Savoring the Seasons: A menu full of zucchini has so many possibilities

  • METRO GRAPHICS IMAGEZucchini contributed

For The Recorder
Published: 9/13/2016 2:47:56 PM

After Trouble Mandeson shared a zucchini sorbet recipe with me and I wrote about it in my Aug. 24 column, I thought, “Wow … I bet you could make a whole meal’s menu with zucchini in every course.” I mentioned that to Trouble and, of course, she immediately came up with some great possibilities. Here’s her suggested menu:

Appetizer: Rounds of thinly sliced raw zucchini with goat cheese and arugula (or mozzarella and basil or feta and slow-roasted garlic/rosemary tomato)

Soup: Cream of zucchini soup

Entrée: Stuffed zucchini: chopped inner zucchini sauteed with mushrooms, tomatoes, herbs, stuffed in shell with breadcrumbs and cheese, then baked (just made for a friend who had a death in her family)

Dessert: Zucchini Lemon Sorbet!

Sounds like quite a feast!

And, here are yet more possibilities: Zucchini fritters for an appetizer and southwestern stuffed zucchini boats for an entrée.

What are your favorite zucchini recipes? What would you suggest for a “Zucchini for Every Course of the Meal” menu? Please let me know.

This week we’re eating. . .

Zucchini Fritters 

By Michelle Toole, from

1 large zucchini or 2 small

1 clove of garlic peeled and minced

¼ C. fresh basil

¼ C. fresh oregano

1 T. lemon zest

2 organic eggs

¼ C. gluten free flour

¼ tsp. onion powder or to taste

1 tsp. salt or to taste

¼ tsp.pepper or to taste

Using the large holes of box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture.

Place zucchini in large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine.

Slowly add flour, stirring so no lumps form. Heat 2 T. coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan.

Carefully drop about 2 T. zucchini mixture into pan; repeat, spacing fritters a few inches apart. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more.

Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary.

Note: If you want more veggies, try adding a 1 C. of finely chopped kale or spinach!

This week we’re eating . . .

Southwestern Stuffed Zucchini Boats


4 medium zucchini, cut in half lengthwise

2 T. olive oil

1 C. diced red bell pepper

1/2 C. diced green onions

1 tsp. ground cumin

4 T. prepared salsa

1 15-ounce can black beans, rinsed and drained

1 C. shredded cheddar cheese

Pinch of salt and ground black pepper

Dash of hot sauce (optional)

Preheat oven to 400° degrees. Scoop flesh out of the zucchini halves. Gently squeeze it to extract any excess liquid, then dice about a cup of the flesh to use for the filling. Cook zucchini boats cut side down on an oiled sheet pan for 10 to 12 minutes. Remove from oven and turn boats over.

While zucchini is cooking, heat olive oil in skillet over medium-high heat. Sauté red pepper, green onions and zucchini flesh for 3 to 5 minutes. Add ground cumin, salsa, and black beans and cook another minute. Remove from heat and stir in cheese, salt, pepper and hot sauce, if using. Evenly distribute filling mixture between the zucchini boats.

Return filled boats to oven and bake for 10 to 12 more minutes until cheese is melted. Add cooked lean ground turkey to the stuffing for a heartier dish or serve with grilled fish, chicken or tofu for an end-of-summer supper.


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