Archive for the ‘zucchini’ Category

zucchini fritters


1 zucchini cut into 1/4 inch slices
1 large egg
about 1/3 cup of flour (more if you have a big zucchini!)
parsley, garlic
salt & pepper
olive oil


Lightly sprinkle the cut zucchini slices with salt.
Leave them for 5-7 minutes so that they become well salted and slightly pickled.
In the mean time, combine the flour, parsley, garlic and pepper on a shallow plate.
Whisk one egg into another shallow bowl and add a pinch of salt.
Coat the zucchini slices with flour on both sides and set aside.
Heat about 2 T of olive oil in a large frying pan over medium high heat.
Dip each floured zucchini piece into the egg, coat it fully and then put it in the frying pan.
When both sides are nicely browned they are ready to be taken off the heat.

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At this time of year the zucchini plants have grown enough and have produced so much fruit that I cut the new growth so that the




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Adding edible flowers to a salad at this time of year is a real treat. There are so many vegetables in bloom to choose from right to the end of the season. For this salad I shredded some zucchini and added some of the flowers I have in the garden. My favorite and most delicious are the arugula flowers and the garlic chive flowers. For color I added a few cosmos, and zucchini flowers.  Add your best olive oil, balsamic vinegar, a sprinkle of salt and pepper and some chopped parsley (curly if you have) and basil!

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zucchini pie

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zucchini bread

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Zucchini Crust Pizza!

Thank you Debs at Seattle Local Food for this great recipe! At this time of year I appreciate different ideas on how I can use the zucchini rampicanti  growing in my garden! Thanks!


Grate 4 cups of zucchini.

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Add a little salt and use a cheesecloth to squeeze out as much liquid as possible.

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Add all other ingredients and mix well.

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Spread out evenly on a pizza pan and bake in a hot 350* oven for about 15 minutes.

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Add your favorite toppings and place in the oven for another 15 to 20 minutes or until cheese has melted.


Seattle Local Food

When I wrote about cauliflower crust pizza, reader Sarah tipped me off on the Seattle Local Food Facebook page to another idea: zucchini crust. Apparently it’s a trick she learned from her grandmother.

Grandmother-approved and grain-free? I had to check it out. If it was as delicious as it sounded, it could be the ultimate cure for too-much-zucchini season.

It works just like the cauliflower crust, only you pre-shred the zucchini raw, and drain out its excess liquid, whereas you mash the cauliflower after cooking it. If you have a food processor with a top shredding blade, assembling this crust is fast and easy. The whole pizza-making process is actually pretty quick.

The result is a thinner crust than the cauliflower, with a nice chewiness. A wetter topping such as tomato sauce can make it a bit soggy, but tastes so good that I don’t mind. Pesto works really…

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zucchini flowers omelet

zucchiniflowersZucchini flowers freshly picked this morning along with some herbs and greens like basil, parsley, arugula, swiss chard, amaranth and a few leaves here and there of edible weeds.



Fast, simple and extremely delicious omelet. Perfect for breakfast, lunch or dinner.


10 zucchini flowers (chopped)

4 eggs

1/2 onion (chopped)

1 tbsp chopped garlic

1/2 cup parmesan cheese

1/2 cup chopped greens

1/2 cup chopped herbs (parsley, basil) (save some for garnish)

salt and pepper to taste

Lightly beat eggs and all ingredients together (except the onion and garlic) and set aside.

Coat a skillet with olive oil and saute onion and garlic for a few minutes until soft.

Add egg mixture and let cook for a few minutes until almost set.

Place in a hot oven on broil for a few minutes until top is fully set and lightly browned.

Serve with some chopped herbs and a sprinkle of cheese.

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To start the day right,  a quick stir fry of fresh veggies and herbs from the garden and fresh organic eggs from Babbling Brook Farm makes a super charged breakfast that can keep us satistied till late in the afternoon.



Harvested whatever was ready in the garden: basil, parsley, zucchini flowers, chives, garlic, garlic scapes and a few edible weeds.



Also added a handful of chopped kale from Herbivor Farm. Everything is very tender, so there is no need to cook for very long. Just enough to absorb all the flavors from the herbs is sufficient.



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