Monday, July 28, 2014

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
  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:
Total Time:
1 hr 10 min
10 min
1 hr

2 loaves

  • 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
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.


  1. I am going to make these soon! They look and sound yummy!

  2. Sounds delicious and the tomatoes look yummy! Silly family doesn't know what they're missing!


THANK YOU for taking the time to leave your comments. I hope I've inspired you to get a bit crafty today ;)