Zucchini Stir Fry

A hearty and wholesome, yet zesty, zucchini dish with Italian Dressing Seasoning and Worcestershire Sauce.

Zucchini Cakes

Julienned zucchini, combined with sweet onions and salty Cotija cheese, formed into little cakes with breadcrumbs and egg, then pan-fried into perfect little zucchini cakes.

Zucchini Fritters

With zucchini season upon us, I thought I'd share some zucchini and squash recipes in preparation for what seems like an annual tradition - zucchini overload! Although it's not quite that time yet, it's not a bad thing to be prepared for when it occurs! These zucchini fritters are similar to the aranitas I made before, but since zucchini doesn't have nearly as much starch as plantains do, I added in some flour and an egg to help everything stick together. Making these fritters is as easy as mixing all the materials together and then pan frying.

You end up with a crispy, golden brown layer, contrasted with a moist, green interior. I used green onions instead of the usual onions because when I made the zucchini quesadillas, I found that even though I used a green zucchini, it didn't look that green. Makes sense, since only the skin is green. However, I wanted these zucchini fritters to look a bit more green. :) So this time, instead of using regular onions, I decided to use green onions so that the fritters would look a bit more green. The flavor is a bit different, but still tasty!

What's your favorite way to eat zucchini?

Zucchini Fritters

by CJ Huang

Super easy zucchini, flavored with green onions and cilantro, then pan fried until a golden brown and crispy crust forms.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 18 fritters

Materials:

Mass	Weight	Volume	Number	Material	Notes
328 grams	11.625 ounces		1	large zucchini, grated or julienned
60 grams	2.125 ounces	1/2 cup		flour
			1	egg
13 grams	3/8 ounce	4 tablespoons		green onion, sliced
		3 tablespoons		cilantro

Methods:

	1. Gather all materials.
	2. Combine all materials.
	3. Heat oil in a pan and spoon some zucchini mixture into the pan. Cook until crispy on both sides.

Summer Vegetables and Sausage Skillet

A vibrant combination of peppers, onions, zucchini, potatoes, and sausage provide layer upon layer of taste, textural, and visual appeal.

Greek Style Bulgar Wheat

I'm continuing with a quick and easy recipe since I'm still trying to get my life back into some semblance of order after returning from Southeast Asia.

I had gotten a bag of bulgar wheat, and I thought I'd use it to make a variation of this recipe. I ended up chopping the bell peppers and mixing that with the bulgar since I didn't have enough to make stuffed peppers, but you could easily stuff the peppers instead. Bulgar wheat is a common ingredient in many Mediterranean cuisines, and it has a light, nutty flavor. It's also full of fiber, B vitamins, iron, phosphorus, manganese, and protein. Since bulgar has such a high nutritional value, it's a good substitute for rice or couscous, although the texture is more similar to couscous than rice. The bulgar wheat also soaks up all the juices and flavors so none of it goes to waste. In addition to all that, bulgar wheat does not need a long cooking time, making it perfect for those hot summer days when you don't want to add any extra heat from the kitchen! This dish is quick, simple, and doesn't require much time in front of the stove! It can also be eaten hot or cold.

Greek Style Bulgar Wheat

by CJ Huang

Greek inspired bulgar wheat with zucchini, tomatoes, and bell peppers - flavored with dill, garlic, onions, oregano, and a bit of lemon.

Materials:

Mass	Weight	Volume	Number	Material	Notes
		1 cup		bulgar wheat
			1	onion, chopped
			3 cloves	garlic, minced
			1	zucchini, grated
			1	tomatoes, chopped
		1 teaspoon		oregano
		1 tablespoon		lemon juice
		1 tablespoon		dill
			2	bell peppers, chopped
				water/stock
				oil

Methods:

1. Heat the oil in a pan and saute onions and garlic until translucent and fragrant, respectively.
2. Add the remaining materials, aside from dill, water/stock, and bulgar, and mix well.
3. Mix in bulgar and dill, adding water/stock if needed.

Baked Teriyaki Beef "Kabobs"

Another quick and easy recipe (and no pictures :( ) since I'm still in the process of returning to life as "normal." This simple recipe would be perfect for one of those summer cookouts, or if you just wanted to cook outside to prevent the kitchen from getting too hot. However, I don't have a grill, and I didn't quite think about the temperature increase, so I made this dish in the oven. I just put all the materials into a pan and baked the whole thing. Next time, I might try skewering them and cooking over a drip pan, but just baking it all in a pan worked pretty well too. You could also stir fry the same materials - this dish seems to be getting more and more versatile!

Baked Teriyaki Beef "Kabobs"

by CJ Huang

Juicy chunks of beef, marinated in teriyaki sauce, then baked with fresh vegetables. Loaded with flavor!

Materials:

Mass	Weight	Volume	Number	Material	Notes
				beef, chunked
				teriyaki sauce
			1	zucchini, chunked
			1	bell pepper, cut into 1 inch squares
			1	onion, chunked
				additional seasonings	optional

Methods:

1. Marinate beef in teriyaki sauce and any other seasonings desired.
2. Skewer beef and veggies onto skewers or simply mix beef and veggies together.
3. Bake (or grill) until desired level of done-ness reached.

Zucchini Onion Miso Soup

This soup is pretty light, but flavorful. Throw in some summer squash, and you've got a perfectly tasty soup that's pretty quick and easy. I used white (shiro) miso since it has a lighter flavor, but you could switch that out with red (aka) miso for a stronger flavor or use a mix of the two for something in between. :) I'll just go to the recipe now since I'm still trying to get things back on track after 3 weeks in Southeast Asia (pictures coming soon)!

Zucchini Onion Miso Soup

by CJ Huang

A light, yet flavorful miso soup with zucchini and onions.

Materials:

Mass	Weight	Volume	Number	Material	Notes
				water/stock
			1	zucchini, sliced
			1	onion, sliced
				miso
				green onion, chopped

Methods:

1. Boil water/stock, zucchini, and onion.
2. Simmer until zucchini and onion cooked.
3. Dissolve miso in a small amount of water/stock so that the beneficial bacteria are not killed off.
4. Mix the miso solution back with the rest of the soup.
5. Garnish with green onions.

Zucchini and Onion Teriyaki

For this last recipe I share before heading off to vacation in Southeast Asia, I thought I'd make some Zucchini and Onion Teriyaki. Hope you enjoy! Please come back to see what new ideas I find in Southeast Asia! Don't forget you can still subscribe via email or subscribe via RSS.

I still had a lot of zucchini, so I thought about making something like Caramelized Onions with Green Peppers. I know that this recipe might not seem nearly as tasty, but then, that recipe had bacon and maple syrup. However, sometimes all that bacon and maple syrup is just too much, and especially with the weather warming up, something light and flavorful can be better. I started off planning on caramelizing the onions, but then part way through, I decided I didn't feel like it anymore, so the onions are only partially caramelized. However, I think that actually works better in this dish. After the onions have softened up a bit, just add the teriyaki sauce and zucchini. Cook that until it's reached the desired level of tenderness, then garnish with sesame seeds. For those of you who are observant, you'll notice that I used yellow squash (I tend to refer to yellow squash as zucchini on here because they are pretty much interchangeable and zucchini is a bit shorter (and I'm going to say more efficient) than "summer yellow squash"), and the picture doesn't include sesame seeds. Why not? Well, I forgot and by the time I realized it, this dish was already on it's way to being eaten. Hopefully you can do a better job than me!

Zucchini and Onion Teriyaki

by CJ Huang

Zucchini with sauteed onions, flavored by teriyaki sauce and garnished with sesame seeds.

Materials:

Mass	Weight	Volume	Number	Material	Notes
			1	onion, sliced
			2	zucchini, sliced to sticks
				teriyaki sauce
				oil	Sesame oil might be a good option, but any should work.
				sesame seeds	optional

Methods:

1. Heat oil and onions in a pan and saute until softened.
2. Add in zucchini and teriyaki sauce and cook to desired level of tenderness.
3. Garnish with sesame seeds.

Zucchini and Corn Quesadillas

Although the history of quesadillas is not completely clear, quesadillas are generally some sort of tortilla filled with cheese and something tasty. The "something tasty" can vary, but the cheese is required. It is after all, a quesadilla, a name derived from the Spanish word queso, meaning cheese. Quesadillas are very adaptable, and they can be served as appetizers, snacks, or even as a meal. In addition, the filling can be changed and altered to suit your own tastes and preferences (or in my case, just what's available in the kitchen :P ). Since I had a lot of zucchini around, I thought I would make some zucchini quesadillas, but then it seemed a bit plain, so I thought about the various corn salsas I'd had and how that might go together well with the zucchini. The sweetness of the corn really went well wit the zucchini and helped give the quesadilla a spring feeling! (It's finally feeling more like spring around here! Too bad it'll probably be sweltering summer by the time I get back from our trip. One more week!) I also added a serrano pepper for some kick, but you could easily leave that out or use less. The cilantro played a dual role - adding some flavor and a bit of green to the mix. These zucchini and corn quesadillas would be perfect as an alternative to the tired, old lunch meat sandwich, but they could also serve as a cookout appetizer or snack.

Zucchini and Corn Quesadillas

by CJ Huang

Zucchini and corn, sandwiched between tortillas with melted cheese, onions, cilantro, and a bit of serrano pepper.

Materials:

Mass	Weight	Volume	Number	Material	Notes
		1.5-2 cups		corn kernels
			2	large zucchini, grated
			1	serrano pepper, minced
			1/2	onion, diced
			1 large handful	cilantro, chopped
		1-2 tablespoons		lime juice
				tortillas
				cheese

Methods:

1. Combine corn, zucchini, serrano pepper, onion, cilantro, and lime.
2. Place tortillas into a pan.
3. Sprinkle cheese on the tortilla, and then add zucchini mixture.
4. Top with more cheese and then the other tortilla.
5. Flip quesadilla over and cook until it is golden brown on both sides.

Baked Zucchini Fries

We recently got some zucchini/squash, and as I searched through my recipes, I found two recipes that were pretty similar. I wanted to use squash, but I also thought making some fries would be fun. Fries are one of those things that are so tasty, even though they are not all that complex - generally being some variety of fried potato sticks. However, these zucchini fries are different. First off, they are made from zucchini (and thus zucchini fries). :P Second, they are baked, and not fried. Even though they are baked, they're still crispy with a bit of crunch. In addition to the Vitamin A and Vitamin C present in zucchini/squash, since these fries are baked, they're a bit healthier, while remaining deliciously crispy and flavorful, not to mention, easy! These zucchini fries could serve as an alternative for regular fries, and they're good as a side or on their own!

Baked Zucchini Fries

by CJ Huang

Crispy, tender, and flavorful zucchini fries - golden brown on the outside and slightly roasted on the inside.

Materials:

Mass	Weight	Volume	Number	Material	Notes
				zucchini/squash (sliced to sticks)
			2 slices	bread, crumbs
			1	egg, beaten
				oregano
				cheese	Romano or Parmesan work well
				salt
				pepper

Methods:

1. Mix bread crumbs, oregano, and cheese (optional).
2. Dip zucchini in egg and shake off excess.
3. Cover egged zucchini in bread crumbs and shake off excess.
4. Place zucchini on baking sheet in a single layer and a bit of space around each stick.
5. Bake at 400F until crisp and golden brown.

Vegetable Stir Fry

I needed to make another side, and I had a lot of fresh vegetables, so I started thinking about caramelized onions with green peppers, but that wasn't quite what I felt like making this time. Looking over what I had available to me and also wanting something quick and easy, I started thinking about stir fries. Stir fries are just about one of the quickest and easiest cooking methods I know. Another thing that makes them so great is the incredible amount of flexibility you have with each one. You can substitute in just about any vegetables and come out with something tasty and delicious. You could even change the sauces and seasonings to suit your preferences. Stir fries are highly elastic recipes! What's not to like about a quick and easy cooking method that's near impossible to mess up?

Vegetable Stir Fry

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
				sesame oil	or other oil
				garlic, minced
				ginger, julienned
				sesame seeds
				chili pepper flakes
				vegetables, thick julienne	I used zucchini, bell peppers, onion, and carrots.

Methods:

1. Heat oil with chili pepper flakes, garlic, ginger, and onions until garlic fragrant and onions partially caramelized.
2. Add in remaining vegetables and toss so that they are slightly coated in oil. You may want to add in the vegetables at differing times so that they are all ready at the same time.
3. Toss occasionally until all vegetables are cooked to desired level of tenderness.
4. Garnish with sesame seeds.
5. You could also toss the vegetables with some noodles for an Asian style "pasta primavera."

Squash and Pepper Stir Fry

Lacking good planning skills, I needed to make a last minute side as well as use up some squash and a green pepper, so I thought, why not kill 3 birds with one stone? This dish is fairly easy and quick. Since all the materials are cut into small and/or thin pieces, it's fast, like most stir fry dishes. I went ahead and also added an onion for some extra flavor and color. Combined with the other vegetables, this dish was light and refreshing! I can't wait for all this cold weather to be gone and spring to arrive.

Squash and Pepper Stir Fry

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
			1.5	onions, thinly wedged
			1	squash, julienned
			1	bell pepper, julienned
			1 clove	garlic, minced
				soy sauce

Methods:

1. Cook garlic and onion in oil until fragrant.
2. Add remaining ingredients, along with any desired seasonings and stir fry until vegetables are at desired level of tenderness.
3. Wish spring were here already.

Italian Mushrooms and Squash

I had some extra squash and a box of mushrooms, so I thought I'd put those two together to make a side. It seems like you could substitute a basic Italian dressing for all the ingredients except the mushrooms and squash and then adjust the taste based on your preferences. If you made that substitution, it might reduce the number of spices you have to keep on hand, but you'd lose some customization ability. On the other hand, you could make your own Italian dressing and then use it both for this dish and as a salad dressing!

Italian Mushrooms and Squash

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
				vinegar
				oil
				sugar
				salt
				garlic powder
				onion powder
				paprika
				lemon juice
				mushrooms, quartered
				squash, diced

Methods:

1. Heat all ingredients except mushrooms and squash together in a pot.
2. Add squash and mushrooms, stirring to coat well.
3. Dish is complete once vegetables are sufficiently cooked.