Zucchini Chips

From: Here

Ingredients:
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese (optional)
1/8 tsp black pepper
heaping 1/2 cup whole wheat flour
1 cup cold milk
1 tsp apple cider vinegar
2 1/2 cups sliced zucchini (about 2 small zucchinis)

Preheat oven to 425 degrees. In a medium bowl combine breadcrumbs, cheese (if using) and black pepper. In separate bowl add flour, milk and vinegar.  Gently stir until combined but do not over stir. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture. Place coated zucchini slices on a baking sheet and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Less Parmesan. I don't love the flavor of Parmesan.

Verdict:
Thumbs up! Shocking fact: my husband ate more of these than anyone. I seriously can't believe that. That alone means I will be making these again in the future, because it is so. hard. to get him to try a new vegetable! Honestly, these looked totally disgusting when I was making them (it's that drippy whole wheat flour part) but they turned out really good. Perfect opportunity to use your homemade breadcrumbs! I do recommend these for a yummy side dish!

Zucchini Fritters

From: An old email recipe newsletter

Ingredients:
5 Tbsp. Bisquick
1/4 tsp. salt
2 eggs, beaten
2 c. zucchini, grated
1/2 c. Parmesan cheese
1/8 tsp. pepper
2 Tbsp. butter (or more if needed)

Blend Bisquick, Parmesan, salt and pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm.


What I did differently from the recipe:
I accidentally shredded my zucchini instead of grating it. I think if I had grated it, Brianna would have eaten it, but the big shreds of zucchini really didn't look appetizing. Didn't bother me though!

What I'll do differently next time:
Grate it!

Verdict:
Thumbs up. Only Hunter and I really ate these and I thought they were good (although they did have a very strong salty flavor for some reason) but I probably won't make them again if half my family doesn't like them. I do strongly recommend them for people who like zucchini and things like potato pancakes, as they are a lot like those.

Zucchini Cookies

From: Tracey Garner

Ingredients:
1 cup sugar
1 cup brown sugar, packed tight
1 cup softened butter
1 tsp baking soda
2 large eggs, beaten
1 1/2 tsp vanilla
1 1/2 cup peeled and shredded zucchini (about 3 8" zucchinis)
1 cup chopped walnuts
6 oz chocolate chips
4 cups all-purpose flour

Preheat oven to 350 degrees. Put white and brown sugar in bowl. Add the softened butter and beat with a wooden spoon until the mixture is fluffy. Mix in baking soda and make sure it's evenly distributed. Beat the 2 eggs in a glass with a fork and then add them to your bowl. Add vanilla and mix thoroughly. Stir in zucchini and mix until zucchini is thoroughly incorporated. Add chopped nuts and chocolate chips. Mix well. Add the flour in one-cup increments, stirring after each addition. When all the flour has been added and stirred in, the resulting dough will be quite stiff. Drop by teaspoonfuls onto a cookie sheet that has been greased. Bake for 10-12 minutes or until lightly brown.


What I did differently from the recipe:
I left out the walnuts because I don't like nuts so much.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP!! These have been SO popular since I made them! They've been passed around church, restaurants, work, family, friends, children, adults... every single person who has tried them has simply raved about them. I made about 10 a day for almost a week until I ran out of batter, so I was able to share them with everyone. We get lots of zucchini so this is a fabulous way for us to use our zucchini! Best of all is the look on someone's face when they realize you are passing out... zucchini cookies!?!? :)

Zucchini Cookies

Ingredients:
1 cup sugar
1 cup brown sugar, packed tight
1 cup softened butter
1 tsp baking soda
2 large eggs, beaten
1 1/2 tsp vanilla
1 1/2 cup peeled and shredded zucchini (about 3 8" zucchinis)
1 cup chopped walnuts
6 oz chocolate chips
4 cups all-purpose flour

Preheat oven to 350 degrees. Put white and brown sugar in bowl. Add the softened butter and beat with a wooden spoon until the mixture is fluffy. Mix in baking soda and make sure it's evenly distributed. Beat the 2 eggs in a glass with a fork and then add them to your bowl. Add vanilla and mix thoroughly. Stir in zucchini and mix until zucchini is thoroughly incorporated. Add chopped nuts and chocolate chips. Mix well. Add the flour in one-cup increments, stirring after each addition. When all the flour has been added and stirred in, the resulting dough will be quite stiff. Drop by teaspoonfuls onto a cookie sheet that has been greased. Bake for 10-12 minutes or until lightly brown.