Here are a few of my favorite Zucchini recipes before summerYUM officially ends…enjoy!

::Chocolate Zucchini Cake::
  • 1 medium zucchini or 2 small (grated)
  • 1 box of chocolate cake mix (I used gluten-free)
  • muffin cup liners if making cupcakes
1. Grate the zucchini and pat with a towel to get rid of some of the extra moisture.
2. Make cake according to the box directions (adjusting the water slightly so that it’s not too wet; I reduced the water by half) and fold in the zucchini.
3. Scoop the batter into the muffin cup liners (i used a mini muffin tin and a regular size) and bake according to the packaged directions. Enjoy!
*This ended up being a great snack to make with the kids. They filled the muffin cups, helped grate the zucchini and even helped scoop the batter into the mini muffin cups with a melon-baller. I also set out to get the kids into zucchini by helping. I told Paige that she would not be able to taste the zucchini in the chocolate but she was very skeptical.  When she finally tasted them she told me I was right and that she loved the cupcakes…mission accomplished!

::Zucchini Fritters::
  • 1 small zucchini (grated)
  • 1/2 cup flour (or almond meal*)
  • 1 egg
  • 1 green onion (chopped)
  • 1 tablespoon cilantro (chopped, or parsley)
  • salt and pepper to taste
  • 2 tablespoons oil
1. Mix the zucchini, flour (or almond meal), egg, green onions, cilantro, salt and pepper in a bowl.
2. Heat the oil in a pan.
3. Spoon zucchini mix into pan & cook until golden brown on both sides, about 4 min per side. Enjoy!
*I used the almond meal because I’m trying to explore gluten-free options in our diet. It came out great!

 ::Zucchini, Eggplant & Polenta Towers::
  • 1 medium zucchini (sliced)
  • 1 medium eggplant (sliced)
  • pre-cooked polenta (sliced)
  • marinara sauce of choice
  • salt & pepper
  • canola oil or EVOO
  • basil (optional)
  • parmesan cheese (optional)
1. Slice the zucchini, eggplant and polenta to the same thickness (about 1/4″) and saute in oil until all are cooked. Pat on a paper towel if desired.
2. Meanwhile heat marinara sauce on the stove and keep warm.
3. Layer the cooked zucchini, eggplant and polenta; stacking them one by one. Drizzle marinara over stack and garnish with cheese and basil if desired! Enjoy!
And finally, I wish I could take credit for this amazing Zucchini Bread Recipe, but it’s Paula Deans. There are no words to describe how great it tastes!  Check it out HERE!
Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email

, ,

2 Responses to zucchiniYUM

  1. TDM Wendy September 12, 2012 at 9:35 PM #

    MMM… that all looks so good. Right now.


  1. cooking with fresh HERBS | - September 19, 2013

    […] are a few of my favorite recipes that include fresh HERBS…yum} ::Orzo Pasta Summer Salad:: ::Zucchini Fritters & Zucchini, Eggplant & Polenta Towers:: ::Grilled Chicken with Herbs:: Ingredients: chicken fresh herbs EVOO or canola oil garlic, […]

drop me a line

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Powered by WordPress. Designed by Woo Themes