Drowning In Zucchini?

zucchini

It’s that time of year when our summer gardens are producing an abundance of zucchini, and we can only eat so much Zucchini Bread, right? So I’ve compiled a few easy and delicious recipes to help you use up those beautiful green veggies! (I even included a sweet bread recipe that’s oh-so-good with afternoon tea!)

Zucchini is low in saturated fat, very low in cholesterol and sodium, and it’s a good source of dietary fiber, vitamin A, vitamin C, vitamin B6, Folate, Iron, Magnesium, Zinc and Copper. It’s also mildly anti-inflammatory. And it has under 40 calories for an 8 ounce serving, so it’s great to eat when you’re watching your waistline.

So open up your spice cabinet and pull out those pots and pans…and let’s get to cooking!

Mock Crab Cakes

2 cups coarsely grated zucchini or yellow squash, unpeeled
1 medium onion, minced or grated
1 cup Italian bread crumbs
1 tablespoon mayonnaise
1 tablespoon Old Bay seasoning
½ teaspoon salt
½ teaspoon black pepper
1 egg, beaten

Combine all ingredients in a bowl. If it seems too dry, add another egg. If is seems too wet, add a bit more bread crumbs. Add a tablespoon of oil to a frying pan and heat. Form mixture into patties and fry 3-4 minutes on each side, or until golden brown.

 

Zucchini Bitty-Bites

2 cups coarsely grated zucchini

1 medium onion, minced or grated

½ cup Italian bread crumbs

¾ cup grated sharp cheddar cheese

½ teaspoon salt

½ teaspoon pepper

2 eggs, beaten

Preheat oven to 400 degrees. It’s important to squeeze the excess moisture out of the grated zucchini for this recipe; otherwise, the Bitty-Bites will be crispy on the outside and wet on the inside. Your kids will be saying, “Ewww.” So put the grated zucchini on a clean cotton dishtowel and gather up the corners, twist the towel over the sink to remove as much moisture as possible. Then combine all ingredients in a bowl and mix to combine well. Spray a cookie sheet with baking spray and use a small cookie scoop to form small balls of zucchini mixture onto sheet. Bake for 15-20 minutes, or until golden brown. Makes about 2 dozen Bitty-Bites (you can use 2 sheets if you have smaller cookie sheets).

Zucchini, Corn, Carrot Salad

2 cups unpeeled, shredded zucchini

1 cup peeled, shredded carrot

1 can white shoe-peg corn, rinsed and drained

½ to 1 cup of your favorite bottled ranch salad dressing (Hidden Valley, etc)

2 tablespoons minced fresh parsley

salt and pepper to taste

I have a mandoline slicer and use it to julienne the zucchini and the carrot. This makes a beautiful salad presentation. Mix the vegetables, parsley, salt, and pepper in a bowl, and then stir in just enough ranch dressing to moisten to your taste. I have added other veggies to this salad (finely chopped cucumber, minced red bell pepper, or any summer vegetables you prefer).

Blueberry Zucchini Bread

4 eggs, lightly beaten

¾ cup vegetable oil

2 teaspoons vanilla extract

2 ¼ cups granulated sugar

2 cups shredded zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

¼ teaspoon baking soda

1 tablespoon ground cinnamon

1 pint fresh or frozen blueberries

Extra granulated sugar for sprinkling top of loaves.

Preheat oven 350 degrees. Spray 4 mini loaf pans with baking spray and set aside. In a large bowl, combine the eggs, oil, vanilla extract, and sugar until well mixed. Fold in zucchini. In a separate bowl, mix together flour, salt, baking powder, soda, and cinnamon. Fold dry ingredients into wet ingredients. Gently fold in blueberries, being careful not to mash them too much. Divide batter evenly among the pans. Sprinkle extra sugar onto the tops of each loaf (about 1 tablespoon per loaf). Bake for 45-50 minutes, or until a toothpick comes out clean. (You can use two larger loaf pans, baking a little longer, 60-75 minutes, or until toothpick comes out clean.) Cool in the pan for 20 minutes, the turn out loaves onto a wire rack to cool completely.

About Donna Fasano

Donna Fasano is an award-winning, bestselling author of romance novels and contemporary women's fiction. Her books have sold 3.6 million copies worldwide.

Comments

  1. Those receipes sounds great. I’m going to try some of them. I particularly like the sound of the blueberry zucchini bread and the mock crab cakes.

  2. Terry, I linked my post to yours. Thanks for suggesting it!

    Helen, I know that Old Bay Seasoning could be difficult to find outside the US. Here’s a website that offers a make-your-own recipe: http://busycooks.about.com/od/homemademixes/r/oldbaymix.htm

  3. Donna, Yummy. I love zucchini. Going to print out and make those crab cakes. Thank you for sharing. :)

  4. Thanks for the recipes Donna! I actually have zucchini this year but not an over abundance yet.

  5. Yumm! I hadn’t thought of zucchini in a salad, but I like the idea. And I love zucchini bread, like the idea of adding blueberries. (about to make my neighbor happy by actually OFFERING to take some excess zucchini!)

  6. I love deep fried zucchihi. Not the healthiest way to eat it.
    A friend made me zucchini spaghetti. It was wonderful! I’m trying to convince my husband to let me make it for him.
    Nan

  7. Wow, never thought of using it in a bread before! Great stuff, thanks :)

  8. I’m not huge fan of zucchini, but I grilled some a few weeks ago after marinating in Italian dressing. It was okay. It looked pretty with the grill marks anyway.

  9. Mum used to boil zucchini to death when I was a kid, so I was never a fan. But I’ve found that if you have a mandolin, or a large potato peeler, you can peel it into thin wide strips along with carrot and with an Asian style vinaigrette it’s really nice. You can even substitute it for pasta if you’re going low carb.

  10. Love the recipes, Donna. I’m going to try the bread one!

  11. So funny!
    My neighbors can’t figure out what to do with them all :)
    Recipes sounds soo good…thanks!

  12. No zucchini for me yet. I can only hope my plant produces enough for me to drown in later in the summer.

  13. Forgot to mention. I am going to try the crab cakes on my Husband, just see what he thinks. I have so much zucchini, that I am DROWNING IN IT.

  14. Mock crab cakes?…I’m in! Donna, everything looks so good. I’ll pass these recipes along to my hubby. He’s the cook in our family.

  15. Thanks for the tip about Old Bay. It’s probably available in speciality shops over here but isn’t usually on the shelves. I’ll see about making some of my own.

  16. We always end up with an overabundance too. You can throw zucchini seeds in the ground and never pay a lick of attention to em, and a couple months later, that’s all you’re eating! Thanks for sharing. I’m so gonna try them all :)

  17. Mm. I’ve got to try those. Thank for the recipes, Donna!

  18. Hi Donna,

    Those Mock Crab Cakes sound yummy. Think you can talk my wife (Cheryl Shireman) into making them for me? :P

    • Hmmm…I don’t know about that, Bruce. BUT I’m absolutely, positively SURE I can talk her into letting you hire someone to cook them for both of you to enjoy! Bon appetit! LOL

  19. Allison Jones says:

    I made the mock crab cakes tonight. They were *incredible*. I couldn’t stop eating them!

  20. I recently tried a new zucchini recipe. You’ll need a mandoline slicer.

    Zucchini “Spaghetti”
    1 tablespoon extra virgin olive oil
    1 large sweet onion
    1 lb zucchini, skin on
    1 jar spaghetti sauce
    Parmesan cheese, grated

    Julienne onion and zucchini. Keep vegetables separate. Place oil in a large pan on medium heat and saute onion until golden, about 10 minutes, stirring occasionally. Add zucchini, stir to combine, and saute just until heated through. If you cook the zucchini too long, it will release too much of its juices and make for a watery spaghetti. Remove from heat. Top with your favorite spaghetti sauce and a bit of grated cheese. Delicious!

  21. Wow, these are some yummy looking photos!

  22. I will immediately take hold of your rss as I can’t in finding your email subscription link or newsletter service.
    Do you’ve any? Please allow me understand so that I could subscribe.
    Thanks.

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