Tag Archives: healthy recipe

Tasty Zucchini Fritters

Sicilian Zucchini on the vine.

Sicilian Zucchetta on the vine

It’s that time of year. Zucchini are starting to come in.

This year, I planted Sicilian Zucchetta. And these babies are amazing! For one thing, they bloom at night! So during the day, all the flowers are closed.

For another, the zucchini themselves are not very wide but they are very, very long.  I picked one yesterday that was over 48 inches long.

Sicilian Zucchetta grow long and thin.

Zucchetta grow long and thin.

Zucchini Lasagna Roll Ups

Zucchini Lasagna Roll Ups!

Today, I made a new recipe — Zucchini Lasagna Roll Ups.

I shredded the rest of this mega-zuke and, tomorrow, I will make Zucchini Fritters. These are the best! Make sure you make the avocado lemon sauce with them. The flavors are so complimentary.

Here’s the recipe for Zucchini Fritters!

INGREDIENTS:
2 c shredded zuke
2 cloves minced garlic
½ small red onion finely chopped
¼ c fresh Basil
¼ c fresh Oregano
1 T lemon zest
2 eggs
¼ coconut or almond flour
1 tsp salt
Fresh ground pepper to taste

DIRECTIONS:
Put grated zucchini in a colander and sprinkle with ½ tsp salt.  Allow to drain.  You can press it to push water out and, before putting in bowl, wrap in dish towel and twist to get extra water out.

Prep and place all other ingredients in a small bowl while zucchini drains.

Add ingredients to zucchini and mix thoroughly.

Heat 2 T coconut oil in large heavy (I use cast iron) skillet.

While skillet heats to medium/high, shape small fritters out of zucchini mix – using about 2 T batter.

Cook about 4 minutes (until brown) on one side, flip and cook the same on the other side.

While fritters brown, make your dipping sauce by mixing together:

2 avocados, mashed
1 c mayonnaise
¼ c capers
Juice of 1 lemon

Mix these together and serve with the hot fritters. FYI – because of the lemon juice, this dipping sauce does not turn brown. And it is super delicious when it is chilled.

 

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Healthy Mushroom Burger You Will Love

Organic Italian produce

Zucchetta, peppers and onions from my garden.

End of summer and I still have tons of healthy, tasty Sicilian zucchetta, sweet Italian red peppers and my sweet Italian red onions -detect a theme?  Italian is what happens when you marry one and cook for him for 30+ years!

Mushroom burger

Healthy, tasty mushroom burgers served with avocado dip.

So I am in the kitchen, cooking up a storm.  Here are my two of my favorite recipes – tasty and healthy – for this end of season bounty Hope you enjoy them as much as we do!

Mushroom Burgers
I live in mushroom country – near Kennett Square, Pennsylvania so I have easy access to all kinds of mushrooms at very reasonable prices.  My husband’s a diabetic with serious insulin issues that made us change everything about the way we eat.

This recipe is one of results and it’s one of his favorites and one of mine.  The base was from a 2010 Bon Appetit recipe but I made some changes in ingredients and cooking method.

INGREDIENTS:
2 T butter or ghee
2 T olive oil
1½ lb sliced cremini mushrooms
2 sliced Portabellas
2 cloves minced garlic
1 small red onion diced
2 eggs – beaten
2 T grated Parmesan cheese
2 T chopped basil
2 T chopped Italian parsley
1 tsp salt
1/4 to 1/2 c almond flour
½ tsp freshly ground pepper

DIRECTIONS:
Melt butter or ghee with olive oil in deep pan over medium-high heat.
Add all mushrooms and sauté until crisp – about 14 minutes.  Stir often.
While mushrooms cook, preheat the griddle to medium heat.
Add garlic to mushrooms, stir for 1 minute.  Transfer mix to food processor.
Add eggs, parmesan, herbs, almond flour, salt and pepper to processor and pulse until mushrooms are chopped – medium coarse.
Put English muffin rings on griddle and do a quick spray with olive or coconut oil.
Scoop mushroom mix up with your hands and place inside each ring, filling each ring and patting mix down to level the mix off.
Grill for 7 or 8 minutes on one side, flip with the rings and cook for 7 to 8 minutes on the other side.  If the centers of the burgers still seem a little soft, flip again and cook for another 5 minutes.

If you want to have a melted cheese center, put half the mix in the English muffin ring, place shredded cheese on top then put the rest of the mushroom mix over top of the cheese and pat to level inside the ring.

I’ve already posted a recipe for Zucchini Crusted Pizza that is DELICIOUS!  Next time, I will share my recipes for Zucchini Fritters and Zucchini Chips – delicious!