This recipe is great way to use up some of that zucchini abundance from your garden, or your neighbor’s garden, maybe a family member?…You get the idea (wink wink)!!
1cupshredded zucchini (about 1 medium zucchini)
1 2/3cup all-purpose flour (210 grams)
2teaspoons baking powder
1/4teaspoon fine sea salt
1/2cupplain Greek yogurt (123 grams), room temperature
1/2cup coconut oil, melted (110 grams) *
1/4cupmilk (61 grams), room temperature
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/2cup brown sugar
1/4cup coconut sugar (50 grams) **
*You can also use canola, vegetable or baking olive oil
**You can also use granulated sugar
1cup all purpose flour (120 grams)
1/4cup brown sugar (50 grams)
6tablespoons coldbutter, grated (85 grams)
Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray. Grate the very cold butter and place it in the freezer until ready to use (this is for the streusel topping).
Shred the zucchini and lay it on a tea towel until ready to use. This will remove some of the excess water.
Meanwhile, combine the all-purpose flour, baking powder and salt in a large mixing bowl.
In a small bowl whisk together the yogurt, coconut oil, milk, eggs, vanilla, brown sugar and sugar.
Add the wet ingredients to the dry and mix until just combined. Stir in the zucchini just until it is incorporated. Do not overmix!!
Divide the batter evenly among the prepared muffin cups.
To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon and cold butter.
Mix together with your hands, until you have a crumbly mixture. Sprinkle the muffins evenly with the streusel topping. There’s a lot of streusel, but that’s how I like mine:)!! Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
I hope you make these delicious muffins, and if you do, tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures. Enjoy!
A galette is a French pastry that’s similar to a pie or a tart. Basically, it’s pastry dough that’s wrapped over a filling (either fruit or vegetables and cheese). Like pastry, this free- form pie doesn’t require any fancy pie plates or special pans, just a flat surface for baking (like a cookie sheet).
1 teaspoon fresh thyme, finely chopped (I use Greek thyme), optional
8 tablespoons (113g) unsalted butter, frozen and grated
5 to 6 tablespoons (70g to 85g) water, ice cold
1 large zucchini, sliced into 1/4″ discs
2 teaspoons herb seasoning*
1/2 pint cherry or grape tomatoes, halved
3/4 cup (170g) ricotta cheese
1/4 teaspoon fine kosher salt
freshly ground black pepper, to taste
1 teaspoon fresh lemon zest, optional
1 large egg
1/2 cup goat cheese
1/4 cup fresh parmesan cheese, grated
1 egg yolk beaten (with 2 teaspoons of water)
Make the crust:
Grate the frozen butter and place in the freezer until ready for use.
Whisk together the dry ingredients. Add the freshly chopped herbs to the dry ingredients (if you are using them, this is optional).
Work the butter into the flour mixture until crumbly.
Drizzle in 5 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough. Don’t overwork your dough or it will lose it’s flakiness.
Pat the dough into a disk, wrap, and refrigerate for 30 minutes.
Make the filling:
Preheat the oven to 425°F. Lightly grease two baking sheets (or line with parchment paper).
Slice the zucchini into 1/4 inch discs, and cut tomatoes in half.
Place the zucchini slices on one pan and sprinkle with seasoning mix.
Place the tomato halves on the second pan and sprinkle with seasoning mix.
Roast the zucchini and tomatoes until tender, about 15 to 20 minutes for the zucchini and 10 to 15 minutes for the tomatoes.
Remove the zucchini and tomatoes from the oven and allow to cool for 10 minutes.
Combine the ricotta, salt, pepper, lemon zest, and egg in a bowl. Refrigerate until ready.
On a lightly floured work surface, roll the dough into a 12″ circle.
Transfer the dough to a parchment-lined baking sheet.
Spread the ricotta mixture over the dough, leaving a 2″-wide bare strip along the perimeter.
Sprinkle the goat cheese on top of the ricotta, grate on 1/2 the parmesan cheese, then shingle the zucchini slices over the cheese and place the tomato halves on top.
Fold the bare edges of the dough into the center.
Brush the edges of the crust with egg wash, and sprinkle the remaining Parmesan over the whole galette.
Bake the galette for 25 to 30 minutes, until the crust is golden brown.
Remove the galette from the oven and allow it to cool for 5 to 10 minutes before serving. Enjoy!!!
1 teaspoon each:
dried onion flakes
Himalayan sea salt
Stir together in a small bowl. Save leftover seasoning in an airtight container for later use.
I hope you make this delicious galette. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:)!
I love this time of year when zucchini is in season and there is an abundance.
I am a huge fan of zucchini bread, and this baked oatmeal will curb some of the cravings without any guilt.
2 cups gluten free old fashioned rolled oats
1/2 cup chopped walnuts (I like to toast mine, but it isn’t necessary)
3 1/2 tablespoons pure maple syrup
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 3/4 cups almond milk
1 tablespoon flaxseed (or you can use 1 large egg)
2 tablespoons refined coconut oil, melted
2 teaspoons pure vanilla extract
1 medium size zucchini, grated
Preheat the oven to 375°F.
Spray 2 quart baking dish with cooking spray.
In a large bowl, mix together the oats, 1/4 cup walnuts, baking powder, cinnamon, and salt.
Add in the milk, maple syrup, flaxseed, coconut oil, vanilla and grated zucchini. Stir well to combine.
Pour oatmeal mixture into the prepared baking dish.
Scatter additional 1/4 cup of walnuts on top (optional).
Bake for 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes.
I like to drizzle almond butter (with a little warmed almond milk whisked in) over the top. It also tastes good with almond milk and maple syrup. You can get creative and top it with whatever you like, or nothing at all:).
I hope you make this amazing baked oatmeal, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!
I love being able to use herbs from my garden. We had a really mild winter this year, and my herbs on my back deck are doing great! I have parsley, rosemary, chives and Greek thyme. I used that Greek thyme in these fritters and the taste is oh so good!! You can use dried thyme also and they will still be delicious!!
I had a medium zucchini and a few potatoes, so I thought I would make these fritters and share the recipe with you.
1 medium zucchini grated
1 large russet potato grated
1/2 teaspoon kosher salt
zest and juice of one lemon (2 teaspoons lemon juice)
1/3 cup mayonnaise (74 grams)
1 tablespoon capers, drained
1/2 teaspoon dry thyme or 1 teaspoon fresh thyme
1/8 teaspoon black pepper
1/2 cup all-purpose flour (70 grams)
1/2 teaspoon baking powder
1/8 teaspoon cayenne pepper
1 large egg
Olive oil for cooking fritters
Grate zucchini and place on paper towels to drain. Sprinkle with salt (this is going to help draw the moisture from the zucchini). Place more paper towels on top of zucchini. Allow zucchini to sit at least 15 minutes.
Zest and juice 1 lemon. Set aside.
To make the caper mayonnaise, put mayonnaise, lemon juice, thyme, capers and black pepper in a bowl and stir until combined. Refrigerate until ready to use.
Peel and grate the large russet potato and put into a large bowl. Add the zucchini, lemon peel, flour, baking powder, cayenne pepper and beaten egg. Stir until combined.
Heat oil in a large skillet. Add large tablespoons of batter to skillet and cook for 4 minutes on each side using medium heat. This recipe makes 14 fritters.
Cook until golden brown on each side. Transfer to a heatproof plate and put in the oven at 200°F to keep warm while the other fritters are cooking.
Place fritters on a plate and top with the caper mayonnaise. These fritters make a nice side dish or served alone (they make great hors d’oeuvres too!).
I hope you make these delicious fritters, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your photos. Enjoy!!
This recipe was inspired by Better Homes and Gardens.
I have always been a lover of all things pancake! I like banana pancakes ( and Jack Johnson music too)!! Because I am a huge fan of chocolate, it is safe to say that chocolate chip pancakes are in my top three:). I didn’t really want a savory pancake when I made these zucchini pancakes, and I succeeded. Not saying a savory pancake wouldn’t be delicious because I’m sure it would, but I was in the mood for sweet and these hit the spot! The buttermilk mixing with the baking powder made these oh so fluffy. I’m kinda drooling right now just thinking about it! Yum, Yum! Topped with butter and maple syrup, these puffy bits of deliciousness practically melt in your mouth. These are definitely a treat, so don’t skimp on the toppings. Everything in moderation (wink, wink). Please enjoy these pancakes and also, the fun pancake facts I found while searching the origin of pancakes.
Fun Pancake Facts:
Pancake Day is real! Shrove Tuesday (Fat Tuesday) is the holiday of feasting before Lent.
During Lent, people were once not allowed to eat animal products like milk, butter, and eggs. To prevent them from going to waste these ingredients were cooked into tall stacks of pancakes. They were consumed in such large amounts that this day earned the rightful name of Pancake Day.
Pancakes have been around for centuries as a favorite staple in many cultures’ diets. They began over 30,000 years ago during the Stone Age. Researchers have found pancakes in the stomach of Otzi the Iceman, human remains dating back 5,300 years.
Pancakes are found almost in every culture. It is a thin flat cake made from batter and fried in a pan or on a griddle. Batter is usually made from eggs, flour, milk or water, oil or melted butter. Sometimes batter can be made from buttermilk.
January 28th is National Blueberry Pancake Day.
September 26th is National Pancake Day.
Maple syrup which is often used as a topping was originally a sweet drink which was discovered by the Algonquin Indians.
The first ready-mix food which was sold commercially was Aunt Jemima pancake flour. It was invented in 1889 in St. Joseph, Missouri.
It is common in France to touch the handle of the frying pan and to make a wish while the pancake is turned, holding a coin in one hand.
The first pancake recipe appeared in an English cookbook in the fifteenth century.
World’s biggest pancake was cooked in Rochdale (Greater Manchester) in 1994, which was 15 meters in diameter, weighted three tons, and had an estimated two million calories.
In 2005, Celebrity chef Aldo Zilli set the world record for the highest pancake toss of 329 cm.
The French crêpe is thin and crispy. It is folded or rolled and heated in a sauce of sugar, butter, citrus juice and liqueur.
One pancake fan ran a marathon while continually tossing a pancake for three hours, two minutes and twenty seven seconds.
The first ready-mix food to be sold commercially was Aunt Jemima pancake flour. It was invented in St. Joseph, Missouri, in the year 1889.
Reference: Wikipedia: Fun Facts about Pancakes.
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons brown sugar
1 ½ cups buttermilk
3 tablespoons unsalted butter melted and cooled
2 large eggs
1 teaspoon vanilla bean extract
1 ½ cups grated zucchini
Maple syrup and butter for serving
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla bean extract. Pour wet ingredients over dry ingredients, stirring until just combined. Fold in the zucchini.
Heat a griddle or pan to medium heat. Add butter (or you can us cooking spray). Pour about a 1/2 cup of batter onto heated skillet. Cook until the surface of the pancake has some bubbles and a few have burst (see photos) about 2 minutes. Flip carefully with a spatula, and cook until browned on the other side. Continue making pancakes until the batter is gone. Serve pancakes with butter and maple syrup…Yum!!
If you have any left pancakes left over, these freeze really well. Wrap in plastic wrap after they are cooled. Place in a plastic zip bag and place in the freezer. To reheat the pancakes, microwave for approximately 20 seconds or heat in a toaster. Enjoy!! xoxo