Prep 45 mins
Cook 15 mins
Here is the recipe I use for Zucchini Madelaines. I got it out of Sunset Magazine many years ago. We just love it. I make it every year when zucchini is plentiful, and it freezes well. I serve it as an appetizer, with other munchies. It is like a bread and also goes well with soups.
- 4 cups shredded zucchini
- 2 teaspoons salt
- 6 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 5 large eggs or 6 medium eggs
- 2 tablespoons milk
- 1 1⁄4 cups freshly grated parmesan cheese
- 1 clove garlic, minced
- 2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil
- 1⁄4 teaspoon pepper
- Mix shredded zucchini with salt in a large bowl.
- Let stand about 30 minutes, until zucchini is limp and liquid has drained from it.
- Rinse zucchini well, and drain, squeazing out as much water as posibble.
- Meanwhile, pour 2 tbsp.
- of olive oil into an 8-10 inch frying pan on medium high heat.
- Add onion and cook, till limp and lightly browned, stirring occasionally, about 10 min.
- and set aside.
- In large bowl, stir flour with baking powder.
- In seperate bowl,whisk together eggs, milk, remaining oil,cheese, garlic, basil and pepper until blended.
- Add zucchini and onion and mix well.
- Stir zucchini mixture into flour mixture just till evenly moistened.
- Butter and flour madelaine pans (make sure well greased!) Spoon batter into pans, filling to rims.
- Bake in 400ºF oven until puffed and lightly browned, about 15 to 18 minutes.
- Cool about 5 minutes, then invert pans to remove madeleines, using a spatula to gently loosen them, if necessary.
- (If you have only 1 pan, wash, dry, butter and flour it again before baking the next batch.) Serve madelaines hot or at room temperature.
- If made ahead, let cool, then wrap airtight and chill, up to 24 hours, or freeze to store longer.
- To reheat, lay madeleines (thawed if frozen) in a single layer on a baking sheet, and place in a 350ºF oven until warm in centers, about 5 minutes.