The Zucchini Collection!


Baked Zucchini Sticks


INGREDIENTS

  • cooking spray

  • 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

INSTRUCTIONS

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


INGREDIENTS

  • 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

INSTRUCTIONS

  • 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






INGREDIENTS

  • 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

INSTRUCTIONS

  • 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

<