As of today I’ve already harvested 12 eight inch zucchini over the past 6 days! If the saying, “You are what you eat!” is true then I am turning into a green summer squash with a name that begins with a Z…
An interesting observation regarding transplanting zucchini. At the end of May I transplanted several zucchini plants into the garden. About 10 days later I sowed 5 zucchini seeds directly into the ground. In less than 30 days the direct sown zucchini plants are as big as the transplanted ones and they have already produced zucchini!!! This is at least a full 20 days earlier to yield than it lists in the seed catalog. Next year I’ll probably just direct sow them because it doesn’t seem to make much of a difference.
Based upon the rampant growth and productivity of the zucchini plants so far I’m beginning to believe that zucchini might be a solution to the world’s food problems!
So far I’ve steamed it and grilled it. 3 days ago I was able to combine a couple recipes to make some really delicious Zucchini Patties. Although the goal was for something more like a hamburger patty in consistency, these were outstanding and were quickly scarfed up over 2 days!
Zucchini Patties a la Meadowwood
- 2 cups grated raw zucchini
- 1/2 cup minced onion
- 1/2 cup shredded Parmesan and mozzarella cheese
- 1/2 cup all purpose flour (will use potato flakes instead)
- 2 eggs
- 2 tablespoon mayonnaise
- generous dashes of Italian Seasoning, Mrs. Dash Onion, Montreal Steak Seasoning
Rid grated zucchini of as much moisture as possible. Combine everything into a bowl and mix until it is the consistency of pancake batter. Cook over medium heat on a lightly oiled (olive oil) skillet until nicely browned on both sides. Makes 4 generous patties.
The potato flakes should thicken up the batter a bit and add some flavor to the mix. One could also add grated yellow squash, diced tomato, mushroom, etc…
The search for a vegetarian beef patty substitute continues…
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Looking forward to those mmm