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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

So much Zucchini, so little Time! Zucchini for Breakfast, Lunch and Dinner.

August 4th, 2011 · No Comments · Breakfast, Brunch, Dinner, Entertaining, Gardening, Grilling, Kosher, Low-Calorie, Lunch, Side Dishes, Snack, Soups & Bisques, Summer Recipes, Vegetarian

It’s late July and just about now every gardener is trying to figure out what to do with all the zucchini and summer squash left on the vines.  If you stop by our garden, you’ll see the zucchini among the tomatoes and herbs.   

Just when you think you’ve eaten enough of it, try a few new recipes for the grill and skillet.  Sweet or savory – you’ll be pleasantly surprised!

I’ve included a total of three zucchini recipes for the first one is an innovative breakfast idea for those of us who still want to have fresh baked goods during the summer.   Since I am such a fan of zucchini bread and zucchini muffins, I was thinking about another way to accomplish a sweet rendition of Zucchini bread without turning on the oven.  I thought about putting them in hot cakes made with corn meal and drizzling them with some blueberry syrup.  This is a great idea for a special breakfast or summertime brunch and it will leave your guests very satisfied.  

Zucchini Hot Cakes with Warm Blueberry Syrup


1 cup of fresh zucchini, grated.  Then refrigerate
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cups buttermilk
1 tablespoons canola oil
1 egg, separated
pinch of nutmeg


In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, sugar, nutmeg and salt. In another bowl, beat buttermilk, oil, egg yolk and zucchini; add into dry ingredients. Beat egg white to stiff peaks; fold into batter. Let stand 10 minutes. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.  Plate on large platter and keep in warm area tented with foil until ready to serve.  Drizzle with blueberry syrup and serve along with a large fruit salad and mimosas.

Zucchini for Lunch or Dinner
For a refreshing cold summer soup, try the Grilled Zucchini Vichysoisse.  It’s perfect for a dinner party and a refreshing starter for an outdoor luncheon or dinner.  The taste of the grill comes through in the bisque and is a low-calorie, low carb option full of flavor.If you have the attachment for your Cuisinart for shredding, these zucchini pancakes should be too much work.  Zucchini Latkes with Horseradish Aioli are the Mediterranean cousins of Potato Latkes and they are wonderful as appetizers when made bite size and as a first course along side a platter of smoked salmon.  They are perfect served hot or at room temperature.

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