Using up the Zucchini

Even though we’re still only in February, every time I visit the local market, there are zucchini abounding. Zucchini is one of those summer vegetables that simply procreate to the point where you cannot give them away. When I was growing up, if you took a drive along the old farm roads, there would be bushels of zucchini sitting at the end of driveways, free for the taking. Unfortunately, everyone else was in the same position, so more often than not, they would simply rot away. Many a hog was fattened on summer squash.

It’s always a fun challenge to create new recipes in efforts to use up all the zucchini. A while ago, I read about a chocolate chip cookie recipe that has shredded zucchini in them, and I plan on giving those a try in a couple months. And even though this recipe is slightly ahead of the normal zucchini season, I was making them for a cocktail party tonight and couldn’t help writing about them. They are the perfect little mouthful. Just one bite of zucchini goodness, in the shape of a mini muffin, which makes them fun as well.



Zucchini Fritters

2 Tbs unsalted butter, melted
2 Tbs heavy cream
2 Eggs
3 Tbs whole grain mustard
1 tsp kosher salt
1 Tbs minced garlic
1 medium onion, diced
1 Tbs chopped fresh basil or parsley
1 cup all purpose flour
¼ cup cornmeal
½ tsp baking powder
3 medium zucchini, grated
6 oz gruyere or swiss cheese, grated

Preheat oven to 400 degrees and spray 2 mini muffin pans with non stick spray.

In a large bowl, combine first 8 ingredients (through basil or parsley) and whisk to combine. Mix in flour, cornmeal and baking powder and mix gently. Add grated zucchini and cheese and stir with a spatula to evenly distribute all ingredients. Spoon heaping tablespoons into each mini muffin cup and place trays in oven. Bake for 20-25 minutes, until deeply browned on top. Let cool in pans for 2 minutes, then invert onto a large plate. There should be enough batter to repeat the process once more. Serve warm or let cool completely, then package in airtight containers and store in fridge. Reheat in microwave or on a sheet tray in a 300 degree oven for 10 minutes. Makes approximately 40-50 mini fritters.