Here are three of my favorite savory recipes to use all that zucchini your garden might be producing. (Or that you buy at Costco. No judgment.) Yes, Arizona friends: the first two recipes require that you turn on your oven, but they’re worth it.
- Summer vegetable galette from the New York Times. It’s kind of like ratatouille in a rich crust. I’ve made the crust using whole-wheat flour and rye flour. I prefer the latter.
2. Monument Cafe’s whole-wheat zucchini bread, from foodnetwork.com. Because sweet, heavy zucchini quick bread gets tiring. I’ve even added cheese to the Monument Cafe’s savory yeasted version.
3. Zucchini butter, from food52.com. So versatile. Use it in an omelette. Smear it on a bagel or toast. Dollop on a baked potato. Spread a layer over the goat cheese in the summer vegetable galette.
I’m a bit obsessed with Uri Scheft’s Breaking Breads. (See all those scraps of paper I’m using as bookmarks?)
In the past two weeks, I have made several batches of his berry and ricotta brioche buns. As I write this, a slab of advanced babka dough is having its final 24-hour beauty sleep in the fridge, and may be turned into a chocolate delight.
But I want to rave about something savory: his challah falafel rolls.
He writes about how his wife came up with the idea of marrying challah dough with “all of the spices and magic of falafel.” And it does.
Although his recipe calls falafel a “filling,” it’s not. The chickpeas, caramelized onions and spices are mixed right into the dough. It makes for a substantial roll, to eat plain or with a soup or stew, or to use as a sandwich bread.
I shaped my first batch as the recipe (check here for it) directed into torpedo shapes but I took creative license with the second and third batches. I shaped batch two into balls filled with feta. I shaped batch three more like buns, so they would be easier to use for sandwich bread.
After mixing, the dough is slightly sticky and a bit hard to manipulate. But after bulk fermentation, it’s delightful.
As with any recipe calling for garbanzo beans, you can use canned beans. I made batch one with canned chickpeas, but I made batches two and three with home-cooked chickpeas.