We’ve reached that time of the year when it feels like the zucchini is secretly multiplying behind closed refrigerator doors. This week I was determined to use all the zucchini before the next CSA pickup.
Veggie Quiche– Since this was a complete attempt to use what was available I did not follow a recipe. (Actually, unless I’m baking I rarely follow a recipe.) I used the food processor to slice up about two zucchini, added onion, garlic, and kale (about 1/2 a bunch) and cooked all the veggies until slightly soft. I placed the veggies in a mixing bowl and added sun-dried tomatoes, a few bacon bits, some feta cheese, and 3 eggs and poured the mixture into a pie crust. I covered the pie crust edges with aluminum foil and baked for about 45-50 minutes at about 400 F. (The boys offered the following improvements: Eliminate the zucchini – use more spinach and kale instead. Replace the feta cheese with Mexican cheese and add more bacon bits. )
Zucchini Cupcakes – Absolutely delicious! I replaced half the oil with peach mango applesauce.
Black Bean Zucchini Enchiladas – Again this was a “use what’s available” creation. I chopped up about 1 onion and 1 largish zucchini and a bit of garlic (I would have added red pepper if it had been available). Then I added about 1/2 cup of frozen corn and seasoned the whole thing with 1 teaspoon cumin, 1 tablespoon chili powder and 1/2 teaspoon salt. I sautéed all the ingredients in a small amount of oil. Once the onions were almost soft, I added a can of rinsed black beans. When the mixture was all warm I placed it in enchiladas in a baking pan, covered with enchilada sauce and baked at 400 F for about 15 minutes. Then I added a bit of cheese and baked until the cheese melted. Serve with sliced avocado and cilantro for garnish. There were probably about 3-4 servings.
Zucchini Fritters – I used the leftover grated zucchini from the making the cupcakes mixed with some beaten egg and a little flour to make fritters. I served with a little sour cream and sliced tomato.
Black Bean Zucchini Quinoa Burgers – I linked to this recipe because the instructions look fairly close to what I actually did. Again I really didn’t follow a recipe, but I really should have taken notes while making mine because they turned out great. I know I used some curry, nutmeg and turmeric as seasoning.
Also popular with my kids although not made this week:
Chocolate Chip Zucchini Bread
What are your favorite zucchini recipes?