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
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.....