Savory Zucchini Cakes

INGREDIENTS

¼    cup uncooked quinoa

¼   cup finely chopped walnuts or pecans

¼   cup all-purpose flour

4    cups grated zucchini

¼   cup thin sliced green onions

2    tablespoons dried dill

2    large eggs, lightly beaten

2-3    tablespoons olive oil

METHOD

Place quinoa in a mini food processor and process until powdered. (Get it as close to a powder as possible.) Pour out of the processor into a bowl. Add the walnuts to the food processor and process until smooth. Add to the quinoa in the bowl. Add the flower to the bowl and stir to thoroughly mix. Set aside..

Press the zucchini with paper towels to remove as much moisture as possible and place into a large bowl. Spread the quinoa/walnut/flour mix over the zucchini and add the green onions, dill and eggs,  mixing to form a moist dough-like mixture.

Heat a large skillet over medium-high heat and add 1 tablespoon of the olive oil. Add 3 or 4 mounds of the zucchini mix, about 1/3 cup each, to the skillet and flatten to about 3 inches with a spatula. Cook them for about 3 minutes on each side or until well browned. Remove to a plate and repeat with another tablespoon of olive oil and 3 to 4 more fritters until all ther batter is used.

Serve the cakes with a dollop of yogurt on top, 1 or 2 per serving.

NOTE: These could make great vegetarian hamburger patties.

Adapted from a recipe in  Cooking Light  magazine

Zucchini in Tomato Sauce

It is the time of plenty. If fact, it is also the time of too darn much in some cases. Too many zucchini (yours, friends or the neighbors), too many tomatoes (same sources), some getting too soft for salads. What to do?

INGREDIENTS

3-4  medium ripe tomatoes, diced
3-4  zucchini, ends trimmed, sliced
1-2  teaspoons dried oregano
½    cup chopped onion, shallots or leeks
2-3  cloves garlic, minced  
1     pinch salt

METHOD

Place all ingredients in a sauce pan and stir to combine. Place over medium heat and cook for 8 to 10 minutes at a simmer, stirring occasionally. Remove to a serving dish or individual serving dishes, sprinkle with Parmesan cheese and enjoy.

Southwest Zucchini Tomato Soup

While you may not taste the zucchini in this wonderful soup, that could be a good point for those tired of eating zucchini this and zucchini that. Just don’t tell them it is made with zucchini.
 
INGREDIENTS
1   tablespoon olive oil
1   medium white onion, chopped
3   cloves garlic, minced
½  teaspoon each dried oregano, basil, thyme
2   cups low sodium chicken broth
2   cups diced zucchini
1   can (15 ounces) diced tomatoes or two cups chopped fresh
2   ancho or anaheim chilies, chopped
¼  teaspoon red pepper flakes (optional) or more to taste
1   tablespoon dried cilantro
½  cup sour cream
½   cup shredded Mexican cheese

METHOD

Heat the olive oil in a large sauce pan over medium, heat and add the chopped onion. Cook the onion for 4 to 5 minutes until it becomes transparent and add the garlic. Cook this for 1 minute and add the spices, broth, zucchini, tomatoes, chilies, red pepper flakes and dried cilantro.

Bring to a boil, lower the heat to a simmer, cover and cook for 10 to 12 minutes or until the vegetables are soft. Working in batches if necessary, add to a food processor or blender and process to a rough puree. Mix in the sour cream and place in 6 to 8 individual soup dishes. Sprinkle with a bit of the shredded cheese and serve.

Baked Zucchini

 







INGREDIENTS
1   large seedless zucchini 
      or
    4   medium zucchini
    1   tablespoon olive oil
    ½  cup bread crumbs
    1   teaspoon garlic powder
    1   teaspoon ground cumin
    1   cup low fat milk
    1   egg
         grated Parmesan  cheese

METHOD

Preheat the oven to 325 degrees. Cut the stem end off the zucchini and slice into ½ inch slices (you may only want to do 6 or 8 slices of the seedless zucchini). Brush the olive oil over a wire rack that will fit into a baking tray.

Mix the bread crumbs with the garlic powder and cumin in a flat dish. Beat the egg and milk together and place into a flat bowl. Dip each slice of zucchini into the egg-milk mixture, allowing excess to drip off. Place into the bread crumbs and turn over to thoroughly coat both sides. Over a flat plate, sprinkle with Parmesan cheese and place onto the wire rack.

When all pieces are coated, place into the preheated oven and cook for 30 to 35 minutes until they are golden brown. Allow then to cool slightly before serving.

Adapted from a recipe at Food.com

Creamy Zucchini Soup

INGREDIENTS
1    tablespoon olive oil
1    medium white onion, chopped (about 1 cup)
3    cloves garlic, minced
4    medium zucchini, diced ½ inch (about 2 cups)*
1    small Yukon Gold or white potato, peeled, diced ½ inch (about 1 cup)
2    cups low sodium vegetable or chicken broth
½   teaspoon each dried rosemary, dill
½   teaspoon each ground cumin, cardamom
¼   teaspoon white pepper
1    pinch cayenne pepper (optional)

METHOD

Heat the olive oil over medium heat in a large sauce pan and add the onions. Cook the onions for 4 to 5 minutes until they become transparent and add the garlic. Cook for 1 minute, stirring, and add the zucchini, potato, broth, spices and white and cayenne pepper. Bring t5o a boil, cover and cook for 10 to 12 minutes until all the vegetables are soft.

Working in batches if necessary, remove to a food processor or blender and process to a smooth puree. Transfer to soup bowls, garnish with a single zucchini slice (or 3) and serve.

*NOTE: If using small diameter zucchini (about 1 inch thick) save a few slices for garnish.If using the large, seedless zucchini, slice off a few pieces and dice small.

 

Radical Radish Salad

INGREDIENTS
Equal portions of thinly sliced
Radish
Celery
Leek
Zucchini
¼   cup each per person to be served

Equal portions of
Rice Vinegar
Yogurt
Lemon Juice
Powdered (confectioners) sugar
½ tablespoon each per person to be served

METHOD

Using a guillotine slicer, slice up the vegetables, being careful with your fingers, and mix them well in a salad bowl. Portion the salad to each person on individual salad plates Mix the four dressing ingredients with a whisk and pass the dressing along with the salad. Enjoy.

 

Roasted Zucchini

INGREDIENTS
4       medium zucchini (about 1 pound)
1       tablespoon olive oil
1/2    teaspoon salt
1/2    teaspoon fennel seeds
1/2    teaspoon ground cumin seeds
1       tablespoon freshly grated Parmesan cheese

METHOD
Preheat the oven to 425 F degrees. Cut the zucchini into two parts lengthwise and then  slice crosswise into 1 1/2 to 2 inch pieces. Place into a large bowl, drizzle with the olive oil and sprinkle with the salt. Toss to coat all pieces as evenly as possible and transfer to a sided baking dish making sure the pieces are skin-side down. Roast for 18 minutes or until the zucchini begins to brown on the edges. Remove to the original bowl.

Change the oven setting to broil. Grind the fennel seeds to a powder, mix with the cumin  and sprinkle over the zucchini, evenly coating all pieces. Place back on the sided baking dish, skin side down, and broil for 3 to 4 minutes. Remove from the oven, transfer to a serving dish, sprinkle with the freshly ground Parmesan and serve immediately. Provides 2 to 3 servings.