Zucchini Rounds with mint

B’s Comments:

Excellent to serve with drinks before dinner

Ingredients:

Makes about 50- 2 inch rounds.

  • 6 small zucchini – 25 oz total
  • 1 tsp salt
  • 1/2 cup loosely packed mint leaves
  • 1 cup loosely packed parsley leaves
  • 2 1/2 oz. Parmesan cheese cut into 1 inch cubes
  • 2 1/2 oz gruyere cut into 1 inch cubes
  • 5 medium scallions ( 2 3/4 oz) cut into 1 inch pieces
  • 3 large eggs
  • 1 cup flour
  • s&p
  • cayenne pepper
  • Vegetable oil, for frying

Recipe:

  1. Shred zucchini with medium shredding disk. Transfer to colander, toss with salt, and drain for 15 minutes. Rinse zucchini, pat dry and set aside in a large bowl.
  2. Finely chop mint and parsley with the metal blade. Drop cheese through feed tube with motor running. Process until finely chopped – about 1 minute. Add scallions and pulse until finely chopped, about 5 times.Add eggs, flour and seasonings and pulse to combine.
  3. Stir together the zucchini and the herb-cheese mixture. Fry Tablespoons of the batter in 1/4 inch of hot oil until rounds are golden brown, about 1 minute each side. Drain on paper towels and serve warm.