Zucchini (courgette in French) and similar summer squashes, make great additions to the fall dinner table. Sliced, steamed, spiraled, or even shredded, these fruits can be manipulated to suit your tastes. If you are someone who tries to hide your fruits and veggies in your other foods, zucchini bites or pancakes will be just right for you.
My husband tried these first and said they take like meatloaf. My initial reaction was disgust. I did not want my squash bites to taste like meatloaf. However, when I tasted them, I knew what he meant. When it hit the back of my throat it did remind me of meatloaf in a good way. I was not hungry by the time these were ready, having already snacked on some spaghetti squash. Regardless, I ate 6 of them, switching between ketchup and marinara. I could not decide which I liked better. The ketchup did assist the meatloaf experience, while the marinara was a more mellow supporter.
Shredding the shallot and onion is tricky because it will burn more quickly than cutting them. Try refrigerating them first (over night or as long as possible) to reduce the burn. My old roommate swears by goggles or safety glasses. Whatever works for you, just be careful not to cut yourself on the grater. Better to dice the ends by hand than slice your fingers. Safety first.
Immediately after sampling these bite sized, savory treats, I knew they were worth the dishes, time, and effort to make. I am so glad to have these in my life now and hope you enjoy them as well. Try different spices and savors to get them just how you find them perfect.
Take-Home Tips: It is important to get these very dry, but they will still somehow (I blame the egg), be soaked in liquid when you mold them. I added a little extra breadcrumbs to this recipe for you to help with the moisture. I could see some nutmeg being a good addition to these. On that though, be careful adding extra wet ingredients, such as the shallots or onions. It would be best to dry those as well. No need to cook them beforehand though. They cook through batter if they are not too big, but rather small and flat, like rösti or tatter tots.
Scoring: 8 of 10. Almost perfect! Not too difficult to make, but my complaint would be that it does not make enough. You would need to double the recipe for more than 2 people. It can be a bit much for a side dish, but they really are yummy. If you make more than 2 zucchini (<8 inches each), you will also need to increase the other ingredients. The first batch I give a 10 of 10 to, but the second batch had too much zucchini with 3 large zucchini. The powdered cheese is a crucial part of this recipe.
Food of the Month 