Plan on Planting Zucchini
March 28, 2008
Two zucchini recipes to live on.
Zucchini pancakes with Turkish style yogurt—Andrea Chase
2-3 medium zucchini, grated
1 cup of flour plus a little more maybe (you be the judge)
1 egg or one whole egg, plus one white
1/3 cup crumbled feta cheese
1/4 cup of any combination of dill, parsley, coriander, basil, chopped
salt and pepper (remember—the feta is a little salty)
spray on a non stick pan
plop by large spoonfuls onto pan
turn when golden
Serve hot/warm with a 16 ounce container of yogurt that has been drained in a paper-towel-lined sieve until clear liquid one-third of its volume has come out of it. Give it a few hours to finish this draining. The yogurt that’s left is a thick paste, to which you will add a small-to-medium clove of garlic, minced, and some salt and pepper, juice of half a lemon and a tablespoon of olive oil. Serve with a pepper grinder and lemon wedges.
Crustless Zucchini Quiche—Jill Schachter Levy
Buttered deep pie plate
Breadcrumbs (optional)
1 lb. (3-4) zucchini, sliced thinly (I just use the slicing disk of my cuisinart)
1 onion, chopped
1 clove garlic, crushed
1 cup mushrooms, sliced
4 eggs
1-1/2 cups of grated Swiss cheese
Pinch each of basil, oregano
Salt & pepper to taste
In a large saucepan, melt 1-1/2 tb. of butter. Add garlic, then onion, then mushrooms and zucchini. Cook until vegetables give up most of their water. If cooking too fast, add a bit of water to the pan. Remove from heat and let cool slightly.
In large bowl, beat eggs; mix in grated cheese, herbs and salt and pepper to taste. Add zucchini mixture to egg mixture.
Cover the bottom of your buttered deep pie plate, if desired, with breadcrumbs (which may be sautéed briefly in butter if you are not counting calories). Pour filling into the pie plate. If desired, add some breadcrumbs to top.
Bake at 325 degrees for 40 minutes or until the quiche tests done.
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