It’s that time of year. The time when gardens are overflowing with inappropriately large zucchinis, vividly green and uncomfortably phallic if one gazes at them too long. I have been eating a lot of vegetables for breakfast lately thanks to a crisper that is fully stocked from our CSA. The zucchini was calling my name because I have quite a few and need to eat them before I’m forced to toss them in the compost. I did get several wonderful ideas of what to do with them when I asked this question on Twitter:
What should I make with this zucchini for breakfast today? pic.twitter.com/1xXc0oncQh
— Amber DeGrace (@amberdegrace) July 10, 2014
… and, as always, Twitter did not disappoint! These were a few responses I received:
— HarmonicMama (@harmonicmama) July 10, 2014
@amberdegrace Pan sauted and scrambled eggs, with a touch of cheese and red pepper flakes.
— MellodyBrewing (@mellodybrewing) July 10, 2014
Great ideas, right? Especially those muffins! – tasty. I went a completely different direction with these zucchini-broccoli hotcakes but will definitely be giving these two ideas a spin in the coming days.
As Jaden Hair of Steamy Kitchen says, “I guess if anyone could find a use for zucchini on my block, it would be me.” Boredom can be an excellent motivator.
Zucchinis (or courgettes, depending on what part of the world you live in) are vegetables (for eating) but actually considered fruits (in a botanical sense) and happen to be the ovaries of the plant that are swollen and heavy-laden with seeds. I bet some of you didn’t know that. Still hungry? Stay with me. It’ll be worth it. So while you’re (I’m) standing there thinking those zucchinis look all phallic and rated R, they’re actually the plant’s lady bits.
I love how they ooze, don’t you? One time after peeling a squash, that slightly slimy goo made my hands go completely numb for hours. I panicked. I thought I was having an allergic reaction. It looked like my skin was peeling off and I couldn’t feel anything properly. It only happened that one time but man, I was terrified of making them for awhile after that. Has that happened to anyone else?
Oh, and remember that the next time you’re eating fruit. Fruits are ovaries.
You’re going to start this recipe by scrubbing the zucchini in cold water and trimming the ends. Then you’ll grate it – I used the coarse side on my box grater – and squeeze out as much liquid as you can. I just used my hands but you can use a dishtowel if you want. Toss the zucchini in a bowl and chop just the florets of broccoli, removing as much stem as possible. Add that to the bowl along with the other ingredients.
I used colby jack cheese but you can use whatever floats your boat. Sharp cheddar would taste nice in this dish. The seasoning I used was a rustic Italian herb blend with some salt mixed in. You could do 1/2 tsp. oregano and 1/2 tsp. basil or any other combination. If you don’t use a seasoning with salt in it, you’ll want to add some to taste. The same goes for pepper!
I used coconut oil as my fat but you could use others. Whatever you want. One thing I encourage when sharing recipes is experimenting with it and making it your own. Don’t be afraid to make substitutions!
I served my zucchini-broccoli hotcakes topped with Blue Isle Spicy Vegetable yogurt spread. Disclaimer: I was given a box of Blue Isle yogurt spreads to sample and share with my readers, if desired. After trying them, I did desire to tell you about the product! The spreads are made with milk from California dairy cows, use all-natural ingredients to create five flavors like honey and French onion, and are sourced from cattle that have not been treated with artificial hormones. It’s a spread you can feel good about! Plus, yogurt is full of good bugs for your gut so you’ll be dosing yourself with healthy strains of live cultures and probiotics. You can use it as a dip, a spread, or use it in place of cream cheese when cooking. Give it a try! You can find a coupon on their site and even more recipe ideas.
I also drizzled on some Humboldt Hotsauce in their habanero-mango flavor because I’m a heat-seeker. It’s the perfect combination of sweet and heat. Disclaimer: Humboldt Hotsauce doesn’t know who I am and I discovered them through a hot sauce trade with a friend who lives in Santa Rosa.
What are your favorite ways to use up all of those zucchinis in your garden?
- 2 c. zucchini, grated and squeezed dry
- 1 c. broccoli florets, chopped
- 1/2 c. shredded cheese, your choice
- 1/4 c. panko breadcrumbs
- 1 tsp. dried herb seasoning of your choice
- 2 eggs, mixed
- Salt and pepper, to taste
- 2 T. coconut oil
- Mix all ingredients together in a bowl.
- Heat coconut oil over moderate heat in a large skillet and scoop handfuls of vegetable mixture onto hot skillet. Press the mixture fairly flat, like a pancake.
- The egg may spread out a bit from the hotcakes and that's okay! Just press it back in with your spatula, if needed. These are eggy hotcakes.
- Let the hotcakes brown nicely on one side before flipping, about 5 minutes. Flip and brown the other side, 3-5 minutes.
- Serve topped with your choice of spread, hot sauce, syrup, or just eat it plain Jane.