Zucchinis are at their best when tiny, but medium sized ones are great for the following recipes.
Bigger than that, you can stuff them like a marrow, or turn them into zucchini soup.
I am currently experimenting with Zucchini flower recipes and will keep you posted with the best outcomes!
Here’s some favourite Zucchini Recipes to help use up your surplus in the season of the bountiful Zucchini!
These were passed on by friends and have become standards.
Gluten Free Zucchini Slice/ frittata version
3 cups zucchini grated
I large onion finely chopped
1 cup grated cheese
Beaten eggs 3-6 depending on size, but enough to bind zuccinni mix
Optional: herbs, spices, chopped bacon, sweetcorn kernels, fresh or canned, cup chopped carrot, capsicum, walnuts crushed.
Mix all together and bake in a large greased tray or pie dish.
I like to decorate the top of mine with halved cherry tomatoes or tomato slices. Mushrooms are good for this too!
Bake at 180 for half an hour, or until eggs are set and the slice is golden brown.
Great hot, with a salad, or fabulous cold for a fast, healthy breakfast, or easy lunch!
The original version of this recipe includes: 1 cup of wholemeal SR flour. 1/3 cup vegetable oil and 3 eggs, rather than the 6 eggs. Beat oil and eggs together and add the flour at the final stage,
Zucchini Quiche Fiddly, but worth the effort for a meal to impress friends!
I quantity short crust pastry
2 tablespoons freshly grated parmesan cheese
2 tablespoons freshly grated cheddar cheese
500 mls sour cream
2 tablespoons chopped chives
2 tablespoons plain flour
1/8 teaspoon cream of tartar
6 tablespoons dried breadcrumbs
2 Large Zucchini
2 eggs separated,
Salt and pepper to taste
Large pie dish or tray.
Mix cheese with breadcrumbs and set aside.
Cut zucchini into half centimetre slices, steam for 5 minutes.
Beat together egg yolks and sour cream, add chives, flour, salt and pepper.
Beat the egg whites and creame of tartar till stiff, but not dry.
Fold into sour cream mix.
Line your quiche tray with pastry. Press half of cheese and bread crumb mix into the pastry.
Layer the drained zucchini slices on top.
Pour over the sour cream and egg mix,
Top with remaining half of cheese and breadcrumbs.
Dob top with butter.
Bake in a 200 degree preheated oven for 10 minutes, turning down to 180 for a further 40, or until golden brown.
Zucchini Fritters. (very basic and easy)
This recipe is my own invention, based on the potato rosti technique
I large zucchini grated
I large onion, finely chopped
A beaten egg, to bind.
Olive oil, for frying.
(Optional variation I cup of ricotta, or fetta cheese, or mix of the two).
Mix together the above ingredients in a large bowl.
Spoon burger size dollops of the mix into a hot frypan, and fry until golden brown and cooked through, turning once.
Serve with a salad or if you want to be truly decadent, top with smoked salmon or trout, and a good dollop of sour cream.
You could also add curry spices to the mix, or a little nutmeg if using the fetta variation.
Also great with turmeric added.
Can eat cold for picnics or lunch.
Be inventive when you cook. It is very easy to add things like capsicum, mushrooms, olives, bacon, a can of anchovies, tuna, or salmon and you have a fabulous variation on the same theme.