by Amy Ricketts
I love to eat. I do. I mean I love FOOD. Some of my best memories were of my Nana covered in flour, rolling handmade cavatelli in her small Vermont kitchen. She was an incredible cook – and as such inspired in me a love of cooking. With this inherent love of cooking comes an appreciation of all things cooking. Like cookbooks. And cooking websites. And Pinterest……..
My ‘Good Eats’ Pinterest board has been overflowing – waiting for me to revisit it and try out some of the delicacies I’ve found by cruising the web or repinning. This week, I cracked open my South Shore Organics box and peered in to see what I could match up to my Pinterest recipes as well as match up to my current goal of losing my baby weight. (He’s 15 months and a culinary force to be reckoned with). This means I’ve been looking for tasty yet healthier recipes that leverage the great organic produce that arrives on my doorstep every 2 weeks.
First? We address the most prolific item in a lot of our gardens – the zucchini. The recipe below is SO GOOD if you knew how good, you may never share your harvest again. I adapted the recipe to what it is below as I was serving this – and adobo plus shrimp, lemon and feta don’t sound a winning combo.
an adaptation of this recipe off shape.com
- 1 large zucchini, grated (I used 2 smaller ones)
- 1 large egg
- 1 c panko bread crumbs
- 1/4 c fresh parsley, chopped
- 1/4 c fresh basil, chopped
- 1/2 c Parmesan/Romano/Asiago blend
This is simple.
Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. Combine all the ingredients in a bowl and mix thoroughly. Heat a large pan on medium, and coat bottom in olive oil. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Makes about 12 fritters.
You will eat every single one. I am not kidding here. The most basic ingredients
Can turn into such YUM
I knew I was in for something good when I had my hands in a sea of green!
And, in case you aren’t full up on fritters – I found this little ditty to use up some of my bananas from my delivery (the ones I could muscle away from the toddler). This is a great alternative to ice cream – and you can try so many combinations! I adapted the recipe as below because it’s what I had on hand.
Mango/Banana/Coconut ‘Ice Cream’
adapted from this recipe on sharefoodpics.com
This is even simpler. I’m almost ashamed to share it!
- 1/3 c unsweetened vanilla coconut milk
- 1 banana
- 1 c diced mango
Throw in blender. Blend until smooth. Freeze for approx 5-6 hours and ENJOY.
This makes about a cup (that ramekin is what I got…and I ate it all!). I made the critical mistake of freezing over night and it was rock solid. I had to let it thaw in the fridge over night to get it to where I could eat it. For breakfast. Don’t judge. And to think it had such humble beginnings!
What about you? What are your favorite ways to enjoy zucchini? Tips on arm wrestling bananas from my toddler are also appreciated.
Amy Ricketts spends her daylight hours as a marketing professional, with experience in the financial, tech and consulting sectors. She loves to write, and obsesses about all aspects of food (including purchasing, cooking and eating!). She resides in Hingham with her husband and very hungry toddler and can be reached at email@example.com