How to: deal with zucchini overflow

 

Photo - Lavaria Ferreri Liotti/Shutterstock.com

What we love about growing zucchini – it is so generous you need to harvest every day all through the summer – is what drives us crazy about growing zucchini - you have to harvest every day all through the summer! 

 

Gardeners are always on the lookout for some clever new ways with zucchini.

We love: sautéed zucchini and spring onions topped with chopped roasted hazelnuts; zucchini soup; zucchini pancakes; zucchini and herb puree with pan-fried fish; quick zucchini slice; zucchini and haloumi fritters; zucchini pickles; bbq zucchini strips with lemon zest, olive oil, capers and mint; zucchini frittata; zucchini and carrot ribbon salad; zucchini tempura; as well as zucchini chocolate cake; zucchini bread; sweet zucchini, currant and walnut and muffins, and these:

 

Zucchini and fetta muffins

What you need:

2 cups self-raising flour

2 medium-sized zucchini, grated

150g fetta

handful of basil and parsley leaves, chopped

2 eggs

50g butter, melted

¾ cup milk

50g fetta, extra

 

What to do:

Heat the oven to 180, and line a muffin tin.

In a large bowl mix the flour with a pinch of salt and a good grind of black pepper. Squeeze excess moisture from the zucchini, add it to the flour, along with the feta, crumbled into small pieces and the chopped herbs.

In another bowl mix the butter, milk and eggs. Add the wet ingredients to the dry, combining quickly without overmixing.

Spoon into the muffin tin and crumble the extra fetta over the top. Bake for 25-30 minutes, or until a skewer inserted into a muffin comes out clean.

Serve warm with soup for a light meal, or make mini versions to serve with drinks. They’re great with cream cheese and smoked salmon.

The muffins will freeze well for about a month. Reheat in the oven or microwave.

Text: Robin Powell

 

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