Except for the heat, I always look forward to this time of year now that I'm living in Ukraine. Besides the zucchini, there's the strawberry season, raspberry season, cherry season...MMMMM. The only way it could get any better is if they had blueberries, about the only thing they don't grow here. (We're coming into apricot and plum season now.) Just about every where you go, you will see people with their little stands selling their produce. I absolutely LOVE the open air market, but rarely get to go anymore because 1) way too hot and crowded for a baby and 2) about an hour from our house. When we first came to Ukraine, I went all of the time and always came back carrying way more than a pregnant woman should. I'd just get too tempted by all of the smells of the fruit and vegetables and end up buying just about everything.
ANYWAYS....back to the attacking zucchinis. Not only are they attacking me in the garden, but they are also invading my house. Like I said though, I always look forward to this time of year and we are eating a LOT of zucchini stuff lately. One of my favorite things to do is find someone new to give zucchini bread to. It's always fun to see their response after they eat it. They are always so surprised by sweet zucchini bread. They, in turn, have surprised us with some tasty zucchini entrees.
SO, thought that I would share a few recipes with you that have helped me keep our zucchinis a little in check. (Sorry, except for the last one I don't have exact measurements.)
~Fried Zucchinis with Garlic Mayonaise~
Slice zucchini into rounds. Sprinkle with salt and roll in flour. Fry.
Press garlic and mix into mayo. Drop a spoonful onto one of the fried zucchini rounds. Add a little sprig of fresh dill or parsley, if desired. (I'd recommend the dill..mmmm.) Watch out. They disappear fast!
Shred zucchini. Add in approximately 2 eggs, some salt and flour until consistency like pancakes??? (Again, sorry no measurements. They never seem to have measurements. "Just add until it looks right.") Fry. Eat with sour cream or garlic mayonaise.
(This one I actually found somewhere online, but thought that I would share it because it has become a family favorite. Eric doesn't like vegetables, but tried it because it smelled so good.)
4 sm. zucchinis (I use only 2) 1/2 tsp. dried basil leaf
2 lg. tomatoes 1/8 tsp. black pepper
1/2 c. finely chopped onions 3 tbs. olive oil
3 cloves garlic 8 oz. shredded cheese (mild cheddar)
1/2 tsp. salt 1/4 c. shredded Parmesan cheese
Preheat oven to 350*. Grease dish (8x8 or 9x9).
Cut zucchini into 1/2 in. rounds. Slice tomatoes into half, then into quarters. Mix together zucchini to black pepper. Toss. Drizzle with olive oil and toss. Turn into baking pan.
Bake 25 minutes or until almost tender when pierced with a fork. Top with cheese and bake 10-15 minutes.
*You might need more onions and garlic depending on how much zucchini you have...we tend to like it better with more onions and garlic.
*I sometimes add Italian Seasoning instead of the basil.
*Any cheese will work. I usually don't know what kind of cheese I'm using...I just grab a cheese that smells good and use that...or whatever Eric is able to find in the village.
ENJOY! Let me know if you try them out! If you have a favorite zucchini recipe, I'd love to hear it!