Zucchini Continued

Zucchini Fritters 

1 lb. of zucchini (about 2 medium sized), coarsely grated

Kosher salt
Ground black pepper
1 large egg
2 Scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup olive oil
Sour cream or plain yogurt

Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer if you have one.)

Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.

Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream or plain yoghurt on the side.

Fried Zucchini or Green Tomatoes

2 med. zucchini, sliced 1/2 inch thick

1 cup milk

2 eggs

1 cup bread crumbs

2 tsp. pepper

1/2 cup Parmesan cheese

Olive oil


Heat oil in skillet.  Mix milk and eggs together and beat well.  Dip zucchini in mixture and then roll in bread crumbs (I love Panko bread crumbs but you can also use Italian bread crumbs) with the pepper and cheese (cheese is salty so do not add salt).  Fry until golden brown on both sides.  You may substitute green tomatoes or use recipe and do both on a platter.    

Deep Fried Zucchini with Creamy Garlic Dip

Creamy Garlic Dip:

1 cup buttermilk

1 cup mayonnaise

1 pkg. Ranch salad dressing

2 cloves minced garlic

¼ tsp. oregano

Deep Fried Zucchini:

1 or 2 medium unpeeled zucchini, thinly sliced in circles

½ cup flour

2 beaten eggs

1 cup canned Italian seasoned bread crumbs.

Put flour on plate, 2 eggs in large dish and the bread crumbs on another plate.  Dip zucchini in flour, then egg wash and then in bread crumbs.  Deep fry until golden brown on both sides.  Salt to taste while hot.  Serve with dip. 

Stuffed Zucchini

4 medium zucchini

1 pound ground beef

1 pound Italian sausage

1 small onion, chopped

1/2 cup dried bread crumbs

1 egg, beaten

1 (28 ounce) can crushed tomatoes

1 (10.75 ounce) can condensed tomato soup

1 cup water

Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.

Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.

In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.  This is a great way to use those picked a day late larger zucchini.  Remember though if they are too large, the skin is too thick.  

Tomato Zucchini Casserole

1 1/2 cups grated Cheddar cheese

1/3 cup grated Parmesan cheese

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2 cloves garlic, minced

Salt and pepper to taste

2 medium zucchinis, thinly sliced

5 plum tomatoes, thinly sliced

1/4 cup butter

2 tablespoons finely chopped onion

3/4 cup fine bread crumbs

Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.

In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.

Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.

Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.

Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes. 

Zucchini Soup

2 large zucchini, coarsely chopped (4 cups)

2 cans (13-3/4 oz. each) chicken broth

2  celery stalks, sliced

1 medium onion, sliced

1 cup water

¼ cup MINUTE Tapioca

1 large clove garlic, minced

¾ tsp. salt

1/8 tsp. pepper

1 cup half-and-half

Mix all ingredients except half-and-half in large saucepan. Let stand 5 minutes.

Bring to full boil on medium heat, stirring occasionally. Reduce heat to low; cook 10 minutes, stirring occasionally. Cool to room temperature.

Place, in batches, in blender container; cover. Blend until smooth. Return to saucepan. Stir in half-and-half. Reheat to serve warm or refrigerate in tightly covered container to serve chilled. 

Zucchini Gratin


6 tablespoons (3/4 stick) butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
4 zucchini, sliced 1/4-inch thick 
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons flour 
1 cup hot milk
3/4 cup fresh bread crumbs 
3/4 cup grated Gruyere cheese (You may substitute)


Preheat the oven to 400 degrees F.


Melt the butter in a very large sauté pan (12”) and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.


Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned. 

Zucchini Parmigiano 

1 cup dry bread crumbs

1 cup grated Parmesan cheese

1 clove garlic, minced

1 teaspoon chopped fresh basil

1/2 teaspoon dried oregano

3 large zucchinis, sliced

8 egg whites, divided

3 cups ricotta cheese

1/4 cup fresh parsley, chopped

3 cups tomato sauce

2 cups shredded mozzarella cheese

Preheat oven to 375 degrees F. Lightly grease a medium baking sheet.

In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.

Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.

In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.

Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.

Bake 45 minutes in the preheated oven. Serve warm.

Zucchini Chips

1/4 cup dry breadcrumbs

1/4 cup (1 ounce) grated fresh Parmesan cheese 

1/4 teaspoon Lawry seasoned salt

1/4 teaspoon garlic powder

1/8 teaspoon freshly ground black pepper

2 tablespoons fat-free milk

2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)

Preheat oven to 425°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Tomorrow I'm picking cucumbers from the garden.  We will pickle, make soup, and salads.  


Be happy and may God bless you and yours.