These Zucchini wrapped haloumi skewers are so delicious and easy to make! Marinated in my favourite green sauce plus the Rosemary flavour also infuses during cooking. I made this during one of my YouTube live streams and had to share the recipe! Serve on a fresh salad or with a charcuterie board. These would also be great for summer BBQs.
Rosemary (Rosmarinus officinalis) is a fragrant perennial herb. Rosemary is a hardy, drought-tolerant shrub and can also be used as an ornamental due to its evergreen foliage and purple or white edible flowers. Rosemary is a great herb to plant on your journey to sustainability, as it has a large list of beneficial uses for the garden, home, kitchen, plus many medicinal qualities. When Rosemary flowers it will attract an abundance of beneficial pollinators to increase your garden’s production.
Zucchini wrapped Haloumi on Rosemary Skewers
Yield: 9
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 8 minutes
Easy and delicious these Rosemary Skewers make a quick lunch or entertaining dish.
Ingredients
1 medium Zuchinni
1 packet Haloumi
Olive oil
9 Rosemary sprigs
Green Dressing (available below for logged in members or see notes)
Instructions
Soak the Haloumi in a bowl of water for 5-10 mins while prepping the rest of the dish (optional but reduces the salt and makes the halloumi softer).
Cut the Zucchini into thin ribbons using a wide vegetable peeler.
Prepare the green sauce or marinade (available below for logged-in members or see notes)
Pour half the marinade over the zucchini Ribbons.
Remove the haloumi from the water, cut it into squares roughly 1-2cm, and place in the bowl with the remainder of the marinade.
Place the ribbons and halloumi in the fridge to marinate further for 10-20min.
Heat a pan with olive oil on medium heat.
Lay a zucchini strip out flat and place a haloumi cube at the beginning then roll to wrap the square.
Strip 3/4 of the leaves from the rosemary skewers (see notes if you are using the leaves for the marinade you will need to do this at the beginning).
Place 3 wrapped cubes on a skewer and place in the pan. Cook until golden on each side - roughly 3 minutes each side.
Serve on a fresh salad with lemon or lime wedges and extra green sauce or a creamy yogurt dressing.
Notes
Non-member's alternative to the green dressing - Strip 3/4 of the leaves from the Rosemary sprigs. Roughly chop and add 1/4 cup of Olive Oil and use that as the marinade.
Swap Haloumi for Feta or Vegan Cheese
P.S - I make the members green dressing in the YouTube live.
Green Sauce Chimichurri
This vibrant green dressing is packed full of flavour and is a delicious way to add a fresh zing to your meals.
Zucchini season is in full swing and I am trying to make as many different recipes as I can to learn how to get the most out of harvests. These White Chocolate and Raspberry Zucchini Brownies are my new favourite sweet treats!! You can’t even taste the Zucchini.
My sister-in-law sent me a bunch of Caramilk blocks and I have been saving them in the freezer. I decided to use some to test out a batch of white chocolate brownies using my Golden Zucchini. WOW. They turned out way better than I could ever have imagined! Even have a slight banana bread vibe to them. I did try to film the recipe but my memory card ran out halfway through which was a total fail! I will get there!
Anyway, these are super easy and definitely a sweet treat! The raspberry is perfect to help balance out the sweetness.
White Chocolate and Raspberry Zucchini Brownies
Ingredients:
2 cups grated Zucchini – mine worked out about 2 medium-sized Zucchini
1/2 cup vegetable oil
1/2 cup brown sugar
1/2 cup raw sugar
2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
2 cups organic plain flour
3/4 cup raspberries
1 block/180g White Chocolate (replace with which ever chocolate you like)
1 teaspoon salt
Method
Preheat oven to bake at 180degrees Celcius. Grease baking pan (roughly 28cm x20cm).
In a bowl mix sugar, flour and oil until combined.
Grate Zucchini and add to the bowl along with baking soda and vanilla extract.
Sprinkle salt over and stir until it becomes a moist batter. The mix will start off quite dry but keep mixing and the Zucchini will release its moisture to form a batter.
Once it has started to become a sticky batter. Chop up your chocolate into small chunks and mix through the batter.
Add half the raspberries and stir through gently.
Pour the mix into the greased pan and press in the remaining Raspberries.
Bake for 20-30 minutes or until a skewer comes out clean.
Cool on a wire rack. Cut into squares and enjoy!
Try quizzing your friends to see if they can pick the core ingredient.
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!
Yay, its summertime and Zucchini Fritters served with homemade chutney and a fresh garden salad is the perfect summer meal. My Zucchini harvests are in full swing and I will be making the most of the abundance by trialling out as many new Zucchini recipes as I can. When I first started growing Zucchini the only way I knew how to cook with them was to throw them in a stirfry, but I have since learnt there are so many easy and delicious ways to use them. I look forward to sharing them all with you! These were quick and easy to make and taste so good! That is pretty much the main criteria for anything I cook!
For these fritters, I used Golden Zucchini as that is what I had just picked but you can use any variety. I have found the Golden Zucchini much like the regular black variety but you do have to harvest them earlier as the seeds inside start to develop quickly.
Ingredients
3 small-medium zucchini
1/2 cup flour
1 Egg (sometimes I leave this out)
1/4 finely sliced red onion (could use shallots or spring onion)
1/2 cup chopped parsley and chives
Salt and Pepper
1 small fresh chilli finely sliced
Note: you could add 1/2 cup of cheese to really up the flavour such as parmesan, cheddar or fetta.
How to Make them:
Rinse your zucchini and grate them into a bowl. Grind with a good amount of rock salt (roughly 5-6 grinds) to allow the moisture to extract. Stir through, cover and set aside for 10minutes.
Finely chop your herbs, onion and chilli.
After 10 minutes or so place your grated zucchini in a sieve and squeeze out all the extra moisture.
Then in a clean bowl mix all your ingredients together and season well with salt and pepper.
Heat a pan on medium-high heat with oil and spoon your mixture in and flatten it down a bit. Cook 3-4 minutes on each side or until crispy brown.
Makes 10-12 Zucchini Fritters
Serving suggestions:
You could serve your Zucchini Fritters with a dollop of Greek yoghurt or sour cream, your favourite chutney and a fresh green garden salad.
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!
Are you growing Zucchini but the fruit seems to shrivel and die before being ready? If so, you may have a pollination issue. Hand pollinating Zucchini is super easy to do once you know how.
Firstly, to hand pollinate Zucchini you need to know how to identify the male and female flowers. The best time to do this is early in the morning when the flowers are open.
Female Flower
The female zucchini flower has the small fruit at the base.The centre stigma of the female flower has multiple parts to form a circle shape.
Male Flower
The male flower has just a plain stem and flower with the centre stamen a single point covered in pollen.
Generally, the plant will produce a bunch of male flowers first which is natures way of attracting pollinators to the garden. Then it will alternate between male and female. I like to plant a few of the same variety as sometimes you can have female fruit but no male flowers open. Early mornings are best because the flowers will be open and then they will close up to capture the pollen.
You can either use a paintbrush to simply transfer the pollen from the male stamen to the female stigma but I find it easier to remove the male flower and use that to transfer the pollen.
Pick the male flower and remove the petals. Then you are left with a pollen covered stamen to transfer on to the female flowers.Transfer the pollen onto the female flowers to hand pollinate Zucchini.
This will make sure your zucchini are getting pollinated so you can enjoy the abundant crop!
This method can be used for other fruiting vegetables such as pumpkins, melons, cucumbers. I tend to use a small paintbrush for the melons and cucumbers though as the flowers are much smaller and delicate.
It is also important to try and attract wildlife to your garden for natural pollination, to find out what flowers to plant, click below.
Do you hand pollinate in your garden? Leave me a comment below.
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!
