Archive for the ‘Zucchini’ Category

Zucchini Patties

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.


  • 3 medium zucchini, coarsely grated
  • 1 medium onion, coarsely grated
  • 1 tablespoons kosher salt, plus more
  • 1 leek, white and pale-green parts only, finely chopped
  • 1 large egg, beaten to blend
  • 1/3 cup panko (Japanese breadcrumbs)
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoons finely chopped fresh thyme
  • Freshly ground black pepper
  • Vegetable oil (for frying; about 1 1/2 cups)
  • Roasted Red Pepper Labneh


  1. Mix zucchini, onion, and 1 tablespoons salt in a medium bowl. Let sit 10 minutes, then wring out as much liquid as possible from zucchini and onion in a kitchen towel. Mix with leek, egg, panko, cilantro, and thyme in a clean medium bowl; season with pepper.
  2. Pour oil into a large skillet, preferably cast iron, to a depth of 1/2″ and heat over medium heat until oil bubbles when a pinch of zucchini mixture is added.
  3. Working in batches, drop spoonfuls of zucchini mixture into skillet and gently flatten with a spatula into 2″ patties. Cook until golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with Roasted Red Pepper Labneh.
  4. Do ahead: Patties can be made 30 minutes ahead. Keep warm in a 300 ° oven until ready to serve.


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Zucchini, Cheese and Herb Fritters


For fritter mixture

  • 4 cups coarsely grated zucchini
  • 2 teaspoons coarse sea salt
  • 1 cup chopped scallion
  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 1 tablespoon dried oregano (preferably Greek), crumbled
  • 1 cup cornstarch
  • 1 cup grated kefalotíri or Pecorino cheese

For frying

  • About 2 cups safflower oil
  • About 2 cups olive oil
  • Accompaniment: 8 oz whole-milk plain yogurt (preferably Greek)

Step by Step

Make zucchini batter:
Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.

Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.

Fry fritters:
Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.

Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.

Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.

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Zucchini Walnut Fritters

Serves 4


  • 1 small Russet potato, shredded
  • 1 medium zucchini, shredded
  • 1/4 C minced green onion
  • 3/4 C finely ground walnuts
  • 2 T chopped fresh parsley
  • 1/2 t baking powder
  • 1/2 t salt
  • 1/4 t ground black pepper
  • 1/2 C all-purpose flour
  • 2 T safflower oil

Step by Step

*Possible substitutions: I omitted the green onions, used basil instead of parsley, and added some dried minced onion for extra onion-y flavor. The original recipe also calls for olive oil to fry them, but safflower oil handles high temperatures better so I subbed that.

  1. Heat a large skillet over medium heat, and add a tablespoon of the oil.
  2. Combine all ingredients in a large bowl, and then shape the zucchini mixture into little patties and fry them in the oil.
  3. Add the other tablespoon of oil either when you flip them or add a second batch….whenever the oil runs out.
  4. They can be any size you want, just make sure they’re all the same thickness.
  5. When they’re done cooking, set them on a couple of paper towels so any extra oil can drain.
  6. They can be paired with a simple salad of torn romaine, basil, and a creamy white balsamic vinaigrette.

Nutrition facts per serving: Calories: 301; Calories from Fat: 188; Total Fat: 20.9g; Saturated Fat: 1.2g; Sodium: 299mg; Total Carbohydrates: 23.4g; Dietary Fiber: 3.3g; Sugars: 1.6g; Protein: 8.8g

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Zucchini Walnut Fritters

Zucchini Cakes


Makes: 8 Cakes

Cook time: 15 min


  • 1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup panko bread crumbs
  • sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
  • 1/4 teaspoon paprika
  • 1 clove garlic, minced
  • 1 egg
  • salt and pepper to taste
  • 1-2 tablespoons olive oil

Step by Step:

  1. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
  2. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

These are great when served with a dollop of ranch dressing. Enjoy!




Roasted Zucchini-Chickpea Dip with Za’atar [from the Food Box of GrowNYC]

Source: Serious Eats, Lauren Rothman

  • 3 to 4 medium summer squash, cut into rough dice (about 1 quart)
  • 1 medium red onion, peeled and chopped (about 1 cup)
  • 3/4 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 (15 ounce) can chickpeas, rinsed and drained (or use 1/2 cup dried chickpeas, soaked overnight in 3 cups water)
  • 3 medium cloves garlic, smashed, peels removed
  • 2 tablespoons tahini paste
  • 3 tablespoons lemon juice from 2 lemons
  • About 3 tablespoons water
  • 1 teaspoon za’atar
Step By Step Instructions
  1. Adjust oven rack to middle position and preheat oven to 400°F. Toss squash and onion with 3 tablespoons olive oil and season generously with salt and pepper. Turn onto a rimmed baking sheet and roast, stirring once or twice, until vegetables are tender and browned, about 20 minutes.

  2. Add chickpeas, garlic, tahini, and roasted vegetables to the bowl of a food processor. Season to taste with salt and pepper. Pulse until well-chopped. With machine running, stream in olive oil, lemon juice, and water, and blend until smooth. Add more water if mixture is too thick. Taste, adding more oil, lemon, or seasoning as needed

  3. Scrape dip into a serving bowl, drizzle with 1 additional tablespoon olive oil and sprinkle with za’atar. Serve with toasted flatbread, pita or crudités.


Italian Easy: Farro Salad with Lentils, Beans and Oven Roasted Vegetables

Source: Serious Eats

Farro has a slightly nutty taste and a tender al dente texture that makes it ideal for salads.

Note: “When cooking grains or dried beans, I find it easiest to cook the entire package and then use what I need in my recipe, and freeze the rest to use later. Neither semi-perlato farro or lentils require presoaking as some other whole grains or larger dried beans do. To cook both the farro and lentils, place a package of either in a large pot and cover with cool water by an inch or two and bring to a boil. Reduce the heat, and slowly simmer for about 20 to 25 minutes or until al dente, then drain if needed.

Though I included farro, lentils, and some small white beans in this salad, feel free to use all farro, or any combination thereof, so long as you end up with 12 cups total. This salad stores really well, and actually improves in flavor if prepared ahead. Simply store covered in the refrigerator, then allow to come to room temperature again before serving.”Deborah Mele is the owner of Italian Food Forever

  • 2 medium zucchini, cut into 1-inch dice, about 4 cups
  • 2 Japanese eggplants, cut into 1-inch dice, about 4 cups
  • 1 sweet red pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
  • 1 yellow pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
  • 2 medium sweet onions, cut into 1-inch dice, about 2 cups
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 3/4 cup extra virgin olive oil, divided
  • 1 tablespoon dried oregano
  • Kosher salt and freshly ground black pepper
  • 8 cups cooked, cooled farro (see note above)
  • 2 cups cooked, cooled lentils (see note above)
  • 2 cups cooked small white beans, (or one 15-ounce can, drained and rinsed; or use additional farro)
  • 1/2 cup fresh parsley leaves, finely chopped
  • 1 cup chopped fresh greens (such as celery leaves or arugula)
  • 1/4 cup balsamic vinegar
Step By Step Instructions
  1. Preheat oven to 400°F. In a large bowl, toss together the zucchini, eggplants, red and yellow peppers, onion, garlic, 1/2 cup olive oil, dried oregano, salt and pepper. Spread the vegetables out onto two large foil-lined baking sheets and roast until soft and lightly browned, stirring every so often as they cook, 25 to 30 minutes. Cool to room temperature.
  2. In a large bowl, add the farro, lentils, beans (if using), parsley, celery leaves, and cooled vegetables. Toss to mix well. Drizzle with balsamic vinegar, and remaining olive oil and mix weel. Taste, and adjust salt and pepper as needed.



Vegetable Pies [from Mama’s kitchen]

I sent my mom the link to the blog, and she replied by texting me a picture of this recipe 🙂

“The great thing about this dish is that you can vary the ingredients based on what you like or what you have in your garden or refrigerator.”

Prep 25min cook 17min back 40min oven 325°stand 15min

  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 cup peeled and chopped sweet onion, such as Vidalia
  • 1 large zucchini, thinly sliced
  • 1 large yellow squash, thinly sliced
  • 1/2 tsp. salt
  • 1/2 tsp ground black pepper
  • 1 cup mayonnaise
  • 1 to 1 1/2 cups shredded mozzarella cheese (4 to 6 oz.)
  • 1 to 1 1/2 cups shredded cheddar cheese (4 to 6 oz.)
  • 2 large tomatoes, peeled and cut into 1/4-inch slices
  • 2 9-inch deep-dish pie shells, prebaked as directed
  • 1 8-oz. can sliced water chestnuts, drained
Step by step instructions
  1. Preheat the oven to 325° F.
  2. Heat olive oil in a large skillet over medium heat.  When hot, add garlic and sauté for 2 minutes; don’t let it brown.  Add onion, zucchini, yellow squash, and 1/4 tsp each of salt and pepper.  Cook until squash is tender, about 15 minutes.  Divide the mixture in half.
  3. Mix the mayonnaise and cheeses and set aside.  Layer the sliced tomatoes in the bottom of the backed pie crusts.  Sprinkle the tomatoes with the remaining salt and pepper.  Layer the squash mixture on top of the tomatoes, then layer the water chestnuts.  Top each pie with half of the mayonnaise and cheese mixture.  Bake, uncovered, for 40 minutes.  Allow the dish to stand for 15 minutes before cutting into wedges.  Makes 12 servings.
EACH SERVING    393 cal,  31g fat, 23mg cholesterol, 472mg sodium, 22g carbohydrates, 2g fiber, 8g protein

vegetable pies