Zucchini is a versatile vegetable that is delicious prepared in a sweet or savory dish. Experimenting new ways to cook with my favorite vegetable, the zucchini, is a challenge I enjoy and desire. Today we harvested our first two zucchinis.
I like to shred zucchini and hide it in many dishes. It adds moisture, flavor, and much needed nutrients to recipes without kids or picky eaters even being aware. However, for this recipe I wanted the shredded zucchini to be front and center. This is a healthy, yet satisfying dish that everyone can make.
Baked Zucchini Fritters:
- * 3 c. shredded zucchini, unpeeled
- * 1 TBSP fresh basil leaves, finely chopped
- * 1 tsp dried thyme
- * 1 TBSP fresh dill, chopped
- 1 egg, slightly beaten
- 3/4 c. herb bread crumbs
- 1 scallion (green onion)
- 2 young garlic cloves
- pinch cayenne pepper
- 1/2 c. grated parmesan
- few grinds salt/pepper
- extra virgin olive oil
Preheat oven 425˚ F
Shred zucchini with food processor or box grater. Wrap shredded zucchini in a piece of cheese cloth or a dark colored dish towel and squeeze out as much water from the zucchini as you can. In a bowl, mix zucchini and remaining ingredients together. Prepare a baking sheet with cooking spray.
Scoop a spoon full of the mixture into your palm. Create a patty (fritter) with your hands and drizzle one side with olive oil. Place the zucchini fritter, olive oil side down, on the prepared baking sheet. Repeat with remaining mixture. Once all the fritters have been placed on the baking sheet, drizzle tops with olive oil and bake for 15 minutes. Turn fritters over with a spatula. Cook for additional 10 minutes, or until crisp and golden brown. Top with your favorite marinara or apple butter.
Yield: 1 dozen
*item from Midwest Vegetarian garden