Cabbage Wraps w/ Honey Ginger Vegetables & Soy Lime Tofu (LWM)
Squash Pasta w/ Yogurt, Peas, and Chile (The Year in Food)
Ricotta and Mushroom Stuffed Zucchini (LWM)
Pan Fried Zucchini Blossoms (A Couple Cooks, easily adaptable for stuffing)
Apricot Zucchini Muffins (LWM)
ZUCCHINI POPOVERS W/ LEMON GLAZE
Cook Time: 30 - 35 minutes
Yields: 6 - 9 popovers, depending on the size of your tin
1 medium zucchini, shredded (~ 1 heaping cup), good pinch of salt
2 eggs (room temperature), 3/4 cup milk (lightly warmed)
1 cup flour, 1 TBS sugar, pinch of nutmeg
3/4 cup powdered sugar, zest and juice of 1/2 lemon (~ 1 TBS juice)
sprig of thyme (optional)
Before you get started, be sure to leave two eggs out for 30 minutes or so to bring them to room temperature. Preheat the oven to 400 with your muffin tin inside so it heats while you prepare the batter. Grate your zucchini, sprinkle it with salt, and squeeze out as much water as you can, using a cheesecloth. You should wind up with a heaping 1/2 to 3/4 of a cup of pressed shredded zucchini. Set aside. Gently warm some milk. It's important that the milk is warm but not hot, otherwise it will cook the eggs. Place eggs in a food processor and pulse until the color is consistent and a light foam starts to form (10-20 seconds should do). Add the warm milk and pulse for another 20-3 seconds. Add in the flour, sugar, nutmeg, and zucchini and blend for another 30 seconds or so, until the mixture is well blended.
Remove your muffin tin from the oven and spray it well with cooking spray (I use Trader Joe's coconut oil spray). Pour the mixture into the cups to about 3/4 of the cup's height. Fill any empty cups with a bit of water to prevent damage to the pan. Place in the oven and bake for about 30 minutes, until deeply golden brown on top. Popovers need constant heat to rise, so try not to check on these until the 25 minute mark. While the popovers cook, whisk together the powdered sugar, lemon zest, and lemon juice for the glaze. Once the popovers have cooled for about 15 minutes, drizzle with glaze and sprinkle with a pinch of thyme.