Perrysburg Town Money Saver | September FOM 2022

Expires 11/1/22

Zucchini a-plenty

Zucchini is well known as one of the easiest vegetables to grow in the garden & produces more fruits than the average gardener knows what to do with. You’ll have enough for these recipes & more!

Zucchini Parmesan Crisps

Cooking spray

2 medium zucchini

1 tbsp. olive oil

1/4 cup grated Parmesan

1/4 cup plain bread crumbs

1/8 tsp salt & black pepper

Preheat the oven to 450 F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4” thick rounds. In a medium bowl, toss the zucchini with oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Serve immediately.

Zucchini Corn Fritters

2 med. zucchini, shredded

Salt & Pepper

1 tbsp. unsalted butter

1/2 onion, nely chopped

1 clove garlic

2 ears corn kernels cut o , nely chopped

1/2 cup yellow cornmeal

1/2 cup all-purpose our

1/4 tbsp. baking soda

3/4 cup buttermilk

1 large egg

facts about zucchini

• Zucchini contains more potassium than bananas

• One zucchini has only 25 calories (a baked potato has 130 calories)

• Zucchini are low in sodium, contain no saturated fats & are cholesterol-free

• They are rich in vitamin C and manganese

•The peel is a good source of dietary ber It has anti-oxidant bene ts. Much of the antioxidant nutrients are found in the seeds and skin of the plant, and not just its esh. So it is important to consume it without peeling the skin.

Zucchini are plentiful, good for you, & delicious... so, ll your plate!

Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry. Meanwhile, cook onion & garlic in butter in a skillet, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, about 3 minutes. Set aside.

Whisk the cornmeal, our, baking soda, salt and pepper in a medium bowl. Whisk buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir.

Wipe out the skillet the corn-onion mixture cooked in. Pour 1/8” vegetable oil and place over medium heat. Working in batches, scoop 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to atten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375o F oven on a rack set on a baking sheet.)

Simple Garlic Aioli

Great as dip for Zucchini

Crisps & Fritters or on any Roasted Veggies

3/4 cup mayonnaise (not dressing)

3 cloves garlic, Minced

2-1/2 Tbs lemon juice

3/4 tsp salt

1/2 tsp black pepper

Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover & refrigerate for at least 30 minutes before serving.