Zucchini "Crab" Cakes

Travis says if it weren't for the green specks, he might be fooled into thinking they were real crab cakes. He likes the Old Bay Seasoning and I don't that much, so alter the amount accordingly.

Approximately 8 small cakes

2 cups squash-grate and drain
1 1/2 cups bread crumbs
2 eggs
1 1/2 tsp. Old Bay seasoning
2 tbsp. grated onions
1 tbsp. mayonnaise

Mix all ingredients in a medium bowl.
Heat oil in skillet.
Form patties with hands and fry until golden (flipping once).

Chocolate Zucchini Cake

Delicious! Great with a scoop of vanilla ice cream. I've typed the recipe as it is printed, but I made some substitutions after reading comments about the recipe online. I used 1 cup of whole wheat flour (the rest all purpose). I used 1/2 c. applesauce instead of vegetable oil. I used 1/2 c. of sour cream instead of buttermilk. Make sure to squeeze the zucchini before measuring. I stirred the chocolate chips into the batter (and added a little extra) and I didn't use the nuts.


Bon Appetit, November 1995
12 Servings

2 1/4 c. sifted all purpose flour
1/2 c. unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter room temperature
1/2 c. vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-oz package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts

Preheat oven to 325. Butter and flour 13x9x2 inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

Zucchini Bake

A great way to use up zucchini from the garden.

6 to 8 Servings

4 small zucchini, sliced (3 cups)
2 tbsp butter
2 c (5 1/2 oz) club cracker crumbs
3 eggs
1 small onion, grated
1/2 cup milk
1/2 tsp pepper
1/2 tsp. salt
1 c. shredded Cheddar cheese
1/4 c. grated Parmesan cheese

1. Preheat oven to 350. Grease 9 inch deep dish pie pan or 9 inch square dish.
2. Bring 4 cups water to a boil in a large saucepan. Add zucchini, reduce heat and simmer, covered, until tender, about 3 mins. Drain well in colander.
3. Press cracker crumbs on bottom of pan to form crust. Dot with butter. Spoon zucchini on top.
4. Whisk eggs, until fluffy. Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan.
5. Bake uncovered 35 minutes or until golden on edges.