Adriana, Food, Garden, Italian Roots

What to do with all that Zucchini!

I love summer squash and zucchini. To my great fortune, this year my garden is plentiful of it! Thankfully, both of these vegetables can be cooked and eaten so many different ways. I love to sauté some zucchini on the stove top with olive oil, chopped garlic and a little salt and pepper. I also love roasting it in the oven tossed in olive oil, salt, pepper and some parmesan cheese. Currently, my kids two favorite summer squash and zucchini recipes are squash fritters and zucchini bread- no surprise there! We’ve added our personal touch to some pretty basic recipes that we thought we’d share with our fellow gardeners who are also trying to figure out what to do with all that squash! Enjoy!

I have found these freeze up nice once shredded and stored in a freezer bag. Quick and Easy!

Summer Squash Fritters (We use the yellow squash for these)

Ingredients:

  • 2 Cups Yellow Summer Squash or Zucchini shredded
  • 8 Tablespoons Flour
  • 2 Large Eggs
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • Chopped fresh Basil leaves
  • Half an Onion shredded
  • 2 Tablespoons Parmesean cheese
  • Vegetable oil and 2 Tablespoons Butter for frying pan

Directions:

  • Mix all ingredients in one bowl
  • Heat oil and butter in large frying pan (enough oil to cover the fritters half-way)
  • Scoop a small pancake size dollop of batter into the pan once oil is heated
  • Cook on one side about 2-3 minutes until browned then flip and do the same on opposite side
  • Once done, move fritter to a plate with paper towel to absorb extra oil

My kids love these served hot with ketchup and fresh sliced tomatoes!

Lemon Zucchini Cake

Ingredients:

  • 2 Cups Zucchini shredded
  • 2 Cups All Purpose Flour
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Ginger
  • 1/2 Teaspoon Nutmeg
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Vanilla Extract
  • Zest and Juice of 1 Lemon
  • 2 Large Eggs
  • 1 Cup Brown Sugar
  • 1/4 Cup Coconut Oil – or Vegetable Oil
  • 1 Tablespoon Butter for Pan

Directions:

  • Mix all dry ingredients and wet ingredients separate then Combine
  • Butter a 13 x 9 inch pan
  • Pour batter into pan and bake at 350 degrees for 30 minutes

Icing:

Mix juice of one lemon with enough confectioners sugar to make an icing consistency to pour over cake when cool

Enjoy!

This Zucchini Cake Recipe is adapted form a Wonderful Italian Cook that the kids and I like watching on Youtube. She reminds me very much of my own Nonna and has some authentic Italian dishes you might enjoy checking out.

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