The past two years I’ve posted articles titled “Too Much Zucchini?” and “Too Much Zucchini 2.0.” It’s time for a couple more recipes calling for zucchini, something most gardeners have in abundance at this time of year. As I’ve said before, you may have too many zucchinis, but you can never have too many zucchini recipes!
- ½ head cabbage, shredded
- 3 firm zucchini or summer squash, shredded (it’s pretty with yellow zucchini)
- 1 large carrot, shredded
- 3 red radishes, shredded (optional, but adds color)
- 1 C crushed pineapple, drained (save juice for other use)
- ½ C mayo or just enough to moisten C?)
- 2 Tbsp. sugar or substitute
- Salt & pepper to taste
Mix everything together and chill before serving.
Note: I was going to include a lovely photo of this salad, but I forgot to tell my husband . When I grabbed my camera and opened the fridge, all that was left in the bowl were a few shreds of cabbage. Guess I’ve have to make some more!
These are like potato pancakes, but use zucchini instead of potato.
- 2 eggs
- ¼ C grated fresh Parmesan cheese
- 2 Tbsp. mayonnaise (reduced fat is fine)
- ¼ C whole wheat flour
- 2 Tbsp. grated onion
- ¼ tsp. Italian herbs (or oregano)
- 1½ C grated zucchini, wrung dry in a towel
- Salt and pepper to taste
Combine eggs, cheese, mayonnaise, flour, onion, and herbs. Mix well. Gently fold in zucchini. Add butter and/or oil to a hot skillet, using just enough to coat the bottom. Ladle batter into skillet to make small, thin pancakes. When browned on first side, flip them over and brown second side. Keep warm in low oven until all batter is used. These are yummy served with sour cream, applesauce, or brown gravy (such as with pot roast).