Still trying to work my way through all that zucchini. In fact the bread only ended up using about 1/3 of that squash, so looking ahead to the week and something easy to pack for lunch, I made a ginormous batch of zucchini fritters!
I had shredded the entire zucchini the day before (did I mention I just treated myself to a Cuisinart recently?!), which made it super easy to dump into a big bowl (about 6 cups of it, all said and done) and add:
- 1/2 yellow onion (pureed w/garlic below)
- 2 cloves garlic
- 1 cup asiago cheese (coarsely ground)
- bread crumbs (I used my homemade croutons, finely ground)
- dried basil/oregano
- fennel seeds
- salt & pepper
- some nutritional yeast
- 3 eggs
This mixture was still a little too wet once these were all incorporated, but having totally ransacked my supply of breadcrumbs, I stumbled upon a surprise guest star in this meal.
I had bought one of those extended-family-size boxes of Goldfish awhile back, in preparation for summer festival snacking, and woefully only made it through a few handfuls at both String Summit and Phish combined.
So I now have huge Ziplocs of these guys lying around, which apparently, when pulverized to a powder, make the most delicious addition to some homemade patties. These are Original flavor, obviously.
I preheated my oven to 400, covered a baking sheet with some foil, and formed as many little patties as would cover the tray, with my hands. After baking for about 25-30 minutes, they come out sizzling, golden brown, and fill the house with a delicious pizza aroma.
Meanwhile, I took a bowl of thick plain yogurt, and stirred in some lemon juice and dried dill for a refreshing topping. Also super easy to throw in a tupperware and bring to work for lunch!
(Patties shown here nestled up next to some delicious kale-carrot-sunflower-seed-salad with maple-balsamic dressing.)
I was just given three rather large zucchini. I think I will be trying your recipes.
I often grate extras and freeze in one or two cup portions. I then use it throughout the year for muffins and cakes. Sometimes I even throw grated zucchini into soups.
That's a good idea — I like it much better grated than in discs 🙂
That's a great idea, Laurie! I'm gonna' get Sweetie started grating right now…
I'm also gonna' bake me some zuke fritters!
mmmmm…don't you love this time of year?