Zucchini Madeleines

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With Thanksgiving upon us, it’s time to start pulling out the recipes; at least it is for me.  I love making old family favorites and also love trying new recipes every year, whether it’s a new stuffing, bread, or side dish.  I found this intriguing recipe from Sunset Magazine in my files while searching for dinner roll ideas.  A savory madeleine.  Love it.  Who says Madeleines have to be sweet?

Zucchini Madeleine unbaked

Shredded zucchini is mixed with sautéed onion, garlic, olive oil, flour, eggs, milk, Parmesan, and basil.

Zucchini Madeleine Made in France sign

They are wonderful served hot from the oven with butter.  Any leftovers can be frozen.  The madeleines would be good served with soup, or even with Thanksgiving dinner for a surprise extra.

Zucchini Madeleine baked on plate

I love the soft middles and crispy edges.  I’ll be making these again.

Zucchini Madeleines
  • 3 medium zucchini (about 1-1/2 pounds) shredded
  • 2 teaspoons salt
  • 6 Tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1 cup all-purpose flour
  • 1 Tablespoon baking powder
  • 5 large eggs
  • 2 Tablespoons milk
  • 1-1/4 cups freshly grated Parmesan cheese
  • 1 clove garlic, minced
  • 2 Tablespoons chopped fresh basil leaves, or 1 teaspoon dried basil
  • ¼ teaspoon pepper
  1. In a large bowl, mix shredded zucchini with the 2 teaspoons salt. Let stand until zucchini is limp and liquid has drained from it, about 30 minutes. Rinse zucchini well and drain, squeezing out as much water as possible. Heat oven to 400 degrees.
  2. Meanwhile, pour 2 Tablespoons of the oil into a skillet on medium-high heat. Add onion and cook, stirring occasionally, until limp and lightly browned, about 10 minutes; set aside.
  3. In a large bowl, stir flour with baking powder. In a separate bowl, whisk together until blended the eggs, milk, remaining 4 Tablespoons olive oil, Parmesan, garlic, basil, and pepper. Add zucchini and onion and mix well. Stir zucchini mixture into flour mixture just until evenly moistened.
  4. Butter and flour madeleine pans (1-1/2 to 2 Tablespoon size). Spoon batter into pans, filling to the rim. Bake at 400 degrees until puffed and lightly browned, about 15 minutes for 1-1/2 Tablespoon size, and 18 minutes for 2 Tablespoon size. Cool madeleines in pan for 5 minutes and remove, using a spoon or knife to gently loosen. Note: If you have only one madeleine pan, you will have to wash, dry, butter, and flour for each batch).
  5. Serve madeleines hot with butter. If made ahead or you have leftovers, let cool, wrap airtight and chill up to 24 hours or freeze. To reheat, lay thawed (if frozen) madeleines in a single layer on baking sheets and place in a 350 degree oven until warm in the centers, about 5 minutes. Makes 3 dozen.


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10 Responses to Zucchini Madeleines

  1. November 18, 2015 at 8:17 am #

    Perfect timing with the recipe. I bought some zucchini to go into a pot of Italian Sausage-Tortellini soup, then forgot to add them. I was trying to think of something interesting to do with the zucchini. This recipe is the answer. I think they’ll be a nice accompaniment to roast chicken.

    • November 18, 2015 at 2:44 pm #

      The madeleines would be great with your roasted chicken, or also served alongside your soup!

  2. November 18, 2015 at 9:41 am #

    Sounds yummy to me. Pinned it for future reference. Thanks for the recipe, Debbie.

    • November 18, 2015 at 2:42 pm #

      Hope you like them, Pat! See Shirley’s reply – she added roasted red peppers. Sounds good, doesn’t it?

  3. November 18, 2015 at 2:04 pm #

    Now these brought back memories! I, too, remember the old Sunset recipe and they were good. Long long ago I did a take-off on them for some contest – right now have no idea which contest – but I did win one of the lesser prizes. I know – along with the zucchini mine had either roasted red pepper or shredded carrot – as they had a bit more color. Now you’ve got me wondering – which contest? And when? Could have been butter, margarine, BHG or who knows what. I’ll have to try to remember/check SOME DAY! Back then, my kids liked them as snacks or with soup.

    • November 18, 2015 at 2:41 pm #

      Shirley, love the idea of adding some roasted red pepper. I wish my clipping had the date of what year this was from. I really liked them, but next time I think I’ll add the peppers!

  4. December 26, 2019 at 10:49 pm #

    I always made these in mini muffin pans, I loved the flavors. Now I am looking for the tamale pie recipe in a very old Sunset Favorites cook book. The newer ones do not have that recipe. Corn meal crust on top, none on the bottom. Also can’t find the right Cook Book….Help?Sarah Smizer

    • December 27, 2019 at 11:51 am #

      Thanks for writing, Sarah. I’ll do my best to find the Sunset recipe and email to you.

  5. December 25, 2022 at 6:27 pm #

    These were a nice addition to our Christmas dinner. We usually make them in the summer, and fry them. This was a nice, lighter, attractive version.

    • December 26, 2022 at 7:09 am #

      I’m so glad you enjoyed them, Anita!

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