We have Zucchini coming our our ears! (Nowhere else, just our ears. Nothing to see here, move along)
Well ok not literally, but we do have about 10 of these (yes this big and bigger) sitting on our kitchen table at the moment.
They come from our zucchini jungle!
And yet more to be picked!
So this week we are going to be eating a lot of zucchini!!
Which brings me to this weeks Menu Plan
Monday – Corn and Zucchini fritters
Tuesday – home made hamburgers with zucchini in the meat patties
Wednesday -Sausages, mash potato, buttered Squash and Zucchini
Thursday -Zucchini and Carrot Quiche with salad
Friday – Spag bol with……….. zucchini!
Saturday – BBQ steak and sausages with BBQ stir fried zucchini, carrot, new potatoes and beans
Sunday – Lemon, Zucchini and Chicken Pasta
Corn and Zucchini Fritters
- 1 1/2 cups self-raising flour
- 1 cup milk
- 2 eggs
- 2 large corn cobs, kernels removed OR 1 tin sweet corn kernels drained.
- 1 zucchini, trimmed, grated
- olive oil, for shallow-frying
- Sift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and eggs together in a jug until combined. Pour over flour. Stir until smooth. Add corn and zucchini. Stir until well combined.
- Add enough oil to a large, non-stick frying pan to cover base. Heat over medium heat until hot. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into pan. Cook for 3 to 4 minutes each side or until golden and firm to touch in the centre. Transfer to a wire rack to cool.
Tips – can be frozen for lunchbox snacks.
Zucchini Slice
- 4 eggs
- 1 cup self-raising flour, sifted
- 375g zucchini, grated
- 1 onion, finely chopped or 1/2 cup finely chopped shallots
- 200g rind-less bacon, chopped
- 1 cup grated cheddar cheese
- 1/2 cup vegetable oil
- Preheat oven to 180°C. Grease and line a 30 x 20cm lamington pan.
- Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.
Tip – We also sometimes add a tin of sweet corn – you can throw any extra veges you like in this one. I also add a sprinkling of Cayenne, Paprika and Nutmeg for extra flavour. Freezes well.
Right that’s it !!!
The vegetable cantolloni can wait until tomorrow.
Tonight is zucchini slice and or fritters
Widdle Shamrock’s last blog post..New bling from the Mistress.
We picked up a huge amount of zucchini from the markets. That’s three days meals worked out. Thanks, Mistress.
anja’s last blog post..The cuz.
YUM! I’ll pop around tonight, if I leave now I might just make it in time for tea…
Jayne’s last blog post..Tangling Trivial History January 12
can i come for dinner ?…. every night this week ? i LOVE LOVE LOVE zucchini but noone else at the manor eats it…
i need a new title.. it seems YOU are the mistress ’round here..
mistress of the manor’s last blog post..Recycled Stone fruit.
I can highly recommend this recipe: http://wjcsydney.wordpress.com/2008/05/20/zucchini-fritters-and-ephesus/ We have it every other week or so!
C’s plan is to convert our small patch of backyard lawn into a vegie patch. I am so looking forward to having home grown vegies!
Wendy’s last blog post..Skywatch Friday #26- New England country skies
There is not a better side for some barbecue than squash, onions, and taters slathered in butter wrapped in foil and grilled. Crazy Tastee.
Evyl’s last blog post..Sunday Tuneage
Unlike Jayne, I won’t be making it there for dinner. Seems my bum is glued to this chair again….Could you maybe send my serving by express delivery? No? Hmmm. Well as soon as the sweat dries enough for me to get up without losing half the skin off my thighs I’ll……….oh heck, even if I left yesterday I still wouldn’t make it in time. Guess I have to cook after all.
I was very relieved to discover a few years back that zucchini freezes very well because much as I love it zucchini is not something I can eat every day.
Bookmarking todays entry to come back and try a few recipes.
That’s a lot of one veggie, but what a great variety of uses you’ve found! Best of luck!!
Joelle’s last blog post..That appliance ate my socks!
That’s an awful lot of zucchini!
Could you grate it and freeze it? I have no idea but it seems like something people do. Personally I just grate it and shove it in other things (pasta bakes, spag bol etc) though roasted is pretty yummy too.