Zucchini, Three Ways

Here we are, already knee-deep in zucchini. To help you enjoy the bounty in a delicious way, here are three zuke recipes to cover breakfast, dinner, and dessert. If you have them growing in the garden this summer, you'll need every one of these...

Zucchini Pancakes

Adapted from The Bread Bible by Beth Hensperger

Serve with cheese and maybe ketchup, however I don't recommend maple syrup.

2 cups shredded zucchini

2 tablespoons chopped parsley

Salt and pepper, to taste

1 egg

1/2 cup all-purpose flour

3/4 teaspoon baking powder

Canola oil, for frying

Grated parmesean, for sprinkling

Drain the shredded zucchini on a paper towel for 10 minutes. Combine zucchini, parsley, salt, pepper, and egg. Mix flour and baking powder in a small bowl, then mix into zucchini mixture. Let sit for 20 minutes at room temperature.

Heat 1/4" oil in a small skillet until hot, but not smoking. Drop spoonfuls of batter into hot oil, spreading a bit to flatten. Cook until golden brown, then flip until golden on other side. Drain on paper towels, sprinkle with cheese, and serve warm.

Grilled Zucchini

So easy, you barely need a recipe for it.

Zucchini, sliced lengthwise
Peppers, quartered

Onion, thickly sliced
Any other veggies you have on hand, cut into large pieces

Olive oil
Salt and seasonings

Balsamic vinegar

Toss veggies into a dish. Douse with olive oil. Sprinkle with salt and any other seasonings you choose (Montreal Steak or fresh rosemary or Mrs. Dash or just freshly cracked pepper...). Grill over medium flame until charred markings appear. Place grilled veggies back in the original oiled dish. Add a few splashes of balsamic vinegar and serve warm or cold. Remember to soak up the oil/vinegar/veggie juices on the bottom with some fresh bread!

Zucchini Bread

Adapted from Savoring the Seasons by Lucia Watson

Most satisfying when mixed by hand in a large ceramic bowl with a wooden spoon. Trust me.

2 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

3 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon baking powder

2 cups sugar

3/4 cup canola oil

1/4 cup applesauce

3 eggs

2 teaspoons vanilla extract

3 cups grated zucchini

1 cup chopped walnuts

Mix flours, soda, cinnamon, salt, and baking powder together; set aside. In a large bowl, mix sugar, oil, applesauce, eggs, and vanilla. Mix dry ingredients into wet (don't overmix), then stir in zucchini and nuts. Turn batter into 2 greased 9 x 3 loaf pans and bake at 350 degrees for 1 hour. Cool slightly, then remove from pans to cool completely.