Posted by: conradvisionquest | February 9, 2010

Zucchini Zucchini Everywhere!

I know, it’s not Monday, Wednesday, or Friday…but I have posts backing up!  Anyways, in case you were wondering, I like zucchini.  I like it raw, sauteed, fried, grated, sliced, diced, dipped, and peeled.  And it’s a great source of vitamin C.  Because zuccini is so great, I decided to share TWO recipes with you.  YAY and YUM!

Zucchini Patties

This first time I made zucchini patties, I was not enchanted at all.  They were very messy to work with, didn’t cook easily, were lacking in flavor and had a hard time staying in their “patty” formation.  Bad zuccini patties, bad bad bad!  I was disappointed, because I really thought this was going to be a dish to rave about.  I decided to go back to the source where I found the recipe, and see what others had to say.  They had some helpful tweaking suggestions and I decided to give it another go.  We made these last night with some rice and a spinach salad.  They were SOOO yummy. 

Here’s the tweaked recipe:

Ingredients

  • 2 cups grated zucchini
  • 1 egg, beaten**
  • 1/4 cup scallions, finely chopped
  • 1 large clove garlic, minced
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese**
  • salt to taste
  • 2 tablespoons vegetable oil

Directions

  1. Wash and grate zucchini.  Place in colander and sprinkle with teaspoon of salt.  Toss to incorporate salt and let stand in a collander in the sink for 15 minutes to release liquid.  Squeeze (really hard!) to remove any remaining liquid. 
  2. In a medium bowl, combine the zucchini, eggs, scallions, garlic, bread crumbs, and Parmesan cheese. Stir well enough to distribute ingredients evenly.
  3. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

**UPDATE 4.9.2010: I have also tried the patties without adding eggs or an egg replacer.  The grated zucchini had enough moisture so when combined with the bread crumbs it was easy to form them into patties.  Just make sure they are fully cooked on one side before flipping.  I also added some finely chopped mushrooms and they were delicious. 

Here’s a recipe that would make a great side for your favorite veggie burger:

Zucchini Fries

Ingredients

  • 2 zucchini
  • 1 egg white**
  • 1/4 cup almond milk
  • 1/2 cup shredded Parmesan cheese**
  • 1/2 cup seasoned breadcrumbs
  • Olive Oil spray

Preparation

Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.

**Vegan options:  In place of egg, use Ener-G egg replacer.  You can also substitute the parmesean cheese with a grated vegan cheese.  We like Follow Your Heart brand.

Got a favorite vegetarian or vegan zucchini recipe to share?  Please do it below…

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Responses

  1. if you are still looking for more appetizing ways to prepare tofu, you might try breading it the same way you did these zucchini fries (also like the zucchini, be sure to press out as much water as possible from the tofu so the breading will stick and the tofu won’t absorb oil). Instead of fries, slice “steaks”, a half inch or so thick, bread, then bake or pan fry until crispy. good hot or room temp.


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