Zucchini Recipes

In O Taste and See, Practical Christian Livingby Cindy Knepp1 Comment

I found two recipes using one of the most abundant vegetables that people have each growing season: Zucchini!

Zucchini Fritters

They were so good I made them two nights in a row. They are gluten-free, too.

Ingredients:
1 small zucchini, grated
2 carrots, grated
1/2 onion, diced
2 TBS fresh parsley, chopped
2 eggs
1/2 almond flour
Olive Oil
Directions:
Mix all ingredients. Place enough olive oil to cover the bottom of the pan for frying. Heat the oil. Shape the mixture into patties. Brown one side then turn over and brown the other side. Eat while hot and enjoy!

Zucchini Bread

This recipe can be enjoyed year round by shredding your excess zucchini in the summer time and simply freezing it in Ziploc freezer bags. Let it thaw before using – it will appear very watery, but do not drain the liquid.
Ingredients:
3 eggs
2 cups white sugar
1 cup all-purpose flour
1 cup wheat flour
1/2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
1 cup canola oil
1 cup quick oats
2 cups zucchini, shredded
1/2 cup mini chocolate chips, divided (opt)
1/2 cup pecan, chopped (opt)
Directions:
-Beat the eggs, then add the sugar; cream until light.
-Sift the dry ingredients together and add to the creamed mixture alternating with the oil and vanilla. Mix well.
-Fold in the oats and zucchini, mixing just until well blended. Pour into 2 greased loaf pans.
-Sprinkle 1/4 cup of chocolate chips and nuts over the top of each loaf.
-Bake at 350 for 50-55 minutes or until tester comes out clean.
(Makes two loaves.)

Comments

  1. Avatar

    Here is one of my latest faves from Taste of Home. And it can be made GF with GF Bisquick

    Ingredients
    3 eggs
    1 cup grated Parmesan cheese
    1/2 cup canola oil
    1 tablespoon minced fresh parsley
    1 garlic clove, minced
    1/4 teaspoon salt
    1/8 teaspoon pepper
    3 cups sliced zucchini
    1 cup biscuit/baking mix (GF Bisquick)
    1 small onion, chopped

    1. In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned. Yield: 6 servings.

    My mother-in-law, who dislikes vegetables immensely, had lots of praise for it when I made it last month for her.

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