Zucchini Zucchini Zucchini!

With the bumper crop of zucchini we are having, we are rediscovering that once you reach a certain point and even your friends and coworkers are "zucchini'd out" you have to get creative.

Zucchini isn't something that preserves well, so you have to be inventive.  Zucchini bread, while good, is something we can only eat so much of.  (Or I can only eat so much of!) You only need so much for a batch of stir fry.  There are only so many times you want to eat it sauteed with garlic, or grilled.  There is more than definitely a limit to how often you want to break your diet rules and batter fry it!

Zucchini fritters for breakfast? Sure!  Zucchini layered into pasta bakes? Absolutely.  But wait - there is an idea there.  A Zucchini Casserole - or is it a souffle once you reach a certain egg count?

At any rate, it is amazing so you get to have the recipe too.

5 cups grated zucchini

1 small onion, grated

½ tsp garlic powder

4 eggs

¾ cup flour

1.5 tsp salt

1 tsp pepper

½ c melted vegan butter substitute (We use Earth Balance – feel free to use real butter)

½ cup Italian seasoned bread crumbs (For each cup of bread crumbs add 1 tsp each: dry Basil, Oregano, and Parsley)

Mix all ingredients except bread crumbs and pour into prepared 9x13 baking dish.  Sprinkle with bread crumbs then bake at 350F until knife inserted in center comes out clean.  Approximately 1 hour ten minutes.  Or more, if needed.

Let it cool for about ten minutes before cutting and serving.  Oh My Goodness!  I have a new love!

Okay, now if you aren't after healthy try this for deep fried zucchini spears.

1 cup self rising flour

1 tsp cayenne powder

1 tsp black pepper

1 cup (or more) beer

Mix the dry ingredients, then whisk in the beer.  (It gets excited, so let it settle back down then finish whisking)  If it's too thick to create a delicate batter, just add a little more of that beer you opened.  It's okay - you can drink the rest now.

Heat your 1.5" deep oil over medium -medium high heat, and then dip your spears and lay them in the hot oil.  It will only take a minute per side - and drain on a paper towel, then salt while still hot. YUM!!!  Light, Crispy and deliciously fattening.