Friday, September 25, 2009


It amazes me how one little seed planted four months ago could produce an over-abundance, can't give it away vegetable. Zucchini loaves and stir-fry recipes have dominated the use of these giants in my garden. One year I even canned zucchini pineapple which believe it or not had my family fooled in many a sweet and sour recipe. It really is such an over-rated vegetable as it has so little flavour of it's own and yet does so well when it takes on all the spices that it absorbs. This summer I discovered a couple of delicious zucchini recipes that are worthy to share.


The original pancake recipe was from the 'Taste of Home" website but after my first attempt I altered the recipe a little. They are delicious served with applesauce, sour cream and maple syrup, accompanied by farmer sausage.

1 club sized zucchini shredded ( about 4 1/2 cups )
1 tsp. salt divided
3 eggs beaten
1 small onion grated
1/2 cup whole wheat bread crumbs
1/2 cup whole wheat flour
1/8 tsp. pepper.
oil for frying

In a large bowl, toss zucchini with 1/2 tsp. salt; let stand for 10 minutes.
Squeeze zucchini dry.
Stir in the eggs, onion, bread crumbs, flour, pepper and remaining salt.
In a large skillet heat oil over medium heat. Drop batter by large tablespoons into oil. Press lightly to flatten. Fry till golden on both sides.
Serve with applesauce, sour cream and syrup.

These little zucchini stackers were an inspiration while camping a week ago. They were a nice appetizer while the freshly caught trout drizzled with butter, lemon juice and fresh dill was sizzling on the BBQ.

Slice zucchini into 1/2 inch circles and brush both sides with canola oil.
Season with salt and pepper.
Grill one side till nicely browned. Flip over and layer on top:
a sprinkle of freshly chopped basil, a slice of tomato and a slice of Havarti dill cheese. Grill until cheese has melted.

So DON'T throw away those giant zucchini too quickly, or leave them at the church door as a generous offering!

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