This recipe is adapted from a recipe out of Food & Wine magazine, August 2011 issue for Zucchini Ricotta Fritters. I picked up a zucchini from the farmers market a couple weeks ago and kind of forgot about it... and then ran across this recipe a couple nights ago.
Zucchini Fritters
1 zucchini, large enough so you'll have about 2-3 cups of shredded zucchini
1 large egg
1 shallot, diced
2 cloves garlic, diced
1/2 c cottage cheese
1/2 - 3/4c flour
1 tsp fresh chives, chopped
pepper
splash of lemon juice
Mix all ingredients together in a large bowl.
Heat a cast iron griddle or skillet over medium heat. Sprinkle on some olive oil so the fritters won't stick. Fry about 1/3 to 1/2 c of mixture at a time, a couple minutes each side, until they are golden.
Notes:
1. The original recipe calls for ricotta. I used cottage cheese because it's more versatile in our kitchen. I use cottage cheese for overnight oats in a jar. Hey! I saw you scrunch your nose. Try them first!
2. I topped mine with black bean salsa.
3. I forgot to buy a lemon, or I would have added lemon zest
4. This is a good recipe for those zucchini that are close to "beached whale" size. You can pick out the big seeds as you're shredding it.
5. The original recipe called for frying them in 1/4" oil. Way to take something with the potential for being healthy and fry it! I cooked them more like pancakes. The insides were a little gooey-er than they probably would be fried in more oil.
Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts
Friday, August 19, 2011
Thursday, July 15, 2010
Vegetable Lasagna
A couple days ago (I think Tuesday), I made vegetable lasagna. I have had really busy evenings, and tonight I came home expecting half a pan left and there was barely one piece left. Turns out, the Hubs likes vegetable lasagna!
So here's what I did:
Last week at the Farmer's Market I bought two each of zucchini and yellow summer squash, that were about 12" long or so. I had a lot of cherry tomatoes and yellow pear tomatoes that needed eating. And fresh herbs to use.
Vegetable Lasagna:
Zucchini and Summer squash, cut in half shortwise and lengthwise, then sliced to about 1/8" thick
16 oz carton of small curd cottage cheese
2 elephant garlic cloves, minced
about 1 cup cherry/pear tomatoes, diced, seeds, skins and all juices kept
8 oz. shredded mozzarella cheese
assortment of herbs: fresh basil, parsley and thyme
I used a 9x9 glass baking dish.
Mix the herbs and garlic into the cottage cheese.
Layer like so: zucchini, cottage cheese mixture, tomatoes, cheese, repeat.
Bake at 350 for 45 minutes or until the top layer of cheese is lightly browned.
If I'd had eggplant or peppers that were ready, I would have added them as well.
The only problem is that zucchini and cottage cheese have a lot of water in them, so there is close to 1" of water in the bottom of the pan. Next time I'm going to drain the cottage cheese in cheese cloth (or use ricotta instead), and I'm going to try lightly browning the zucchini in a skillet to remove some of the moisture, which will also change the flavor a little.
So here's what I did:
Last week at the Farmer's Market I bought two each of zucchini and yellow summer squash, that were about 12" long or so. I had a lot of cherry tomatoes and yellow pear tomatoes that needed eating. And fresh herbs to use.
Vegetable Lasagna:
Zucchini and Summer squash, cut in half shortwise and lengthwise, then sliced to about 1/8" thick
16 oz carton of small curd cottage cheese
2 elephant garlic cloves, minced
about 1 cup cherry/pear tomatoes, diced, seeds, skins and all juices kept
8 oz. shredded mozzarella cheese
assortment of herbs: fresh basil, parsley and thyme
I used a 9x9 glass baking dish.
Mix the herbs and garlic into the cottage cheese.
Layer like so: zucchini, cottage cheese mixture, tomatoes, cheese, repeat.
Bake at 350 for 45 minutes or until the top layer of cheese is lightly browned.
If I'd had eggplant or peppers that were ready, I would have added them as well.
The only problem is that zucchini and cottage cheese have a lot of water in them, so there is close to 1" of water in the bottom of the pan. Next time I'm going to drain the cottage cheese in cheese cloth (or use ricotta instead), and I'm going to try lightly browning the zucchini in a skillet to remove some of the moisture, which will also change the flavor a little.
Labels:
basil,
cottage cheese,
garlic,
parsley,
summer squash,
thyme,
tomatoes,
vegetable lasagna,
zucchini
Wednesday, June 23, 2010
Garden Report 06.23.10
Oh boy, we have produce arriving soon!
This is the same bunch of cherry tomatoes that I photographed last time. None of them have turned yet. But the good news is that none of the cherry tomatoes have blossom end rot. Every other plant-Thessaloniki, Cour di Bue and Amish Paste- have blossom end rot. I read it's due to a calcium deficiency, but can also be caused by inconsistent watering.
This is a different cherry tomato plant, just to give some perspective of how many tomatoes are on one plant.
Yes, that is a yellow pear tomato you see ripening! I wanted to eat it so bad, but it needs another day, so I'm leaving it alone until tomorrow.
While I was in Utah last week there was a big storm. When I came back on Saturday, the yellow pear tomato plant was lying horizontal, tomato cage and all. I tried staking it with two bamboo stakes and they held for about 5 seconds and then fell over as well. So I found a hammer and a 2x2 stake and showed it who's boss. It seems to understand that I, in fact, am boss!
So I'm not sure which pepper this is. I think it's the Corono de Toro that I bought at Bakersville (Yellow Bull's Horn), but the label stick is gone.
I believe this is the Olena Red pepper.
I know these are Anaheims. I'm trying really hard this year to let some of the peppers ripen to their final color. Usually I try to eat them as soon as they are green and ready, but I'm going to let a few of the Anaheims turn red.
These are the Cayenne peppers from the MiL. They're her favorite pepper.
Tomatillos! They remind me of chinese lanterns. Next time I'll take a picture from the underside of the husk. It's really crazy how the tomatillos set on. The husks set on first, and get large, and then the fruit enlarges and ripens inside the husk.
The cucumbers are blooming nicely!
And several cucumbers have set on. These are about 4" long and Marketmore 76 is supposed to get 7-8" long.
Green beans. I had two servings of green beans already this week. Not all of the seeds came up; they are three years old so I wasn't expecting a high germination rate. Next year I'll get new seed and probably plant half of a bed in green beans.
I can't remember if I wrote this last time, but last week before I left for Salt Lake City I came to the horrible realization that I completely forgot to plant zucchini. I didn't even have it in my garden sketch! Luckily, since the carrots and peas are done (and already pulled up and in the compost bin) there was some empty space where I planted several seeds. What you see above is NOT the seeds I planted last week. What you see is a volunteer zucchini that came up out of the compost that I incorporated into the root veggie bed.
This is a better shot of that volunteer zucchini plant and how it's taking over the bed!
Lastly, one of the hanging planters with borage, dianthus and cardinal climbers. The large leaf plant in the center is borate. The spiny looking leaves are the cardinal climbers. I don't know if the plant to the center left is dianthus or a weed. There are several of them coming up in both planters, so I'm guessing dianthus!
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