Veggie of the Week: Zucchini

My new favorite vegetable is zucchini. Here’s why:

  • Zucchini is pretty – crisp green, looks great with squash
  • It’s versatile – you can sauté it,  you can make noodles and zucchini boats out of it, you can make breads, fritters, and fries – the possibilities are endless
  • It tastes great – zucchini literally melts in your mouth
  • It’s aromatic, aka it smells great
  • Cooking up zucchini is easier than pie (pie isn’t that easy if it’s a homemade crust) – all the zucchini treats I’ve made are SO SIMPLE

Now it’s time to share my latest zucchini dish. Tonight I made zucchini fritters! I used this recipe which requires only 5 ingredients: eggs, flour, scallions, zucchini (of course), and vegetable oil (plus the normal staples – salt & pepper). My bonus ingredients were parmesan cheese and balsamic glaze.


Above are the steps. My process obviously is not as beautiful as the food presented in my recipe link, but these things were fun to make and I did at least attempt some food styling (apparently “food styling” is a thing…what an amazing job, right?).

Some things I think I did well:

  1. Adding some parmesan cheese in there (yummm) was a great choice – note that I used parmesan cheese in the actual batter and as a garnish when styling the fritters
  2. Using some balsamic glaze was another strong and creative choice (one I am proud of) and honestly, I like to add a balsamic glaze to almost everything

Some things I might do differently next time:

  1. I could have used more salt
  2. The consistency of my “batter” was a little soupy when I first went to put the fritters in the skillet, I used more flour to thicken but in the future I will probably use more zucchini and less flour and drain the zucchini of water more carefully – that step is critical

This little snacker/appetizer would probably go well with a number of salad dressings, it could easily go in a dessert-y sweet direction if one wanted to try that (like pancakes) or a more savory direction (i.e. balsamic/ sour creme topping). I look forward to playing with toppings in the future. Also, today’s confession: I am a messy cook, you can tell by my pics and I want to put that out there to make readers feel better (I think most of us are messy cooks and all those styled up cook books and mess free kitchens on TV are big LIES). So another big take away here: IT’S OK TO BE A MESSY COOK. Embrace it!

Finally, if you are as into zucchini as I am, below are some links to more recipes:

Please note that the above recipes are not all tested by me – proceed at your own risk. Most of these recipes are brought to you courtesy of Pinterest and many fine bloggers whose posts and recipes have made it to Pinterest. Check out my Pinterest here. You can see some of my earnest attempts at pinning healthy eats on there.

Thank you for reading. Feel free to share your own favorite zucchini recipes or paleo or vegan or veggie-centric recipes in the comments. Hell, share your fatty, sweet tooth recipes too!

Until next time – happy cooking, eating, and digesting.







2 comments on “Veggie of the Week: Zucchini

  1. We call it ‘courgette’ rather than zucchini but I completely agree – it’s a fab vegetable, love it when it’s in quiche! I’ve actually just started a food blog recently, just writing wee things about dining out in places in Glasgow. Things have been tough for me over the last few years but food is something that has always brought me comfort (not necessarily a good thing). Would love it if you were interested and wanted to have a look or give me a follow, it would mean a lot.

    Liked by 1 person

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