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Zucchini Bread

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We blog about this recipe here.

Zucchini Bread

  • Servings: depends - it makes 1 large loaf
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Adapted from The Essential New York Times Cookbook and Shirley Estabrook Wood.

  • 1 1/4 lbs zucchini – you should have about 2 c after grating it
  • 1 1/2 c sugar
  • 3/4 c butter, melted (12 T)
  • 3 eggs
  • 3 c flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp Diamond kosher salt
  • 1 tsp cinnamon
  • 3/4 c chopped walnuts (or substitute pecans)
  • 2 tsp vanilla

Preheat oven to 350 degrees. Lightly butter a 9″x5″x3″ loaf pan.

 Grate the zucchini (you can peel it if you want; if it’s organic, I don’t peel).  Set aside.

Combine the sugar and butter in the bowl of an electric mixer (or a food processor). Start beating. Add the eggs one at a time. 

Whisk together the flour, baking soda, baking powder, salt and cinnamon. Add this mixture gradually to the butter mixture while beating.

Fold in the zucchini, walnuts and vanilla. Note: the batter will be very thick.

Pour the batter into the buttered loaf pan. Place in the oven and bake 60+ minutes or until bread pulls away from the sides of the pan. Let cool 10 minutes on a rack and then remove from the pan and cool further on the wire rack. Don’t slice until the bread is cool.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

Zucchini Fritters with Yogurt Dipping Sauce

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Zucchini Fritters with Yogurt Dipping Sauce

  • Servings: about 16 small fritters
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  • 1 lb (about 3 medium) zucchini
  • 1 1/2 tsp kosher salt, divided
  • 2 T shallots, minced
  • 2 T minced dill – or mint
  • 1 egg, lightly beaten
  • 1/4 c crumbled feta cheese
  • Freshly ground black pepper
  • 1/3 c flour
  • 1/2 teaspoon baking powder
  • Olive oil for frying

Dipping Sauce

  • 1 c sour cream or plain, full-fat yogurt
  • 1 to 2 T lemon juice
  • 1/4 tsp lemon zest (optional)
  • Pinches of salt
  • 1 clove of garlic, minced

Preheat oven to 350 degrees.

Trim ends off squash and grate them either on the large holes of a box grater or use the shredding blade of a food processor.

You absolutely need to get most of the moisture out of the squash.  Start by tossing the squash with 1 teaspoon coarse salt and set aside for about 30 minutes. Then wring out the squash in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel and wringing.

Return squash to the bowl.  Stir in the remaining 1/2 tsp of salt, green onions, egg, dill, and some freshly ground black pepper. In a small dish, stir together flour, panko, and baking powder, then stir the mixture into the squash batter.

In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Spoon out about 2 T of the squash mixture and drop as a ball onto the skillet and flatten slightly.   Do only about 8 at a time so they don’t become crowded. Cook the fritters over moderately high heat until the edges underneath are golden, about 2-3 minutes.  Turn the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more, reducing the heat the last minute or so.   Though the fritters could be served right now, we think they benefit from about 25-30 minutes in the oven (350 degrees), where they will crisp up a little.  Use an ungreased cookie sheet.

For the topping, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste.

These fritters can be refrigerated for up to 5 days or frozen. When you’re ready to use them, spread them out on a pan in a 350 degree oven until they’re hot and crisp again.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

Zucchini and Mint Frittata with Green Peas

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Zucchini and Mint Frittata with Green Peas

  • 1 T olive oil
  • 1/3 c onion, diced
  • 1/2 medium summer squash, diced (about 1/3 c – in about 1/2″ dice)
  • 1/4 tsp dried oregano – or paprika
  • 1/3 c frozen peas, run under hot water to quickly defrost
  • 3 eggs, lightly beaten and seasoned with 1/4 tsp salt and 1/8 tsp pepper
  • 1 oz (a scant 1/4 c) crumbled feta cheese
  • 1/3 c grated parmesan cheese
  • 2 T chopped mint

Turn the oven broiler on.

Heat the olive oil in a 6″ oven-proof skillet over medium heat.  Add the onion, squash and oregano and cook and stir until both are soft but not squishy (several minutes).  Add the peas and cook another minute or so.  Spread the mixture so it evenly covers the bottom of the pan and then carefully pour in the eggs and scatter the feta over the top.  Give it all a stir.

Turn the heat down to low and allow the frittata to cook for about 5 minutes.

When there is just a little unset egg on the top of the frittata, sprinkle the parmesan cheese over the entire frittata and put the frittata under the broiler (about 6″ from heat), watching carefully, for approximately 2 minutes – or until the edges have started to brown nicely and the center is set and the cheese melted.  Scatter the mint over the top and serve.  The frittata will be good at room temperature and will keep several days in the fridge.  If re-warming, the oven is preferred to the microwave.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

Zucchini and Mint Turkey Burgers – with Sumac Sauce

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Zucchini and Mint Turkey Burgers - with Sumac Sauce

This is one of our favorite new recipes.  It can be done ahead of time by briefly frying the patties and then popping them back in the oven to finish cooking just before serving.  The delicious sauce can be used as a salad dressing or vegetable dip, if you have some left over. Recipe adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi

For the burgers:

  • 1 lb ground turkey (dark meat is best)
  • 1 large zucchini, coarsely grated – a scant 2 c
  • 3 green onions, thinly sliced
  • 1 egg
  • 2 T chopped mint
  • 2 T chopped cilantro
  • 2 cloves of garlic, minced
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne
  • 3 T olive oil for searing (or sunflower oil)

Sour Cream and Sumac Sauce:

  • 1/2 c sour cream
  • 2/3 c yogurt
  • 1 T lemon juice
  • 1 clove garlic, minced
  • 1 1/2 T olive oil
  • 1T sumac
  • 1/2 tsp salt
  • 1/4 tsp pepper

Make the sour cream and sumac sauce by combining all the ingredients in a small bowl and stirring well.  Serve at room temperature.

If you are serving immediately, preheat the oven to 425 degrees.

In a large bowl, combine all the  ingredients, except the oil.  Mix it well with your hands and then shape into about 18 patties, each weighing about 1 1/2 oz.

Heat the oil over medium high heat, then sear the patties in batches on both sides.  Each batch will take about 4 minutes total.  They should be golden brown but not cooked through.

Now you have two choices: if you’re about ready to eat, transfer them to a baking sheet and put them in the pre-heated oven for about 7 minutes or until they’re cooked through.  Serve immediately – or let them cool to room temperature.

If you are fixing them ahead of time, let the fried patties sit at room temperature – or refrigerate if you’re not eating them for several hours.  When you are ready to eat, heat your oven to 425 degrees and roast the turkey burgers for about 10 minutes (assuming they’ve not been chilled.  Refrigerated turkey burgers will require about 15-20 minutes for them to cook through).

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

Super Simple Zucchini and Mint Salad with Fennel and Romano

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Super Simple Zucchini and Mint Salad with Fennel and Romano

If you don’t intend to serve the salad right away, dice the squash, instead of shaving it, so it won’t get so watery.  Adapted from Northern California chef Daniel Patterson

  • 3 zucchini or other summer squash, diced or shaved.
  • 1/2 c mint leaves, slivered
  • 1 small head of fennel, cored and thinly shaved
  • juice of 1 lemon
  • 2 T olive oil
  • 1/2 c of aged pecorino Romano, shaved

Using a vegetable peeler or mandoline, thinly shave the zucchini lengthwise, discarding the inner seedy part.  I like the strips to be about 2″ long, so I do about half the length of a zucchini at a time.  Toss the zucchini with the mint, pecorino Romano, fennel, lemon juice, and olive oil.  Season with salt and pepper.  Serve immediately.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

 

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