This year we decided to double the size of our garden since we have a bigger yard. I knew that we were going to have to make time to do stuff with everything we were growing but, I had no idea how much it would produce. Every night we have been in the kitchen making stuff so that nothing goes to waste.
The goal is to freeze, can, pickle, ect. to have food to use through the year. We have had soooo many cucumbers and zucchinis. I have been making all kinds of things with them. I will be sharing some veggie recipes this week. Today’s post is all about Zucchini 🙂 and tomorrows might be too! and the next day after that. 🙂
Below are some recipes I found on Pinterest with my edits/additions and link to the sites where they originated. (Check out both blogs, they are super cute with lots of great info!) Both of these recipes are great as a side dish or appetizer!
Olive oil, for frying
1 3/4 cups freshly grated Parmesan- (I used Asiago and Parmesan)
1 1/2 cups panko Japanese breadcrumbs- (I used the Asian seasoned bread crumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.Stir 1 1/2 cups Parmesan,(I used Assiago and Parmesan) the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, *dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
1/4 yellow onion, diced
1/4 cup cheese (I used Asiago again but the recipe called for Parmesan or Cheddar)
1/4 cup bread crumbs – I used Italian style
Salt and Pepper1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.(mine were a little softer than I thought they would be but still really good. I thought they tasted more like a mini quiche bite)
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.