Wednesday, February 24, 2010

Zucchini Puffs

If you're like me, you have an over abundance of squash during the summer. Even though we scaled back the number of plants, we still get more squash that we can eat. I grate and freeze excess zukes to make breads, to throw into pasta dishes and to make zucchini puffs. This recipe comes from an old book of mine called 'Eating Better For Less', edited by Ray Wolf.

When I freeze our grated zucchini, I pack it into quart containers. However, and this is important, when it thaws and you squeeze the water out of it, you get 1/2 the amount of squash. Your 2 cups of grated zucchini is now 1 cup. Very important for recipes.

Without further ado.....
2 cups shredded zucchini
1/2 cup shredded cheese- we use whatever kind we have
3 tablespoons grated onion
1/2 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon each: parsley, thyme, oregano, basil
2 eggs
3 1/2 tablespoons flour

~mix together. in a 12 cup muffin tin, spoon 1/2 - 1 teaspoon of oil in each cup. Heat the pan for a few minutes in the oven. Spoon batter into the cups and bake @ 375 degrees for 20 minutes or until golden.
John eats his with ketchup. I just eat mine plain.
Until next time.....


Carol Emma said...

Oh yum! My mouth is watering!
I'll be trying this one asap - maybe today :)

Jamie said...

Yum! I will have to keep this in mind for summer squash. Glad I saw your post. I had no idea about the qty being half.

Lesley said...

Hello, it's great to discover your blog! I will have to try this if we grow courgettes again this summer. It's sounds tasty! The best thing about doing the giveaway is all the lovely blogs I'm finding :-)


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