Phyllis Dowty

Cooking and Healthy Eating Consultant

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WBCL Recipes

 

Zucchini Recipes

 

featured on Thursday, August 14, 2008


                                             

                                                        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.