I absolutely love zucchini. I can’t seem to grow it in my garden to save my life but thankfully it is incredibly abundant during the summer farmer’s markets. My children and husband, however, dislike zucchini immensely. It drives me NUTS and I am constantly trying to find ways to sneak zucchini into my meals without a huge amount of complaining. Who doesn’t like zucchini, right? Anyhow, I make a crab puff using pie crust and decided to see if I could create a zucchini puff instead. I made a few variations but my husband absolutely loved these so I thought I would share. You can probably use wonton wrappers or puff pastry in this recipe as well. I will admit, I used a store bought pie crust because honestly I DETEST rolling things out but if you want you can make your pie crust from scratch to wrap these in if you are feeling ambitious.
Zucchini and Parmesan Crescents
- 2 small zucchini, shredded with excess moisture squeezed out (about 3 cups)
- 3 cloves garlic, minced
- ¾ cup Parmesan cheese, shredded
- ½ tsp salt
- ½ tsp pepper
- 2 eggs, scrambled (divided)
- 2 pie crusts (premade or store bought)
- ¼ cup sour cream
- 2 TBSP chives, chopped
- Combine shredded zucchini, Parmesan cheese, garlic, salt, pepper and 1 scrambled egg in a large bowl.
- Cut circles out of the pie crust using a cup or cookie cutter. You want circles approximately 4 to 5 inches across
- Place circles on a cookie sheet that is sprayed with non stick spray or lined with parchment paper
- Place approximately 1 TBSP zucchini filling onto each circle
- Fold over each circle and crimp edges together with a fork. Repeat for all of the pastry circles
- When all of the circles are filled, brush the exterior of all of them with the remaining scrambled egg.
- Bake in a 350 degree oven 15 to 20 minutes or until golden brown
- Serve with a side of sour cream that is sprinkled with chopped chives