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Harvest Vegetables….More Zucchini!!!

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Well, we are into the end of September…and our zucchinis are still going strong.

We are going to attempt some new zucchini recipes this weekend with the kids.  We love hummus and have never tried zucchini hummus…so that is going to be added to our tasks of things to make this weekend.  Secondly, we are trying another recipe for patties…this recipe is a Greek version.

We will let you know how things make out over the weekend.

The Johnstons

 

LOW CARB HUMMUS (BEAN FREE)
Author: Mellissa Sevigny
Recipe type: Dip/spread
Cuisine: Hummus
INGREDIENTS
  • 4 cups peeled & chopped raw zucchini
  • ¾ cups tahini (sesame paste)
  • ½ cup fresh lemon juice
  • ¼ cup olive oil
  • 4 cloves of garlic, peeled
  • 2 tsp kosher salt (or to taste)
  • 1 Tbsp ground cumin
INSTRUCTIONS
  1. Combine all ingredients in a blender and puree until thick and smooth.
  2. Taste and adjust seasonings to your preference.
  3. Pour into a shallow bowl and garnish with parsley, paprika and a drizzle of olive oil if desired. Enjoy!

Creamy Greek Zucchini Patties

Ingredients

Makes 24 patties

2 lbs / 907 gr zucchini (about 8 large)

2 large free-range organic eggs

2 large handfuls fresh herbs (mint, dill & parsley)

1 cup / 3.8 oz / 110 gr almond meal (or gluten-free breadcrumbs)

1 cup / 5.3 oz / 150 gr crumbled feta

1 teaspoon ground cumin

1 teaspoon fine grain sea salt

Ground black pepper to taste

3 tablespoons olive oil, divided

Directions

Wash zucchini and cut off the ends. Grate them on the side holes of a grates (or of a food processor).

Place grated zucchini in a colander and sprinkle with salt. Leave to drain for at least 10 minutes (1 hour best).

Take handfuls of the zucchini and squeeze out all of the moisture.

In a large bowl, beat the eggs, add grated zucchini, herbs, cumin, almond meal (or GF breadcrumbs), feta, salt and pepper. Mix together well.

Transfer mixture to the refrigerator for 20 minutes to allow the almond meal to suck up some of the moisture.

Take small handfuls of mixture and form into patties. If it seems wet, add more almond meal (or GF breadcrumbs) one tablespoon at a time.

Heat one tablespoon of olive oil in a large nonstick frying pan over medium-high heat. When hot cook the patties in batches (do not overcrowd them) about 5 minutes per side, until golden brown,

Remove and drain briefly on paper towel to soak up any excess grease.

Serve!

source – www.ibreatheimhungry.com

 

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