I have an abundance of zucchinis in the vegetable patch ready for harvest - so hit me with your best recipes! Slices, muffins - whatever you've got I'm keen.
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I have an abundance of zucchinis in the vegetable patch ready for harvest - so hit me with your best recipes! Slices, muffins - whatever you've got I'm keen.
i add grated zucchini to sausage rolls, spag bol, chocolate cake (weird i know but you cant even taste it), hamburger patties, home-made pies etc
Zucchini slice or loaf is yummy. Google has heaps of recipes.
My FAVE Zucchini recipe is:
The kids LOVE these. And they go really well with roasted cherry toms on the vine and some home made Ranch NOMS!:
Zucchini Cakes - By Pastor Ryan (Source - The Pioneer Woman aka Ree Drummond)
Prep Time: 15 Minutes Cook Time: 5 Minutes Difficulty: Easy Servings: 2
Ingredients
1 whole Large Zucchini
1 Tablespoon Minced Garlic
½ cups (to 3/4 Cup) Breadcrumbs
½ cups 4-cheese Italian Blend (or Parmesan Or Romano)
2 whole Eggs
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Olive Oil
Preparation Instructions
Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.
Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed.
Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).
Serve with the dipping sauce of your choice and enjoy!
Oh Rouge they sound yummy! Im going to give those a go ;)