Tuesday, August 31, 2010

Zucchini Public Service

Gardens. They yield their bounty this time of year, and it's a wonderful thing! All of that fresh produce. Yum. I ate a pluot and a pear last night and I was in heaven! But what to do with all of the zucchini? It's nice, but seriously — it gets to be just a bit much after a while! So I thought I'd share a couple of zucchini recipes to help out those of you who may literally be swimming in large green squash. Here you go... enjoy!

tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped

1 clove garlic, minced
1 small carrot, finely diced

2 medium (about 2 pounds) zucchini squash, diced

4 cups chicken or vegetable broth

salt & pepper to taste

butter and olive oil in a large pot over low hear. Add onion, garlic and carrots. Saute slowly until somewhat tender. Add zucchini and broth, cover and simmer for about 20 minutes. Using an immersion blender, puree the soup until smooth (or using a blender, puree soup in small batches and transfer back to the pot). Add salt and pepper to taste. Serve warm with a dollop of sour cream and/or croutons if desired.

2 cups grated raw zucchini

2 tablespoons minced onion

1/4 cup grated Parmes
an cheese
1/4 cup panko (Japanese bread crumbs)

2 tablespoons all-purpose flour

2 eggs, beaten

2 tablespoons mayonnaise

2 to 3 tablespoons finely diced red pepper (fresh or roasted)

garlic salt, salt and pepper to taste

1 tables
poon butter, for sauteing

Press excess moisture out of grated zucchini, using paper towels. Mix together with all remaining ingredients (except butter). Melt butter in a large non-stick skillet. Spoon prepared mixture (about 2 heaping tablespoons per patty) into skillet. Flatten lightly with spatula. Cook over medium heat until nicely browned on both sizes. Serve plain or topped with marinara sauce and grated cheese, if desired. Another delicious topper for these patties is to mix up a quick salsa of equal parts diced fresh tomatoes and either canned or frozen whole-kernel corn, and stir in about four tablespoons of finely diced onion. Yummy!

"A man who has planted a garden feels that he has done something for the good of the world." —Vita Sackville-West

"A garden is a thing of beauty and a job forever." —Richard Briers