Posts Tagged ‘summer’

Old Bay (VEGAN) Zucchini Cakes

My garden is delivering BIG and, unsurprising to anyone who’s ever had a garden or known someone who has, the cliched summer favorite, the zucchini, is among the most prolific.

Today, it was just Em and me for dinner, so we decided to innovate our own version of zucchini fritters.  We loved them with a side of fresh salad with lemon dressing.


2 cups grated zucchini

1/4 cup finely chopped onion

1 cup Panko bread crumbs

Egg replacer for one egg (1 1/2 tsp egg replacer whipped with 2 Tbsp water)

2 Tbsp melted Earth Balance

2 tsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Old Bay seasoning

1/2 tsp salt

1/4 tsp ground pepper

flour for dusting

vegetable or canola oil for frying


Mix all ingredients together well in a medium bowl.  Make small balls of zucchini mixture and pat down to desired thickness–I like about 3/4 inch.  I’ve made these big enough to be a “burger” and as small as 2 inches across.  Dust both sides with flour.

Heat 1 Tbsp vegetable or canola oil in large, non-stick skillet.  Place patties into.  Wait until edges are golden brown, then flip, browning the other side.

Serve with vegan sour cream, or, for non-vegans, plain Greek yogurt.  Or serve on a bun with all your favorite toppings:  lettuce, tomato, etc.

Makes about 6-3 inch cakes.


My New Favorite Summer Vegetable Combo

I picked up my weekly load from the farm on Friday and ideas began whirring around like fireflies. Crisp, perfect sweet corn, gorgeous cherry tomatoes, fragrant fennel, and summer’s most prolific, the zucchini, were just a few members of the huge heavy wooden crate, but those few just seemed to make beautiful sense together just then.

I grated the zucchini, sliced fennel bulb, and threw them into the roasting pan with 2 ears of corn, the tomatoes, and some olive oil.  I roasted them at 350 for about 20 minutes. (You could certainly grill all of these, too!)  Meanwhile, I boiled salted water and cooked fettucini.

I cut the corn off the cobs and, after draining the pasta, tossed it with all the vegetables, salted and peppered it all and then added about 1/4 cup of chopped, fresh basil.

I hope you love this combo as much as I do!  Happy summer!