Zucchini Hot Cakes
1 cup grated zucchini (you can use it peeled or unpeeled -- if my zucchini are larger, I remove the peel and the seeds)
2 tablespoons Parmesan cheese
2 tablespoons flour
1 egg
salt and pepper, to taste
oil for cooking
Grate zucchini and dry by pressing between paper towels or squeezing in a kitchen towel. Combine zucchini, cheese and flour; add egg and mix well.
Heat oil in skillet. Drop batter (about 2 tablespoons) into hot oil; press lighly to make pattie. Cook until browned; turn and brown second side. (Sometimes I flip it back on first side to give a final crisp just before taking out) Place on paper towel to absorb excess oil.
Serve with sour cream, tomato sauce, grated cheese or just plain.
Makes 4 or 5 patties
(recipe can easily be doubled for more servings)
Variation:
Can add any or all to taste as desired:
1 tablespoon very finely chopped onion
1 teaspoon parsley flakes
1/8 teaspoon oregano
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Zucchini Boats
2 zucchini, about 6 to 7 inches long
1/4 pound bulk sausage
1 tablespoon finely chopped onion
1 teaspoon parsley flakes
1/8 teaspoon garlic powder
1/8 teaspoon red hot pepper sauce
1 egg
1 slice whole grain bread made into crumbs
1/2 c. shredded cheddar cheese, divided
2 tbsp. parmesan cheese, divided
Wash and trim ends of zucchini. Cut in half lengthwise. Scoop inside out leaving a boat. Chop removed zucchini and set aside.
Cook meat; drain. Add chopped zucchini, onion and seasonings; stir in egg, mixing well. Add bread crumbs and half of cheddar cheese. Combine well.
Fill each "boat" with 1/4 of mixture. Sprinkle top with rest of cheeses.
Bake at 350 degrees for approximately 45 minutes or until zucchini boat is tender.
Serves 2 to 4.
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Zucchini Custard Pie
1 cup cooked, mashed zucchini
1 cup sugar
1 cup evaporated skim milk
1 egg, beaten
2 tablespoons flour
1/2 teaspoon salt
1 teaspoon vanilla
Peel, remove seeds, if necessary and cube zucchini; cook in boiling water water until soft, approximately 15 minutes. Drain well and mash. (Can be done in a blender or food processor.)
Combine sugar, flour and salt; add zucchini, egg and milk. Blend well. Stir in vanilla. Pour into unbkaed pie crust. Sprinkle top with cinnamon.
Bake at 400 degrees for 10 minutes; reduce heat to 325 degrees and continue baking for 20 to 30 minutes, or until set and knife inserted in center comes out clean.