Good Shabbos, Shabbat Shalom! Zucchini recipes are the hot topic of the week in my Facebook group, Norene’s Kitchen! Aviva Bursten Cohen of Winnipeg recently posted a photo of monster-sized zucchinis that were about the size of a baseball bat: “Hi Noreners! My gardener friends gifted me with a HUGE load of zucchinis!! What to do? What to do?? I’m already planning some chocolate zucchini muffins…does anyone have a great recipe? Help!!”
There were 45 responses to Aviva’s post. Creative suggestions included stuffed zucchini, latkes, kugel, fritters, ratatouille, soup, quiche, zucchini pickles, spiralized zucchini pasta (zoodles), cookies, cupcakes, muffins, zucchini bread…even as a topping for pizza!
Hedy Halpern of Windsor replied: “Shred, squeeze out as much liquid as you can, and freeze in baggies with what you need to make a zucchini loaf!”
Judy Greenfield of Toronto wrote: “You could slice them, add some cubed eggplant and quartered red onion plus other veggies of choice, toss with some olive oil and a splash of balsamic vinegar, 1/2 tsp each of garlic powder and paprika, salt and pepper to taste. Spread on a parchment paper-lined tray and bake at 425 F till browned.”
Debbie Madesker Wronzberg of Toronto suggested: “Delicious Zucchini Sticks: Slice the zucchini into rounds, or spears. Dip in egg whites, then a mixture of bread crumbs, grated parmesan, a few sprinkles of garlic powder, and salt. Bake on a parchment lined cookie sheet at 425 F until golden and crisp.”
Susan Lucow Binnington of Edmonton posted photos of a tattered, treasured recipe card for her beloved Zucchini Chocolate Chip Cookies, along with the nostalgic comment: “These awesome cookies won me first prize in a cookie contest at work more than 30 years ago. This recipe is in my mother’s z”l shaky hand. I also like making zucchini chips in my dehydrator.”
So slice, shred, or spiralize some zucchini to serve on your Shabbat table, at a weeknight meal, or any time at all—enjoy!
JOAN NATHAN’S ZUCCHINI FRITTERS (KOLOKUTHOKEFTEDES) (Dairy)
Adapted from King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World by Joan Nathan (Knopf)
Cookbook author Joan Nathan was served the best zucchini fritters ever at an outdoor restaurant in Athens, Greece, even better than those she used to eat in Jerusalem many years ago.
6 small zucchini, about 3 lbs
1 tsp sea salt, or to taste
Juice of 1 lemon
1/4 bunch fresh mint, chopped
1 Tbsp fennel fronds, chopped
2 1/2 tsp fresh dill, chopped
1 Tbsp fresh thyme leaves (lemon thyme is fantastic)
1 spring onion or 4 scallions, diced
8 oz (226 g) feta cheese, crumbled
2 large egg yolks
1 1/2 Tbsp white wine vinegar
1 cup (135 g) unbleached all-purpose flour, plus more for dusting
Canola or vegetable oil for frying
- Cut zucchini on the grating blade of a food processor or a box grater. Toss with sea salt and lemon juice. Let sit for about 15 minutes. Then squeeze the zucchini very hard in a strainer to remove excess juices and put in a large mixing bowl.
- Add mint, fennel, dill, thyme leaves and spring onion or scallions to drained zucchini. Stir in feta cheese, egg yolks, and wine vinegar, then gently fold in the flour.
- Create small patties about the size of a golf ball and dust lightly with flour using a small strainer. Arrange on a tray covered with parchment paper. Freeze them for at least 20 minutes. This will make them hold together better when frying.
- When you are ready to serve them, fill a wok or deep fryer with about 3 inches of oil and heat until it is 375°F. When ready, fry about 5 at a time for a few minutes on each side. Drain on paper towels and serve immediately.
Yields about 36 fritters.
NORENE’S ZUCCHINI AND TWO POTATO SOUP (Pareve)
Adapted from The New Food Processor Bible (Whitecap)
This quick and easy soup is sure to become a family favourite!
3 cloves garlic
2 medium onions, cut in chunks
1 stalk celery, cut in chunks
2 Tbsp oil or margarine
2 medium zucchini (about 3 cups grated)
2 medium sweet potatoes (about 4 cups grated)
2 potatoes (about 2 cups grated)
8 cups vegetable broth
1 to 2 tsp salt (or to taste)
freshly ground black pepper to taste
1 tsp dried basil
2 Tbsp minced fresh dill (or 1 tsp dried dill)
- Steel blade: Drop garlic through feed tube while machine is running; process until minced. Process onions and celery with several on/off pulses, until coarsely chopped.
- Heat oil or melt margarine in large soup pot. Add garlic, onions and celery. Sauté on medium-high heat until lightly browned, 7 or 8 minutes.
- Grater: Cut zucchini, sweet potatoes and potatoes to fit feed tube. Grate, using medium pressure. Add to soup pot along with remaining ingredients. Bring to a boil, reduce heat and simmer, partially covered, for 30 minutes. Adjust seasonings to taste.
Yield: 10 to 12 servings. Keeps 3 days in the refrigerator. Reheats and/or freezes well.
NORENE’S ZUCCHINI SPICE CAKE (Pareve or Dairy)
Adapted from The New Food Processor Bible (Whitecap)
I once had a student whose children hated her cooking. When she made this cake, her son asked, “What are the green flecks?” She replied “Pistachio nuts.” He exclaimed, “If you made it, it’s probably mold!” Believe it or not, he loved the cake!
2 cups flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 Tbsp ground cinnamon
1/4 tsp allspice (optional)
1 cup walnuts
2 medium zucchini (2 cups grated)
3 eggs (or 2 eggs plus 2 egg whites)
2 cups sugar (or 1 1/2 cups brown sugar, packed)
1 cup oil
2 tsp pure vanilla extract
1 cup chocolate chips or raisins
Cream Cheese Frosting or White Glaze (below)
- Preheat oven to 350°F.
- Insert steel blade in processor bowl. Process nuts until chopped, about 6 seconds. Set aside. Process flour, baking soda, baking powder, salt, cinnamon and allspice for 10 seconds to blend. Empty into large mixing bowl.
- Grater: Grate unpeeled zucchini, using medium pressure. Measure out 2 cups loosely packed.
- Steel blade: Process eggs with sugar for 1 minute. Do not insert pusher in feed tube. While machine is running, add oil and vanilla extract through feed tube. Process for about 45 seconds. Add zucchini and process for 10 seconds. Remove cover and add dry ingredients. Process with 3 or 4 quick on/off pulses, just until flour disappears. Sprinkle nuts and raisins or chocolate chips over batter. Mix in with quick on/off pulses.
- Pour batter into sprayed 9 x 13-inch pan or 12-cup fluted tube pan. Bake for 55 to 60 minutes, until cake tests done. Cool 20 minutes before removing cake from pan.
- Frost oblong cake with Cream Cheese Frosting (below). Drizzle White Glaze (below) over fluted cake. Also delicious without frosting.
Yield: 12 to 15 servings. Freezes well.
CREAM CHEESE FROSTING
1/4 cup soft butter or margarine
1/2 cup softened cream cheese (light, regular or pareve)
2 cups icing sugar
1/2 tsp pure vanilla extract
1/4 tsp salt
Steel Blade: Process all ingredients until smooth, about 10 seconds.
Yield: For a 9 x 13-inch cake or two 9-inch layers. Freezes well.
1 cup icing sugar
2 Tbsp. milk or water
1/2 tsp. pure vanilla extract
Steel Blade: Process all ingredients until smooth, 6 to 8 seconds. Scrape down sides of bowl as necessary. Drizzle over your favorite cake or sweet yeast breads. If desired, decorate with chopped nuts.
Yield: About 1/2 cup. Do not freeze.