How to: Zucchini

Raise your hand if you own a garden (or if you’re the lucky-duck neighbour of someone who does) and you’re in zucchini overload.

Raise it again if you’re going to roll your eyes the next time someone suggests making zucchini bread.

That’s what I thought.

I’m here to help.

This raw zucchini salad is perfecto for the ridiculously hot weather we’ve been having.  Not one ounce of cooking needed.

Zucchini, Summer Squash and Feta Salad

Serves 4-6
Prep time 15 minutes
Website Adapted from Cooking Light

Ingredients

  • 2 Small zucchini (sliced thinly lengthwise )
  • 2 Small summer squash (sliced thinly lengthwise)
  • 2 tablespoons fresh mint (finely chopped)
  • 75g feta cheese (finely crumbled)
  • 1 teaspoon lemon zest (finely grated - about half a lemon)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon fine sea or kosher salt
  • salt and pepper (to taste)

Note

I used a mandolin to slice the zucchini and squash, but a vegetable peeler would work well too.

Directions

1. Shave zucchini and squash lengthwise into 1/8 inch slices.
2. Toss 1/4 tsp of salt with shaved zucchini and squash and set aside for 10 minutes. Drain any excess water from the bowl.
3. Combine lemon zest, olive oil, lemon juice and mint in a small bowl and whisk together.
4. Toss zucchini and squash with dressing and adjust seasoning with s&p
5. Transfer salad to large plate, top with crumbled feta and serve immediately.

 

These zucchini fritters involve frying. Meaning, they’re automatically delicious.

Zucchini Fritters

Serves 10 fritters
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Website Adapted from Smitten Kitchen

Ingredients

  • 2 Medium zucchini (shredded)
  • 1/2 teaspoon sea or kosher salt
  • 1 Medium shallot (finely diced)
  • 1 egg (beaten)
  • 1/2 cup all purpose flour
  • 2 tablespoons water
  • freshly ground black pepper
  • Canola oil (for frying)

Note

I used my food processor's grater attachment for this recipe.  It worked like a dream. You can just as easily (but not as quickly!) use a box grater.

Directions

1.
Combine shredded zucchini and salt in a bowl and let sit for 10 minutes
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2.
Squeeze excess water from zucchini by either transferring small batches to a strainer and pressing down with a wooden spoon, or using cheesecloth or a clean dish cloth to twist the water out.
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3. Add egg, shallot and black pepper to zucchini and combine thoroughly
4. Add flour to zucchini mixture and stir to combine
5.
Consistency of batter should be somewhat pasty and wet but not runny. You may not need to add extra water depending on how dry the batter is.
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6. Heat canola oil in heavy bottom pan or cast iron skillet over medium heat
7.
Drop spoonfuls of batter into pan so that they're 2.5-3 inches in diameter. Flatten them slightly with the back of your spoon.
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8. Pan fry each fritter for about 3-4 minutes on each side until golden brown

While these fritters are great on their own, a dollop of sour cream or greek yogurt with a touch of added lemon zest and/or garlic would be a great and simple accompaniment.

Check out what I did with them.  Used the same cast iron pan with the leftover oil to make roasted tomatoes, then used the tomatoes and an over-easy egg as a topper.

Lordie this was good.

Now, making these two recipes will rid you of 6 whole zucchinis (and/or summer squash)!

You’re welcome 😉

Erin

 

 

 

 

 

7 thoughts on “How to: Zucchini

  1. Definitely want to try this scrumptious salad.I copied the recipe,so now I just need to get ALL the ingredients and assemble them into this wonderful summer salad. Getting everything together and assembling them is my biggest endeavour, but believe me,all my effort will be worth it when all the ingredients come together and taste'” divine'”.Thanks for the recipe Erin!!

  2. Pingback: Coast to Coast: Zucchini! | Eat Well

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