What To Do With All That Zucchini

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This spring, I took the plunge and added two zucchini plants to our vegetable garden. Now mind you, I’m about as energetic a gardener as I am a cook: it’s all good at the start, then I lose steam and have to push myself to get to the finish. But fresh veggies, free of pesticides, are a good motivator to keep it up. And the zucchini! Wow, I’ve never seen a plant so committed to growth! So much so that I’m glad I only planted two of them.

And now I’m the proud mama of two eminently fertile zucchini plants. What to do with all that zucchini? Mr. B (our loving husband) is not so much a fan of the vegetable. Lil Miss B (our daughter) takes after her father in this regard. What’s a cook to do? Enter the zucchini patty! Think potato pancake except the zucchini replaces the potato. Add some cheese, fry ’em up in your handy-dandy non-stick frying pan, and just like that, you’ve got a dinner that even the most skeptical family member will dig into.

Here’s the recipe:

Zucchini Fritters

  • 2 cups grated zucchini
  • 2 eggs, beaten
  • 1/4 cup chopped onion
  • 1/2 cup all-purpose flour (gluten-free please and thank you!)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • salt to taste
  • 1 tablespoon vegetable oil (even better, just spritz the pan with oil)
  1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well .
  2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
  3. Serve with apple sauce, sour cream, or tomato salsa.


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