Golden Zucchini Recipes

GOLDEN ZUCCHINI

Steps:

• Cut ends of zucchini and cut in half lengthwise.
• Sprinkle with salt and pepper.
• Heat 1 T oil in skillet medium hot.
• Place zucchini cut-side down and cook until golden and tender, about 6 minutes.
• While zucchini cooks, mix remaining ingredients in bowl.
• When zucchini is done, cut into 1/2 pieces and toss with breadcrumb mixture.

GOLDEN CITRUS ZUCCHINI DRESSING

Steps:

• Base recipe:
• Combine the zucchini, scallion, lime juice, oil, and salt in an upright blender (see Note) and blend until smooth, starting on a lower speed and gradually increasing it as the dressing comes together. Use a rubber spatula (with the blender off) to help move the ingredients around as necessary, or use the tamper stick if using a high-powered blender. Adjust the seasoning to taste-some variations with lots of extra herbs will need more salt. Scrape down the sides and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
• Golden citrus zucchini dressing:
• Make the dressing following the instructions for the base recipe, adding the turmeric, orange juice, cashew butter, nutritional yeast, and garlic to the blender along with the other ingredients.

GOLDEN CRISP ZUCCHINI

Steps:

• Heat oil in a non-stick skillet and add zucchini rounds. Season well and flip to brown both sides. Sprinkle in bread crumbs and toss to coat zucchini. Cook until golden brown.

GOLDEN ZUCCHINI PANCAKES

Steps:

• Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry., In a large bowl, whisk eggs, garlic, salt, pepper and oregano until blended. Stir in flour just until moistened. Fold in zucchini and onion., Lightly grease a griddle with butter; heat over medium heat. Drop zucchini mixture by 1/4 cupfuls onto griddle; flatten to 1/2-in. thickness (3-in. diameter). Cook until golden brown, 4-5 minutes on each side. If desired, serve with marinara sauce.

GRILLED ZUCCHINI WITH MISO GLAZE

Steps:

• Using a sharp knife (a small paring knife works best), score the zucchini flesh in a crisscross pattern, taking care not to slice all the way through.
• Make the glaze: In a small bowl, combine the miso paste, mirin, granulated sugar and soy sauce. Add 1 tablespoon of water and whisk until combined.
• Liberally brush the cut sides of the zucchini with the glaze. Drizzle each piece with a little oil.
• Heat a large grill pan (or a well-seasoned cast-iron skillet) over medium-high. When hot, working in batches, place the zucchini, glazed side down, onto the hot surface. Press the zucchini onto the surface to encourage charring. (If you're using a regular skillet, you may need to add more oil to the pan.) Cook without moving for 2 to 4 minutes until golden and charred.
• Flip the zucchini over onto the skin side, reduce heat to medium, cover with a lid and cook for 4 to 5 minutes until tender. To check for doneness, give the sides of the zucchini a squeeze; if it yields easily, it is ready.
• Remove the zucchini from the pan and brush more glaze over the cut side. Serve on its own or on top of rice, if desired, and scatter with scallions and sesame seeds.

GOLDEN ZUCCHINI FRITTERS

Steps:

• Combine zucchini and salt. Let stand 10 minutes in a colander.
• Whisk eggs, flour and dill in medium bowl. Squeeze zucchini very well, discarding any liquid. Stir zucchini into egg mixture with feta (I used a small chunk of chevre) and green onions. Season with pepper.
• Jeat a large, non-stick skillet over medium. Add oil, then drop 1/4-cup portions of the mixture onto the skillet. Three portions should fit in a large pan. Gently press cakes down the the back of a spoon until they are about 3 inches wide. Cook until golden, about 4 minutes per side.