Zucchini Recipes

These are wonderful ways to use zucchini. Again, in the summer I get overrun with zucchini and these recipes are versatile. The zucchini pancakes and the crispy zucchini and potatoes pancakes are great as a side for a lot of different things as well as appetizers. I make both of these pancakes into bite size appetizers. The zucchini pancakes (appetizers) I make a Ranch dipping sauce. I use the Hidden Valley Ranch dry mix (the buttermilk recipe) as the dipping sauce and it is wonderful. The crispy zucchini and potatoes pancakes has a dollop of seasoned mascarpone with a few fresh rosemary leaves.

Zucchini Pancakes

2 medium or 4 small Zucchini (about 3/4 pound)
2 tablespoons of grated red onion
2 large eggs, slightly beaten
6 to 8 tablespoons of flour
1 teaspoon of baking powder
salt and pepper to taste
Unsalted butter and olive oil

Preheat oven to 300 degrees.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of flour, the baking powder, salt and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large skillet over medium heat and melt 1/2 tablespoon of butter and 1/2 tablespoon of olive oil together in the pan. When the butter has melted and is hot, lower the heat to medium low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2-3 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and olive oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

I have also added 1/4 cup of Parmesan cheese to this recipe and it is very good.


Crispy Zucchini and Potato Pancakes

Vegetable cooking spray
2 pounds of russet potatoes, peeled and grated
2 medium zucchini, grated
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary leaves, plus leaves for garnish
1/4 cup grated Parmesan, plus 1 tablespoon
1/4 cup seasoned bread crumbs
2 egg whites, lightly beaten
2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons of olive oil
1 1/2 cups mascarpone cheese, at room temperature

Place an oven rack in the center of the oven. Preheat the oven to 450 degrees. Spray a baking sheet, liberally, with vegetable cooking spray and set aside.

Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt and pepper. Mix well until all ingredients are combined. In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.

In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.

Cut in wedges or into 1 1/2 inch squares (for appetizers). Spoon the seasoned mascarpone on top and garnish with a few leaves of fresh rosemary.


Zucchini Chocolate Cake

2 1/2 cups flour
1/4 cup coco
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
1/2 cup vegetable oil
1-6 ounce package chocolate chips
3/4 cup chopped walnuts
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups grated, zucchini

Mix flour, coco, baking soda and salt together and set aside. Cream together butter, oil and sugar until it is light and fluffy at medium speed. Beat in eggs one at a time. Blend in vanilla and dry ingredients and buttermilk, alternating to cream mixture. Then stir in zucchini. Pour into a greased 9x13 baking pan. Sprinkle with chocolate chips and walnuts.

Bake at 325 degrees for 55 minutes or until cake is done.

You'll love this cake .....it is very moist and you won't be able to eat just one piece! :)