Zucchini is one of those vegetables that always produces more than expected – in a good year, one plant can yield a whole crate of produce. If you’ve got a glut on your hands, check out these three ideas which use up zucchini.
Vegetable Rostis
Grate a selection of vegetables (as well as zucchini, carrots, beetroot, and onion work well) until you have 2 cups. In a large mixing bowl, whisk 2 tbsp of plain flour with 3 eggs. Add 2 tbsp of oil and stir well. Add the grated vegetables to the bowl, make sure all of the vegetables are coated in the batter. Heat 2 tbsp of oil in a heavy-based saucepan, shape the rostis into palm-sized discs, and fry on each side until golden.
Zucchini Hummus
Ingredients:
- 2 zucchini
- 1 cup of chickpeas
- 2 tbsp tahini
- 3 tbsp olive oil
- Juice of 1 lemon
- Salt
Instructions:
Roast the zucchini in a hot oven for at least 20 minutes, until they have softened and are beginning to char. In a food processor, blend the zucchini with the other ingredients until it has reached the desired texture.
Chocolate Zucchini Cake
Ingredients:
- 1 zucchini
- 1 cup of plain flour
- 3/4 cup of sugar
- 3/4 cup of butter
- 2 tbsp of cocoa powder
- 1 tsp baking powder
- 2 eggs
Instructions:
- Cream the butter and sugar together.
- Sift in the flour, baking powder, and cocoa powder, mix well.
- Break in the eggs and whisk them into the mix. Grate the zucchini and add that into the batter, mix through.
- Pour into a lined cake tin and bake in an oven heated to 350°F for 25 – 30 minutes.
