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It’s nice to have a simple, versatile side dish to accompany a family meal.  Kids (and many adults!) can be picky about vegetables, so having a few options in your repertoire can’t hurt.  I’ve recently discovered Pinterest, and was delighted to find a plethora of new recipes to try.  This recipe was one of my Pinterest finds, although it originally comes from allrecipes.

A verstile side dish: Zucchini and Potato Bake

This recipe, Zucchini and Potato Bake, is pretty self-explanatory, and for once, I didn’t make any changes.  (Wait, have I ever said those words before?  Probably not).  I did use gluten-free breadcrumbs I’d made; tailor that to your dietary needs.  Although I often use glass baking dishes, I used a cast-iron enamel pan (which happens to have been passed down from my grandmother- she said she got it as a wedding gift) and it crisped up the potatoes nicely.  Try this one out, and feel free to spruce it up (I considered adding some fresh herbs or spices, but decided not to since it was the first time I was making it).  My kids did like it, although one daughter picked out all of the zucchini, and the other picked out half of the zucchini and red peppers.  Continual exposure can’t hurt, though, and you pick your battles.  If your family has preferences for one kind of vegetable over another, substitutions are worth trying as well.  For us, this dish went well with turkey burgers, carrots, and fruit.

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Something about the sound of “zucchini fritters” makes me feel like I’m at a carnival, about to taste a magical creation, and perhaps win one of those ridiculously giant stuffed animals to boot.  I came across this recipe last week, and knew it was just the thing to do with those glorious shiny green zucchini I’d picked up last weekend.  I cook with zucchini just about every chance I get, and was excited that fritters were about to be my next endeavor.

Crunchy zucchini fritters

With this recipe for zucchini fritters being the main inspiration for dinner, I looked for something that would complete the meal.  Bunless turkey burgers worked perfectly, along with a handful of fresh strawberries.  The fritters were incredible- moist, slightly crispy, and full of flavor- and we were sad when they were all gone.  I pan-fried the burgers since I was already at the stove, and within 20 minutes we had a complete and really delicious dinner.  Abundant zucchini this time of year is a blessing!

To find out what’s new in our kitchen, stop by, or become a fan on Facebook.  Happy cooking!

I love zucchini.  I eat it fresh, cut into sticks; I eat it steamed, with a little olive oil drizzled on top; and I grate it and put it into chili, bread, and muffins.  But this morning I did something new- I put it into pancakes.  Yep, zucchini in pancakes.  I thought it sounded a little kooky, but a friend emailed me a recipe from a cool blog we both follow, so I decided to give it a try.  I was a little unsure as I mixed shredded zucchini into the batter, but once I smelled them cooking on the griddle, I knew I’d found a new family favorite.

Zucchini bread pancakes

The recipe for the pancakes can be found on A Pretty Life in the Suburbs, which is a really nifty blog with cute recipes, home DIY projects, etc.  For once, I followed the recipe without modifications, although I probably used a little more shredded zucchini than she specified.  The oats gave it a nutty crunch, the zucchini tasted so fresh against the cinnamon, and they were truly delicious. My husband, who can be very picky about pancakes, raved about them.  With zucchini so plentiful, either from your garden or a local farm stand, I highly recommend giving this breakfast a try!

To find out what’s new in our kitchen, stop by, or become a fan on Facebook.  Happy cooking!

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