Zucchini Fritters with Feta & Dill

August 19, 2015


Hooray! It’s zucchini time! Yup…that most delicious of summer squashes is here in abundance now. We love, love, love it around here. One zucchini feast after another. So hold onto your hats…I’m going to be sharing quite a few of the recipes we’ve been enjoying. I’m starting today off with a fantastic one for Zucchini Fritters with Feta & Dill.


Now I just knew this one was going to be a winner. I already told you how we feel about zucchini and I’m pretty certain I  can also say I’ve never really met a fritter that I didn’t like. But I will admit, sometimes fritters can be a bit on the heavy side. Maybe not something you want to indulge in when your fairly wilted from all the hot and steamy summery temps. Well, that is why I’m so excited to share this with you. These Zucchini Fritters will not “weigh you down”. Far from it. They are wonderfully light a fresh. They will have you at the first bite – which is truly amazing. They have a crispy crunchy exterior which covers a delightfully creamy salty center. The scallion, dill, feta & zucchini combo is just the perfect summery taste sensation.


They are great as appetizers, or as a side dish to some grilled meat or even as a light Meatless Monday meal. We enjoyed ours with a dollop of Tzatziki sauce, but they are also delicious all on their own. They come together pretty quickly (just make sure to get rid of as much of the liquid the zucchini releases as you can, otherwise you won’t get as much of that crispy factor as you want.) and are good hot off the griddle or even at room temperature. Believe me folks, you don’t want to miss out on this dish, so get out there, grab some of those zucchinis and make up a batch of these today!


Zucchini Fritters with Feta & Dill

  • Servings: 12 Fritters
  • Difficulty: easy
  • Print

recipe from: Once Upon a Chef


  • 1 pound zucchini (about 2 medium), trimmed
  • 1 teaspoon salt
  • 2 large eggs
  • scallions, minced
  • 2 tablespoons minced fresh dill
  • 1/2 cup crumbled feta cheese
  • 1 medium garlic clove, minced or pressed through a garlic press
  • 1/4 teaspoon black pepper
  • 1/4 cup corn starch or all purpose flour
  • 1/2 teaspoon baking powder
  • 6 tablespoons olive oil
  • Lemon wedges, for serving
  • Tzatziki Sauce, for serving


Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, or in a clean dish towel or even paper towels. Just make sure you get as much of that water out as possible, then set aside.

Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the corn starch and baking powder over mixture and stir until uniformly incorporated.

Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Wipe the skillet clean with paper towels. Return the skillet to medium heat, add the remaining 3 tablespoons olive oil, and repeat with remaining batter. Serve warm or room temperature with lemon wedges and tzatziki sauce if desired.

Tzatziki Sauce


  • 1 cup greek yogurt
  • 1 cup English cucumber, diced
  • 2 cloves garlic, finely minced
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 teaspoons olive oil
  • 2 Tablespoons dill, chopped
  • 1/4 teaspoon kosher salt
  • black pepper to taste


Mix all ingredients together and chill until ready to serve.


Zucchini Fritters with Feta & Dill brought to you by: Runcible Temps (www.leaandjay.com)




Creamed Zucchini with Garlic & Basil

August 5, 2014


It’s getting to be that time of year where the folks with gardens are looking around and trying to figure out what in the world they are going to do with all the zucchini they have on hand. That’s right, we’re getting well into zucchini overload time. And if you’re one of those folks searching for fabulous zucchini recipes, some tasty options include zucchini bread, stuffed zucchini, zucchini fritters, Zucchini Parmesan and Cheesy Bacon Zucchini Casserole (the last two being particular favourites of mine). But I’ve got to tell you, I’ve got the one zucchini recipe you simply must make tonight!  The husband and I have found a new obsession with this Creamed Zucchini with Garlic & Basil.


Oh my stars! I mean I like zucchini. I am a fan. But it is a vegetable. And although veggies can be quite tasty, especially fresh right out of the garden like they are now, they are still vegetables. They aren’t say…cookies or cupcakes. I don’t really get obsessed with vegetables. That was until I took one bite of this spectacular summer side dish. Stopped me right in my tracks. It is just so savoury, so rich and creamy. The zucchini practically melts in your mouth – but don’t take that to mean it is mushy. I hate mushy vegetables. The grated zucchini here is almost like a puree. I am addicted!


I’ve made this dish using all zucchini and I have made it using 1/2 zucchini and 1/2 yellow squash – because that just happened to be what I had on hand. Unbelievably tasty every time (and there have been quite a few). I’ve served it with all sorts of grilled meats at this point and without fail it stole the show. It is very easy to prepare. You can even whip it up ahead of time and just reheat when supper time rolls around. So, if you find yourself with a few zucchini on hand…no wait….what I mean to say is – go get yourself a bunch of zucchini. Now! The backyard gardener around the corner from you will be relieved to find a good home for their excess. Treat yourself to this Creamed Zucchini with Garlic & Basil tonight!


Creamed Zucchini with Garlic & Basil

  • Servings: 4
  • Difficulty: easy
  • Print

recipe from: Once Upon a Chef


  •  1-3/4 pounds zucchini (preferably smaller zucchini, as they are less watery)
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 5 tablespoons heavy cream
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fresh chopped basil


Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk ( the food processor choice is certainly my lazy self’s preference). Wrap the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible. Repeat a few times, replacing the towel if necessary.

Melt the butter in a large skillet over medium-high heat. Add the shredded zucchini and garlic and cook, stirring frequently, until the zucchini is tender, about 6 minutes. Turn the heat down to low; add the heavy cream, salt, pepper and basil and simmer until the cream is absorbed. Taste and adjust seasoning if necessary. Serve warm.


Creamed Zucchini with Garlic & Basil brought to you by: Runcible Eats (http://www.leaandjay.com )


Cheesy Zucchini Bacon Casserole

October 27, 2013


I seem to be getting a bit behind with my blogging again. Though I must say this past week has been a doozy! You know that old saying, “when it rains, it pours”? Well I’m getting ready to break out one of those little Zodiac inflatable boats you always see those Greenpeace folks buzzing about in. Yikes! But looking to the positive side of things for a minute, I am happy to say that it has been a bit cooler around here. I’m actually wearing light gloves and a hat on the morning and evening dog walks, which raises both my and the pup’s spirits. Fall is here and I believe next week the clocks “fall back” which I absolutely love. Nearly as much as I despise it when the clocks leap forward. I do wish we would just pick a time and go with it. But I digress…on to the recipe at hand! Today’s dish is another zucchini recipe which comes from my Mom. This one is just perfect for that transition time between summer and fall. You know what I’m talking about…there are still some zucchini hanging around from the warmer weather, but it’s just started to get a bit chilly where a warm, cheesy casserole would be very welcome. And really folks, how could you go wrong with this one…you’ve got the good-for-you-veggies in the zucchini, but yes you might have noticed there is also a bit of cheese and bacon thrown in for good measure. Hopefully these ingredients don’t cancel out the benefit of the zucchini. :p


I don’t know what to say, cheese and bacon are nothing short of magic in my opinion. The recipe comes together very quickly and is quite tasty. Great as a side dish or I suppose it wouldn’t be too dreadful if you left the bacon out (OMG…am I really saying this?!!) and served it on a Meatless Monday. I’ll leave that up to you, but mark my words..you’re going to love this one!


Cheesy Zucchini Bacon Casserole

recipe from: My Mom


  • 5 cups zucchini (about 5 -6 small to medium zucchini)
  • 1 cup sour cream
  • 2 egg yolks
  • 2 tablespoons flour
  • 2 egg whites-stiffly beaten
  • 2 cups shredded cheddar cheese
  • 10 -12 slices of cooked Bacon, crumbled (approx. 10-12 tablespoons of real bacon bits)
  • 1 cup Panko, tossed with 2 tablespoons melted butter.

Preheat oven to 350° F and butter a 13×9″ baking dish.

Cook zucchini in small amount of boiling, salted water -about 5 min.

Mix together sour cream, egg yolks and flour and then fold in the egg whites.

Layer ingredients in the prepared 13×9″ casserole dish, starting with the zucchini, followed by the sour cream egg mixture, the bacon and then the cheese.

Top with butter tossed Panko.

Bake for 20 minutes or until cheese is melted and it is bubbling.


Zucchini Parmesan

October 8, 2013


Alright, I’ve talked tomatoes and corn and the summer-like temperatures seem to be persisting around here… It must be time to talk Zucchini! I’ve seen some mouth-watering zucchini breads and muffins on various food blogs this summer, as well as some tasty looking zucchini sides, which got me itching to jump on that zucchini band wagon.


I got this wonderful Zucchini Parmesan recipe from my Mom and after adding a bit of this and a bit of that, I’ve come up with a dish that is quick, tasty and nutritious! Great for Meatless Mondays or any other day of the week for that matter. If you’ve still got some Zucchini lingering about, give this dish a try!


Zucchini Parmesan

recipe from: My Mom!


4-5 small zucchini, sliced

1 small yellow onion, chopped

2 cloves garlic, minced

2-3 tablespoons fresh basil, chopped

2-3 tablespoons fresh oregano, chopped

1/2 jar spaghetti sauce ( whatever your favourite is…we like Arrabiata!)

1 cup mozzarella cheese, shredded

1 cup Panko

1/3 cup parmesan cheese

1 tablespoon butter, melted plus a few teaspoons more to dot over casserole


Place sliced zucchini in casserole dish. Layer onion over the top. Sprinkle with chopped garlic. Dot with a few teaspoons of butter. Microwave on high for 15 minutes.

Preheat oven to 350°F.

Cover zucchini mixture with chopped basil and oregano. Pour spaghetti sauce evenly over dish. Cover sauce with shredded mozzarella.

Mix Panko and parmesan cheese together. Melt 1 tablespoon of butter and toss with Panko parmesan mixture. Top zucchini dish with Panko mixture.

Place dish in preheated oven and bake until top browns and cheese is bubbly.


%d bloggers like this: