There is a new zucchini tot recipe on RecipeTin Eats that looks promising.
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Grate zucchini into a large mixing bowl. Crack some eggs into the bowl - about one egg per medium zucchini or so - and mix it all up. Fire up a large pan or wok over medium-high heat, add some oil to the pan, and dump in the zucchini/egg mixture. Stir gently to keep the curds fairly large or more vigorously for smaller curds. Drizzle with oyster sauce and serve with fresh hot rice. You can bump up the protein by adding some shrimp or diced lop cheung or char siu, too. It comes together in less time than it takes to cook the rice.
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Mmmmm — that sounds like a delicious light lunch 
It is. Works for dinner too, unless you’re my son-in-law, who calls it a “sad little meal” (translation: no meat).
I’ll shred it and freeze without any wringing because when you thaw it again, the freeze will have done all the work for you and the zukes release their water on their own. You just drain em.
Love love zukes. Fritters. In sweet baked tea breads and muffins. In pasta. Tucci pasta is delish where you add roasted zuke coins to spaghetti, garlic and lemon. I also do a riff on a restaurant dish we tried. Sauté grated zuke in a bit of evoo with lots of garlic and diced cherry peppers (pickled). Then add a bit of cream or half and half, lots of parm, and toss with any cooked pasta and a bit of pasta water. So good. Finally the decidedly unhealthy fair food battered and fried zuke spears with a ranch or other creamy cold dip. Yum!!
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This looks good. I’ll try it soon.
My first 2 zucchinis from the garden went into a Hodge Podge 2 days ago.
Here is a Nova Scotian Hodge Podge recipe that calls for a cup of zucchini or yellow summer squash.
Another Zucchini Fritter I plan to make. This recipe calls for Gruyère.
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Really looking forward to zucchini fritters when I start to get more local zucchini. I make a batch of fritters, refrigerate them, and then reheat on a baking stone covered in parchment to warm and re-crisp.
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Does this method work well for you? I love zucchini fritters, but find if they sit around even for a few minutes they lose their crispness.
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C IS FOR COURGETTE.
My fave use is to turn it into a pickle. I use a recipe for cucumber pickle but make it with courgette if there are in season and cheap.
Thinly slice 3 cucumber (or equivalent amount of courgette) and 3 onion. Layer in a colander , sprinkling layers with salt. Leave for 3 hours to drain then squeeze out the liquid. Put 1 pt white wine vinegar in a pan, with 1lb soft brown sugar, 0.5 tsp turmeric, 1 tble mustard seed. Heat till sugar is dissolved. Add courgette and bring to boil for 1 minute only. Then out in jars. Leave for 3 months to mature. Lives happily in the cupboard even when opened. My notes say I first made this in April 1994 - my current jar is the last of the 2022 vintage. Good with a curry or with, say, a sandwich of fatty salami.
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I love zucchini pickles and relish. The relish recipe I had made the most delicious relish. I wonder if I still have it somewhere. Iirc it was from the food section of a BC, Canada newspaper.
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It has, but perhaps it is recipe-dependent? I’ll try to remember to report back after I make a batch of fritters this summer. Maybe something I’m doing is helping that I’m not thinking about, and I’d need to retrace my steps.
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@Sasha, thanks for suggesting. You inspired me to riff on this by using coins of zucchini roasted with olive oil and chopped garlic scape as a bed for ravioli. Delicious combo.
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