Summary
This next method is the quickest way I know of to cook the kind of zucchini that looks like it grew next to a nuclear reactor. Slice it into rings about 1/2-inch thick and dip them into a Teriyaki marinade (use Jean Pare's Fast Teriyaki: mix 125 ml (1/2 cup) soya sauce; 60 ml (1/4 cup) cooking oil; 15 ml (1 tbsp) ketchup; 1 ml (1/4 tsp) garlic powder). Coat each piece lightly and then slip them all into a zipper-type bag. Pour any remaining marinade into the bag and let it sit for about 30 minutes. Grill both sides. Time will depend on how hot your grill is -- cook until tender. We served this a couple of weeks ago on hamburgers and it was fantastic. It's also great as a side.
Grate the zucchini and onion into a colander, allowing the liquid to drain away. Combine the eggs, flour, salt, pepper, and mint in a mixing bowl to form a smooth batter. Stir in the grated zucchini and onion. Heat 15-30 ml (2 to 3 tbsp) of oil in a large skillet over a medium heat, and drop the batter in by spoonfuls (you'll need to cook the fritters in batches). Fry for 1-2 minutes, and then turn and cook the other sides, until golden brown.See the full content of this document
Extract
Green Giant Attack!
Arm yourself with recipes to fend off end-of-summer zucchini invasion
Wendy BurkeYOU could describe this time of year with a cheesy B-grade horror movie title: Attack of the Giant Zucchinis!If you're not growing them and trying desperately to give some away, you may be on the receiving end and trying desperately to stave off the g...See the full content of this document
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