Baked Vegan Zucchini Fritters: How to Make the Best Zucchini Snack Ever

Now I just need to muster up the energy to whip up some sort of meal plan to utilize this random assortment of veggies. Off the top of my head, I am thinking we will see some butternut squash ravioli, homemade spaghetti sauce, and zucchini bread in our future. But other than that, I am clueless, so I better get to work!

Baked Vegan Zucchini Fritters a.k.a. If Zucchini Heaven Exists, This Is It!

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You can make this Kuzhambu using other veggies too. If you are using gourds like bottle gourd (sorakkai), chayote squash (Chow chow), zucchini, drumstick, cucumber or winter melon, boil them in water till they are tender. Then drain them in a colander.

This creamy zucchini soup makes for a refreshing and light summer meal. Pair this soup with crusty bread or a chilled mango salad and enjoy it for lunch. In this post, I will share how to make this soup using the Instant Pot and on stove top. Rest assured that this is true zucchini heaven.

Come summer, I get all excited and worked up seeing the fresh produce. Zucchini and tomatoes are my favorite summer produce and every year, I try a few new recipes using these two veggies. Our vegan zucchini bread from last summer is a huge hit. Do give it a shot. This soup is what I call my lazy summer dinner.

Now for the fun part. While I make this version the most often, I have tried various variations of stuffing for these rolls. Roasted tofu, grilled corn, grilled zucchini, grilled pineapple, fresh mango, drained canned chickpeas or black beans, fresh sugar snap peas, bean sprouts, roasted mushrooms and stir-fried tempeh are fantastic filling options.

who.what.where?sqirl is a hip la brunch spot with a really cool and well designed cookbook called, everything i want to eat. i've eaten there once with my la friends and have since bought the cookbook. i haven't cooked from it much, it's been more of an inspo source. about a month ago my 9 month pregnant friend sarah had lunch there, and then i got this text from her, "lunch with will ferrell just happened and now i am ready to be a mom." she went on to tell me that she ate ricotta toast while sitting behind will ferrell as he pitched ideas to a hollywood type. this is notable because sarah has had this long running joke about starting a website called "lunch with will ferrell", and i'd explain further but i don't want anyone to steal her idea. anyway her text made me smile in a special heartwarming way, and it made me think about how funny the universe can be. days later she gave birth to mabel june moran who i hope to one day eat expensive toast at sqirl with. oh&get sidetrackedexcited for alison roman's nyt columnendless designhow to do anythingdevoured this bookit's bigger than recyclinga heatwave friendly recipesalad tipssaying nodreamy kitchengood news from the dutchrainbows make your eyes happyfollow thisi remember how merrick garland was treatedthe way to go from everything i want to eat1 pound of zucchini, carrot, or winter squash peeled and coarsely gratedfine sea salt1/4 teaspoon cumin seeds1/4 teaspoon coriander seeds1/4 teaspoon fennel seeds4 large eggs1 clove garlic, minced1 tablespoon chopped fresh oregano2 tablespoons chopped fresh mint3 tablespoons chopped fresh cilantro2/3 cup chickpea flourfreshly ground black pepperpinch of ground cinnamon (optional)pinch of ground ginger (optional)2 tablespoons unsalted butter, plus more as needed1/2 cup labneh (or greek yogurt)1/2 cup spicy greens (i used microgreens)1/2 cup of store bought fermented red cabbage 1 tablespoon fresh lemon juice1 tablespoon olive oiltoss the grated vegetables with a few big pinches of salt. then put it in a fine-mesh sieve and let drain. squeezing every so often so that the vegetable releases its water, for at least 15 minutes.

advice on squash blossom quesadillalet me tell you a secret, i love eating flowers. well at least the edible kinds. and zucchini flowers//squash blossoms are super tasty. they are often prepared stuffed with cheese and fried as a delicious appetizer. but i equally enjoy them in this mexican preparation. typically you would use oaxcan cheese but here in vt i couldn't find any, so i used a local smoked mozzerella. the smoked flavor adds a nice dimension to the quesadilla. oh&get sidetrackedrafawkwardtolerance paradoxdid you know that i love podcastseye openingsigned up for the wake upthe good dronesdown the shorefashion road triplolthat eclipse thoughbeach house dreamseye candyi'm intrigued

These tasty little Herbed Zucchini Bites (from The Wine Lovers Kitchen) are perfect to use up some of that zucchini that is everywhere at this time of year! Fresh herbs take them from ho hum to delicious!

Our roasted zucchini (from Peel from Zeal) is a great addition to any meal. Baked in the oven, this recipe is versatile and easy. For a stand-alone side dish top with dairy-free basil pesto or drizzle with a garlic butter sauce, use it in your favorite lunch bowl, or as part of a roasted veggie sandwich. Roasted zucchini slices can be served warm or at room temperature. 2ff7e9595c