fry in oil until golden brown.  You may need to turn them to brown both sides.

Zucchini Slaw

• 1 1/2 pounds zucchini, (3 medium), grated
• 1 medium sweet onion, grated
• 1 1/2 teaspoons coarse kosher salt
• 1 small red bell pepper, diced
• 1/4 cup cider vinegar
• 1/2 cup apple juice
• 2 tablespoons chopped fresh basil (optional)
• Salt & freshly ground pepper, to taste

Place zucchini and onion in a strainer or colander over a bowl. Add salt and toss to coat. Let drain at room temperature for 30 minutes. Rinse vegetables and squeeze to remove as much moisture as possible. I like to squeeze mine in a paper towel to get as much moisture out as possible.

Mix zucchini, onion, bell pepper, vinegar, apple juice and basil; toss well. Season with salt and pepper. Serve immediately or chill until serving time.

 (inspired by http://www.eatingwell.com/recipes/cool_zucchini_slaw.html)

Grilled Zucchini

• zucchini thinly sliced lengthwise (as much as desired)
• olive oil
• salt 
• pepper

 Drizzle zucchini with olive oil and season with salt and pepper.  Toss to coat them evenly.  Grill until soft to touch and warm through.  Serve immediately or chill and serve cold.

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 cups flour
1 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/2 tsp baking powder
2 c grated zucchini (it's best to have a little water with the zucchini to keep the bread from being too dry)
3 tsp vanilla
1/2 c chopped nuts (if desired)

Beat eggs, oil, sugar until combined.  Combine flour, soda, cinnamon, salt, and baking power as dry ingredients.  Gradually add dry ingredient mixture to egg mixture and beat well.  Add zucchini and beat.  Finally stir in vanilla and nuts if desired.  Pour into 2 well greased loaf pans or  4 mini loaf tins. Bake at 325 degrees for one hour or until toothpick comes out clean. Remove from pans and cool.