Total Time
1hr
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.

Ingredients Nutrition

Directions

  1. Mix shredded zucchini with salt in a large bowl.
  2. Let stand about 30 minutes, until zucchini is limp and liquid has drained from it.
  3. Rinse zucchini well, and drain, squeazing out as much water as posibble.
  4. Meanwhile, pour 2 tbsp.
  5. of olive oil into an 8-10 inch frying pan on medium high heat.
  6. Add onion and cook, till limp and lightly browned, stirring occasionally, about 10 min.
  7. and set aside.
  8. In large bowl, stir flour with baking powder.
  9. In seperate bowl,whisk together eggs, milk, remaining oil,cheese, garlic, basil and pepper until blended.
  10. Add zucchini and onion and mix well.
  11. Stir zucchini mixture into flour mixture just till evenly moistened.
  12. Butter and flour madelaine pans (make sure well greased!) Spoon batter into pans, filling to rims.
  13. Bake in 400ºF oven until puffed and lightly browned, about 15 to 18 minutes.
  14. Cool about 5 minutes, then invert pans to remove madeleines, using a spatula to gently loosen them, if necessary.
  15. (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.
  16. If made ahead, let cool, then wrap airtight and chill, up to 24 hours, or freeze to store longer.
  17. 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.

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