Use extra zucchini in fritters, pizza crust

You could leave all that extra squash on the neighbor’s porch, but here are a few alternatives.

The first recipe comes from Alice Waters’ “Chez Panisse Vegetables” cookbook. It was recently included in the WSU organic farm newsletter.

The second recipe, for Zucchini-Crusted Pizza, was shared by Diane Green of Greentree Naturals in Sandpoint. Top the crust with your favorite pizza fixings for a wonderful twist on traditional pies.

Zucchini Fritters

From “Chez Panisse Vegetables” by Alice Waters, recently shared in the WSU organic farm newsletter.

1 pound small green zucchini

Zest of 4 lemons

Salt and pepper

1 tablespoon potato starch (see note)

1 clove garlic

1 egg, lightly beaten

1 small bunch chives

2 tablespoons olive oil

Grate the zucchini and salt them. Let stand for 30 minutes in a colander. Squeeze the zucchini dry with your hands or wring out in a towel.

Peel and chop the garlic fine, finely chop about 1 tablespoon of the chives and zest the lemons.

In a large bowl, combine the zucchini with the garlic, chives, lemon zest, potato starch and egg.

Heat the olive oil in a nonstick saute pan over medium heat. For each fritter, pour a generous tablespoon of the zucchini batter into the pan. They will look like little pancakes. Turn them over after about 3 minutes, or when golden. Cook 2 minutes more on the other side. Drain on paper towels.

Note: Potato starch can be found in the bulk spices section of some stores.

Yield: 4 servings

Approximate nutrition per serving: 103 calories, 8 grams fat (1.3 grams saturated, 68 percent fat calories), 3 grams protein, 5.8 grams carbohydrate, 53 milligrams cholesterol, 2 grams dietary fiber, 19 milligrams sodium.

Zucchini-Crusted Pizza

From Diane Green of Sandpoint’s Greentree Naturals. She sells her produce at the Sandpoint Farmers’ Market.

For the crust:

3 1/2 cups grated zucchini or any summer squash

3 eggs, beaten

1/3 cup flour

1/2 cup grated Mozzarella

1/2 cup grated Parmesan

1/2 teaspoon basil, minced

Salt and pepper

Pizza toppings of your choice

Salt zucchini or squash of choice lightly and let sit 15 minutes. Squeeze out all excess moisture. Combine ingredients and spread onto an oiled 9-by-13-inch baking pan. Bake 20 to 25 minutes until surface is dry and firm. Brush top with oil and broil under moderate heat for 5 minutes.

Pile on all of your favorite pizza toppings (tomato sauce, pesto, cheese, sautéed mushrooms, peppers, etc.) and heat in a 350-degree oven for about 25 minutes. Serve hot.

Planning ahead for winter pizza, I will freeze 3 1/2-cup portions of grated zucchini and place flat in gallon zip-lock bags and use all winter for assorted zucchini pizza and other recipes.

Yield: 8 to 10 servings

Approximate nutrition per serving: Unable to calculate due to recipe variables.