How to Enjoy Zucchini With Quick and Easy Recipes

Zucchini is a great vegetable and so versatile it can be used in many different ways. This vegetable is quick, easy, and healthy. As we approach summer and zucchini season, here are some different ways to enjoy this wonderful vegetable. Fried Zucchini Cakes go together easily and cook completely in about 5 minutes. This is a good way to get the children or others who do not think they like this vegetable to eat it. The Fritters use a combination of zucchini, carrot, and onion together for a delicious taste. Again, this is an easy recipe that is table ready in minutes. The Beef and Zucchini Skillet Meal is great for a main course. So grab some zucchini and make your family some delicious and healthy meals today.

FRIED ZUCCHINI CAKES
1/3 cup biscuit/baking mix, preferably low-fat
1/4 cup American or Cheddar Cheese, shredded
1/8 tsp salt
1/8 tsp pepper
2 large eggs, beaten
2 cups grated zucchini
2 tbsp butter

In a medium mixing bowl combine the biscuit mix, cheese, salt and pepper until blended. Add the beaten eggs to the mixture then the zucchini. When mixed well, shape into 8 to 10 patties.

Melt the butter in a heavy skillet and add the patties. Cook 2 to 3 minutes per side or until done to your liking. NOTE: If you are cutting back on butter and fats in your diet, use a nonstick skillet and spray it with a generous coating of nonstick butter-flavored cooking spray.

ZUCCHINI FRITTERS
2 medium zucchini, grated
1 tsp salt
1 carrot, grated
2 tbsp minced onion
2 tbsp minced parsley
1/2 cup all-purpose flour
dash of fresh ground black pepper
canola or olive oil for frying

Mix the zucchini with the salt; place in a colander and allow to drain for 15 minutes. Mix the well drained zucchini--you should have about 1 cup--with the carrot, onion, parsley, flour, and pepper. Mix together well. In a heavy skillet heat 1/2-inch of oil until hot. Drop the zucchini mixture by tablespoonfuls into the hot oil. Fry until browned on both sides. Drain on paper toweling.

Note: Add a little extra health benefit to this recipe by substituting whole-wheat flour for the all-purpose. Or go half and half; 1/4 cup whole-wheat flour and 1/4 cup all-purpose. Small changes like this can make a big difference in the healthy quality of a recipe!

BEEF AND ZUCCHINI SKILLET
1 lb lean ground beef
1/2 medium onion, chopped
2 small hot peppers, seeded and chopped*
1 large cubed zucchini, peeled and diced
2 large tomatoes, diced
2 carrots, sliced
1 small can V-8 Juice

In a large skillet cook the ground beef, onion and peppers until the meat is no longer pink and the peppers are soft. Pour the mixture into a colander to drain. Using a paper towel wipe the skillet. Return the meat mixture to the skillet. Add the carrots and juice. Bring to a boil and lower heat to simmer. When the carrots start to get tender, add the zucchini and tomatoes. Simmer until the vegetables are tender.

*If you don't like hot peppers, substitute about half of a green bell pepper, diced.

Enjoy!

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