Posts Tagged ‘zucchini’

Zucchini pancakes

This zucchini pancake recipe comes from Jan Search (via the website of our friends at Spring Hill Farm) with this note: “ I’m not a big fan of zucchini so I got creative. This is an adaptation of a Barefoot Contessa recipe I found online; I used organic whole wheat flour, added the cheese and almond meal. (Of course, the almonds and flour make a complete protein.)”

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 tablespoons whole wheat flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and olive oil
Almond meal (finely ground raw almonds)
2 tablespoons of gorgonzola cheese crumbles


Grate the zucchini into a large bowl. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the 2 TBLS or more of almond meal.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a paper towel; add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

California Rolls (Sushi)

These are recommended by Northfield members Mar Valdencantos and Al Montero. The recipe is one that we use at our house, and you can use any fresh vegetable as a filling, including cucumber, summer squash, green beans (blanch first), sweet peppers, etc. You can also add a protein source such as smoked salmon, imitation crab strips (made out of fish), smoked tofu, or cream cheese. You can find directions and videos on how to make sushi by doing an internet search for “California roll.”

1 cucumber, peeled and cut into thin, ¼-inch thick strips
1 medium avocado, peeled, pitted and sliced into ¼-inch thick strips
4 or 6 sheets nori (dried seaweed sheets)
Several crab strips
toasted sesame seeds (black seeds add a nice touch)
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving

Also: need 1 bamboo rolling mat for sushi, wrapped in plastic wrap.

Cut Nori sheets in half, crosswise. Make sure your bamboo rolling mat is wrapped with plastic wrap. Lay 1 sheet of nori, shiny side down, on the bamboo rolling mat. Wet your hands with water (so the rice doesn’t stick) and grab a tennis-ball amount of rice. Distribute the rice on the nori sheet by pressing and spreading, covering the entire sheet except for a ½-inch strip at the top. Sprinkle on some sesame seeds. Turn the seaweed sheet over, so the rice side is on the bamboo rolling mat. Place strips of cucumber, crab, and avocado across the lower center of the nori sheet, pressing them together into a tight wall. Grab the edge of the rolling mat nearest you and roll the nori sheet over the top of the filling ingredients, press firmly, then roll the mat further so that the nori, rice, and fillings make a tight cylinder. Press tightly on the mat, then open and place sushi roll on a cutting board and cut crossways into 6 or 8 pieces. Serve with soy sauce, wasabi (wasabi and soy sauce can by mixed together on your plate), pickled ginger.

Sushi Rice
2 cups sushi or short grain rice
2 cups water
2 TBS rice vinegar
2 TBS sugar
1 tsp salt

Place rice in a bowl and cover with cool water. Swirl the rice in the water, rinse again with clean water. Place the rice and 2 cups of water in a rice cooker or medium saucepan over high heat. Bring to a boil uncovered, and then reduce heat, cover pan, and simmer for about 15 minutes, until the rice is tender and the water is absorbed. Remove from heat and let sit, covered, for 10 minutes. Combine vinegar, sugar and salt. Heat slightly and stir until the salt and sugar are dissolved. Add to rice and mix. Allow to cool to room temperature before using to make sushi.

(makes approximately 36-40 sushi pieces)

Zucchini-Rice Soup with Basil and Parmesan

This recipe is from “The Flexitarian Table” by Peter Berley (2007, Houghton-Mifflin).

¼ cup extra virgin olive oil
1 large onion (or the equivalent of green onions or young spring onions)
1 to 1½ lbs summer squash (i.e., zucchini), cut into ½-inch cubes
¼ cup thinly sliced garlic or several garlic scapes
4 cups water
⅓ cup basmati rice
½ cup loosely packed fresh basil leaves, thinly sliced, plus additional sliced leaves for garnish
⅓ cup grated Parmesan cheese, plus extra
Freshly-ground black pepper

In a 4- to 5-quart Dutch oven or other heavy pot, heat 2 TBS of oil over medium-high heat until shimmering. Add the onion and 1 tsp salt and toss well. Cover and cook for 5 minutes. Add the summer squash and garlic and cook, stirring, until softened, about 2 minutes. Pour in the water, raise the heat to high, and bring to a boil. Add the rice and basil, return to a boil, and simmer, covered, over low heat for 30 minutes, until the rice is tender. Stir in the cheese and the remaining 2 TBS olive oil and season with salt and pepper to taste. Serve warm or at room temperature, garnished with sliced basil leaves. Pass additional grated Parmesan at the table.

Spiced Stuffed Zucchini

This recipe is from Rick Bayless’s “Mexican Kitchen” (1996, Scribner).

Slice 2 zucchinis in half lengthwise and scoop out the center with a small spoon to make 4 “boats.” Warm ½ cup cream cheese in a microwave, them mix in 1½ cups fresh or frozen corn kernels and ⅓ cup soft bread crumbs and some salt. Stuff into the zucchini boats and bake at 350 degrees on an oiled baking sheet until the zucchini is crisp-tender, about 20 minutes. Spoon warm salsa over the boats and sprinkle with cilantro.

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