Zucchini Emergency Recipes
Nigella Lawson’s Zucchini Fritters
Adapted to be gluten free
4 zucchini (1 1/2 lbs), coarsely grated
5-6 scallions, finely chopped
9 oz feta cheese
small bunch fresh flat-leaved parsley, chopped
small bunch fresh mint, chopped
1 tablespoon dried mint
1 teaspoon paprika
scant 1/2 cup coconut flour
salt and pepper
3 eggs, beaten (I usually end up adding an extra egg)
olive oil for pan
3-4 limes to dress plate (optional)
Coarsely grate zucchini in food processor. Spread over a tea towel and leave to drain for 20 minutes.
Put chopped scallions in bowl and crumble feta in. Stir in chopped parsley and mint plus dried mint and paprika. Add the flour and season with salt and pepper to taste. Gradually add the beaten eggs and mix thoroughly before stirring in the zucchini. It will be lumpy.
Heat a few tablespoons of olive oil in a pan. Drop heaped dessert spoons of mix into hot oil. Smash down with back of spoon. Cook 2 minutes on each side. Chop limes and “tumble” around edges.
Shaved Summer Squash with Pecorino Romano
This recipe looks especially pretty with shaved yellow summer squash such as ‘Zephyr’, pale and dark-green zucchini such as ‘Costata Romanesco’, and a mix of purple and green basil, such as ‘Opal’ and ‘Genovese’.
1 tbsp freshly squeezed lemon juice
2 tbsp extra-virgin olive oil
pinch of sea salt
Three 6-8 inch-long summer squash or zucchini
2 oz piece of Pecorino Romano
8-10 basil leaves, sliced into very thin ribbons
Freshly ground pepper
In a large bowl, whisk together the lemon juice, olive oil, and salt; set aside. Using a vegetable peeler or mandoline, shave the squash into paper-thin ribbons, about 1/16 inch thick, to yield 3 to 4 cups. Toss the squash ribbons with the dressing and marinate at room temperature for 5 minutes.
Meanwhile, shave the pecorino Romano into thin strips with a vegetable peeler to yield about 3/4 cup. Add to the squash and toss gently. Taste and adjust seasonings, adding more lemon juice if desired. Divide the mixture among 4 plates. Garnish with the basil and season with pepper. Serve immediately.
Recipe from “Grow, Cook, Eat” by Willi Galloway.
Fresh Zucchini Rellenos
A satisfying main dish with lots of color and flavor.
6 medium zucchini
1 1/2 cups fresh corn kernels (use frozen and defrosted if fresh is unavailable)
2 tbsp milk
1/4 tsp salt
2 tbsp chopped fresh Anaheim mild green chiles (or used canned mild green “California” chiles)
1/2 pound grated Cheddar cheese
2 tbsp butter, at room temperature
Preheat oven to 350 deg.
Cut zucchini in half lengthwise. Carefully scoop out the flesh and discard or save for another use. Place the zucchini shells in a greased shallow baking pan in a single layer. Combine the corn, eggs, milk and salt in a blender and blend to a coarse puree. Add chopped chiles. Mix 1 1/2 cups of the grated cheese into the corn mixture. (Reserve 1/2 cup for topping.) Fill the zucchini shells with the corn mixture. Sprinkle with the remaining cheese. Dot with butter. Cover with foil and bake until tender, approximately 30 minutes. Do not overbake. Top with the freshly cooked tomato sauce (recipe below).
4 large fresh tomatoes, chopped (or use 1 pound drained canned tomatoes)
1/2 cup chopped onions
2 cloves garlic, minced
1/4 tsp salt
2 tbsp extra virgin olive oil
1/2 cup chopped fresh cilantro
In a blender, combine the tomatoes, onions, garlic and salt. Heat oil in a skillet. Add tomato mixture and heat about 15 minutes until thickened. Stir in cilantro.
From “Recipes From a Kitchen Garden” by Renee Shepherd & Fran Raboff
Zucchini and Shrimp Egg Foo Yung
4 medium-sized prawns, cooked and chopped
3/4 cup bean sprouts
3-4 scallions sliced
1/2 cup zucchini, grated
1/4 cup carrot, grated
1 small clove garlic, grated
1 tsp ginger, grated
1/2 tsp sea salt
1/2 tsp hot chili sesame oil (if desired)
1 tbsp sesame oil
Optional additions: thinly sliced shiitake mushrooms (1/2 cup), thinly sliced bok choy (3/4 cup)
Mix the bean sprouts, scallions, zucchini, carrot, garlic, ginger and sea salt. Beat eggs and add to mixture. Toss in the prawns.
Heat 1 tablespoon sesame oil in pan over medium heat. (Or use a non-stick pan and eliminate the oil.) Pour 1/3 cup of the mixture into the pan and cook until golden brown on both sides, about 3-4 minutes per side. Note: If the egg starts to spread out, push it back in with a spatula.
Serve over steamed rice or extra vegetables if desired.