Ok, my garden is overflowing with zucchini - as usual, and how is it that all of a sudden you can have a huge one! I think someone must sneak them in there at night.
Here are two good recipes for anyone else looking to use up that zucchini. I also have a vegetarian lasasgna that uses it, and am going to try the zucchini soup in the new book.
* Exported from MasterCook *
Zucchini Pancakes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium zucchini (5 cups) -- grated
2 teaspoons kosher salt
1/2 cup all-purpose flour
1/3 cup parmesan cheese -- grated
1 egg
1/4 cup yellow onion -- grated
2 tablespoons fresh basil -- chopped
1/2 teaspoon garlic -- minced
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
olive oil
Combine zucchini and salt for 5 minutes to drain. Spin in a salad
spinner.
Stir together zucchini and remaining ingredients (except oil). Heat 2
Tbsp oil in a nonstick skillet over medium-high.
Drop zucchini mixture by 1/4-cup measures, flatten, and fry in batches,
about 2 minutes per side.
If desired serve with Marinara sauce.
Source:
"Cuisisne at Home Weeknigh Menus 1 pg 91"
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* Exported from MasterCook *
Summer Squash Gratin
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
crumb mixture
1 1/2 cups bread -- torn
1 tablespoon olive oil
2 teaspoons lemon zest
1 teaspoon garlic -- minced
Summer Squash Gratin
1/2 cup Gratin Crumb Mixture
3 cups zucchini -- grated
3 cups summer squash -- grated
1 teaspoon kosher salt
1/2 cup parmesan cheese -- grated
1 Tablespoon sage -- Fresh
1/8 teaspoon cayenne
3/4 cup heavy cream
1 cup gratin crumb mixture
Preheat oven to 400
Prepare Gatin Crumb mixture in food processor
with lemmon zest, garlic and olive oil.
Grate squash lengthwise, rotating when you reach
the seedy center. Discard center.
Sweat squash, sprinkle with kosher salt and let
drain in a strainer 30 minutes, shaking
occasionaly.
Spin squash dry with a salad spinner
In a large bowl combine squash, Parmesan, sage
and cayenne. Toss gently with your hands to mix
thoroughly.
Brush gratin dish with olive oil and sprinkle
with 1/2 cup crumb mixture.
spoon the sqash evenly into dish and pour heavy
cream over to distribute evenly.
Top with remaining gratin crumb mixture.
Bake 20 - 25 minutes or unly crumbs and browned
and cream is reduced.
Description:
"Uses yellow squash and zucchini"
Here are two good recipes for anyone else looking to use up that zucchini. I also have a vegetarian lasasgna that uses it, and am going to try the zucchini soup in the new book.
* Exported from MasterCook *
Zucchini Pancakes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium zucchini (5 cups) -- grated
2 teaspoons kosher salt
1/2 cup all-purpose flour
1/3 cup parmesan cheese -- grated
1 egg
1/4 cup yellow onion -- grated
2 tablespoons fresh basil -- chopped
1/2 teaspoon garlic -- minced
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
olive oil
Combine zucchini and salt for 5 minutes to drain. Spin in a salad
spinner.
Stir together zucchini and remaining ingredients (except oil). Heat 2
Tbsp oil in a nonstick skillet over medium-high.
Drop zucchini mixture by 1/4-cup measures, flatten, and fry in batches,
about 2 minutes per side.
If desired serve with Marinara sauce.
Source:
"Cuisisne at Home Weeknigh Menus 1 pg 91"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Summer Squash Gratin
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
crumb mixture
1 1/2 cups bread -- torn
1 tablespoon olive oil
2 teaspoons lemon zest
1 teaspoon garlic -- minced
Summer Squash Gratin
1/2 cup Gratin Crumb Mixture
3 cups zucchini -- grated
3 cups summer squash -- grated
1 teaspoon kosher salt
1/2 cup parmesan cheese -- grated
1 Tablespoon sage -- Fresh
1/8 teaspoon cayenne
3/4 cup heavy cream
1 cup gratin crumb mixture
Preheat oven to 400
Prepare Gatin Crumb mixture in food processor
with lemmon zest, garlic and olive oil.
Grate squash lengthwise, rotating when you reach
the seedy center. Discard center.
Sweat squash, sprinkle with kosher salt and let
drain in a strainer 30 minutes, shaking
occasionaly.
Spin squash dry with a salad spinner
In a large bowl combine squash, Parmesan, sage
and cayenne. Toss gently with your hands to mix
thoroughly.
Brush gratin dish with olive oil and sprinkle
with 1/2 cup crumb mixture.
spoon the sqash evenly into dish and pour heavy
cream over to distribute evenly.
Top with remaining gratin crumb mixture.
Bake 20 - 25 minutes or unly crumbs and browned
and cream is reduced.
Description:
"Uses yellow squash and zucchini"
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Mom to three wonderful 7th graders!
The time is flying by.