Zucchini Madeleines Recipes

Steps:

• Preheat oven to 350 degrees F.
• Salt and drain the zucchini for 30 minutes and squeeze dry.
• Mix all ingredients together, adding Bisquick last.
• Grease and flour the molds and fill with the zucchini mixture.
• Bake for 20-25 minutes until puffed and browned.

Steps:

• Preheat oven to 350°F. and generously butter and flour a madeleine pan (preferably non-stick), knocking out excess flour. Sprinkle the zucchini with salt, let stand 30 minutes then place in a clean towel and squeeze out excess moisture. In a bowl combine the flour, Parmesan, baking powder, and pepper. In another bowl with an electric mixer beat together zucchini, onion, garlic, parsley, eggs, butter, and oil. Pour this mixture into the dry ingredients and stir until well combined. Spoon some of batter into prepared madeleine molds and with a spatula smooth surfaces, scraping back and forth over molds and returning excess batter to bowl. (This will eliminate any air pockets and ensure that molds are not overfilled.) Wipe excess batter from edges of pan. Bake madeleines in middle of oven 20 to 25 minutes, or until edges are browned and tops are golden. Loosen edges and transfer madeleines to a rack set over a baking dish. Make more madeleines in pan, cleaned, buttered, and floured, with remaining batter in same manner. Serve warm.

Steps:

• Grate zucchini and reserve liquid. Add salt. Saute onion in a little butter and add zucchini, saute until tender. Add reserved liquid, and simmer. Add flour, milk, cream and some cheese. Put into buttered casserole, top with bread crumbs and remaining cheese. Drizzle with butter. Bake in oven until completely cooked.
• Note: Mom didn't put directions or temp. So my suggestion is 350 degree oven, check at 30 min, but could be more like 45-60 min, like potato casseroles take.