Zucchini Cakes

Never had anything like this before.  Hope they are good!

Found on www.justputzing.com

- 1 large zucchini, grated
- 1 large egg
- 1 cup panko bread crumbs
- Salt/pepper to taste
- 1 tbsp Adobo spices
- 1/2 cup Parmesan cheese, grated

(1) Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing.   

** There will be a LOT of excess liquid, so I suggest you squeeze over the sink.
 

(2) In a large bowl, combine all the ingredients. Mix thoroughly.
 

(3) Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-inch (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown.
 

(4) Finish the cakes off in the oven — stick them on a baking pan and broil them for 1-2 minutes.

** Note from website: I skipped this step when I made my cakes, so the sides were still kind of soft — not really a problem in terms of taste, but if you want a nice crust to form on the sides too, finishing them off in the oven should do the trick.
 

(5) Serve hot, alone or with ranch dressing.

Lemon Zucchini Muffins

Found this recipe on allrecipes.com 1 3/4 cups all-purpose flour 3/4 cup white sugar 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 zucchini, shredded 1 (8 ounce) container lemon yogurt

6 tablespoons butter, melted 1 egg, beaten 1 tablespoon lemon juice 1 tablespoon lemon zest 1/3 cup lemon juice 1/4 cup white sugar 2 teaspoons lemon zest

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2.	Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
3.	Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
4.	While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
5.	Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. *Some suggestions: Instead of 6 T butter use: half oil and half butter, use half oil and half applesauce, or use 5-6T of applesauce and 1/8 c (flaxseed) oil Add 1 t baking powder to rise more Use 2 cups of zucchini

Zucchini Pie

This recipe is from realsimple.com.  It had really good reviews.  FYI - Some people substitued mozzerella for the provolone cheese.

Ingredients

• 3 cups grated zucchini
• 1 small onion, chopped
• 1 cup all-purpose flour
• 1 cup grated provolone cheese
• 3 eggs, beaten
• 1/4 cup vegetable oil
• 4 tablespoons grated Parmesan
• 2 teaspoons chopped fresh basil
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
2. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.
3. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.

Zucchini Cakes

Found this recipe here.

Makes: 8 cakes
You will need:

• 1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
• 1/2 cup freshly grated Parmesan cheese
• 1 cup panko bread crumbs
• sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
• 1/4 teaspoon paprika
• 1 clove garlic, minced
• 1 egg
• salt and pepper to taste
• 1-2 tablespoons olive oil

1. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
2. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

These are great when served with a dollop of  ranch dressing. Enjoy!

Mushroom and Zucchini Enchiladas

I found this recipe on closetcooking.com.

 

Ingredients:
2 tablespoon oil
1 large onion (sliced)
1 pound portobello mushrooms (diced)
1 pound zucchini (diced)
2 cloves garlic (chopped)
1 teaspoon cumin (toasted and ground)
1 teaspoon oregano
3 cups salsa verde
12 small corn tortillas
1 cup jack and cheddar cheese (shredded)

Directions:
1. Heat the oil in a pan.
2. Add the onions and cook until tender, about 5-7 minutes at medium-high heat.
3. Add the mushrooms and cook until they release their moisture and it has evaporated, about 10-15 minutes.
4. Add the zucchini and cook until just tendder, about 4-5 minutes.
5. Add the garlic, cumin and oregano and cook until fragrant, about a minute.
5. Remove from heat and mix in a cup of the salsa verde.
6. Spread 1/4 cup of the salsa verde over the bottom of your baking dish.
7. Fill the corn tortillas with filling, roll them up and place them in the baking dish with the seam on the bottom.
8. Pour the remaining salsa verde over the tortillas and sprinkle on the cheese.
9. Bake in a preheated 350F oven until the cheese is nice and bubbling and starts to brown, about 20 minutes.