Zucchini, Ham, Basil and Ricotta Fritters.

zucchini, ham and ricotta fritters | smitten kitchen
Adapted from Donna Hay Magazine, Issue 29.


1 cup self-raising (self-rising) flour, sifted
2 eggs
20 grams (3/4 ounces) butter, melted [I translated this as 1 1/2 tablespoons]
1/3 cup (2 1/2 fluid ounces) milk
Sea salt and cracked black pepper
1/2 cup fresh ricotta cheese
1/4 cup torn basil leaves
75 grams (2 2/3 ounces) leg ham, torn
1 zucchini (courgette), cut into long, thin strips
Vegetable oil for shallow frying

Place the flour eggs, butter, milk, salt and pepper in a large bowl and whisk to combine. Fold through the ricotta, basil, ham and zucchini. Place two tablespoon of the oil in a small frying pan [I used a light coating of olive oil spray] and heat over medium heat. Add half of the mixture to the pan and cook for 2-3 minutes each side or until bubbles appear on the surface. Set aside.

Add another two tablespoons of the oil and repeat with the remaining batter.
Cut into wedges to serve.
Serves [at least] 2.


Place the spinach, ricotta, parmesan, flour, eggs, chives, garlic, salt and pepper in a bowl and mix until a sticky dough forms.
Donna Hay's Simple Homemade Ricotta - Lipstick & Cake | Lipstick & Cake

Blueberry Zucchini Muffins.

Blueberry Zucchini Muffins Recipe - Allrecipes.com
Ingredients:
1 1/2 cups white whole wheat flour or whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup shredded zucchini (about 1 medium zucchini)
1/2 cup pure maple syrup (or honey)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons olive oil
1/3 cup unsweetened applesauce
1 egg
1/4 cup unsweetened almond milk (any milk will work)
3/4 cup fresh or frozen blueberries

Instructions:
Preheat oven to 175 degrees C.
Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners.
Either way I recommend using nonstick cooking spray.
This guaruntees that they muffins will not stick to the liners or the pan.
In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
In a separate medium bowl, combine the following wet ingredients:zucchini, maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined. Add to dry ingredients and stir until just combined. Gently fold in blueberries.
Even distribute batter among muffin tins, filling about 3/4 of the way full.
Bake for 19-22 minutes or until toothpick inserted into the middle of the muffin comes out clean.
Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling.
Makes 12 muffins.
NOTES
Adapted from All Recipes

Muffins can be frozen; individually wrap muffins in ziploc bags or store them in a large freezer bag.
Reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

To make vegan: Use a flax egg instead of a chicken egg.

Zucchini Muffins.

Recipe for Low-Sugar and Whole Wheat Zucchini Muffins with Pecans | Kalyn's Kitchen®
Low-Sugar and Whole Wheat Zucchini Muffins with Pecans
(Makes 12 small muffins, recipe adapted from Zucchini Muffins at Simply Recipes.)

Ingredients:
1 egg, beaten
1 tsp. vanilla
1/2 cup Stevia In the Raw Granulated Sweetener, Splenda, or other sweetener
1/4 cup Agave nectar
(you can also use 2/3 cup sugar to replace the sweetener and Agave nectar)
1 1/2 cups grated zucchini (squeezed, then packed into measuring cup)
1/3 cup canola oil (can also use melted butter)
1 1/4 tsp. baking soda
pinch of salt
1 1/2 cups white whole wheat flour (can also use all-purpose flour)
1 tsp. ground cinnamon (I used a generous rounded teaspoon of cinnamon)
1/4 tsp. ground nutmeg
1 cup chopped pecans (or use walnuts or almonds if you prefer)

Instructions:
Preheat oven to 350F - 175C.
Grate zucchini by hand or using a food processor, then gently squeeze grated zucchini to remove some of the water.
Measure 1 1/2 cups (packed) zucchini for this recipe, and if you have extra, freeze it for another time.

In a medium-sized bowl, beat egg, then add vanilla, sweetener, and Agave nectar and mix to combine.
Stir in the grated zucchini, then the oil.
Sprinkle baking soda and salt over the top of this and mix in.

In a smaller bowl, combine white whole wheat flour, cinnamon and nutmeg.
Stir dry ingredients into the zucchini mixture, then fold in chopped pecans.

Spray muffin pan or individual muffin cups with non-stick spray or vegetable oil, then divide batter evenly among cups to make 12 small muffins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. (I baked mine exactly 30 minutes to get the nicely browned color in the photo.)
Let muffins cool a few minutes in the muffin tin or cups, then remove and cool a few minutes more.

Muffins can be eaten warm or cold, but I like them best warm, and I've been microwaving them for about a minute to reheat.

More: Zucchini Muffins Recipe | SimplyRecipes.com

Turkey zucchini meatballs.

TURKEY ZUCCHINI MEATBALLS with LEMONY YOGURT SAUCE • Panning The Globe
Healthy, delicious turkey meatballs from chef Yotam Ottolenghi
Ingredients
Yogurt Sauce
½ cup sour cream *
⅔ cup lowfat plain Greek Yogurt
1 tablespoon lemon juice
1 small garlic clove, pressed or finely minced
1½ tablespoons olive oil
1 tablespoon sumac
½ teaspoon salt
¼ teaspoon fresh ground black pepper
Meatballs
1 pound ground turkey (white or dark meat)
1 large egg
1 large zucchini, grated
6 scallions, sliced thin
2 tablespoons chopped mint leaves
2 tablespoons chopped cilantro leaves
2 large cloves garlic, pressed or finely minced
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon fresh ground black pepper
Vegetable oil for sautéing

* For a lower fat sauce you can swap out the sour cream for low fat yogurt.
The taste is a bit more tart but still delicious.
Instructions
Make the Sauce Combine all ingredients.
Set aside or refrigerate for up to 3 days, until needed.

Meatballs
Preheat oven to 210C.
Line a baking sheet with parchment paper.
In a large bowl combine turkey, zucchini, scallions, egg, mint, cilantro, garlic and spices.
Using your hands, shape the meatballs (about 2½ tablespoons per ball) by gently squeezing them and tossing them from hand to hand.
Set formed meatballs on a large plate. (makes about 18)
Heat 2 tablespoons oil over medium heat in a large skillet.
Slice half the meatballs into the pan and brown them on all sides, about 4 minutes.
Carefully transfer them to the baking sheet.
Repeat with the rest of the meatballs, adding extra oil to the pan, if needed.
Slide the tray into the center of the oven and cook for 6-7 minutes, until cooked through.
Serve with lemony yogurt sauce.

Stuffed Zucchini.

- BBC - Food - Recipes : Stuffed vegetables
Ingredients
1 green pepper
1 red pepper
1 yellow pepper
2 large tomatoes
2 small–medium aubergines
1 green courgette
1 yellow courgette
6 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2½ tbsp tomato purée
400g/14oz long-grain rice, rinsed
250ml/9fl oz vegetable stock
large handful flatleaf parsley
large handful fresh mint
1 tsp dried oregano
⅛ tsp chilli flakes
salt and freshly ground black pepper
Preparation method
Preheat the oven to 160C/140C Fan/Gas 3.
Start by preparing the vegetables for stuffing.
Cut the tops off the peppers and tomatoes to create lids, set the tops aside.
Scoop out the pepper seeds and discard.
Scoop out the tomato flesh and seeds and reserve.
Cut the aubergines and courgettes lengthways and scoop out the seeds and flesh inside, leaving a boat-shaped shell ready to fill.
Add the flesh from the courgettes and aubergines to the tomato flesh and seeds and chop well.
In a large pan over a medium heat, warm 3 tablespoons of the olive oil and fry the onion and garlic for 3–5 minutes until soft.
Add the chopped vegetable flesh and the tomato purée.
Cook for about 10 minutes until softened.
Add the rice and 150ml/5fl oz of the vegetable stock, raise to a simmer and and cook for 10 minutes, stirring occasionally.
Season with salt and pepper and stir in the herbs and chilli flakes.
Arrange the vegetable shells on a roasting tin or ovenproof dish and spoon the rice mixture into them.
Place the lids on the peppers and tomatoes and drizzle them all with the remaining olive oil.
Pour the remaining stock into the tin, cover with foil and bake for 1 hour.
Remove the foil and bake for another 15–30 minutes until the vegetables and rice are cooked.
Serve hot, warm or cold.

OR: - Stuffed Zucchini (Kolokithakia Gemista) With Avgolemeno Sauce - Kalofagas - Greek Food & Beyond - Kalofagas - Greek Food & Beyond:

Zucchini Soup.

Zucchini Soup - Best Recipes
Ingredients
1 kg zucchini sliced
2 onion medium chopped
2 potato medium cubed
2 carrot large diced
50 g butter
4 cup chicken stock (liquid)
1 tsp salt
1 tsp pepper

Method
- Melt butter in large stock pot.
- Add all vegetables. Coat vegetables with the butter stirring constantly.
- Add salt and pepper. Stir to combine.
- Add chicken stock. Simmer until vegetables are soft.
- Cool slightly. Blend until smooth.

Notes
I use a slender blender to blend the soup.
I also serve it with a dollop of cream or sour cream for those who like it.
Great to use up your vegetables if they are getting a bit old.

Used a leek instead of onion, skipped the butter.

Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes.

Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes | Inspiralized:
Kalettes are a new type of vegetable, fusing brussels sprouts and kale.
Thus, kalettes.
Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 2
Ingredients
2 spicy Italian sausage links, decased and sliced into ½” thick chunks (or Classic Ragu Sauce)
2 garlic cloves, minced
⅓ cup diced sweet onion (or red onion)
¼ teaspoon red pepper flakes (or less/omit if you don’t like spicy)
1 tablespoon extra virgin olive oil
2.5 cups halved kalettes
2 medium zucchinis, Blade C
⅓ cup grated parmesan cheese + more for garnish (if desired)
Instructions
Heat a large skillet over medium-high heat.
Add in the sausage, cooking for 10-12 minutes or until it browns and cooks completely.
Remove the sausage with a slotted spoon and set aside on a plate.
Immediately add in the garlic, onions, red pepper flakes, olive oil and kalettes.
Let cook for 2-3 minutes or until kalettes begin to cook. Then, add in the zucchini pasta and toss for 2-3 more minutes or until noodles are al dente.
Add in the parmesan cheese and sausage and toss until combined and cheese is melted.
Divide into bowls and serve, garnished with additional parmesan, if desired.
'via Blog this'

Zucchini Cake with Crunchy Lemon Glaze.

Zucchini Cake with Crunchy Lemon Glaze | David Lebovitz:

For the cake:

1 cup (135g) almonds, pecans, or walnuts, toasted
2 cups (280g) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher or sea salt
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1/2 teaspoon freshly ground nutmeg
3 large eggs, at room temperature
1 3/4 (350g) cups sugar
1 cup (250ml) extra-virgin olive oil
2 teaspoons vanilla extract
2 1/2 cups (300g) finely grated zucchini

Super Moist Carrot Cake.

... with Cream Cheese Frosting. (if You like)

Serves: 8

Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Oven Temperature: 180° C

Little zucchini pancakes.

 Living the life in Saint-Aignan: Little zucchini pancakes and hushpuppies:
Zucchini Fritters

1 zucchini
125 g of maize flour
75 g of wheat flour
1 pinch of baking food
20g grated parmesan
2 eggs
125ml natural yoghurt
75 ml of milk
1 c. tablespoons olive oil
salt and pepper
vegetable oil

I like to make them using a combination of cornmeal and flour, but you could do them with wheat flour only (200 grams).
---------
Цуккини Оладьи

1 цуккини
125 г кукурузной муки
75 г пшеничной муки
1 щепотка выпечки еды
20г тертого пармезана
2 яйца
125мл натурального йогурта
75 мл молока
1 с. столовые ложки оливкового масла
соль и перец
растительное масло
'via Blog this'

Zucchini pasta with avocado cream sauce.

Zucchini pasta:
A no-cook, summery side dish of zucchini noodles with a creamy avocado sauce.
Author: Gina Matsoukas
Serves: 4
INGREDIENTS
4 small (or 2 large) zucchini, ends trimmed and spiralized with a julienne peeler or spiralizer
1 avocado
½ a cucumber, chopped
juice of ½ a lemon
1 clove garlic
2 tablespoons almond or coconut milk
about 8 leaves of basil
salt & pepper
halved cherry tomatoes & basil leaves for garnish
INSTRUCTIONS
Place zucchini spirals in a large bowl.
In a food processor, combine the remaining ingredients and process until smooth.
Toss the zucchini with the avocado sauce until fully coated.
Garnish with cherry tomatoes and basil leaves, season with more salt & pepper to taste.
'via Blog this'

Turkey zucchini meatballs.

Turkey zucchini meatballs
Adapted from Jerusalem by Ottolenghi.
Serves 4
Ingredients:
1 ½ pounds ground white meat turkey
1 medium zucchini coarsely shredded
2 tablespoons Greek yogurt
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 ¼ teaspoon salt
½ teaspoon ground black pepper
2-3 tablespoons canola oil for frying

for the sauce:
½ cup Greek yogurt
1 garlic clove, peeled and crushed
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon extra-virgin olive oil
1 tablespoon water
½ teaspoon salt
¼ teaspoon ground black pepper

8 cups mixed greens
1 zucchini, thinly sliced
1 tablespoon olive oil
¼ cup fresh mint
¼ cup fresh cilantro

Method:
Pre-heat the oven to 425 degrees.
In a small bowl mix all the ingredients for the sauce together until smooth.  Chill until ready for use.
In a large bowl combine the all the ingredients for the meatballs together and using your hands mix well.  Shape the turkey into 20 1-inch meatballs.
Heat the oil over medium heat until hot and sear the meatballs in batches until brown on all sides, about 2 minutes on each side.  Transfer the meatball to a baking sheet lined with parchment and place in the pre-heated oven for 5 to 7 minutes, or until they are just cooked through.
In a large bowl add the greens and zucchini, add the tablespoon of oil and toss to coat.  Divide the salad between 4 plates, top with 4-5 meatballs and spoon some of the sauce over the top.

- Chicken Meatballs with Ginger & Lemongrass | Williams-Sonoma Taste:
'via Blog this'

Baked Zucchini Fritters.

Baked Zucchini Fritters Kolokithokeftedes
Author: Peter G
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serves: 16
A baked version of the traditional Greek zucchini fritter

Zucchini Tots.

Zucchini Tots | Skinnytaste:

Or:

Zucchini Tots

Servings: 3 Serving Size: 4 tots • Old Points: 2 pts • Points+: 3 pts
Calories: 108 • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8 g • Sugar: 2 g
Sodium: 262 mg (without salt)

Cherry Nut Zucchini Bread

Category: Muffins, Quickbreads, Scones

• 3 eggs
• 2 cups sugar
• 1/2 tsp. almond extract
• 1/4 cup vegetable oil
• 2 cups unpeeled, shredded zucchini
• 3 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 cup quartered maraschino cherries
• 3/4 cup chopped walnuts
Combine eggs, sugar, almond extract, veg. oil, stir in zucchini. In separate bowl, combine flour, baking powder and baking soda. Add to egg mixture. Add cherries and walnuts.
Grease/flour 2 large loaf pans & divide dough between them.
Bake at 350 degrees for 50-55 min.

Baked Zucchini Fritters Kolokithokeftedes.

Baked Zucchini Fritters Kolokithokeftedes (Souvlaki For The Soul):
Greek Zucchini Fritters
Author: Peter G
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serves: 16
A baked version of the traditional Greek zucchini fritter

Ingredients
3 medium to large zucchini, grated and squeezed of excess water
1 red onion, finely diced
2 cloves garlic, finely minced
1 egg
2 tbsp freshly chopped dill
1 tbsp freshly chopped mint
1 tbsp freshly chopped parsley
3/4-1 cup of almond meal
100 grams of feta cheese, crumbled
50 grams of grated Pecorino
salt and pepper to taste