My pleas for zucchini recipes have proven fruitful (did you know that zucchini, like tomatoes, are fruit?). I thought I'd share.
Italian Zucchini (Or, as I call it, Zucchini a la Noni):4 C grated zucchini
diced garlic (I love garlic so I use a couple of cloves)
2 eggs (Noni recommended 1 egg, but I like 2)
1/4 C part-skim grated mozzarella (Noni recommended grated Romano, whatever you have will be delicious)
salt (I used garlic salt, because I love garlic)
pepper
olive oil
This is a slight variation to the recipe Noni gaved me based on personal preference and ingredients on hand. Grate the zucchini with the large holes on your cheese grater. Put a little bit of olive oil and garlic in the pan. Add zucchini. Cook until tender and most of the liquid has cooked off. Add lots of salt and pepper.Scramble egg(s). Mix in and stir until egg is cooked. Turn stove off and toss mozzarella on top.
Makes 4 servings.
I had my doubts when I first saw all that grated zucchini in the pan, but I LOVE this recipe. Tastes like garlicy scrambled eggs.
Ravioli with Roasted Zucchini (courtesy of Aunt L.)4 small zucchini, sliced into ¼ inch rounds
2 tbs. olive oil
1 tsp dried red chili flakes (may want to start off using less and adding more later depending on how hot you like things)
2/3 cup fresh, finely grated Parmesan
¼ tsp black pepper
2 tbs. salt
2 cloves garlic, crushed
1 pound cheese ravioli
3 tbs. fresh flat-leaf parsley, chopped
Preheat oven to 400. Place sliced zucchini in a large baking dish in a single layer and drizzle with the oil, chili flakes, 3 tbs. of the Parmesan cheese, and then season with the pepper and ½ tsp of the salt. Add garlic and roast for 20-30 min, tossing halfway through, until tender & just golden brown.
Meanwhile, bring a large pot of water to boil. Add the ravioli and the remaining salt. Return to a boil, stirring frequently to prevent the ravioli from sticking. Cook for 3 minutes after they begin to float. Drain, and place in large bowl.
Toss gently with the roasted zucchini, half the parsley, and half of the remaining Parmesan.
Serve immediately with the remaining parsley & Parmesan on top.
Other recipes I've tried:
Chocolate Zucchini Breadhttp://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1809024This is a huge hit in this house. I fattened it up by replacing half the applesauce with butter. You'll need to bake it for longer than the recipe says.
Zucchini Cakeshttp://thepioneerwoman.com/cooking/2008/07/cooking-with-ryan-zucchini-cakes/These were a huge failure. Brilliant idea, but poor execution. I will try them again, because we have no shortage of zucchini, but next time I will try even harder to squeeze all the liquid I can out of the zucchini.