zucchini

Name: Zucchini Fritters (A Mid-East Feast)
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3/4 lb 350 g zucchini (about 1 medium), grated; 2 large cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt; 4 large eggs; 4 tablespoons all-purpose flour; 1/2 bunch fresh parsley, minced; Pinch of freshly ground black pepper; Canola oil, for frying

Zucchini Cinnamon Chip Muffins

Sep 03, 2020

Zucchini Cinnamon Chip Muffins – soft muffins filled with zucchini, cinnamon chips, and walnuts.

Originally published July 23, 2013. Updated September 3, 2020.

Do you have a ton of zucchini in your kitchen right now? We’ve been getting it weekly in our produce box so I’ve been trying to come up with fun ways to use it.

These soft muffins are full of shredded zucchini, cinnamon chips, and walnuts! I’ve been making them every fall for years and they’re a great fall muffin for people who maybe aren’t too excited by pumpkin.

If you want a more summery zucchini recipe, my Meyer Lemon Zucchini Bread is a favorite!

…

Meyer Lemon Zucchini Bread

Jan 29, 2019

Meyer Lemon Zucchini Bread – moist and delicious quick bread with a sweet and tart glaze. The perfect way to use the seasonal fruit!

Originally published January 5, 2015. Updated January 29 2018.

As a rule, I don’t like zucchini in sweet recipes.

I don’t like zucchini cake, I don’t want zucchini in my cookies, and I judge you hard for putting zucchini in brownies.

I just don’t like it.

The only exception is this Meyer Lemon Zucchini Bread recipe that I make every January when meyer lemons show up in the grocery stores.

…

Grilled Stuffed Peppers

Jul 02, 2016

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PickedAtPeak #CollectiveBias

Grilled Stuffed Peppers – quick and healthy dinner! Stuffed with ground turkey, rice, fresh corn, and zucchini!

Big news, guys!

I have figured out how to turn my grill on!

Yep, had that grill for, like, 6 years and I just now figured out how to work it.

Next challenge: the smoker.

Anyway, I haven’t stopped using it since I figured it out. I’m obsessed.

…

Veggie Tortilla Soup with Quinoa

Mar 19, 2015

I promised you another meatless recipe this week and here it is!

I’ve been having a weird craving for lots of veggies. I say weird because lately the only veggies I’ve been into have been my bizarre burger salads that I have every morning for breakfast.

Yeah, I totally put bread and butter pickles and ketchup on top of spinach.

I told you, bizarre.

So, of course I start craving Veggie Tortilla Soup as soon as the weather gets warm. This soup is so delicious though and I’m totally willing to eat hot soup in warm weather if it tastes this good!

It’s like your typical chicken tortilla soup except I hate chicken right now so I used beans and quinoa as the protein. And then it’s got the veggies I’d been craving, mostly carrots and zucchini. So yummy, especially if you top it with lots of stuff! Tortilla strips, avocado, and cilantro are my choices but you can do cheese, sour cream, whatever you like!

I ate this for lunch all week and I’d make it again today if I wasn’t desperately trying not to buy any groceries right now.

Aaaaaand, it took about 30 minutes to make! *high five*

…

Thai Pork and Veggie Meatballs

Aug 04, 2014

Meatballs are one of the few things all 3 of my kids will eat without complaint. And this recipe is proof that I can literally put anything in meatballs and they will eat them.

As I was shredded the zucchini for these, my 4 year old walked into the kitchen and said “Eww, I don’t like zucchini!”

Umm… guess who asked for more meatballs not once but twice!

If we’re being technical here, these aren’t really Thai meatballs. Honestly, I’m not even sure Thai meatballs are a thing. I think Thai-Inspired would be a better title but…

Yeah.

So these are pork meatballs with a little ground turkey which I love because I love love love the flavor of pork but not necessarily the fat/calories so I feel like I can eat more if I mix in some super lean ground turkey. The meatballs have lots of shredded zucchini and carrots mixed in with some curry powder, fresh ginger, garlic, all kinds of good stuff. And then you cover them with a peanut sauce before baking!

Except I don’t eat peanut butter because I do try to eat paleo when I’m not drinking wine and eating my weight in Qdoba 3-cheese nachos so I used almond butter in this “peanut” sauce. You could totally use peanut or even sunbutter if you prefer the taste of those!

Anyway, the sauce is SO good. I could drink it! Coconut milk, almond butter, and curry powder just make the yummiest combination.

These are super simple and I anticipate making these often in the coming months.

…

Zucchini Fritters

Oct 17, 2012

A few weeks back Brandy contacted me about being a part of a cookbook review for Faith’s new cookbook, An Edible Mosaic. Stoked doesn’t begin to describe how I felt about this opportunity. An Edible Mosaic is a Middle Eastern cookbook which is my alltime favorite cuisine but it’s not something I ever really cook at home so this book is perfect for me!

Over the next few weeks I’ll be sharing some recipes from An Edible Mosaic and giving a full review of the book. A full list of bloggers participating can be found here. Get excited, y’all! I know I am!

The first recipe we were asked to make was Zucchini Fritters which I’m sure everyone has had at least once in their life. But these are different from the traditional fritters we’re used to here in the US. These are more of a savory pancake with zucchini throughout. They were absolutely delicious! My husband loves zucchini so I’m excited to make these for him when he comes home.

They were also very simple and quick to make. You guys know that I don’t enjoy frying but this was no more difficult than making regular breakfast pancakes.

More Zucchini Recipes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

Yield: 6 servings

Zucchini Fritters (A Mid-East Feast)

from An Edible Mosaic

Ingredients

2 tablespoons olive oil
1 onion, diced
3/4 lb 350 g zucchini (about 1 medium), grated
2 large cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt
4 large eggs
4 tablespoons all-purpose flour
1/2 bunch fresh parsley, minced
Pinch of freshly ground black pepper
Canola oil, for frying

Instructions

Heat the olive oil in a medium skillet over medium heat; add the onion and cook until it starts to soften, about 5 minutes, stirring occasionally. Add the zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly. Cool slightly.
Lightly beat together the eggs, flour, parsley, and black pepper in a medium bowl. Stir in the zucchini mixture.
Add enough canola oil to a large nonstick skillet to lightly coat the bottom; heat the oil over medium heat.
Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 tablespoon) scoop. Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining egg mixture the same way, adding more oil to the skillet as necessary.

Zucchini Cinnamon Chip Muffins

Meyer Lemon Zucchini Bread

Grilled Stuffed Peppers

Veggie Tortilla Soup with Quinoa

Thai Pork and Veggie Meatballs

Zucchini Fritters

More Zucchini Recipes

Zucchini Fritters (A Mid-East Feast)

Ingredients

Instructions

Recommended Products

Nutrition Information:

Yield:

Serving Size:

zucchini

More Zucchini Recipes

Ingredients

Instructions

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?