Zucchini Puffs

Well, the garden is flourishing, and soon we’ll have more tomatoes and zucchini than we know what to do with. I’m not too fond of cooked zucchini, except when it’s grated, and disguised in baked goods.

This recipe looks interesting though. It says “serve with heated spaghetti sauce,” so maybe you could use that as a dipping sauce for the puffs. Add a hearty salad, and you’ve got a quick meal.

The recipe is from Kraft Kitchens: Dinner On Hand, which I’ve mentioned before. It’s one of my standbys, when looking for quick and easy recipes.

Zucchini Puffs

  1. Grate 3 medium zucchini (1-1/2 lb into a large bowl.
  2. Mix in 2 eggs, 1/4 cup flour, a spoonful of oil and 2 tsp thyme.
  3. Drop by large spoonfuls into a nonstick skillet and cook at medium-high heat for about 3 minutes on each side or until the puffs are browned.
  4. Keep warm in a 200°F oven until you are ready to serve the entire batch.

Serve with heated spaghetti sauce.

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