Summer zucchini recipes! I just love them!
Never mind that our new, cutest puppy ever, makes it impossible for me to have a thriving summer vegetable garden.
Never mind that this adorable little canine enjoys digging up the roots of my baby lemon tree.
And never mind that the same little sweetie dug all the way to the sprinkler pipes.
Never mind all that!
I guess when you’re blessed with crazy cuteness, you can get away with a lot. In the garden, anyway.
Fortunately, I have many friends growing zucchini and other delicious produce this summer!
While I decided to call these tasty bites, Crustless Zucchini-Gruyère Mini Tarts, I don’t think there is a true category for them. They are really somewhere between a fritter and a muffin. A halfway sort of item which frankly, I couldn’t think of a perfect word for!
And of course, it’s Friday Flowers!
Agapanthas is absolutely everywhere around Southern California right now. I can’t make it down a block without seeing its tall, gorgeous lilac (and sometimes cream) colored flowers. And yes, I thought they’d look lovely with these tarts-fritters-muffins!
My suggestion: Make these super delicious, melt-in-your-mouth, tarts for our brunch this weekend, and walk down your block and look for beautiful Agapanthas flowers to put on the table. (Want some good karma? Ask before you pick!)
- 1/2 cup buttermilk
- 1/2 cup olive oil
- 2 tablespoons granulated sugar
- 3/4 teaspoon sea salt
- 1 large egg
- 1-1/2 cups packed finely grated zucchini (about 3/4-pound zucchini)
- 1/2 pound finely grated Gruyère
- 1-1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Preheat the oven to 350 degrees F and line a muffin pan with cupcake papers. Set aside.
In a medium sized mixing bowl, combine the buttermilk with the olive oil, sugar and salt, Then whisk in the egg, blending until the mixture is smooth.
Fold in the finely grated zucchini and Gruyère. (If the grated zucchini has been sitting for a bit, use your hands to gently wring it out, removing any excess moisture.)
Add the flour, baking soda, and baking powder, and mix only until it's evenly incorporated into the batter.
Fill each of the cupcake papers in the muffin pan, about 3/4 the way up -- this will be about 1/3-cup of the batter each.
Bake in the preheated 350 degree F oven for about 35 minutes, until the tarts no longer jiggle and are slightly golden brown. (Please note that they will initially rise like a muffin would, and by the end of the cooking process, they will sink down becoming more like a tart.)
Let them cool in the pan for about 10 minutes before removing them. You can serve them in or out of the cupcake papers.