{"id":37366,"date":"2014-08-25T18:30:33","date_gmt":"2014-08-25T23:30:33","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=37366"},"modified":"2017-04-18T10:04:41","modified_gmt":"2017-04-18T15:04:41","slug":"slice-life-zucchini","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-zucchini\/","title":{"rendered":"Slice of Life: Zucchini Recipes"},"content":{"rendered":"

\"Zucchini,<\/p>\n

We must truly be living in an alternative universe this year because I planted (yes I know, I\u2019ve been crowned the queen of all that dies in the garden 20 years running now) seeds for zucchini plants knowing they wouldn\u2019t grow.<\/p>\n

Somehow despite my neglect, lack of rain, then too much rain, bunnies and a very strange looking bug I\u2019m convinced is a tarantula \u2014 THEY DID.<\/p>\n

Now despite my best efforts to fail at urban farming I find myself with about 27 medium to ginormous zucchinis, four eggplants and objects that resemble tomatoes but are a bit too green, lumpy and buggy to actually be eaten, yet.<\/p>\n

So the culinary dilemma facing me are these unexpected, yet very welcome, zucchinis that seem to be multiplying like Tribbles (Star Trek reference for those under 30). I called, emailed and begged fellow foodies to share something other than zucchini bread recipes and the following six recipes are some the best of the 35 that showed up in my email.<\/p>\n

Because they are so plentiful right now and we\u2019re all going to be looking for something special to serve at our yom tov tables in a few short weeks, I suggest you try them all and then pick the ones you like best to serve to your family and friends when services are over. All of them can be made ahead of time and reheated.<\/p>\n

\n

Zucchini Fritters\u00a0<\/strong>(dairy)<\/span><\/h3>\n

Makes 2 to 3 dozen depending on the size.<\/p>\n

Ingredients<\/span>:<\/strong><\/h4>\n
    \n
  • Oil for frying<\/em><\/li>\n
  • 1 cup milk or nondairy substitute (I\u2019ve tried it with almond and rice milk)<\/em><\/li>\n
  • 2 eggs, lightly beaten<\/em><\/li>\n
  • 2 cups flour<\/em><\/li>\n
  • 1\/3 cup Parmesan cheese (optional)<\/em><\/li>\n
  • 1 Tablespoon baking powder<\/em><\/li>\n
  • 1 (1 oz.) package ranch-style powdered dip mix<\/em><\/li>\n
  • 4 cups shredded zucchini<\/em><\/li>\n<\/ul>\n

    Directions<\/span>:<\/strong><\/h4>\n
      \n
    1. Drain the shredded zucchini very well in a colander, then place on paper towels.<\/li>\n
    2. Fill a deep fryer or deep saucepan with oil about 2 inches deep.<\/li>\n
    3. While the oil is heating, in a bowl, combine the milk and egg in a bowl, whisk to combine. Add everything else the egg mixture except the zucchini and stir to combine. Gently fold in zucchini.<\/li>\n
    4. Drop batter by heaping a tablespoonful at a time into hot oil. Fry until deep golden brown, turning once.<\/li>\n
    5. Drain thoroughly on paper towels.<\/li>\n<\/ol>\n

      Modified from my files, source unknown.<\/em><\/p>\n

      \n

      Zesty\u00a0Zucchini Oven Fries<\/strong>\u00a0(dairy)<\/span><\/h3>\n

      4 servings<\/p>\n

      Ingredients<\/span>:<\/strong><\/h4>\n
        \n
      • 3 nice-sized zucchini cut in half, then quarters, then eighths.<\/em><\/li>\n
      • 1 egg<\/em><\/li>\n
      • \u00bc cup milk<\/em><\/li>\n
      • \u00bd cup shredded Parmesan cheese<\/em><\/li>\n
      • \u00bd cup Italian seasoned breadcrumbs<\/em><\/li>\n
      • 1 teaspoon dried oregano<\/em><\/li>\n
      • 1 teaspoon dried basil<\/em><\/li>\n
      • Non-stick spray<\/em><\/li>\n<\/ul>\n

        Directions<\/span>:<\/strong><\/h4>\n
          \n
        1. Preheat oven to 425\u00b0F. Grease a cookie sheet with non-stick spray and set it aside.<\/li>\n
        2. Cut the zucchini into 4-inch sticks.<\/li>\n
        3. In a bowl, whisk the egg and milk together. In another bowl, combine the Parmesan cheese, oregano, basil and seasoned breadcrumbs. Dip the zucchini sticks in the egg mixture, and then roll them in the breadcrumb mixture, making sure they are totally coated.<\/li>\n
        4. Place zucchini\u00a0on prepared cookie sheet.<\/li>\n
        5. Bake for 25 to 30 minutes or until golden brown.<\/li>\n<\/ol>\n

          This recipe can be doubled or tripled.<\/em><\/p>\n

          Submitted by Roger Nissensen Chicago, IL, source unknown.<\/em><\/p>\n

          \n

          Corn Zucchini Tomato Bake<\/strong>\u00a0(dairy or pareve)<\/span><\/h3>\n

          Ingredients<\/span>:<\/strong><\/h4>\n
            \n
          • Cooking spray<\/em><\/li>\n
          • 2 large zucchini, sliced into rounds<\/em><\/li>\n
          • 1\u00bd cups fresh or frozen corn kernels<\/em><\/li>\n
          • 1\u00bc lbs.\u00a0sliced tomatoes<\/em><\/li>\n
          • 6 green onions (scallions), sliced thin, green and white parts<\/em><\/li>\n
          • \u00bd to \u00be cup panko<\/em><\/li>\n
          • 2 to 3 Tablespoons olive oil<\/em><\/li>\n
          • \u00bc cup finely-grated Parmesan (optional)<\/em><\/li>\n<\/ul>\n

            Directions<\/span>:<\/strong><\/h4>\n
              \n
            1. Preheat oven to 400\u00b0F. Grease a 9×13-inch baking pan with non-stick spray.<\/li>\n
            2. Layer the sliced zucchini, corn kernels, green onions and sliced tomatoes. Drizzle the olive oil over the top.<\/li>\n
            3. In a bowl combine the panko and Parmesan and sprinkle the mixture on the top.<\/li>\n
            4. Bake, uncovered for 30 minutes or until top is golden brown. Cover with foil, and bake for another 10 minutes.<\/li>\n<\/ol>\n

              Serve immediately.<\/em><\/p>\n

              Submitted by Candice Margolis Sweet, Baltimore, MD source unknown.<\/em><\/p>\n

              \n

              Zucchini\u00a0and Spinach Strata<\/strong>\u00a0(dairy)<\/span><\/h3>\n

              Serves 4 to 6<\/p>\n

              Ingredients<\/span>:<\/strong><\/h4>\n
                \n
              • 1 (8-oz.) container of cream cheese<\/em><\/li>\n
              • 2 cups ricotta cheese<\/em><\/li>\n
              • 1\/3 cup chopped fresh basil<\/em><\/li>\n
              • 1 teaspoon salt<\/em><\/li>\n
              • 5 medium zucchini thinly sliced (about 2\u00bd lb.)<\/em><\/li>\n
              • 2 Tablespoons olive oil<\/em><\/li>\n
              • 1 (10-oz.) package fresh spinach<\/em><\/li>\n
              • 2 teaspoons minced garlic<\/em><\/li>\n
              • 6 no-boil lasagna noodles<\/em><\/li>\n
              • 1 cup shredded mozzarella cheese<\/em><\/li>\n
              • Parmesan cheese for topping<\/em><\/li>\n<\/ul>\n

                Directions<\/span>:<\/strong><\/h4>\n
                  \n
                1. Preheat oven to 425\u00b0F. Grease a 9×9-inch pan and set it aside.<\/li>\n
                2. In a bowl combine the cream cheese, ricotta cheese, basil and salt. Mix to combine and set aside.<\/li>\n
                3. In a skillet saut\u00e9 the zucchini in hot oil for 3 to 4 minutes or until lightly browned. Add the spinach and cook about 1 minute, gently tossing just until wilted. Add the garlic and cook for 1 minute.<\/li>\n
                4. Spoon one-third of the vegetables into the prepared baking dish. Top with 2 noodles and one-third of ricotta mixture. Repeat twice. Sprinkle the top with mozzarella and parmesan cheese.<\/li>\n
                5. Bake, covered with lightly greased aluminum foil for 25 to 30 minutes or until bubbly and noodles are tender. Uncover and bake 5 to 10 minutes or until the top is golden.<\/li>\n
                6. Let rest for 10 minutes before trying to cut it as it needs to firm up a bit.<\/li>\n<\/ol>\n

                  Submitted by Caren Sposepe modified from Southern Living.<\/em><\/p>\n

                  \n

                  Lemon\u00a0and Poppy Zucchini\u00a0Muffins\u00a0<\/strong>(dairy or pareve)<\/span><\/h3>\n

                  Makes 12 muffins<\/p>\n

                  Ingredients<\/span>:<\/strong><\/h4>\n
                    \n
                  • \u00bd cup butter or margarine, softened<\/em><\/li>\n
                  • 1-1\/3 cups sugar<\/em><\/li>\n
                  • 3 large eggs<\/em><\/li>\n
                  • 1\u00bd cups flour<\/em><\/li>\n
                  • \u00bd teaspoon salt<\/em><\/li>\n
                  • 1\/8 teaspoon baking soda<\/em><\/li>\n
                  • \u00bd cup sour cream<\/em><\/li>\n
                  • 1 cup shredded zucchini<\/em><\/li>\n
                  • 2 Tablespoons lemon zest, divided<\/em><\/li>\n
                  • 1 Tablespoon poppy seeds<\/em><\/li>\n
                  • 1 Tablespoon fresh lemon juice<\/em><\/li>\n
                  • 1\/3 to \u00bd cup powdered sugar<\/em><\/li>\n<\/ul>\n

                    Directions<\/span>:<\/strong><\/h4>\n
                      \n
                    1. Preheat oven to 325\u00b0F. Grease a 12-cup muffin pan.<\/li>\n
                    2. In the bowl of an electric mixer combine the butter and sugar until creamy, for at least 2 minutes. Add the eggs, 1 at a time, beating just until blended.<\/li>\n
                    3. In a bowl combine the flour, salt, and baking soda. Add the flour mixture to the butter mixture alternately with sour cream, beat just until blended.<\/li>\n
                    4. By hand, stir in the zucchini, 1 Tablespoon lemon zest, and the poppy seeds.<\/li>\n
                    5. Spoon batter into the prepared muffin pan.<\/li>\n
                    6. Bake for 25 to 30 or until a wooden pick inserted in center comes out clean.<\/li>\n
                    7. Cool in the pan for at least 15 minutes before removing to a cooling rack to cool completely.<\/li>\n
                    8. In a bowl combine the lemon juice, lemon zest and powdered sugar. Mix to combine\u00a0and drizzle over the top of the muffins.*
                      \n*You may need to add more powdered sugar or lemon juice to get the consistency you want for the drizzle.<\/em><\/li>\n<\/ol>\n

                      Submitted by Roz Vinegrad NY, NY source unknown.<\/em><\/p>\n

                      \n

                      Zucchini\u00a0with Peppers and\u00a0Couscous\u00a0<\/strong>(pareve or meat)<\/span><\/h3>\n

                      Serves 4 to 6.<\/p>\n

                      Ingredients<\/span>:<\/strong><\/h4>\n
                        \n
                      • 1 cup chicken or vegetable broth<\/em><\/li>\n
                      • \u00be cup couscous<\/em><\/li>\n
                      • 2 Tablespoons olive oil<\/em><\/li>\n
                      • 1 medium onion, chopped<\/em><\/li>\n
                      • \u00bd teaspoon salt<\/em><\/li>\n
                      • 2 teaspoons minced garlic<\/em><\/li>\n
                      • 2 large zucchini, cut into \u00bd-inch cubes<\/em><\/li>\n
                      • 1 red bell pepper, cut into small pieces<\/em><\/li>\n
                      • 1 can, sliced water chestnuts, drained<\/em><\/li>\n
                      • \u00bd teaspoon chili powder<\/em><\/li>\n
                      • \u00bc teaspoon ground cumin<\/em><\/li>\n
                      • \u00bc teaspoon black pepper<\/em><\/li>\n
                      • \u00bc cup chopped fresh parsley<\/em><\/li>\n
                      • 1 Tablespoon fresh lemon juice<\/em><\/li>\n<\/ul>\n

                        Directions<\/span>:<\/strong><\/h4>\n
                          \n
                        1. Bring broth to a boil in a small saucepan; add the couscous, stir, cover and remove from heat. Let stand for 10 minutes.<\/li>\n
                        2. In a skillet, heat the oil and saut\u00e9 the onion stirring occasionally, until golden, about 6 minutes.<\/li>\n
                        3. Add the garlic and saut\u00e9 for about 1 minute. Add the zucchini and red pepper and remaining \u00bd teaspoon salt. Stir occasionally, until just tender, about 5 minutes.<\/li>\n
                        4. Stir in the water chestnuts, chili powder, cumin, and pepper and cook stirring constantly for 2 to 3 minutes.<\/li>\n
                        5. Stir the zucchini mixture into couscous and then let cool to room temperature.<\/li>\n
                        6. Just before serving, stir in the parsley and lemon juice.<\/li>\n<\/ol>\n

                          My files, modified from Gourmet September 2005.<\/em><\/p>\n

                          \n

                          \u00a9 Eileen Goltz zucchini 2014a<\/p>\n","protected":false},"excerpt":{"rendered":"

                          We must truly be living in an alternative universe this year because I planted (yes I know, I\u2019ve been crowned the queen of all that dies in the garden 20 years running now) seeds for zucchini plants knowing they wouldn\u2019t grow. Somehow despite my neglect, lack of rain, then too much rain, bunnies and a<\/p>\n","protected":false},"author":53,"featured_media":55299,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-37366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes"],"yoast_head":"\nSlice of Life: Zucchini Recipes - OU Life<\/title>\n<meta name=\"description\" content=\"Try these zucchini recipes including fritters, oven fries, corn zucchini tomato bake, zucchini spinach strata, and lemon poppy zucchini muffins.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-zucchini\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slice of Life: Zucchini Recipes - OU Life\" \/>\n<meta property=\"og:description\" content=\"Try these zucchini recipes including fritters, oven fries, corn zucchini tomato bake, zucchini spinach strata, and lemon poppy zucchini muffins.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-zucchini\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2014-08-25T23:30:33+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-18T15:04:41+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/Zucchini.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"900\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eileen Goltz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eileen Goltz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-zucchini\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-zucchini\/\",\"name\":\"Slice of Life: Zucchini Recipes - OU Life\",\"isPartOf\":{\"@id\":\"https:\/\/www.ou.org\/life\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-zucchini\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-zucchini\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ou.org\/life\/files\/Zucchini.jpg\",\"datePublished\":\"2014-08-25T23:30:33+00:00\",\"dateModified\":\"2017-04-18T15:04:41+00:00\",\"author\":{\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\"},\"description\":\"Try these zucchini recipes including fritters, oven fries, corn zucchini tomato bake, zucchini spinach strata, and lemon poppy zucchini muffins.\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-zucchini\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-zucchini\/#primaryimage\",\"url\":\"https:\/\/www.ou.org\/life\/files\/Zucchini.jpg\",\"contentUrl\":\"https:\/\/www.ou.org\/life\/files\/Zucchini.jpg\",\"width\":900,\"height\":600,\"caption\":\"Zucchini, sliced\"},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.ou.org\/life\/#website\",\"url\":\"https:\/\/www.ou.org\/life\/\",\"name\":\"OU Life\",\"description\":\"Everyday Jewish Living\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.ou.org\/life\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\",\"name\":\"Eileen Goltz\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/image\/\",\"url\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"contentUrl\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"caption\":\"Eileen Goltz\"},\"description\":\"Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. 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