Fresh From The Garden Lunch

It may not look appetizing to many, but I thought it was quite yummy ! The rest of the family refused to even try any of it, saying the tomatoes didn't look right and they didn't like the idea of a "zucchini patty". More for me !

I have two friends that put in gardens this year so the delicious heirloom tomatoes came from one and the monstrous zucchini was from another. I made two loaves of zucchini bread and these patties from it.





Zucchini Patties (my notes in red)
Original recipe makes 12 patties

• 2 cups grated zucchini (I squeezed as much moisture as possible from mine)
• 2 eggs, beaten (I used one egg since that is all I had on hand, it worked fine)
• 1/4 cup chopped onion (I did not have any onions on hand.....)
• 1/2 cup all-purpose flour ( I used seasoned bread crumbs instead)
• 1/2 cup grated Parmesan cheese (I used prepackaged shredded cheese in a plastic bag, not the powdery type in a canister)
• 1/2 cup shredded mozzarella cheese
• salt to taste (omitted since I used the seasoned bread crumbs)
• 2 tablespoons vegetable oil (I cooked mine in real butter)

Directions

1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Zucchini Bread-

Paula Deen Recipe

Total Time:

1 hr 10 min

Prep:

10 min

Cook:

1 hr

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Yield:

2 loaves

Level:

Easy

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Total Time:

1 hr 10 min

Prep:

10 min

Cook:

1 hr

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Yield:

2 loaves

Level:

Easy

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Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini (squeeze out excess moisture)
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

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