If you’re like me, you sometimes overdo it at the grocery store/farmers market during these glorious summer months. I get overzealously excited with the rows upon rows of bright and inviting fruits and veggies that practically grow feet and jump into my bag, and somehow I end up with 3x the amount of goodies that my tiny fridge can actually house.
The fog lifts once I get my haul home and realize that I have WAY too much stuff. This is typically when I assess the damage and start meal planning for the week. The upside to the conundrum is that I am usually inspired to try new flavor/ingredient combinations (though this can turn out one of several ways: bad, good, and ‘meh’).
Last week, I snagged four enormous zucchinis, a bundle of dandelion greens, several ears of corn, a variety of herbs, and a bag of other assorted fruits and veggies from my beloved Brentwood farmers market. With the intention to create a few recipes for a collaborative work project (which you can read about here), I got right down to business.
I put the gorgeous zucchinis to good use in two forms: sweet and savory. Sweet zucchini banana muffins pair perfectly with your morning cup of coffee, and savory, cheesy zucchini fritters are the perfect accompaniment to a citrusy lunchtime salad.
Both of these recipes are gluten-free, mostly healthy, and 100% delicious. Now go rescue that zucchini that’s dying in your fridge.
2 medium zucchini, grated
2 ears of corn, cut off the cob
4 oz. smoked (or regular) mozzarella cheese, grated
1/3 cup almond meal
½ cup parsley, loosely packed and chopped
¼ cup basil, loosely packed and chopped
2 heaping tsp. ground cumin
3 cloves garlic, minced
fresh ground salt & pepper, to taste
¼ cup vegetable oil
- Thoroughly combine all ingredients in a large mixing bowl until.
- Heat a cast iron skillet over medium-high heat with enough oil to coat the pan in about a ¼ inch deep covering.
- When the oil is shimmering, start making your fritters. Working in batches, take about 1/3 cup of batter and form it into a 1 ½ -2 inch thick patty. Gently place it in the pan and DO NOT TOUCH (!) for 3-4 minutes. Be careful not to overcrowd the pan – about 2-3 patties per batch should be good. Carefully wiggle a flat spatula under the fritter and gently flip it. You want a good dark golden crispy crust! Be patient.
- Set each batch aside on a paper-towel lined plate to drain the extra oil off.
- Serve the fritters atop a citrusy salad, perhaps with a dollop of greek yogurt.
(Makes 18 muffins)
2 ripe bananas
1 medium zucchini
½ cup gluten-free flour (or AP flour) (I use Trader Joe’s gluten-free blend)
¼ cup ground flax
1/3 cup brown sugar + 2 tbsp. for sprinkling
¼ cup honey
2 cups GF oats
3 tbsp. coconut oil, melted
¼ tsp. salt
½ tsp. baking soda
1 ½ tsp. baking powder
1 tsp. vanilla extract
2 tsp. pumpkin spice, or 1 tsp. cinnamon + 1 tsp. nutmeg
½ cup chocolate chips
- Preheat oven to 350*. Line a muffin pan with liners, and spray the liners with baking spray (I like Trader Joe’s coconut oil spray).
- Grind the oats in a food processor or high-speed blender until coarsely ground.
- Grate the zucchini.
- Mash bananas in a large mixing bowl. Add zucchini to the bowl.
- Mix in the sugar, honey, egg, and vanilla.
- Stir in the oats, flour, flax, baking soda, baking powder, and salt. Mix in the chocolate chips.
- Divide the batter between the muffin tins, filling almost to the top (these muffins don’t rise very much). Sprinkle the remaining 2 tbsp. of sugar on top of the muffins.
- Bake for about 30 minutes, or until golden brown.
- Serve warm or store in the fridge for up to 4 days.