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August 17, 2022

7/29/2022 11:33:00 AM
New to me zucchini recipes

If you’ve been growing zucchini at all, you’ve had some big ones to pick lately, as it’s been a great growing season. I’ve been trying a few different recipes this year with them, and there have been some hits, or at least that’s what Aly tells me!

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2 c. grated zucchini, squeezed with paper towels
2 carrots, peeled and grated
3 c. all-purpose flour
4 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1/2 tsp. kosher salt
2 1/2 c. buttermilk, at room temperature
4 tbsp. butter, melted
1/4 c. granulated sugar
1 tbsp. vanilla extract
3 large eggs, at room temperature
Nonstick cooking spray, for spraying the waffle iron

8 oz. cream cheese, softened
1 c. powdered sugar
1 tbsp. maple syrup
1 tbsp. vanilla extract
About 1/2 c. milk, at room temperature

Preheat the waffle iron to the regular setting.

For the waffles: Toss together the zucchini and carrots in a bowl. Mix the flour, baking powder, cinnamon, nutmeg and salt in a separate bowl, then toss with the zucchini and carrots to coat.

In a separate pitcher, mix the buttermilk, melted butter, granulated sugar, vanilla and eggs. Pour the buttermilk mixture over the zucchini mixture, stirring gently.
For the syrup: Mix together the cream cheese, powdered sugar, maple syrup and vanilla in a bowl. Add enough milk to thin it to a syrup texture. Set aside. (If your syrup is lumpy, you can strain it to smooth.)

Spray the waffle iron with nonstick cooking spray and scoop in the batter. Cook until golden, about 5 minutes depending on your waffle iron. Repeat with the remaining batter.

Serve the waffles drizzled with the cream cheese syrup.

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I got this recipe from Ina Garten’s Cooking For Jeffrey recipe book. My old roommates got the book for me as kind of a joke since it was for Jeffrey, (he’s Ina’s husband),  but I finally used it!
6 tbsp. (3/4 stick) unsalted butter, plus extra for topping
1 lb. yellow onions, cut in 1/2 and sliced (3 large)
2 lbs. zucchini, sliced 1/4-inch thick (4 zucchini)
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
2 tbsp. all-purpose flour
1 c. hot milk
3/4 c. fresh bread crumbs
3/4 c. grated Gruyere cheese

Preheat the oven to 400.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

I know gruyere cheese isn’t very common, so a sub you can use is gouda, Swiss or white cheddar cheese.
Olive oil, for frying
1 3/4 c. freshly grated Parmesan
1 1/2 c. panko (Japanese breadcrumbs)
3/4 tsp. salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Pour enough 2 inches of oil in a frying pan. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees.
Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
Fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

TFD: The most wasted of days are ones without laughter.

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