Here you’ll find my ever-growing collection of zucchini recipes because every gardener knows that with just one plant, you’ll be eating zucchini almost every day. If you have a great zucchini recipe you love, please send it my way!
1. Zucchini Basil Pizza
2. Summer Squash Gratin (sans cheese) from 101 Cookbooks
3. Summer Squash Soup with Oregano Salsa from Vegetable Soups by Deborah Madison
4. Squash Blossom and Baby Zucchini Risotto
5. Health-nut Zucchini Bread from The Enchanted Broccoli Forest
6. Zucchini Spaghetti
7. Zucchini Chocolate Chip Cookies
8. Zucchini Bread with Crystallized Ginger
9. Disappearing Zucchini Orzo
10. Creamy Basil Zucchini Soup
11. Fried Squash Blossoms
12. Zucchini Pickles
13. Zucchini Hash
14. Vegan Zucchini Muffins
15. Zucchini Dip
16. Zucchini-radish slaw
17. Blueberry zucchini bread
18. Zucchini Pancakes (on TV!)
From Martha Stewart. Yeah I know, it’s Martha. But they’re really good.
Serves 4
1 pound (about 2 medium) zucchini
1 teaspoon salt
1 tablespoon (1 lemon) freshly grated lemon zest
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, minced
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/2 cup all-purpose flour
Directions
Using the large holes of a box grater, grate zucchini into a medium bowl. Add salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Reduce heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.
From Martha Stewart Living, March 1999 | Send a Free Preview Issue!
Read more at Marthastewart.com: Zucchini Fritters – Martha Stewart Recipes
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Ahh zucchinis… I crave them all winter and by the end of the summer I can’t wait to see the end of them! The perfect seasonal easting experience I think
Here’s a link to a zucchini and mint fritter recipe I had on my blog quite a while ago. Now I would likely add some homemade feta too.
Just found your blog and am settling down to have a good, thorough read
http://suburbanhomemade.blogspot.com/2011/01/zucchini-and-mint-fritters.html
Yay! Thanks for another great zucchini recipe! And I’ll have to check out your blog too!