OUR garden is mass producing zucchinis, to the point we just can’t keep up. And not just your average sized zucchinis – these look like they’ve been on steroids.
Having eaten enough zucchini sliced onto pizza, chopped into soup and grated into Bolognese, slice and muffins, this week we’re returning to Julian’s Zucchini Fritters recipe. The beauty of these is they can be frozen, so you’re not eating them for the rest of the week.
You’ll notice the menu also has an overdose of salad, due to the garden also spurting out an abundance of cos lettuces and cucumbers. Funny thing is, we’re not even very good gardeners.
Monday: Gourmet beef pies with salad
Tuesday: Easy crumbed chicken strips (using fresh lemon and pepper) with zucchini fritters
Wednesday: Smoked salmon and tomato pasta (recipe to come)
Thursday: Leftovers (Julian not home)
Friday: Scotch fillet steak with homemade chips and salad
Saturday: Homemade vegetarian pizza
Sunday: Roast pork and vegetables
For the first time, I’m linking up with OrgJunkie’s Menu Plan Monday and hope this will become a regular. You’ll find some more menu inspiration there.
Here’s the recipe for:
- 1 1/2 cups self-raising flour
- 1 cup milk
- 2 eggs
- 2 large corn cobs, kernels removed
- 1 zucchini, grated
- 1 Tb olive oil
- 1 clove garlic, chopped
- 150g bacon, diced
- 1 tsp mixed dried herbs
- 50g ricotta cheese
Lightly fry garlic and bacon. Whisk milk and eggs together. Pour into bowl with flour and stir until smooth. Add zucchini, corn, garlic, mixed herbs, ricotta, garlic and bacon and combine.
Add oil to large frying pan. Spoon mixture (about ¼ cups worth) into pan, being careful not to overload the pan. Cook for three to four minutes each. Serve.
Do you plan your menu in advance? What’s for dinner at your house this week?