Our resident foodie, SaschaWolhandler, gives us some great ideas about recipes that can make good use of all those zucchinis popping off the tables at area farmers markets.
Sacsha and her husband Steve run Sacsha's 527 Restaurant and Catering on Charles Street in Baltimore. She's passed along a few amazing zucchini recipes to share with you.
Zucchini Fritters
Ingredients
- 2 1/2 cups grated zucchini
- 1 1/2 cups flour
- 1/4 cup grated onion
- 1/2 teaspoon each of dill, garlic powder, salt, pepper
- 2 eggs
Instructions
- Mix all ingredients in a bowl
- Form small pancakes with your hands
- Shallow fry the pancakes until golden brown on each side
- Serve with Sour cream and a fresh dill sprig
Mediterranean Chicken With Corn and Zucchini
Ingredients
- 8 bone-in chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 cup flour
- 3 tablespoons olive oil
- 1 tablespoon each of dried basil, thyme, oregano
- 2 lemons, quartered
- 10 cloves of peeled garlic
- 6 shallots, peeled and halved
- 1/2 cup of dry vermouth
- 6 zucchini cut into even chunks
Instructions
- Preheat oven to 400
- Season chicken with salt and pepper
- Roll chicken in flour
- Swirl olive oil in the roasting pan
- Add the chicken to the pan
- Surround the chicken with the dried herbs, lemons, shallots, garlic, vermouth
- Roast for 25 minutes
- Remove pan, baste and toss everything, add zucchini
- Roast an additional 25 minutes until golden
