Wednesday, September 1, 2010


Is anyone else loaded down with zucchini? We have been having zucchini everything lately. I thought I'd share some ideas for those of you who may be feeling as blessed as we are. :) The recipes for today both had their beginnings at I often get recipe ideas from there. You can type in the ingredients you have on hand and it will bring up recipes you can make. Very nice.

I have tried two recipes so far for zucchini cakes or patties, which we had previously not tried, but really liked. These were the ones that turned out the best. The recipe could be modified more than I have here to make it healthier, but it's pretty good, especially if you use whole, natural ingredients.

Zucchini Patties


  • 2 cups grated zucchini
  • 2 eggs, beaten
  • 1/4 cup chopped onion
  • 1/2 cup unbleached flour
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • salt to taste
  • 2 tablespoons olive oil


  1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
  2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
Serve with some of your favorite tomato-based sauce or with a bit of sour cream. My husband thought they'd be great to put on some biscuits for a breakfast sandwich with a slice of tomato. Be creative.

This next one is more than easy. It's SO easy. It's simple, but my guy thought they tasted like fajitas. That's not bad for an all-veggie meal.

Zucchini and Squash Burritos


  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 3 small summer squash, sliced (or a mixture of squash and zucchini or just zucchini)
  • salt to taste
  • 4 (7 inch) whole wheat tortillas (or whatever you prefer)
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup chopped tomato


  1. Heat the olive oil in a skillet over medium-high heat; cook and stir the onion in the hot oil until fragrant, about 3 minutes. Add the squash in three batches, making sure the first has softened slightly before adding the next. Season with salt.
  2. Heat the tortillas in the microwave until warm, about 10 seconds. Spoon the squash mixture into the center of the tortillas; top with the Cheddar cheese and tomato. Roll into a burrito to serve.
More to come.

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