I am so excited about the zucchini harvest this year! I have been quite busy finding ways to store this perfect veggie for winter. I’m also enjoying them fresh with nearly everything I eat.
Did you know that zucchini is a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese? And it only contains 20 calories per 1 cup serving!
Lots of people are giving them away this year because they did so remarkably well. I was greedy with mine, as I love them so much and can think of so much to do with them!
I’ve already made countless zucchini burgers and frozen them for winter eating. I also made the best zucchini bread known to man. I got the recipe from:
I followed the recipe as written except I used slightly less sugar and substituted brown sugar for some of the white. Also, don’t drain the shredded zucchini because you will lose the moisture.
I also made a healthier version using apple sauce in place of most of the oil and whole wheat and rice flour. I used agave syrup and honey in place of the sugar. It came out just as good, although much denser of a loaf.
I’m looking forward to making a savory zucchini bread next time using garlic, onion, and rosemary.
The veggie burgers are the best that I have ever made. My husband told me not to share the recipe because he wanted to take a 2nd mortgage on our house to patent the recipe and sell these things! That’s quite a compliment coming from a die-hard meat eater!
Despite his enthusiasm, I can’t keep this recipe to myself!
3 cups chopped zukes
½ small onion
½ cup sun dried tomatoes
½ bell pepper
½ cup black olives
½ cup chick peas
1 cup oatmeal
¼ cup brown rice flour
2 cloves chopped garlic
Salt, pepper, cumin
Throw everything in the food processor and process until you have a slightly wet burger-dough. Pre-heat non-stick or cast iron skillet with a small amount of olive oil. Drop by heaping tablespoons onto hot pan and spread the burger out a bit with the back of the spoon. Cook about 2 minutes and flip. If the burger is too wet it will fall apart. Just add a bit more oatmeal and re-blend.
I can’t even begin to express how perfect and delicious these turned out! This will yield about nine bun-sized burgers.
Tonight I will be making and freezing large batches of zucchini rounds for frying. They are a perfect substitute for French fries. Just cut into strips or rounds, dip in egg whites and coat in corn-meal, flour, and seasonings. Freeze flat on a greased baking sheet or parchment until solid. Then just bag them up and fry as needed.
These will be perfect with all of the marinara sauce that I canned!
I never imagined I could get so excited over a vegetable. My life must be fairly mundane because I am the only one I know that thinks “Isn’t life grand?” when picking and cooking this baseball-bat sized vegetable!