Zucchini Recipes – Second Edition


The Ever-Bearing Zucchini 

See the source image The recipes on this blog are plant-based. Hopefully, they will provide different ways to add plant-based foods for your family dinners.

Zucchini’s: What can you do with them?  Many years ago, my grandmother always planted zucchini, but as she said: They are like relatives, a few are good, too many will drive you crazy. I am sharing some of the recipes that we used to give you ideas on how to take care of your ever abundance harvest.

Zucchini pickles: (small batch)

Prepare your pint jars by washing, boiling for five minutes, then turning upside down on dishcloth. When you boil your lids, please leave them in the pan until you are ready for them.

2 pounds of firm zucchini either cut into slices or sticks

1 large onion cut into thin slices ( I use a sweet onion, but any kind will work

3 tablespoons kosher salt

Large bowl with water and ice

3 cups unfiltered apple cider vinegar

½ cup of sugar or honey

3 tsp. dried crushed mustard seeds

3tsp mustard powder

1.5 tsp. ground turmeric

1- In your bowl of ice/water, toss the zucchini and onions with 2 tablespoons of kosher salt. And let stand for approximately 30-45 minutes.  You want them soft, but not slimy or mushy.  Then drain, pat dry with either paper towels or dishcloths.

2- While the zucchini and onion are soaking, you can mix the brine.

1 – In a medium saucepan, mix the remainder of the salt, mustard seeds, mustard powder, turmeric with the vinegar, and an additional ½ cup of water. Bring to a boil. ( My mother used to save steps by saving all the pickle use from other pickles and use it instead. However, the freshly brewed mixture always tastes better) When the mixture has dissolved the sugar or honey, then take the mixture off the heat, and let cool.

2- Transfer the zucchini and onions to the jars, packing tightly poor enough brine to cover up to ½ inch to the brim of the jar. Be sure to wipe the edge of the glass so that it is clean before putting the lid with the rim.  Tighten the rim. If you and your family are pickle eaters, then they will stay good in the refrigerator up to two weeks.  If not, then place dishtowel in bottom of your pot, add jars (space out so there is at least an inch between them. Add water to cover 1 inch over the top of the jar, bring to boil, then time for 15 minutes. Set out on dishtowel, cover with another dishtowel to cool. Check the lids when cool. If the little raised area on the lid has sunk or popped, then they are good.  If not, then refrigerate that jar and eat within two weeks.  The sealed jars need to sit for a few weeks to  ferment, but my kids never let them last that long.

Zucchini and Carrot Fritters: (4 Servings)

1 med. grated pealed zucchini (pat dry with towel)

1 med. grated pealed carrots (pat dry with towel)

1/2 onion grated (pat dry with towel)

These can be done in the food processor, spun in a salad spinner, then laid on a towel, cover and pat. If you are doing the grating by hand. Be sure to try to dry them grated vegetables as much as you can.

2 tsp finely ground salt

½ cup chopped Sage (either fresh or dried) if from spice jar 1 tablespoon

1 ¾ cup all purpose flour

[1]2 tablespoons ground flax seeds +6 tables spoons of water (forms flax eggs) or 2 eggs

1tsp pepper,

 1 lemon

Preheat oven 375 degrees, line baking sheet with parchment paper.

Stir all ingredients together except the lemon until it forms a sticky ball.  Use your hands to form cakes, place on parchment paper, squeeze lemon juice on each patty. Bake 15 minutes, turn and put lemon juice on each patty. Bake 5 more minutes, or however it takes to be golden brown. Take out of oven, let rest five minutes before serving. 

If you eat eggs, then replace the flax egg with 2 regular large eggs.  Let me know how you like them

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