Baked Zucchini Sticks
4 medium, 7 oz each zucchinis, ends trimmed
3 large egg whites, beaten
1/4 tsp kosher salt
fresh black pepper, to taste
1 cup seasoned whole wheat bread crumbs
2 tbsp grated Pecorino Romano cheese
1/4 tsp garlic powder
1/2 cups marinara sauce for dipping, optional
Baked Zucchini Sticks:
Preheat the oven to 425°F. Spray 2 large baking sheets with cooking spray and set aside.
Cut each zucchini into 16 equal size sticks about 3-inches long and 1/2-inch thick.
In a small bowl, beat the egg whites and season with salt and pepper. In a medium bowl, combine the breadcrumbs, Romano cheese, garlic powder and mix well.
Dip zucchini sticks into the egg whites then into the bread crumbs, a few at a time and coat well.
Place the breaded zucchini sticks in a single layer on the prepared baking sheets and spray with more oil on top. Bake for about 22-25 minutes, or until golden brown. Serve with 1/2 cup marinara for dipping if desired.
Air Fryer Zucchini Sticks
Preheat the air fryer 400F. Air fry in a single layer, in batches, 12 to 14 minutes, turning halfway until golden.
FLOURLESS CHOCOLATE ZUCCHINI BROWNIES
Nonstick cooking spray
2 large egg whites
1 cup finely ground almond meal, such as Bob’s Red Mill superfine
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup unprocessed raw honey
2/3 cup (2 1/2 oz total) grated zucchini, not squeezed
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Preheat the oven to 325°F. Prepare a nonstick 9 x 9 inch baking pan with cooking spray. Cut a sheet of parchment paper about 9 inches wide, and long enough to form a sling so you can easily remove the brownies once cooked. Place into the baking pan.
In a medium bowl, whisk the egg whites.
In a large bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Add the zucchini and egg whites and stir with a spatula. Add the honey and vanilla and stir with the spatula until combined. Fold in the chocolate chips. Pour the batter into the prepared baking pan.
Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool about 30 minutes. Cut into 12 squares and serve.
ZUCCHINI AND FETA FRITTERS
3 medium zucchini, about 1½ pounds
2 large eggs, whisked
½ cup crumbled feta cheese
¼ cup diced yellow onion
⅓ cup fresh mint leaves, chopped
½ teaspoon ground cumin
½ teaspoon salt
Ground black pepper
1 cup whole wheat flour, use cup for cup for gluten-free
4 teaspoons extra virgin olive oil
Shred the zucchini using the largest holes on a cheese grater (or a food processor with a shredding disk).
Use a kitchen towel to squeeze out as much liquid from the zucchini as you can (discard the liquid).
Transfer to a large bowl and stir in the eggs, feta, mint, onion, cumin, salt, and pepper to taste.
Stir in the flour.
In a large nonstick skillet, heat 1 teaspoon olive oil over medium-low heat.
Scoop out the zucchini mixture using a ¼-cup measure and drop it into the pan, repeating to make as many patties as will fit in the skillet, about 4 at a time.
Gently flatten the patties with the back of the measuring cup and cook until golden brown on both sides and cooked all the way through, 3 to 5 minutes per side.
Repeat to make the rest of the fritters.
CHOCOLATE ZUCCHINI BREAD
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs, lightly beaten
1 cup sugar
3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tsp vanilla extract
1 oz unsweetened chocolate, melted
1/2 cup chopped walnuts, 1 3/4 ounces
2 cups grated zucchini, from 1 large zucchini (squeezed well with a dishcloth)
Preheat oven to 325°F.
Spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended.
Add the dry ingredients and stir with a rubber spatula until just combined.
Fold in zucchini and walnuts.
Pour the batter into the prepared pans. Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes. Invert onto rack and cool completely.
Recipes and photos courtesy of: Skinnytaste