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Zucchini Poppers

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Poppers For The Win!

It’s summertime so it’s gotta be fresh and easy…..and delicious!  All the lovely summer favorites, veggies, herbs, and fruits are in high demand and plentiful supply right now.  So, what’s a summer without a delicious zucchini recipe?  These “un-meat” balls are crispy on the outside, soft and full of flavor on the inside.  Even zucchini non-enthusiasts will love these little gems. It’s Zucchini Poppers for the win.  Enjoy them with your dinner, as an appetizer, or even a replacement for meatballs with your favorite pasta or even in a hoagie! 

Off Grid

Well, it’s been a minute or so since I last posted a recipe on this blog.  Honestly, I’ve been a little burnt out.  Every recipe I post is actual, IRL (that’s “In Real Life” for those of you not as hip to these alpha abbreviations as I) food.  I’m usually trying to take a blog-worthy photo while sipping wine, of course, and praying everything is still hot by the time I serve it.  In short, still loving the cooking, and of course, the eating, but the posing and snapping, well that is my challenge.  But, I’m back to it, refreshed and ready to share.

My 2021 Garden Situation

It’s not good.  This is positively the worst garden I’ve ever produced.  Or, should I say not produced.  I can’t even grow a zucchini this year.  Not for lack of trying. I started with high hopes and almost nothing worked out.

I’m blaming my personal situation on global warming and pesky freeloaders. While it is true, we only officially had about 4 inches of rain before summer, whenever I try to use that as an excuse, I am flogged by photos from tons of home gardeners who are happily harvesting tons of amazing-looking veggies daily.  Not me. So if not climate catastrophe at fault, I can absolutely blame the freeloaders.  That is reference to all the squirrels, rabbits, birds and the gophers.  They have been completely relentless.

More Ranting…..Blah, Blah Blah

I planted tons of my usual crops from zucchini to pumpkins, beans to tomatoes.  I also did far more this year to keep the critters away than ever before.   Up came all the beautiful tender sprouts, then, complete decimation.  I even went back and added reinforcements, yet each time, the little $%*K#%’s broke through again.  It’s so odd because for so many years I did not have this problem.  It’s like word has spread that I’m feeding most of the wildlife in the general vicinity and they like it.  I don’t know what to do about it next year. I seriously need some advice.  All suggestions will be gratefully received.  

Aside from a few herbs, pepperoncini, jalapeno peppers, and tomatoes, this year is a total bust.  Thank goodness for farmers’ markets and grocery stores.

On a positive note, my frog sanctuary is doing well and flourishing.  Want to add on to your garden?  Here’s a link to mine:  https://www.blossomandfinn.com/2020/09/05/adding-a-frog-habitat-to-your-garden/

The Birds and The Bees and the Frogs

Zucchini Poppers

Clean 2 lbs of zucchini and trim the ends.  Depending on the size, that’s about 3-4 medium sized zucchini.

Fresh Zucchini, a summer staple – Zucchini Poppers

Using a box grater or food processor, shred the zucchini and 1/2 a white or yellow onion.  Set the shredded zucchini and onion to drain in a strainer or colander set over the sink.  Sprinkle with about 1 teaspoon of salt and let the zucchini drain for about 1 hour.

Zucchini shredded and draining
Get as much liquid out of the zucchini as possible for the best results
 

Preheat oven to 400°

Using a large spoon, squeeze as much moisture out of the zucchini and onion as you can. The dryer the zucchini, the better the poppers!

Using a rasp, grate 3-4 large cloves of garlic into a medium-sized mixing bowl. 

 

Using that same rasp (I don’t know what I would do without mine), grate the zest of 1-2 lemons.  I like a lot of zest in mine, so 2 is perfect. that’s about 3 teaspoons, depending on the size of your lemons.  Make sure to just get the yellow part of the skin, no so heavy-handed as to get any of the white pith. The lemon zest adds so much freshness and enhances the flavor of all the ingredients.  Don’t skip it.

Add the drained zucchini and onion with 1 cup of breadcrumbs.  You can make them yourself by grinding less than fresh bread and slightly toasting.  Or, you can use either regular packaged breadcrumbs or Panko.  Next, add 1 cup grated Parmesan or Romano cheese.   Add 1/3 cup each of chopped fresh parsley, basil, and oregano.  Season with 1 teaspoon kosher or sea salt and 1/2 teaspoon ground black pepper.  Mix well.

Zucchini Poppers Mix

Into a small bowl, mix 2 eggs then add to the mixture and toss to combine well.

Forming and Baking the Zucchini Poppers

Using a small measuring cup, about 1/4 cup, form the balls and place them onto a baking sheet lined with foil or parchment paper.  If you use foil, be sure to spray with a light coating of non-stick cooking spray.

Zucchini Poppers, formed and ready to be baked

Spray the poppers with a bit of vegetable spray.  This will help them to brown nicely as they bake.

Bake for 25-30 minutes until golden brown.

Zucchini Poppers (Zucchini Balls) are crispy on the outside, soft and moist on the inside.

Enjoy!

Zucchini Poppers served with lemon pasta

Zucchini Poppers – Serving Ideas:

I served mine over lemon pasta, super fresh and very quick and easy.  Try these in place of meatballs in a meatball sandwich topped with plenty of marinara and grated Parmesan cheese. 

 

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