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Originally published: 2013-08-02 12:10:46
Last modified: 2013-08-02 12:11:30

Lovin’ Spoonful: Grilled, stuffed and baked — just a few ways to prepare zucchini

Sherrie Norris / (

I am thrilled this week to see my first summer squash sprouting from our soggy garden. We should be grateful (and we are) that anything has survived the torrential rains that we’ve all experienced in recent weeks.
Unlike many of our family and friends, we’re still hanging on with squash, cucumbers, peppers, tomatoes and potatoes.
The carrots, lettuce and spinach didn’t make it, and the cornfield beans that are usually climbing quickly up the strings by this time, are taking the slow train and have begun to turn yellow.
But, most of us have our homes, our family and our health — and thankfully, the farmers’ markets are still offering a bounty of fresh produce each week that has survived the strange weather pattern that we’ve experienced.
Let’s enjoy what we can, while we can — and don't forget to share the extras with neighbors and the local food pantries.

Zucchini Tots
• 1 cup zucchini, grated
• 1 large egg
• 1/4 medium onion, diced
• 1/4 cup reduced sharp cheddar cheese, grated
• 1/2 cup seasoned breadcrumbs
• Salt and pepper to taste
• Cooking spray
Preheat oven to 400 degrees. Spray mini muffin tin with cooking spray.
Grate zucchini into a clean dishtowel; wring out excess water from zucchini. In a medium bowl, combine all ingredients and season with salt and pepper to taste.
Fill each muffin section to the top; pushing down on the filling with spoon will keep it compacted so they don't fall apart when removed from the tin.
Bake for 16 to 18 minutes or until the tops are golden.
Use plastic knife or rubber spatula around the edges of each tot to remove them from the tin.

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