This is post is part of the Hearth-n-Soul blog hop. It’s definitely something Mike and I can get behind! Don’t forget to check out the other participants!
This year we planted one zucchini plant, kept it covered in the hoop house until July and when we opened it up it was the most giantest plant EV-er. It bullied the broccoli plants out of its way and took over the whole end of the garden. By mid-July we started plucking 5-8 lb vegetables off the plant every week. Thus began the season of the zucchini! What to do with all this zucchini? Roasting them on the grill is the quick and easy route to go but that gets boring quick. My other stand-by is to grate the zucchini, put them in ziplock freezer bags and throw them in the freezer. I can make use for them over the winter for breads and muffins. After storing 18 lbs of shredded zucchini I needed some new ideas so I started asking around.
My friend Juliette was raving about this gluten-free appetizer so I asked her to send me the recipe. It calls for zucchini cut into long thin strips. I sent Mike down the road to Cynthia’s house to borrow her slicer. She bought this cool slicer that spins the vegetables against a cutter head so you can make everything from curly fries to long strips of zucchini that look like spaghetti. If you don’t have a Cynthia or a cool slicer of your own use a grater or vegetable peeler. Note to Juliette: I did veer off the recipe you sent me- just a bit
10 c zucchini – peeled/sliced into long thin strips
4 tbsp almond butter
4 tbsp tamari
2 tbsp anchovy fillets minced (or umiboshi plums for the anchovy dissenters)
2 tbsp fresh tarragon, chopped (you can substitute basil if you have it fresh)
4 tsp curry powder
1 tbsp chopped fresh rosemary (I used dried and it was awfully pokey- next time I’ll skip it if I don’t have it fresh.)
Combine all of the ingredients in a large bowl. I found it best if I added an ingredient and stirred, added the next, etc,… If you are using a slicer the pieces can become very long. I cut mine in half before I combined everything together.
Zucchini Chocolate Chip Muffins
When I make these muffins I double or triple the recipe and keep the extras in the freezer. In our house the girls love to eat them for breakfast or an afternoon snack. I throw protein powder in most of my muffins. If that does not float your boat I’ve given you a way to opt out!
Makes 12 muffins
1 1/2 c all-purpose flour
3/4 c sugar
1 tsp baking soda
6 tbsp protein powder (I use a combo of generic egg and whey powder)
1 tsp ground cinnamon
1/2 tsp salt
1 medium egg (lightly beaten)
1/2 c vegetable oil
1/2 c milk (1/4 c if you don’t use protein powder)
1 tbsp lemon juice
1 tsp vanilla extract
1 1/4 c shredded zucchini (1 c if you don’t use protein powder)
1/2 c chocolate chips (I combine dark chocolate chips with semi-sweet)
Pre-heat oven to 350 degrees.
- In a bowl, using a whisk, combine flour, sugar, protein powder, baking soda, cinnamon and salt.
- In a separate bowl combine, again using a whisk, the egg, oil, milk, lemon juice and vanilla extract.
- If you have a Kitchen Aid mixer use the paddle attachment. On level 3 stir the wet ingredients into the dry for 30 seconds. Otherwise, just stir or mix until it’s mixed well.
- Fold the zucchini and chocolate chips into the mix.
- Put paper muffin cups into your muffin pan. Fill cups two-thirds of the way full. I use an ice cream scooper which makes a consistent size and cuts down on the mess.
Bake for 20-25 minutes.
We started making these last summer. They are a great starter and if you want you can cook them slightly ahead of time, throw them in the freezer and pull them out when you need them. Then you can defrost them and cook for a minute or two. Presto! instant dinner. To make them gluten-free take out the bread crumbs and add another egg and an extra 1/4 c of Parmesan cheese.
Makes 12 patties
6 medium zucchini
1 c toasted bread crumbs
1 1/2 c shredded Parmesan cheese
1/3 c minced onion
2 large eggs (lightly beaten)
1 1/ tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper
1/2 c butter or olive oil
shredded carrots or Parmesan cheese for garnish
- Grate zucchini as finely as you can. Press between a towel to get the excess moisture out.
- In a bowl, combine zucchini, toasted bread crumbs, Parmesan, onion, eggs, Italian seasoning, salt, black pepper.
- Shape mixture into 2″ patties about 3/4″ thick. Make sure you press them firmly together. (if they’re not holding together try some more egg)
- In a large skillet melt the butter or pour a few tablespoons of olive oil over medium heat.
- Cook each patty for about 3-4 minutes until they are lightly browned.
Garnish and serve
Disclaimer: We live at over 7000 feet above sea level. Often our recipes are tweaked to accommodate this. It’s like you’re living in a left hander’s world, people!
Hearth-n-Soul blog hop‘s mission is “about food from your hearth, made for your soul. Food that follows your intuition. Preparing food from scratch to nourish your family…body, mind AND soul! Food made with your own hands…infused with energy and passion and intent. Real food made by real people to feed real families (big and small, in blood or spirit). Ingredients from scratch, be it something grown in your garden or raised on your land…food foraged in the field or woods…food from local farms, farmers, or farmers markets…or even ingredients chosen by you from your local market that will be turned into something that feeds your soul. Tapping the food memory that each of us has stored inside; letting it guide and influence our own time in the kitchen.”
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