Sunday, 29 August 2010

Using up the zucchinis

Zucchini Quiche Slice
4 medium size zucchini
1 medium onion
2 eggs and 4 egg whites
1/3 cup vegetable oil
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic powder
1/4 cup parsley (chopped)
1 cup pancake mix

Slice zucchini thinly (do not peel). Dice onion. Add oregano, basil, garlic powder and parsley flakes; mix well. Beat eggs until lemon coloured. Add oil. Add pancake mix. Mix with zucchini. Place in pan. Bake at 180 C (350 F) for about 1 hour until brown.

Zucchini and corn fritters
1 1/2 cups self-raising flour
1 cup milk
2 eggs
2 large corn cobs, kernels removed (or small can of corn - drained)
1 zucchini, trimmed, grated
olive oil, for shallow-frying
1 cup tzatziki dip, to serve

1. Sift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and eggs together in a jug until combined. Pour over flour. Stir until smooth. Add corn and zucchini. Stir until well combined.

2. Add enough oil to a large, non-stick frying pan to cover base. Heat over medium heat until hot. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into pan. Cook for 3 to 4 minutes each side or until golden and firm to touch in the centre. Transfer to a wire rack to cool.

• To freeze: Wrap each fritter in plastic wrap, then foil. Freeze for up to 2 months. Remove from freezer in the morning. Place frozen fritters in lunch box with a small container of tzatziki. Fritters will thaw by lunchtime

Carrot and Zucchini muffins
2 cups self-raising flour
1 teaspoon baking powder
2 tablespoons caster sugar
1/2 cup finely grated carrot
1/2 cup finely grated zucchini, squeeze in a strainer to remove excess moisture
1/2 cup coarsely grated cheese
2 tablespoons dill, chopped
3/4 cup milk
1/2 cup extra light olive oil
2 eggs
2 teaspoons sea salt flakes (optional)

1. Preheat oven to 200°C. Lightly grease a 12 x 1/3-cup capacity muffin pan.

2. Sift flour and baking powder into a large bowl. Stir in sugar, carrot, zucchini, cheese and dill. Whisk milk, oil and eggs together in a jug. Pour into dry ingredients. Stir until just combined.

3. Divide mixture evenly between muffin pans. Sprinkle tops with sea salt. Bake for 12 to 15 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack. Serve warm or at room temperature.

To vary – sprinkle the tops with sea salt flakes before baking or add ½ cup finely chopped bacon or a finely diced onion to the mixture.

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