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This recipe is from the book Farmstead Chef. My mom made it for her neighbors. She thought it was good, and would make it again, but she said it would be even better with bacon crumbled into it too to give it a stronger flavor. Our CSA member Lynn is one of the aforementioned neighbors, and she liked it so much she asked that I post it here.
I admit, before retyping it from the book, I googled it and found it already typed up here. (I borrowed their picture too.)
- 2 cups fresh zucchini (or any summer squash), shredded
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1/4 cup freshly grated Parmesan cheese (or any hard granular cheese)
- 1/4 cup bell peppers, finely chopped (I used a mixture of orange, red and yellow)
- 4 green onions, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon canola oil or non-stick spray for preparing the pan
- Pita chips and sliced raw vegetables for dipping (such as carrots, cauliflower, peppers, rutabaga, kohlrabi, cucumbers, Hakurei turnips, or even blanched green beans).
Preheat oven to 375 degrees F.
Toss the zucchini and the salt in a large bowl. Let sit for an hour to extract the water from the zucchini. (There will be a lot of water.)
Drain the zucchini and press out any excess water.
Mix the mayonnaise, yogurt, cheese, peppers, green onions, garlic and Worcestershire sauce until well combined.
Prepare an 8-inch baking dish by lightly oiling it with canola oil or coating with non-stick spray.
Spread the dip evenly into the prepared pan and bake for 15 to 20 minutes at 375 degrees, or until bubbly.Serve hot with pita chips and a variety of fresh, raw vegetables for dipping.
Check out the new links to “101 Cookbooks,” “Elana’s Pantry,” and “Two Peas and their Pod” in the links column.
I am especially impressed with how you can search for recipes on “101 Cookbooks” – by ingredient, season, or dietary needs. I found this blog because of a link to her carrot fries recipe, which I thought you all might enjoy. There is also an amazing Kale/Avocado/Fennel salad, which you should keep in mind when we start harvesting fennel in a couple weeks!
The “Elana’s Pantry” blog has been a favorite site for me as I’ve moved away from eating grains over the past couple years. It is filled with amazing gluten-free recipes, with baked goods that feature almond flour. The link I put up is to her vegetable recipe index, but do look around at some of her other recipes, especially if you are looking for a low-carb sweet-tooth fix! (I was introduced to this blog from a friend who loaned me Elana’s almond-flour cookbook, which I quickly bought a copy for myself.)
For “Two Peas and their Pod” make sure to check out the zucchini fries recipe, especially in a month or so when the zukes start ripening by the bucket full! A friend shared this blog with me because of the Kale / Sweet Potato Pizza recipe, which she loves.
Thanks to CSA member Syneva:
2 zucchini, 1 finely chopped and 1 grated
1 small onion, chopped or 1/2 cup green onion
3 eggs, beaten
1/2 cup grated sharp cheddar cheese
1 cup all-purpose flour
1 cup cornmeal
3 cloves garlic finely minced
1/2 tsp. garlic salt
1/4 tsp. salt
pepper to taste
2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. smoked paprika
1/2 tsp. onion powder
1/2 cup fresh basil chopped (you could also try cilantro)
vegetable oil for frying
In a large bowl, mix together the zucchini, onion, eggs, chesse, all spices, adding in flour and cornmeal last.
Heat about 1 Tablespoon of vegetable oil in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more oil to skillet as needed, and continue with remaining batter. It is essential that all fritters are cooked immediately after stirring in flour or the batter will get glutinous.
Recipe Suggestion from Monica (who has cooked samples on delivery night for the Minneapolis members a couple times):
roast the carrots, onions, beets, zucchini, kohlrabi, cabbage, and the optional turnips and eggplant with rosemary, salt, pepper and olive oil. Chop the stuff, mix it with the oil and spices so everything is coated, then put on a baking sheet in the oven and bake and/or broil until done.
This is from p. 208 of the Featherstone Farm CSA cookbook, “Tastes from Valley to Bluff”
[note from Chris: I think it’d be fine to substitute green onions and garlic chives from our farm for this.]
2 medium zucchinis, thinly sliced
3 or 4 radishes, sliced
1/2 medium white onion, chopped
1/3 cup green peppers, coarsely diced
1 cup sliced cauliflower
1 medium tomato, cut into bite-sized pieces
3 to 4 sprigs parsley, diced
1 clove garlic, finely diced and crushed
Several leaves fresh basil, chopped
6 Tablespoons salad oil
1 to 2 Tablespoons lemon juice
2/3 cup sugar
2/3 cup vinegar
Salt and Pepper
Onion or Garlic powder
Parmesan Cheese, grated
1. Toss the zucchini, radishes, onion, green peppers, cauliflower, tomato, parsley, garlic, and basil together in a bowl. Sprinkle with the salad oil and lemon juice.
2. Dissolve the sugar and vinegar in a saucepan over medium heat. Pour over the salad. Season to taste with salt, pepper, onion or garlic powders, seasoned salt, and grated Parmesan cheese.
3. Chill several hours before serving.