Four years ago today I gave birth to a beautiful baby boy. His favorite vegetable is zucchini so in honor of my birthday boy I’m going to give you all a zucchini recipe today. His favorite way to have zucchini is sliced and grilled (with just a little olive oil, salt & pepper). He’s also quite partial to zucchini bread but I’m not sure that counts as much of a vegetable serving… though I like to think it does. Zucchini chips is another big hit around here but in a nod to the Jewish High Holy Days that start today (L’Shana Tova!) I’m going to give you a receipe from one of my Flexitarian cookbooks:
And yes, I’m well aware that latkes are a Hannukah dish but just go with it.
1 pound (2-3 medium) zucchini
1 tsp salt
1/2 cup chopped fresh dill
1/4 cup sliced scallions – white & green parts
1/4 cup flour
1 egg, lightly beaten
freshly ground black pepper
1 cup bread crumbs
extra virgin olive oil (EVOO to channel my inner Rachel Ray)
- Using the largest hole on a grater or the grating disk on a food processor, shred the zucchini. Transfer to a strainer, sprinkle salt over and stir to combine. Let it sit for 30 minutes then grab handfuls of zucchini and squeeze our the water. Repeat twice with each handful to squeeze out as much as possible. Put zucchini in a medicum bowl.
- Stir in the dill, scallions, flour, egg and plenty of black pepper. The mixture should be fairly moist.
- Spread bread crumbs on a plate. Divide zucchini mixture into 8 portions. Spoon each portion onto the bread crumbs and coat.
- Cover the bottom of a medium skillet with EVOO and warm it over medium heat. Once heat, add 4 pancakes and saute them, pressing with a spatula to flatten them, until golden brown – about 2 minutes on each side. Transfer to a plate and keep warm while finishing the remaining pancakes.
- Serve with diced tomatoes as a garnish.
- Note: these can be made and frozen then warmed in a 350 degree oven.
Recipe from The Healthy Hedonist.