Savoryzucchini Recipes

SAVORY CHEDDAR ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Mix the flour, baking powder, baking soda, and salt in a bowl.
• In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

SAVORY ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
• Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
• In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
• Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
• Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.

SAVORY BAKED ZUCCHINI CAKES

Steps:

• Grate the zucchini, toss with salt (1-2 shakes) and let sit in a colander while you prep the other ingredients.
• Grate the onions. Let the onion juice drain away.
• Process the garlic and walnuts until very finely chopped.
• Press as much liquid from the onions and zucchini as possible, then combine with the garlic, walnuts, herbs, and cheese in a medium-sized bowl.
• IF BAKING: preheat oven to 350°F Lightly oil a baking sheet.
• Shape zucchini mixture into smallish balls (about two tbsp each, or about 2 inches across when slightly flattened) and roll in bread crumbs and flatten slightly. If baking, you can arrange them on the baking sheet; if frying, arrange them on a plate but be sure to leave space between the cakes so they don't stick together.
• To fry: heat oil in a frying pan over medium-high heat. When a drop of water sizzles, add the cakes and fry over medium heat until the outside is crispy and brown (about 5-7 minutes per side). Be gentle in flipping the cakes.
• To bake: space on lightly oiled pan, and bake at 350°F for about 35 minutes, flipping about halfway through the baking. (This method won't get them as crispy around the edges, but if you're already baking something and/or you want a lower-fat option, the result is just as tasty.) Again, be gentle in flipping the cakes.

SAVORY ZUCCHINI PIE

Steps:

• 1. Preheat oven to 375°F.
• 2. Melt butter in a large skillet. Add the zucchini, onion and garlic and cook on medium high heat for 10 minutes, or until onions are translucent and zucchini is soft.
• 3. Mix in the parsley flakes, salt, pepper and Italian seasoning so that the vegetables are coated well with the seasonings. Turn off the heat and let sit while you prepare the pie plate.
• 4. To prepare the pie plate, take a large 9 or 10 inch pie pan that has been sprayed with cooking spray and line it with the crescent rolls so that there are no holes. You may have to stretch out the crescent rolls and cut them up to make it fit.
• 5. Once the crescent rolls are covering the bottom of the pie plate, spread the Dijon mustard evenly across the crust. Now stir in one cup of the cheese and then pour the beaten eggs into the zucchini mixture and pour everything into the prepared crust.
• 6. Sprinkle with remaining one cup of cheese and place in the oven to bake for 20-25 minutes or until no longer runny. Let cool a few minutes before slicing into it.