Zucchini is one of the most versatile vegetables ever. From quiches to kugels to soups or just roasting plain, this vegetable can be used in almost every way possible. Here are some ideas for you to use for this great green friend.
12 Oz/2 small-medium zucchini
1/4 cup grated carrot
1/2 cup (about 1 small potato) boiled and mashed potato
1/4 cup whole wheat pastry flour (or regular flour works as well)
1/4 tsp baking powder
1/4 tsp dried thyme (optional)
salt and pepper to taste
Grate the zucchini. Use the large hole. Place it in a colander and 1 tsp salt to it. Toss to combine and set aside for at least 30 minutes. Squeeze the water out of zucchini. You can use your hands or use a cheesecloth. Add this along with thyme, potatoes and carrots in a bowl. You can at this point do a taste test to see if you want more salt. Season accordingly.
In another bowl, mix the flour and baking powder until combined. Add it to the vegetable mixture. Mix until well combined. Make small balls, form into patties. At this point you can also refrigerate these in the fridge (for about 20-30 min) which will help to hold them up well while frying.
Cook them until golden-reddish brown on both the sides. Takes around 5-6 minutes each side. Serve hot with ketchup
2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
1/4 cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed
In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
6 medium zucchini, peeled and shredded (about 6 cups)
3 onions, shredded
1½ cups all-purpose flour (do not substitute with whole wheat)
1 tsp baking powder
½ cup canola oil
1½ tsp salt
Black pepper, to taste
Preheat oven to 350 degrees
In a large mixing bowl, combine all ingredients and mix until no dry spots remain. Pour into an ungreased 9?13 baking dish and bake (uncovered) for 1 hour, or until the top browns and the kugel is set.
Gail Hochman has been a resident of Bergen County for over 30 years and has been blessed with many grandchildren.
By Gail Hochman