Breakfast, lunch, dinner and barbecue. Sauté, bake, grate, cook, fry, deep fry or barbecue - you can do anything with a zucchini!
Every gardener has a zucchini story, how the plant took over their garden, how they had so much they could feed the town! Zucchinis grow fast and big, true but they are also versatile.
You can do anything with a zucchini. Grate them into tomato sauces, hamburgers, slice and put them a stir-fry, slice thin for a pizza topping and grate them into your muffins or cakes. Oh and did a mention barbecue them? Don't forget you can deep fry the zucchini flowers or just use them for decoration.
As many gardeners will tell you, you can have zucchini for breakfast, lunch or dinner. Here are two recipes that can be dinner side dishes or you could have them for breakfast and lunch.
Here's a real simple zucchini recipe.
Zucchini Pancakes
1 cup Grated zucchini
½ small grated white onion
1/3 cup almond flour
1 egg
1 tsp nutmeg
Salt and pepper to taste
Canola oil for fryingSqueeze the grated zucchini. Mix up all ingredients except oil. Deep fry in canola oil changing temperature from high medium to medium as needed. Drain on paper plates or towels and serve with sour cream.Zucchini MoussakaThis is both a side dish and a main course. You can make it a day ahead and use left over potatoes.
4 medium potatoes boiled and mashed
1 egg or egg substitute
1 small white onion
1 medium zucchini
1 red bell pepper
5 mushrooms
1 - 8 ounce can tomato paste
1 garlic clove crushed
1 tsp Cumin
salt to taste
1 tsp Paprika
1 tsp basil
1 tablespoon Soya SaucePre heat oven to 350FMix mashed potatoes with egg.Chop onions, zucchini, garlic, mushrooms and pepper. Fry onions until brown add zucchini, red bell peppers, mushrooms and garlic. Add tomato paste, spices and Soya sauce.Place half the potato mixture in a casserole covering all of it. Place fried vegetable mixture on top, and then cover with the rest of the potato mixture.Put in oven at 350 for about an hour or until golden brown.BBQ Zucchini
juice of one lemonSlice or chop zucchini. Spread the butter over them. Add chopped fresh basil and tarragon. Wrap it up in aluminum foil, punch in holes and put on the grill. Serve with fresh squeezed lemon to taste.
The copyright of the article Bountiful Versatile Zucchini in Fall Recipes is owned by Devorah Stone. Permission to republish Bountiful Versatile Zucchini must be granted by the author in writing.
