What Do you Do with a Giant Zucchini?
Today I was visiting a friend and as I was leaving she casually asked me, "would you like a zucchini?" "Sure", was my automatic response. Her eyes lit up as she ran from the room and came back a minute later cradling what can only be described as a zucchini baby. As I was the one giving away Safeway bags full of kale to anyone who even mentioned they kinda liked kale, a couple of years ago, I recognized the gleam in her eyes and relief on her face as one more of her giant zucchinis left her house. For the record unless you are a family of 12 or a hobby farm, planting 8 kale plants for two people is most definitely not advised. So now, I am driving home with an 8 lb giant green monster that I thought should probably be wearing a seat belt.
Anyone who knows me knows that I have a sweet tooth and visions of chocolate zucchini loaf and lemon zucchini muffins swam through my mind as I headed back home. The only problem is, now that I have passed the fifty year marker and those sweet treats are dangerous I am trying not to indulge my sweet tooth as often. I tend to think to myself, well it is mostly vegetable as I stuff down three helpings with my morning coffee!
No this zucchini was going to be something different, something I could serve with one of my special monthly bottles of wine. I scoured Pinterest and found the answer, cheesy zucchini bites. A wonderful combination of zucchini, cheeses and panko bread crumbs. These delicious little morsels were a big hit served with one of this months wine club selections. A delightful 2016 Tempranillo from the La Buena Espera winery in La Mancha Spain.
This wine pours an attractive red cherry color in the glass. Fresh aromas of raspberry, blackberry and cherry co-mingle with subtle notes of almonds and hazelnuts. This is a wine meant to be enjoyed with foods to bring out its flavors. For information on how you can have Artisian wines from around the globe delivered to your door click the picture below and you will learn about my wine club.
Recipe:
3 cups packed shredded Zucchini
1 tsp finely minced Shallot
1/2 tsp dried Basil
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Pepper
1/2 cup Sharp Cheddar Cheese (or other sharp cheese)
1/2 cup Panko Bread Crumbs
1/4 cup Parmesan Cheese
2 large Eggs
Preheat oven to 425 F
Line a baking sheet with parchment paper and lightly coat with cooking spray.
Place shredded zucchini in a clean kitchen towel and wring out over the sink until the zucchini is really dry.
Place the zucchini in a medium bowl and add in all the other ingredients. Mix together until combined. Drop the mixture by the tablespoonful onto the prepared cooking sheet and lightly press the mounds with your hand to flatten slightly. Bake for 16-20 mins until they are a golden brown. ** in the picture I used a mini muffin tin to prepare these ones, but I would go back to the original version. Enjoy with good friends and good wine!
