Times of Oman
One ingredient five ways: Zucchini
July 10, 2017 | 7:16 PM
by Times News Service
Make delicious zucchini patties for your dinner.
 
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ZUCCHINI PATTIES

Slice 1 zucchini in half lengthwise, then thinly slice each. Mix 2 eggs, 1/2 cup flour, salt, pepper and 1/2 cup Parmesan cheese. Combine zucchini with mixture. Coat and mix well until pasty. Heat oil in a pan and drop spoonfuls to fry. Turn when they’ve browned. Drain on paper towels.

MEXICAN ZUCCHINI SOUP

In a large saucepan, sauté 1 chopped onion, in 1 1/2 teaspoons butter until tender, about 3 minutes. Stir in 2 cups broth (chicken or vegetable), 2 cups unpeeled, diced zucchini, 1 1/2 cups corn kernels, 2 tablespoons finely chopped jalapeño peppers, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Bring the soup to a boil, reduce the heat, cover the pan, and cook the soup until the zucchini is tender, about 5 minutes. Stir in 1 cup low-fat or skim milk, and heat the soup until it is hot but not boiling. Remove the soup from the heat, and stir in 1/4 cup cheddar, cut into 1/4-inch cubes. Garnish the soup with minced fresh parsley and ground nutmeg.

ZUCCHINI COLESLAW

Mix 2 cups shredded carrots, 1 cup diced sweet onion, 1 teaspoon celery, salt, 6 cups shredded zucchini, 1 cup mayo, black pepper (to taste), and 3 tablespoons of cider vinegar, in a bowl. Now chill and serve.

ZUCCHINI BROWNIES

Preheat oven to 175° C. Cream together 1/2 cup butter, 1/2 cup oil, and 1 3/4 cups sugar. Add 2 eggs one at a time. Blend in 1 teaspoon vanilla and 1/2 cup buttermilk. In another bowl, mix dry ingredients 2 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1/2 cup cocoa. Add to batter, mix thoroughly, add 2 cups zucchini (drained) by hand until zucchini is mixed in well. Spread in 11 x 16” pan. Bake at 175° C for 15-20 minutes. Turn off oven. If more baking time is needed, leave brownies in oven for 5 more minutes. Cool, frost and add nuts (optional).

ZUCCHINI AND CHEESE CASSEROLE

Simmer 1.4kg zucchinis, unpeeled, cut into 1-inch chunks (discard the seedy core if using very large zucchinis) in salted water to cover for 5 minutes. Drain the zucchini very well. In a large casserole dish, combine the zucchini with 1 cup low-fat cottage cheese, 1 cup shredded cheddar cheese, 2 eggs, 1 teaspoon dill seeds and 1/4 teaspoon salt. Bake the casserole, uncovered, in a preheated 175° C oven for 15 minutes. Sprinkle 1/2 cup dried bread crumbs on top of the zucchini mixture and dot it with 1 tablespoon butter. Bake the casserole for another 15 minutes.

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