This summer has been amazing for zucchini. As always, I’m interested in the story of food. Summer squash is the broad category of tender gourds which grow in summer. Zucchini is a member of that family, but it also includes yellow, Crookneck and Pattypan squash among others. These vegetables were brought to North America in the mid 1500s by Italians. No surprise there. They have great versatility in the kitchen.
In the last weeks I’ve canned zucchini relish & tangy and sweet zucchini & yellow squash pickles; I’ve baked and frozen several zucchini breads; I’ve made salads, grilled them, sauteed them with and without pasta; I’ve dehydrated zucchini chips and have frozen grated amounts that will be useful for an impromptu zucchini bread in winter. I’ve also given away a lot! Today, I want to focus on two recipes I’ve recently made: First is zucchini lasagna and the second zucchini pancakes. Even my husband, a staunch carnivore and one who claims to be allergic to all vegetables except corn and potatoes, thought they were good!
For the lasagna, I used my canned marinara sauce, but any tomato sauce will do. I had a few oven-ready noodles, so I threw them in, but they really are optional. The zucchini/yellow squash act like noodles. As with any lasagna recipe, there are various layers. In this case, a layer of ricotta mixture and a layer of creamed Swiss chard and leeks from the garden. Mozzarella, parmesan and off you go to a great meal now or in winter. Check out the full recipe on my webite.
So many ways to use and preserve summer squash. From stuffed blossoms, to pickles, baked goods, pasta and more, these gourds provide a year-round healthy, low-calorie vegetable for even the most vegetable-averse folks!!
preservingwithmartha@gmail.com
Zucchini Pancakes
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Loading...Ingredients
- These are delicious! Freeze them for a great side-dish or even as a vegetarian option.
- 1 pound summer squash (use zucchini, yellow squash or other)
- Wash and cut squash avoiding seeds. Then weigh the 1 lb.
- Grate the squash using a large-hole box grater. Lightly salt and put it in a sieve over a bowl for at least 20 minutes. Then squeeze vigorously to remove moisture.
- 2 eggs lightly beaten
- 1/5 tsp pepper, 1/5 tsp salt
- 1/3 cup organic or gluten free flour
- 3-4 chopped green onions
- 1/3 cup chopped parsley
- ½ mixed herbs (I used tarragon and basil but use what the garden provides)
- 4 oz cheese (I used feta crumbled but you could substitute grated cheddar, gruyere, or any other cheese)
Instructions
Mix drained zucchini with all ingredients. Put a couple of tablespoons of cooking oil in the sauté pan and drop ‘batter’ by tablespoons into the hot pan. Cook about 3-4 minutes a side until brown. Place on a parchment lined cookie sheet and sprinkle with finishing salt. Serve warm or at room temperature. Or, cool completely and freeze.
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