Zucchini is back on local farmstands. They are a simple, prolific, and versatile vegetable. This is one of my favorite zucchini snacks.
ZUCCHINI BITES
1 c. zucchini, grated
1 egg
¼ yellow onion, diced
¼ c. cheese (cheddar or parmesan work best)
¼ c. bread crumbs
Salt & pepper
Preheat oven to 400 degrees. Spray mini-muffin tin with non-stick cooking spray, set aside.
Grate the zucchini and then put in a dish towel to squeeze out the excess water. If you skip this part, the middle of the zucchini tots will be soggy with the outside gets crispy. No one wants that. In a bowl combine the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
Using a spoon or small cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes or until top is browned and set.
I love serving this with this dipping sauce.
LEMON AIOLI SAUCE
½ c. mayonnaise
2 tbsp. lemon juice (fresh is best if you have it)
1 clove garlic, finely minced
1 tbsp. fresh parsley, finely chopped
¼ tsp. each sea salt and pepper.
Combine all ingredients in a small bowl and set aside. That’s it. Dip away.
And for the main course.
BLACKENED CHICKEN & STRAWBERRY SALAD
Dressing
1 lb. strawberries, halved
2 tsp. sugar
juice of 1/2 lemon
1 tbsp. balsamic vinegar
2 tbsp. olive oil
Chicken
4 chicken breasts
1 tsp. paprika
1/2 tsp. oregano
1/2 tsp. cayenne
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. onion powder
1 tbsp. oil
Salad
8 c. spinach
8 oz. crumbled feta
1 lb. strawberries, sliced
1 1/3 c. dried cranberries
Preheat oven to 350 degrees.
Place strawberries, sugar and lemon juice in a medium saucepan. Heat over medium-high and bring to a boil. Reduce heat to simmer and cook until strawberries have softened, about 5-8 minutes. Remove from heat. Transfer strawberries to a blender and puree until smooth. Strain the mixture. Cool.
Whisk together the pureed strawberries with balsamic vinegar. Slowly add olive oil, whisking constantly. Season with salt and pepper. Set aside.
Combine seasoning for chicken from paprika – onion powder. Liberally sprinkle seasoning mixture onto both sides of the chicken.
Heat oil in sauté pan over medium-high heat. Add chicken and sear on both sides, about 1 minute on each side. Transfer to a baking sheet. Finish cooking chicken in the oven until juices run clear, about 10 minutes. Remove from heat and let cool 10 minutes before slicing.
Toss together spinach with feta, sliced strawberries, cranberries and salad dressing. Portion on four plates and top with sliced chicken. Serve.
Now for dessert. I could give you a recipe for a pea cake. Yes, it really works. But instead let’s just go for a taste of summer.
SOUTHERN HUMMINGBIRD CUPCAKES
Cupcake
3 c. flour
1 ½ tsp. baking powder
1 tsp. kosher salt
1 tsp. ground cinnamon
1 ½ c. sugar
1 c. unsalted butter, softened
4 large eggs
1 tbsp. pure vanilla extract
3 large bananas, mashed
1 c. crushed pineapple with juices
1 c. shredded sweetened coconut
1 c. chopped pecans
Cinnamon Cream Cheese Frosting:
1 ½ c. unsalted butter, softened
1 – 8 oz. cream cheese, softened
1 tsp. pure vanilla extract
2 tsp. ground cinnamon
5-7 c. powdered sugar
2 c. toasted shredded coconut
1 c. chopped pecans
1 large piping bag fitted with a star tip
Preheat oven to 350 degrees and line cupcake pans with paper liners, then set aside.
Using a large bowl whisk together the flour, baking powder, salt, and ground cinnamon.
Using a standing mixer, beat together the butter and sugar until combined and fluffy, this takes about 2-3 minutes.
Beat in the eggs one at a time until combined on low setting. Beat in the vanilla until combined.
Gradually beat in the flour mixture doing a little at a time.
Fold in the mashed bananas, crushed pineapple, coconut, and chopped pecans until combined.
Scoop the cupcake batter into the liners, filling the liners ¾ full.
Bake in the oven for 18-22 minutes or until the tops of the cupcakes are a light golden brown and lightly bounce when you touch the tops of them.
Allow hummingbird cupcakes to cool on a cooling rack.
Frosting
Using a standing mixer, whisk together the butter, cream cheese, vanilla, cinnamon until combined. Make sure you are working with softened cream cheese and butter.
Gradually beat in the powdered sugar until stiff with peaks form.
Scoop frosting into piping bag.
Pipe frosting onto the hummingbird cupcakes.
If you want to be fancy, top each cupcake with a dried pineapple flower. This should be done a day ahead.
DRIED PINEAPPLE FLOWER
Cut the top and bottom off the pineapple with a sharp knife. Cut off the rind. Dig out the extra seeds and “eyes”. Slice the pineapple into very thin, almost translucent slices. Pat dry with paper towel.
Line the pineapple slices on a parchment lined baking sheet. Bake at 225°F for 40 minutes, flip and bake another 30 minutes or until dried and starting to brown on edges. If not yet dried, watch for every 5 to 10 minutes.
Transfer warm pineapple slices into a cupcake tin. Use a miniature cupcake pan for smaller slices. Dry overnight.
Remember to buy your fruits and vegetables from local farm stands to get the best Jersey quality.
