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Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yield: 4 servings. 2½ cups grated zucchini, drained using paper towels 1 large egg, beaten 5 tablespoons unsalted butter, divided 1 cup plain breadcrumbs 3 green onions, finely chopped 1½

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Yield: 4 servings. 2½ cups grated zucchini, drained using paper towels 1 large egg, beaten 5 tablespoons unsalted butter, divided 1 cup plain breadcrumbs 3 green onions, finely chopped 1½

Recipes

Zucchini “Crab” Cakes

Use up a surplus of peak-season zucchini with these fried patties seasoned with lots of Old Bay and white pepper.

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Zucchini crab cakes

Yield: 4 servings.

2½ cups grated zucchini, drained using paper towels
1 large egg, beaten
5 tablespoons unsalted butter, divided
1 cup plain breadcrumbs
3 green onions, finely chopped
1½ teaspoons Old Bay seasoning
½ teaspoon ground white pepper
¼ cup all-purpose flour
½ cup vegetable oil (for frying)
Fresh dill (for garnish)
Tartar sauce (for serving)

In a large bowl, combine zucchini, egg, and 3 tablespoons of melted butter. Stir in breadcrumbs, onions, Old Bay seasoning, and white pepper. Mix well.

Shape mixture into 4 patties. Refrigerate for 1 hour.

Remove patties from refrigerator. Add flour to a plate and dredge patties on both sides.

In a large skillet over medium-high heat, add vegetable oil and remaining butter. Once hot, fry patties until golden on both sides, about 3 to 5 minutes. Place patties on a cooling rack to drain. Serve with dill and your favorite tartar sauce.

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This story was published on Jul 16, 2024

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.