Italian Zucchini Mozzarella Patties


    • 4 cups coarsely grated zucchini, packed ( one thin zucchini about 10-inches in length)
    • 2 large eggs, slightly beaten
    • 1 small onions, finely chopped ( or use green onions)
    • 1/2 cup all-purpose flour
    • 2 -3 teaspoons fresh minced garlic ( or to taste, or use 1/2 teaspoon garlic powder)
    • 1/3-1/2 cup grated parmesan cheese
    • 1 cup shredded mozzarella cheese ( can use cheddar cheese)
    • 1 teaspoon seasoning salt
    • 1 -2 teaspoon fresh coarse ground black pepper ( or to taste)
    • olive oil ( for frying, or use vegetable or Canola oil)


  1. Hand squeeze out as much of the moisture in the zucchini as possible (this is important!).
  2. Place the zucchini in a large bowl.
  3. Add in all remaining ingredients except oil.
  4. Mix well to combine and adjust seasoning salt and black pepper to taste.
  5. Heat oil in a skillet over medium-high heat.
  6. Drop the zucchini mixture by heaping tablespoons into hot oil and fry on both sides until golden brown.

Sausage Ratatouille

Sausage Ratatouille
  • 3 to 4 links (about 3/4 pound) Italian sausage
  • 4 1/2 tablespoons olive oil
  • 1 medium-size eggplant, peeled and cut into a 3/4-inch dice
  • 2 small zucchini, halved and sliced
  • 1 large onion, quartered and thinly sliced
  • 1 medium-size green bell pepper, halved, seeded, and sliced
  • 2 to 3 garlic cloves, minced
  • 2 cups canned diced tomatoes
  • 1 tablespoon plus 1 teaspoon tomato paste
  • Salt and pepper
  • 2 tablespoons chopped fresh Italian parsley
  • 3 tablespoons chopped fresh basil

  1. Bring a medium-size pot of water to a boil. Puncture the sausage links in several places, then cook them at a low boil until they’re no longer pink in the center, about 14 minutes. Transfer the links to a plate to cool, then slice them into 1/4-inch-thick rounds.
  2. Over medium-high heat, warm 3 tablespoons of the olive oil in a large, deep skillet or Dutch oven. Add the eggplant and zucchini and sauté them, stirring often, until they are lightly browned but not soft, about 7 minutes. Transfer the vegetables to a plate.
  3. In the same skillet over medium heat, warm the remaining olive oil. Add the onion and bell pepper and sauté them for 3 minutes. Stir in the garlic and sliced sausage and sauté, stirring often, for 3 minutes more. Stir in the tomatoes, eggplant, and zucchini.
  4. Partially cover the skillet and gently simmer the ratatouille for 5 minutes. Add the tomato paste, along with salt and pepper to taste, and simmer 5 minutes more. Stir in the parsley and half of the basil. Serve hot, sprinkled with the remaining basil. Serves 6.

Late Summer Lasagne

Made with fresh tomatoes and late-summer vegetables, this is a good way to use up those piles of September produce. Leave out the meat for a vegetarian version.

1 lb. ground beef, crumbled
2 Tbsp. olive oil
½ tsp. chile flakes
1 large yellow onion, chopped
1 large bell pepper, chopped
1 lb. zucchini (about 2 medium zucchini), sliced into half-moons
4 to 6 garlic cloves, diced
2 lb. fresh tomatoes, chopped
⅓ cup loosely packed fresh oregano leaves, or 1 tsp. dried oregano
6 to 8 oz. fresh leafy greens, such as kale, chard, or spinach, stemmed and chopped
1 can (6 ounces) tomato paste
½ tsp. sugar
~ Salt and pepper
1 package (8 or 9 ounces) lasagne noodles, either fresh, dried (precooked and drained), or no-boil
½ lb. mozzarella, shredded or chopped
1 lb. ricotta
½ cup freshly grated Parmesan
½ cup loosely packed fresh basil leaves, chiffonaded, for garnish (optional)

Cook the meat: In a large skillet, brown the ground beef for a few minutes, until the meat is evenly browned. Turn off the heat and set aside.
Make the sauce: Put the olive oil in a large Dutch oven. Over medium to medium-high heat, sauté the chile flakes and onion for a few minutes, then add the bell pepper and zucchini for a few more minutes. Add the garlic, then add the tomatoes and oregano. Simmer for about 15 minutes, until the tomatoes have released their juices and the sauce is watery, then add the greens, if using. Cook until the greens have wilted, then add the tomato paste and cook until the sauce thickens, about five to 10 minutes. Add the browned meat, then stir in the sugar and add salt and pepper to taste.
Assemble the lasagne: Preheat the oven to 375 degrees. Put a little olive oil in the bottom of a 9-by-13-inch baking dish, then place one layer of noodles across the bottom of the dish. Start layering the sauce, mozzarella and ricotta, and remaining noodles in any order you like, so long as you finish with some sauce or cheese on top.
Cook the lasagne: Bake for 30 to 50 minutes, depending upon the type of noodles, until the noodles are cooked through and the sauce is bubbling. Add the Parmesan at the very end, just as the dish is finishing cooking, so the cheese melts on contact with the hot dish.
Serve the lasagne: Let cool for 10 to 15 minutes before cutting into squares. Pass the chiffonaded basil at the table, along with extra Parmesan, salt, and pepper if desired.

Zucchini Boats

Zucchini Boats
I make this a lot during summer months. Season as you would stuffed green peppers. Simple for dinner and uses those big zucchini!

1 large zucchini
1 can chopped tomatoes
1 C. cooked rice
1 lb. hamburger meat
1 medium chopped onion
Cheese (optional)
Slice zucchini in half and scoop out seeds. Brown hamburger and onions and drain. Add
remaining ingredients and mix together in same pan. Fill zucchini boats and top with favorite
cheese. Bake on a cookie sheet for 30 minutes at 350 degrees F

Cheesy Zucchini

Cheesy Zucchini
1 lb. sm. zucchini
2 Tbs. unsalted butter, melted and cooled
2 Tbs. bread crumbs
1/4 C. grated parmesan cheese
Scrub the zucchini with a brush under cold running water. Trim the ends. Preheat oven to 425 degrees. Butter a 13×9-inch baking dish. Spread zucchini slices in the baking dish, overlapping slightly. In a medium bowl, mix together the butter, crumbs, cheese and salt and pepper to taste. Sprinkle the crumb mixture over the zucchini. Bake for 30 minutes or until crumbs are golden. Serve.

Zucchini Custard Pie

2 eggs
2 C. cooked zucchini (3 med. zucchinis: chop, boil, drain and cool for a few min after
2 C. white sugar or 1 C. Splenda blend
1 can evaporated milk
1 stick butter
1/2 tsp. salt
1/4 C. flour
2 tsp. vanilla
Preheat oven to 425 degrees. Put all of the above ingredients into blender, cover and blend.
Pour mixture into unbaked pie shell(you decide what you like best, pastry, graham, whatever
)….2 shallow or 1 deep dish
Sprinkle top with cinnamon and nutmeg to taste.
Bake at 425 degrees for 5 minutes then lower heat to 325 degrees and bake until knife inserted
comes out clean, about 30-45 minutes. Let cool and top with your favorite whipped cream
topping. Sprinkle more nutmeg on top if you like

Zucchini Rice Au Gratin

With golden cheese that yields to an abundance of roasted vegetables, this gratin is an ideal side dish, but it really doesn’t need anything more than a green salad to make it a satisfying dinner.


1/3 cup long-grain white rice

1 1/2 pounds zucchini (about 3 medium), sliced crosswise 1/4 inch thick

6 1/2 tablespoons olive oil, divided

1/2 pounds plum tomatoes, sliced crosswise 1/4 inch thick

1 medium onion, halved lengthwise and thinly sliced

3 garlic cloves, finely chopped

2 large eggs, lightly beaten

1 teaspoon chopped thyme

1/2 cup grated Parmigiano-Reggiano, divided

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Preheat oven to 450°F with racks in upper and lower thirds.

Cook rice according to package instructions.

While rice cooks, toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan.

Roast zucchini in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.

Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.

Stir together onion mixture, cooked rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/4 cup cheese.

Bake in upper third of oven until set and golden brown, about 20 minutes.