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Potato-Zucchini Salad

July 16, 2018 by towers

Not another zucchini recipe!  Perhaps you have noticed a thread in some of these recipes:  I aim to lower the carb content of some favorite recipes plus get more vegetables into the  diet.  In this case, I am making good use of the relatively bland, non-starchy zucchini  that is abundant and inexpensive– especially if you garden or know someone who does.

I’ve always loved potato salad in the summer when it’s a relief to serve cold foods.  This version is lighter (as you would expect since it dilutes the potato with zucchini) but still very satisfying.  We didn’t miss the eggs when I served it, but if you have some boiled eggs on hand you could add a few.  We had this with some wild salmon, sauerkraut,  and cucumber-parsley-mint juice last night for a simple meal.

Serves 4

3 medium-sized (about 3 inches in diameter) red potatoes, unpeeled but scrubbed and cut into 3/4 inch pieces

1 zucchini, about 8 inches long and 2 inches round, quartered lengthwise and then cut across into 1/2 inch pieces

1 medium-sized onion, finely chopped

1 stalk celery, finely chopped

1 dill pickle, chopped

1/4 cup mayonnaise (I had homemade with olive oil on hand)

1 Tbsp. prepared yellow mustard

1/4 cup extra-virgin olive oil

salt, pepper to taste

Steam potatoes covered in a vegetable steamer until tender when pierced with a fork.  Remove from heat and steam and allow to cool while proceeding with preparing other ingredients.

In a medium-sized serving bowl, whisk the mustard and mayo until smooth.  Add the olive oil and blend well.  Add the onion, celery, and pickle. If you have the time, allow this mixture to marinate 20-30 minutes to mellow the raw onion.

Now add the potatoes and zucchini and mix thoroughly. Add salt and pepper to taste.  Best served immediately.  It is good the next day but the zucchini pieces won’t be as crisp.

 

 

Filed Under: Monica's Recipes Tagged With: potato salad recipe, reduced carb recipe, zucchini recipe

Zucchini Fritters

September 5, 2010 by towers

Zucchini, eggs, and basil are a great combination. We were visiting Michael’s brother in Washington state this summer and his garden produce, along with eggs from his chickens, were the inspiration for this recipe.   Add ground nuts and romano cheese, and the result is a simple vegetable-protein combination to build a meal around.   With salad, these fritters make a delicious lunch.  With a bean soup, a salad, and steamed vegetables, the fritters make a filling dinner.  Notice, there is no gluten in this recipe so it is safe for gluten sensitive individuals.

Zucchini Fritters

2 small-medium sized zucchini (no more than 10 inches long–they get too tough), grated

2 eggs, beaten

1 medium onion, chopped fine

extra-virgin olive oil

1/2 cup almonds or sunflower seeds or pumpkin seeds ground in a blender

1/3 cup grated romano or parmesan cheese

1/4 cup fresh sweet basil, chopped fine, or 2 tsp. dried

1/2 tsp. sea salt

1/4 tsp freshly-ground black pepper

Saute the onions in 2 T. olive oil in a skillet until soft (don’t wash the skillet–use it to brown the fritters).  Place the onions in a medium-sized mixing bowl.  Stir in the grated zucchini and beaten eggs.  Mix well and stir in the rest of the ingredients.  Add 2 Tbsp olive oil to the skillet and get it hot (so the fritters don’t stick) on medium heat –but not to the point of smoking!  Form fritters with a 1/4 cup-sized measuring cup and drop  into the skillet.  The  measuring cup works great for spooning out the mix–just scoop and press it into the cup with a spoon before turning the cup upside down over the skillet and tapping the handle of the cup on the skillet to release the fritter. Brown on both sides, flipping over after 4-5 minutes.  Serve warm.  There is the option of baking the fritters–just lightly oil a baking pan and bake until lightly brown (20 minutes or so) in a 350 degree pre-heated oven.

Filed Under: Monica's Recipes Tagged With: eggs, fritters, GAPS friendly recipe, gluten-free recipe, sweet basil, zucchini recipe

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