Let zucchini turn up in unexpected places
Many vegetables are versatile, and zucchini is no exception. From soups to breads to cakes, zucchini makes a fine addition to many recipes. It even can stand on its own as a side or main dish. This variety of uses makes zucchini a special treat, particularly this time of year. With an abundance of this vegetable, you can freeze grated zucchini in the portions needed for your favorite recipes. You’ll be glad you did when winter comes and you crave a little taste of summer.
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This recipe is a great choice for someone who cannot eat crab due to a shellfish allergy. Refrigerating the zucchini mixture for 30 minutes or more makes it easier to shape it into patties.
Mock Crab Cakes
2-1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup seasoned bread crumbs
1/4 cup minced onion
2 teaspoons Old Bay Seasoning
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying
In a large bowl, combine zucchini, egg, and butter. Stir in crumbs, onion, and Old Bay; mix well. Shape mixture into patties; dredge in flour. In a medium skillet, heat oil over medium high-heat until hot. Fry patties in oil until golden brown on both sides. Makes 4 to 6 servings.
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This cake is good frosted with a cream cheese frosting or served plain. To make zucchini bread instead, divide the batter evenly between two loaf pans.
Zucchini Cake
3 eggs
1 cup vegetable oil
1-1/2 cups granulated sugar
2 cups grated zucchini
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon ground cinnamon
1 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease one 13x9-inch baking pan. Combine eggs, oil, sugar, grated zucchini, and vanilla. Beat until well mixed. Stir in the flour, baking soda, salt, baking powder, and cinnamon and mix until just combined. Stir in the chopped nuts. Pour batter into prepared pan. Bake until a toothpick inserted near the center of the cake comes out clean, about 45 minutes. Makes 12 to 15 servings.
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Pantry Pointers
When purchasing zucchini, look for bright colored skin without spots and bruises. Usually the smaller zucchini are the most tender.
Store zucchini in the refrigerator for up to one week, preferable in the crisper drawer.
When using thawed frozen zucchini in a recipe, drain the excess water before adding the zucchini.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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