Zucchini

Zucchini Fritters

2 cups of grated (squeezed) zucchini

2 eggs lightly beaten

1/2 cup of flour

2 tbsp chopped parsley

1/2 tsp grated nutmeg

1/2 cup of milk

60g butter melted

1/2 cup grated Parmesan

1 clove of garlic crushed

1. Put zucchini, milk, eggs, and butter in a bowl, mix
2. Fold flour, Parmesan, parsley, garlic and nutmeg
3. Add a bit of butter to a hot pan and place spoonfuls of mixture in the pan
4. Cook until golden
5. Serve with a dollop of sour cream or thin slices of brie and sliced tomatoes

Zucchini Quiche

2 cups of grated (squeezed) zucchini

1 large onion chopped finely

1 cup flour

1 tsp Baking Powder

5 eggs lightly beaten

1 cup grated cheese

60g butter melted

salt and pepper

1 cup Spinach, sliced

Optional ingredients

2 tbsp chopped parsley or coriander

3-4 rashers of bacon

1-2 cups of chopped ham

75 to 150g cubed feta

1 chopped capsicum

1-2 tomatoes chopped

Heat oven to 180 C
Grate zucchini and squeeze all juice out
Add chopped onion (and any or all optional ingredients)
Add flour, baking powder and cheese
Add beaten eggs and melted butter
Season with salt and pepper
Pour into well greased dish
Bake 30-40 mins at 180 C or until brown

Thermomix Zucchini & Cheese Slice Serves: 6-8 | Prep: 10 mins | Cook: 30-40 mins

2 cups (approx. 300g) grated zucchini, squeezed dry

1 large onion, quartered

1 cup flour (150g)

1 tsp baking powder

5 eggs

1 cup grated cheese (cheddar or your choice)

60g butter, melted

Salt and pepper, to taste

1 cup (30g) fresh spinach, roughly chopped

2 tbsp parsley or coriander, chopped

3-4 rashers of bacon (or 100g ham), chopped

75-150g feta, cubed (optional)

1 chopped capsicum (bell pepper)

1-2 tomatoes, chopped

Preheat oven to 180°C and grease a baking dish (approx. 20x30cm).
Chop onion & bacon: Add onion and bacon to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down.
Sauté: Add 20g of butter and sauté 3 min / 100°C / Speed 1.
Add zucchini, spinach, capsicum, parsley, and feta: Mix 5 sec / Speed 4. Scrape down.
Mix dry ingredients: Add flour, baking powder, and grated cheese. Mix 5 sec / Reverse / Speed 3.
Add eggs & melted butter: Pour in the beaten eggs and remaining 40g melted butter. Season with salt & pepper. Mix 10 sec / Reverse / Speed 3.
Add tomatoes last: Gently stir through tomatoes with a spatula.
Bake: Pour mixture into the prepared dish and bake for 30-40 minutes or until golden brown and set in the center.
Cool & serve: Let it cool slightly before slicing. Serve warm or at room temperature.

Zucchini Pasta an adaptation of a recipe from Nigella (I use young marrow in this recipe if my zucchini has grown too big)

butter

olive oil

zucchini or marrows cut in thin slices

garlic crushed

Pappadelle pasta (or Fettuccine)

sultanas or craisins

port

pine nuts

Optional ingredients

beans

Peppers

Sliced onions

parsley or coriander

1. Melt butter and oil in frying pan
2. Add crushed garlic, salt and pepper
3. Add zucchini and simmer on low heat covered for 45 minutes
4. After 10-15 minutes add optional ingredients
5. Cover sultanas with port and soak for at least 15 minutes
6. Dry fry on a low heat the pineuts in a frypan until brown
7. Boil Pappadelle until al dente
8. Pile pasta on a large plate
9. Add sultanas and port to zucchini, mix and add to the pasta
10. Sprinkle pine nuts and some parsley or coriander over the top

Potato, Broad Bean and Zucchini salad (serves 4-6)

750g small new potatoes, washed and halved

1 kg broad beans shelled/or Endame beans

4 small/medium zucchini

1 tbsp mirin

1 tbsp soy sauce

1 tbsp lemon juice

1 tbsp rice wine vinegar

1 tbsp sugar

1/2 tsp crushed chilli or good shake of chilli flakes

Preheat oven to 220 degrees C
1. Boil potatoes until just tender, drain and cool
2. Add broad beans to boiling water, cook 2 mins, drain
3. Mandoline zucchini into long ribbons
4. Put cooled potatoes, beans and zucchini into a bowl.
5. Mix mirin, soy sauce, lemon juice, vinegar, sugar and chilli and stir until sugar is dissolved
6. Add to potato mixture just before serving.

Spinach, Zucchini or Kale fritters

4 eggs

2/3 cup flour

2 tsp salt

1 tsp pepper

1/2 tsp nutmeg

450 g zucchini, grated

150g spinach leaves, finely shredded or 150g of Kale or a mixture of both

5 spring onions, finely chopped or one onion finely chopped

1 cup grated cheese

1/2 cup finely grated parmesan cheese

2 tbsp chopped parsley or dill

olive oil and butter for cooking

Blend eggs, flour, salt, pepper and nutmeg in a food processor
Combine the zucchini, spinach, spring onions, both cheeses and herbs in a large bowl
Add the batter and combine together
Heat a frypan, drop spoonfuls and cook until both sides are golden

Zucchini and Beans (or Asparagus)

2 Zucchinis ribboned

1 bunch of beans topped and tailed

250 g Broad Beans

handful of frozen peas

pepper

Zest of 1 lemon

mint (chopped)

feta

Lightly saute zucchinis
Blanch beans
Blanch and peel broad beans
Blanch peas
Throw all back into a hot fry pan, add to serving bowl, season with pepper
Add zest of lemon and mint
Add feta

Zucchini Fries

2 zucchinis

1 cup panko

½ cup grated parmesan

1 tablespoon garlic powder

1 tablespoon dried basil

1 teaspoon salt

1 teaspoon pepper

2 eggs

For the Greek yogurt chive dip:

1 cup plain Greek yogurt

1 tablespoon lemon juice

2 tablespoons chives

¼ teaspoon salt

¼ teaspoon pepper

1. Preheat oven to 425°F/220°C.

2. Cut zucchini into fries and set aside.

3. In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.

4. Whisk eggs in a shallow bowl or dish.

5. Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.

6. Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.

Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.

Ricotta, kale and oregano zucchini rolls

1 1/2 cups (375ml) tomato puree (passata)

2 cloves garlic, crushed

black pepper

2 tsps sea salt flakes

2 cups (480g) ricotta

2 eggs

1/4 cup finely chopped oregano (or 1 tbsp dried oregano)

3 scallions or cocktail onions sliced

200g finely chopped kale leaves, blanched (or mixture of kale and spinach)

3 zucchini thinly sliced lengthways

1 cup grated mozzarella

Preheat oven to 200 degrees
Place the tomato puree, garlic, pepper and half the salt in a medium bowl and stir to combine
Pour into an 8 cup (2 litre) baking dish
Place the ricotta, eggs, oregano, onion, pepper and remaining salt in a large bowl and stir well to combine
Squeeze the liquid from the kale and add to the ricotta mixture, stir to combine
Place 1 tbsp of mixture at one end of zucchini strip and roll to enclose the filling, place in the baking dish
Repeat with remaining zucchini and ricotta mixture
Top with mozzarella and cook for 25-30 mins or until golden and cooked through

Zucchuni and Haloumi Fritters

5 Zucchini (650g), coarsely grated

100g smoked ham

250g haloumi, coarsely grated

2/3 cup (100g) self-raising flour

1/3 cup (50g) plain flour

1/2 cup chopped dill

Pinch of dried chilli flakes, plus extra to serve

1 tbsp olive oil, plus extra to shallow fry

1 bunch radishes, very thinly sliced

1 cup (180g) podded broad beans, blanched, refreshed, skins removed

200g snow pea shoots

Green Goddess dressing

1/2 bunch each mint, dill, parsley and tarragon, leaves picked

Juice 1/2 lemon

1/2 cup (120 g) sour cream

1/2 cup (140g) Greek yoghurt

Zucchini Cheesy Bread

3 medium zucchini, or about 4 cups grated zucchini

2 large eggs

2 cloves garlic, minced

1/2 tsp. dried oregano

3 cup shredded mozzarella, divided

1/2 cup freshly grated Parmesan

1/4 cup arrowroot

salt

Freshly ground black pepper

pinch of crushed red pepper flakes

2 tsp Freshly Chopped Parsley

Preheat oven to 250º C and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and arrowroot and season with salt and pepper. Stir until completely combined.
Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
Slice and serve with marinara sauce

Courgette, pea and feta fritters

250 g frozen peas

1/4 cup mint, chopped

1 shallot

2 courgettes, grated, some juice squeezed out

2 eggs

2 tbsp plain yoghurt

1 tbsp milk

3 tbsp flour

1 tsp baking powder

1/2 tsp sea salt, plus a decent pinch black pepper

zest of 1 lemon plus 1 tbsp lemon juice

olive oil for shallow-frying

Feta sauce

75 g feta

1/4 cup quality olive oil

juice of 1 lemon

small garlic clove (optional)

1. For the feta sauce, place all the ingredients in your food processor and blend until smooth. Refrigerate.

2. Pour boiling water over the peas to thaw, then drain.

3. In the food processor (no need to wash), pulse the peas until chunky, then transfer to a large bowl. Add in the remaining ingredients, except the oil, stirring well to combine.

4. Heat enough oil in a pan for shallow-frying and cook large tablespoons of the batter until brown. Flip and cook until golden brown and cooked through – about 1-2 minutes. Set aside on a paper towel to drain off any excess oil.

5. Serve the fritters drizzled in feta sauce alongside a simple spinach and tomato salad.

You can replace the shallot with half a red onion or chives. You could also swap out the feta sauce for a dollop of sour cream, just ensure you salt the fritters well. Mint gives a lovely fresh taste, but coriander or parsley works too.

SAUTÉED ZUCCHINI WITH HERB AND PINE NUT CRUMBS

SERVES: 6-8

INGREDIENTS

Herb and Pine Nut Crumbs

1 small loaf sourdough bread, crusts cut off (2-day-old bread works best for crumbs)

1/3 cup sage leaves

½ cup parsley leaves

3 tablespoons olive oil

3 cloves garlic, roughly chopped

sea salt and ground pepper

1/3 cup pine nuts, toasted

To cook and assemble

olive oil, for cooking

2 red onions, thinly sliced

3 cloves garlic, crushed

6 zucchini, each cut into 4 batons

½ cup freshly grated parmesan

¾ cup thick plain yoghurt

2 tablespoons Green Herb and Caper Sauce (see below), or use a purchased pesto

METHOD

HERB AND PINE NUT CRUMBS: Preheat the oven to 180°C regular bake. Break the bread into rough chunks and place in a food processor with the sage, parsley, oil and garlic. Blitz to make coarse crumbs. Tip onto a large baking tray and spread to an even layer.
Bake for about 20-25 minutes, turning occasionally, until golden. Season generously with salt and pepper and stir in the pine nuts.
TO COOK AND ASSEMBLE: Heat a little oil in a large frying pan and cook the onions with a good pinch of salt for about 15 minutes, or until tender. Stir in the garlic and cook for 2 minutes. Transfer to a plate and set aside.
Wipe out the pan and heat a little more oil. Cook the zucchini in batches, until golden and just tender but still with a little bite. Place on kitchen towels, season with salt and pepper and toss with the parmesan.
Spread the yoghurt over a serving plate and marble through the Green Herb and Caper Sauce or pesto. Layer up the zucchini and onions, scattering over a couple of tablespoons of crumbs as you go. Serve the remaining crumbs separately.

Green Herb and Caper sauce

1/3 cup olive oil

1 tbsp white wine vinegar

1/2 cup each tightly packed mint and parsley leaves

2 tbsp capers

2 cloves of garlic crushed

sea salt and pepper

Place everything in a food processor and blitz to make a smooth bright green sauce. (Makes about 1 cup)

Slow roasted cherry tomatoes wiht zucchini and crunchy crumbs

2 punnets cherry tomatoes

1/4 cup olive oil

2 tsp cumin seeds

12 pitted black olives, chopped

2 tbsp capers

3/4 cup day old bread, blitzed to crumbs

pinch off chilli flakes

finely grated zest of lemon

4 zucchini, sliced into 1 cm rounds

a good handful of mint leaves, shredded

1-2 tbsp red wine vinegar

Heat oven to 140 C
Put cherry tomatoes in a baking dish with 1/4 cup of olive oil and cumin seeds, season with salt and pepper and bake for 60-80 mins until they are wrinkled and collapsed
Set aside to cool, reserving the oil (this can done a day before but bring out to room temperature before using
Pat dry the olives and capers and cook on a separate tray alongside the cherry tomatoes until dried out, approx 40 minutes, cool
Heat 2 tbsps of reserved olive oil, fry the breadcrumbs until golden, stir and set aside to cool
Combine with the olives and capers, this mixture can be kept in an airtight container overnight, just before serving, add the chilli flakes and grated lemon zest
Sprinkle the zucchini slides with some salt and set aside for 30 mins
Pat dry. heat the remaining oil from the tomatoes over a medium-low heat, and fry the zucchini in batches in a single layer until golden, approx 8-10 min (you may need to add a bit more olive oil)
Gently toss with the cherry tomatoes and mint, and sprinkle with the vinegar
The vegetables can sit happily together, melowing and infusing for an hour or two
Just befire serving, put onto a platter and scatter with the crumbs to serve

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