There’s usually no shortage of zucchini around Oklahoma in the summer. When you have more than you know what to do with, look to these recipes to make a dent in your harvest or CSA basket.
Zucchini Bread
(two loaf pans)
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup milk
2 eggs, slightly beaten
1/2 cup Wagon Creek Creamery butter
1 cup sugar
2 cups shredded raw zucchini*
2 cups chopped walnuts
*Note: You don’t have to peel the zucchini, just grate it on the large holes of the grater or with the food processor grating disk. Don’t squeeze the moisture out before using it, just pack it gently in the cup to measure it.
Preheat the oven to 350˚. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir and toss together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves, and set aside. Place the milk eggs, shortening, sugar, and zucchini in a large mixing bowl. Add the combined dry ingredients and beat just until the batter is blended. Stir in the walnuts. Divide evenly between the prepared pans and bake for about 50–60 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Remove from the oven and let cool for about 5 minutes, then turn out onto a rack to cool completely.
Zucchini Fritters
(makes 6 fritters)
1 1/2 cup breadcrumbs
1/2 cup crumbled feta cheese
1 clove minced garlic
1 pinch salt and pepper
1 egg, beaten
2 cups grated zucchini, drained of liquid
1 cup flour
1 cup buttermilk
In mixing bowl, combine 1/2 cup breadcrumbs, feta, garlic, salt, pepper, and egg until just mixed. Mix in zucchini and form into patties, about the size of the palm of your hand or 4 oz. Preheat oil in a cast iron skillet or deep fryer. For the batter, place flour and buttermilk in separate bowls and place the remaining bread crumbs in a third bowl. Dip the patties in the flour, then the buttermilk and finally the breadcrumbs to form a nice coating. Fry each patty for 7-8 minutes, or until golden brown.
Creamy Tomato Soup
(Serves 4)
6 tbsp olive oil
2 small onions, finely chopped
4 garlic cloves, minced
1/2 cup dry white wine
3 pounds chopped ripe summer tomatoes (4 cups chopped)
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
1 cup fresh basil leaves, loosely packed
1/2 cup heavy cream
Sauté the onions and garlic, and cook, stirring, until the onions are translucent, about 3 minutes. Add the wine, tomatoes, salt, and pepper. Cook just until the tomatoes are falling apart, about 5 minutes. Stir in the basil, and remove from the heat. Let cool slightly. Transfer the tomato mixture to the jar of a blender, filling it no more than halfway; work in batches if necessary. Cover the lid with a clean dishtowel, and press the lid securely in place; blend the soup until smooth. Return the soup to the saucepan. Add the cream, and adjust the consistency with water if necessary. Season with salt and pepper.
Maria and Kamala working in the kitchen.
My recipes appear every month in Oklahoma Living.
Photos courtesy of Chelsey Simpson, Managing Editor
