1 1/2 c. grated raw zucchini
2 Tbsp. minced onion
1/4 c. all-purpose flour
2 Tbsp. mayonnaise
1/4 tsp. oregano
Salt & pepper to taste
1 Tbsp. butter
Press excess moisture out of grated zucchini between paper towels. Mix together everything but butter to make the batter. Melt butter in skillet. Spoon batter (about 2 heaping Tbsp. per patty) into skillet. Flatten lightly w/ spatula. Cook over med. heat ’til nicely browned on both sides. Serve plain or top w/ tomato sauce & grated cheese.
Funny How this came up today- We are planning on Stuffing a ZUCCHINIIN tonight. Actually Sharon is;(My wife) If it comes out good,
We will post!
We have Giant ZUCCHINIIN’s here in Calif. A friend gave me this one yesterday. 18″ Long 12″ in diameter at the thickest part. 😯
Photo via Cookthinker
1 giant or 2 moderately large zucchini, steamed until tender but not limp
1 lb. ground turkey or beef
1 small chopped onion
2 cloves garlic, minced or pressed
1 large tomato, diced (you want at least a cup)
1 cup chopped mushrooms
1/2 cup raisins
insides of steamed zucchini, chopped
1 cup of cooked rice or quinoa or couscous
salt, pepper, cumin and fresh cilantro or parsley
1 cup grated cheese (whatever you’ve got)
Cut the zucchini in half and steam. You can do it on a pot of water on the stove or in a baking pan in the oven. If you go the oven method, line the zucchini cut side down in about an inch of water and cover with foil. Bake at 350 degrees until it is tender. When they are cool enough to handle, scoop out the insides of the zucchini, leaving a sturdy inner wall and saving the scooped out insides.
In a large pan, saute the meat, onions and garlic together. If you are using a fatty grind of beef, you might want to cook it separately so that you can pour off some of the fat. Reversely, if you are using ground turkey breast, you may need to add a little stock or other liquid, because it can get pretty dry. If you want to skip the meat altogether, feel free to substitute crumbled tofu, TVP or Quorn grounds.
When the meat is cooked, add in the mushrooms and tomatoes. Give them a minute to cook and then add in the raisins, grain and scooped out zucchini insides. Season to taste and make any adjustments that suite you. If you don’t like cumin, feel free to replace it with oregano, rosemary or some other spice that is more to your liking.
Fill the hollowed out zucchini with the mixture and bake at 350 degrees for 10 to 15 minutes. In the last few minutes of baking time, pull out pan out and top the stuffed zucchini with the grated cheese. Return to oven long enough for cheese to melt.