Here are the two I made today. Both are very tasty. Ron is eating the fritters right now with sriracha sauce. Yum!
Zucchini Fritters
2 medium zucchini, shredded
3 green onions, chopped
2 large eggs
salt and pepper
1/3 cup flour
1/2 tsp dried oregano
3 Tbs fresh basil, finely minced
1 tsp baking powder
1/4 cup grated parmesan cheese
1. Mix together the grated zucchini, onion, eggs, salt, pepper, oregano, basil, cheese, and baking powder into a bowl. Stir to mix well. Add 6 tablespoons of flour and mix. Add the additional tablespoon of flour if mixture is still very wet. Heat a large frying pan sprayed with olive oil spray over medium heat. Once hot, drop heaping tablespoons of the batter into the pan flattening each slightly wit the back of the spoon. Cook about 2 minutes on each side or until golden. Remove to a heated platter and continue to cook the remaining pancakes in the same manner. Serve warm with yogurt sauce, or sauce of choice.
2. Yogurt Sauce
1 6 Ounce Container Fat Free Greek Yogurt
Salt & Pepper
2 Tablespoons Chopped Fresh Chives
1 Teaspoon Chopped Fresh Thyme
Mix the yogurt with the salt, pepper, and herbs and let sit in the refrigerator 30 minutes before using.
Servings: 10
Source: Italianfoodforever.com
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Zucchini-Parmesan Soup
3 T. butter
4 cups zucchini, diced (about 1 lb.)
1 cup onions, diced
1 T. garlic, minced
2 cups chicken broth
1/4 tsp. ground nutmeg
1/2 cup carrot, diced
1/2 cup heavy cream (I sometimes sub evaporated milk)
1/4 cup parmesan cheese, grated
2 T. fresh parsley, minced
Salt and pepper to taste
1. Sweat zucchini, onion, and garlic in butter in a large saucepan over medium heat. Cook for 10 minutes, stirring occasionally. Stir in broth and nutmeg, and bring to a boil. Reduce heat and simmer until zucchini is very soft, 5 minutes. Puree 1/2 the soup in a blender or food processor, then return it to the pan with carrot, cream, and parmesan. Simmer until carrot is tender and cheese melts. 5-8 minutes, stirring often. Finish with parsley, salt and pepper.
Yield: 4 1/2 cups
Source: Cuisine at Home
Zucchini Fritters
2 medium zucchini, shredded
3 green onions, chopped
2 large eggs
salt and pepper
1/3 cup flour
1/2 tsp dried oregano
3 Tbs fresh basil, finely minced
1 tsp baking powder
1/4 cup grated parmesan cheese
1. Mix together the grated zucchini, onion, eggs, salt, pepper, oregano, basil, cheese, and baking powder into a bowl. Stir to mix well. Add 6 tablespoons of flour and mix. Add the additional tablespoon of flour if mixture is still very wet. Heat a large frying pan sprayed with olive oil spray over medium heat. Once hot, drop heaping tablespoons of the batter into the pan flattening each slightly wit the back of the spoon. Cook about 2 minutes on each side or until golden. Remove to a heated platter and continue to cook the remaining pancakes in the same manner. Serve warm with yogurt sauce, or sauce of choice.
2. Yogurt Sauce
1 6 Ounce Container Fat Free Greek Yogurt
Salt & Pepper
2 Tablespoons Chopped Fresh Chives
1 Teaspoon Chopped Fresh Thyme
Mix the yogurt with the salt, pepper, and herbs and let sit in the refrigerator 30 minutes before using.
Servings: 10
Source: Italianfoodforever.com
-----------------------------------------
Zucchini-Parmesan Soup
3 T. butter
4 cups zucchini, diced (about 1 lb.)
1 cup onions, diced
1 T. garlic, minced
2 cups chicken broth
1/4 tsp. ground nutmeg
1/2 cup carrot, diced
1/2 cup heavy cream (I sometimes sub evaporated milk)
1/4 cup parmesan cheese, grated
2 T. fresh parsley, minced
Salt and pepper to taste
1. Sweat zucchini, onion, and garlic in butter in a large saucepan over medium heat. Cook for 10 minutes, stirring occasionally. Stir in broth and nutmeg, and bring to a boil. Reduce heat and simmer until zucchini is very soft, 5 minutes. Puree 1/2 the soup in a blender or food processor, then return it to the pan with carrot, cream, and parmesan. Simmer until carrot is tender and cheese melts. 5-8 minutes, stirring often. Finish with parsley, salt and pepper.
Yield: 4 1/2 cups
Source: Cuisine at Home
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."
