Zucchini Fritters: Four Ways

After a successful trip to one of the local farmstands, I came home with 4 lbs of zucchini, a huge bunch of fresh basil, and some gorgeous tomatoes.  I wanted to make something that utilized all of these ingredients but could not decide on one particular set of flavors.  So, I decided to make four different types of zucchini fritters and let everyone pick their favorite!

The flavors I chose for this batch were: Tomato & Basil, Tomato & Fresh Mozzarella, Basil & Feta, and Parsley & Parmesan.  The Tomato & Basil is pure Paleo for those who do not wish to have milk ingredients, the rest are “mostly” Paleo.  Enjoy!

Zucchini Fritters: Four Ways

Ingredients

  • 2 lbs of Zucchini
  • 3 Tbsp coconut oil
  • 4 Scallions chopped
  • 1 cup of Almond Flour
  • 4 eggs
  • 1 onion
  • 2/3 cup fresh basil
  • 1/4 cup fresh parsley
  • 1/2 cup fresh tomatoes (pureed)
  • 1/4 cup parmesan
  • 1/4 cup feta
  • 1/4 cup fresh mozzarella
  • some fresh rosemary
  • 2 cloves garlic
  • oregano
  • red pepper flakes
  • salt
  • pepper

Instructions

  1. Start off by peeling the zucchini. Slice lengthwise into quarters. Remove any large seeds before shredding in a food processor.
  2. Lay out shredded zucchini on paper towels and sprinkle with salt. Let drain for 15 - 30 minutes to release excess moisture.
  3. While zucchini is draining, chop onion and garlic very fine and sautee both in 1 Tbsp oil, then set aside.
  4. Chop all the herbs very finely.
  5. Mix together shredded zucchini, flour, chopped scallions, onion, garlic, beaten eggs and salt & pepper. Divide into 4 bowls.
  6. In the first bowl add 1/4 cup of parsley & 1/4 cup of parmesan and some red pepper flakes.
  7. In the second bowl add 1/4 cup of basil & 1/4 cup of feta.
  8. In the third bowl add 1/4 cup of basil, 1/4 cup of tomatoes, and some fresh rosemary.
  9. In the fourth bowl add 1/4 cup of tomatoes, 1/4 cup of chopped fresh mozzarella, leftover basil and oregano.
  10. Mix everything thoroughly.
  11. In large skillet, heat 2 tbsp coconut oil. Once shimmering, add 1/4 cup scoops from each bowl. Flatten slightly.
  12. Let cook 3-5 minutes on each side until golden brown and easily flipped.
  13. Once heated, lay on paper towel to remove excess oil.
  14. Serve as is or with tomato sauce.
  15. Enjoy!
http://coasttocoastpaleo.com/2013/07/zucchini-fritters-four-ways/

Zucchini, Tomato & Onion Medley

zucchiniSummer is here!  Temps have been near 90 all week and that means sunshine, outdoors, flipflops and ZUCCHINI!  I love being so close to so many different farm stands for all the fresh locally grown produce I could possibly want.  Zucchini has to be one of the most versatile, delicious, and easy to cook vegetables out there!  You can grill it, saute it, fry it or bake it, and it makes for some great paleo noodles.  Here’s a quick and easy recipe that is perfect for a weeknight meal and won’t disappoint!

Enjoy!

Zucchini, Tomato & Onion Medley

Ingredients

  • 1 medium to large zucchini
  • ¼ large white onion or 1 small onion
  • 10-15 cherry tomatoes
  • 1 Tbsp fresh chopped garlic
  • 2 Tbsp organic butter or fat of your choice
  • salt and pepper
  • adobo (optional)
  • Gouda or other high quality cheese. (optional)

Instructions

  1. Melt the butter (or fat) in a non-stick pan. Add the chopped garlic.
  2. Slice the onion.
  3. Saute for about 4 minutes.
  4. Chop the zucchini into small pieces or use a vegetable "spiraler" to turn the zucchini into noodles. This one works great: Paderno World Cuisine You don't need to dry the zucchini, the liquid will become a sauce.
  5. Slice the cherry tomatoes in half.
  6. Add the zucchini and tomatoes to the pan.
  7. Add salt and pepper and adobo if you want.
  8. Saute for about 10 minutes or until the tomatoes have cooked down and everything is soft. There should be a nice sauce formed.
  9. This will be great as is for a side dish, but you can also top with Gouda (I'm on a kick lately.) or other cheese. Make sure it's high quality!
http://coasttocoastpaleo.com/2013/06/zucchini-tomato-onion-medley/