My husband and I went to the farmer’s market last week for
an outing with Peanut and to sample some of the local fare. There is nothing like fresh Ontario produce in August! We picked up some zucchinis (as well as
tomato, onion, berries, peaches...etc. etc. etc.), so I needed to find
something to feature these delicious treats!
Enter Zucchini Patties and Chick Pea Salad!
Zucchini Patties (makes about 12 patties)
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| Some of the Zucchini Patties with the Yogurt Sauce |
I served these to my in-laws for dinner on Friday – they
were a BIG HIT! So yummy! I also reinvented the leftovers for breakfast
the next morning!
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| For breakfast the next morning I at the leftover patties. Instead of yogurt sauce, I melted white cheddar on top, then placed them on top of a delicious slice of Ontario tomato, and some greens - mmmmmmmm! |
Ingredients:
½ C grated carrot
½ C chopped onion
½ C green pepper (or do ¼ C each red and green pepper)
2 C fine soda cracker crumbs (I made mine in the food
processor)
¼ C all purpose flour (...I wonder how it would work out
with WW flour...)
1 tsp baking power
¾ tsp salt
Pinch of pepper
3 C grated zucchini, with peel
2 large eggs, fork-beaten
Vegetable oil cooking spray (or 2 tbsp cooking oil)
Directions:
1) Measure
the first 9 ingredients into a large bowl.
Stir.
2) Mix
in zucchini and eggs. With damp hands,
shape into patties using about ¼ C of mixture for each patty.
3) Spray
and heat pan. Brown patties on both
sides – I did mine on medium heat for 4-5 min per side. I used a grill, but if you don’t have one, a
frying pan will do nicely. Just heat up
the oil in the pan first, then brown the patties.
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| Cook the patties until they are nice and golden like this! |
Yogurt Sauce (to put on the patties):
I’m not sure how much of each I used, but this is what I put
in it...
Plain greek yogurt (regular yogurt will do as well)
Lemon juice (just a small squeeze)
Herb and Garlic seasoning (I used Epicure)
Chick Pea (Garbanzo Bean) Salad (serves 6-8):
Even though I don’t generally care for onion, I LOVED this
salad. It wasn’t a huge hit with the
in-laws, but then again I didn’t know that Jim doesn’t care for tomatoes OR olives...he was so polite, however, that he ate it anyway and I didn’t find out until Matt told me
later...how someone goes through life without liking tomatoes is beyond me – I
used to eat them like candy, but have since decided that the canker sores are
not worth the over indulgence.
Annnnnyway....here’s the recipe.
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| Delicious chick pea salad with local zucchini, tomato, red onion, and basil! |
Ingredients:
1 ½ C dried chickpeas
1 medium zucchini
1 large tomato
1 small red onion
3 tbsp chopped flat-leaf parsley
½ C sliced kalamata olives
Dressing:
1 tbsp lemon juice
¼ C olive oil
1 garlic clove, crushed
1 tsp honey
Directions:
1) Place
the chickpeas in a large bowl and cover with cold water. Leave to soak overnight.
2) Drain
the chickpeas, place in a saucepan, cover with fresh water and cook for 25
minutes, or until just tender. Drain and
leave to cool.
***you can skips steps 1 and 2 by using canned chickpeas, but keep in mind that
the sodium content is much lower
when using dried. If you opt for the
canned version, I suggest looking for “no salt added”***
3) Cut
the zucchini in half lengthwise and cut into 1 cm slices. Cut the tomato into cubes roughly the same
size as the chickpeas. Finely chop the
onion.
4) Combine
the chickpeas, zucchini, tomato, onion, parsley and olives in a serving bowl.
5) To
make the dressing, combine all the ingredients.
Pour over salad and toss lightly to combine. Serve at room temperature.
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