Zucchini Madeleines Recipes

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ZUCCHINI MADELEINES



ZUCCHINI MADELEINES image

Categories     Egg     Vegetable     Bake

Yield makes 4 dozen or more

Number Of Ingredients 12

6 medium zucchini, coarsely grated (5 cups)
1 teaspoon salt
1 cup flour
1 cup freshly grated Parmesan cheese (5 ounces)
1 1/2 teaspoons baking powder
3/4 teaspoon freshly ground pepper
1 medium onion, finely chopped
1 clove garlic, minced
1 1/2 tablespoons finely chopped fresh parsley
5 large eggs, well beaten
3/4 stick butter, melted
1/4 cup olive oil

Steps:

  • Preheat oven to 350°F. and generously butter and flour a madeleine pan (preferably non-stick), knocking out excess flour. Sprinkle the zucchini with salt, let stand 30 minutes then place in a clean towel and squeeze out excess moisture. In a bowl combine the flour, Parmesan, baking powder, and pepper. In another bowl with an electric mixer beat together zucchini, onion, garlic, parsley, eggs, butter, and oil. Pour this mixture into the dry ingredients and stir until well combined. Spoon some of batter into prepared madeleine molds and with a spatula smooth surfaces, scraping back and forth over molds and returning excess batter to bowl. (This will eliminate any air pockets and ensure that molds are not overfilled.) Wipe excess batter from edges of pan. Bake madeleines in middle of oven 20 to 25 minutes, or until edges are browned and tops are golden. Loosen edges and transfer madeleines to a rack set over a baking dish. Make more madeleines in pan, cleaned, buttered, and floured, with remaining batter in same manner. Serve warm.

ZUCCHINI MADELEINES



Zucchini Madeleines image

Sound interesting from San Francisco Encore, a cookbook of the Junior League of San Francisco. Haven't tried it yet. This recipe says "Turning this cheesy vegetable melange onto fluted madeleine cookie molds is sheer brilliance." This recipe uses Bisquick as an ingredient.

Provided by Oolala

Categories     Breads

Time 55m

Yield 3 dozen, 12-15 serving(s)

Number Of Ingredients 9

4 1/2 cups zucchini, shredded
1 cup parmesan cheese, freshly grated
1 small onion, finely chopped
1/2 garlic clove, finely chopped
5 eggs, well beaten
1/3 cup olive oil
2 tablespoons vegetable oil
1/2 teaspoon pepper, freshly grated
1 cup Bisquick

Steps:

  • Preheat oven to 350 degrees F.
  • Salt and drain the zucchini for 30 minutes and squeeze dry.
  • Mix all ingredients together, adding Bisquick last.
  • Grease and flour the molds and fill with the zucchini mixture.
  • Bake for 20-25 minutes until puffed and browned.

Nutrition Facts : Calories 192.7, Fat 14.3, SaturatedFat 3.6, Cholesterol 95.7, Sodium 289.2, Carbohydrate 9.1, Fiber 0.8, Sugar 2.5, Protein 7.3

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