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Recipe by:
John Shields, Chef and Owner of Gertrude’s in Baltimore
Courtesy of Sustainable Table ® Description:
Zucchini is one of those vegetables that just will not stop growing in my little garden plot at the end of the summer. Every year, I find myself trying out as many versions of zucchini-something as possible. This is one of my favorite recipes. Besides using up those extra zucchini, it is a creative solution if you are trying to cut back a tad on crab consumption to give the crab population a chance to replenish - a delicious win-win for everyone. Ingredients:
2 cups coarsely grated organic zucchini
Salt
1 cup soft bread crumbs
1 free range egg, beaten
1 - ½ teaspoons Old Bay seasoning
1 teaspoon Dijon mustard
1 tablespoon sustainable mayonnaise
Juice of ½ lemon
¼ cup chopped parsley
Vegetable oil, for frying
Tartar sauce
Lemon wedges Directions:
Place the grated zucchini in a colander; sprinkle lightly with salt. Let zucchini sit for about 30 minutes in the colander, allowing excess moisture to drain. Squeeze to remove additional liquid. (Zucchini should be fairly dry.)
Place the zucchini and bread crumbs in a large bowl, and mix together well.
Place the egg, Old Bay seasoning, Dijon mustard, mayonnaise, lemon juice, and parsley in a small bowl. Mix well.
Pour the egg mixture into the zucchini-breadcrumb mixture, and mix gently and thoroughly. Form into 8 patties the size of crab cakes. Heat a small amount of oil in a sauté pan, and cook patties on both sides, browning well. If you like, serve with tartar sauce (I jazz mine up with some chopped capers and fresh basil) and lemon wedges. A platter of vine-ripened tomatoes and sweet corn on the cob as accompaniments are my favorites. Tips:
If you want to accompany this with animal protein, fish will go nicely, as will steak or even sustainably-raised pork chops. To Learn More:
Recipe from Cooking Fresh from the Mid-Atlantic, Edited by Fran McManus and Wendy Rickard, Eating Fresh Publications, 2002. Recipe Number 36 added on 2009-11-30
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