Scratch Michael’s Zucchini Itch

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July 10, 2009 at 6:49 am

Editor-in-Chief Morowitz went on a brief roadtrip to Michigan.  One thing I imagine he won’t be looking for in roadside stands (I suggested he do go looking for dried morels) is zucchini.  Nothing here seems to be meeting his needs.  See if you can provide some ideas that will satisfy his young but jaded tongue.

I’m throwing out pancakes made with grated zukes.  What do you think?

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3 Comments

  1. emily says:

    I made Zucchini pancakes/fritters last night and they were great…Just a couple cups of grated zucchini plus 2/3 c. chickpea flour (more if lots of water in the zukes) and then whatever spices you like. I just used a bit of salt and a little garlic and fried those babies up. They were great last night and even better this morning for breakfast!

    Another great thing to do with zucchini is slice it lengthwise into really thin strips and then wrap it around a fish fillet before baking. You can weave the strips together to create a sheet of zucchini for larger pieces of fish.

  2. Paulette Gardner says:

    I haven’t made this yet but it does sound good.

    “Raw” Beanless Zucchini Hummus
    3 raw zucchini peeled and chopped
    5 tbsp lemon juice
    4 cloves of garlic
    2 tsp paprika
    2 tsp salt
    1/2 tsp cumin
    1 tsp tumeric
    2 pinches cayenne pepper
    1/2 c tahini
    1 c sesame or sunflower seeds soaked
    EVOO for drizzle
    Minced parsley for garnish

    Put all ingrediants except evoo and parsley into blender or processor and blend until smooth. Drizzle with oil garnish with parsley. Serve with veggies or chips

  3. Melissa Graham says:

    Last year,during a foolish low carb stint, I came up with the following recipe. I ditched the diet, but plan on making this again and again. Forgive the shorthand in my instructions.

    Zucchini Lasagna

    2 medium zucchinis, sliced between 1/8 and ¼-inch thick
    1 ½ cups ricotta
    1 large egg
    1 teaspoon oregano, finely chopped
    1 teaspoon basil, finely chopped
    salt and pepper to taste
    1 28-ounce can tomatoes
    1 teaspoon extra-virgin olive oil
    1 large garlic clove, finely miced
    1 teaspoon oregano
    1 pinch red pepper flakes
    ½ teaspoon balsamic
    ½ cup grated mozzarella

    METHOD: Mix the ricotta, eggs, herbs, salt and pepper. Make a sauce with the ingredients, tomatoes to balsamic. Layer the sauce, zucchini, ricotta mix, ending with sauce. Top with mozzarella.

    Bake at 400 for 45 minutes or until cheese on top is slightly browned.

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