Some people are doing the ‘photo a day’ thing (where you blog a photo every day of the year) but in our house it is ‘zucchini a day’ where the challenge is to eat a zucchini every day until the end of the season!
These are the three remaining monsters of five that we picked two days ago, and there is still heaps more to come! Does anyone want a zucchini?
So far we have grilled them and roasted them; with and without a sprinkle of mozarella cheese. We’ve put then in bolognaise sauce, put them in a cake, and in muffins. I’ve added them to stir fry and to rissoles. Tonight we had vegie burgers with, you guessed it, zucchini in them. Lucky for me that everyone in my family likes zucchinis, especially Zoe!
My favourite way to have them at the moment is in zucchini and potato fritters. They are super simple to make and go well with boring meals like sausages and taste really good as left overs the next day.
Zucchini and Potato Fritters
1/2 – 1 cup of flour
salt and pepper
The amounts above depend a lot on how many you want to make. If you add lots of potatoes to make a huge batch just add and extra egg and a sprinkle more of flour to make sure everything sticks together.
Grate the potato, carrot and zucchini (or any other gratable veggie you like). If you use a food processor for your grating like me then wack an onion in as well, if not you need to dice your onion really finely. Then in a big bowl add the grated veggies, the eggs and flour and mix well. You are looking for something like pancake mix, add more or less flour/egg till it looks about right. Heat up a smidge of oil in your fry pan and then drop spoonfuls of the mix in and fry them just like little pancakes.
So how else can I cook zucchinis?