We’re going into another week of heat. At this time the forecast says it will be 90ish until next weekend. One more heat wave and the zucchini will start coming in. If it’s a bumper crop, bread will be made on the cooling nights. But there will be more, and how much zucchini bread do you really want? Sauteed zucchini is very nice- the first 4 times.
And so I come to you after a long absence.
I’m tired of my tried and true recipes. Yes, they’re good and make lovely food. And I’m sick to death of them.
Please share your recipes. I don’t care if it’s seasoned fried slices. As long as I didn’t create it, I’ll be a happy camper. Thank you.
flavor sponge
Zucchini is a real flavor sponge, picking up a lot from whatever it is paired with in a meal.
I’ve never tried it, but a zucchini pie might be an interesting way to use some up. The trick would be finding some other things to go with it.
My mind also heads toward asian dishes. Stir frying with ginger and garlic, and some hoisin or black bean sauce. Tempura.
Thinly sliced and spiced… I wonder if you could make some sort of chips out of them. Getting rid of the water would be the trick there.
It’s a great question… and worth revisiting from time to time.
zucchini pie
I’m going to try making a zucchini quiche. Eggs, zucchini, garlic, a little green pepper and minced tomato… And cheese in the piecrust. When it’s cooler, of course. If I tried baking in here right now I think we’d spontaneously combust.
zucchini quiche
I used a standard quiche recipe. Zoomed the raw zukes in the blender. Left out tomato but green pepper, onion and garlic with parmesan was yum. Used a regular pate brisee and stirred a bit of sour cream into the eggs. Double yum.
Zucchini Recipes
The nice thing about zucchini is its light flavor which does not overpower anything. Chocolate zucchini cake is a family favorite along with the zucchini bread.
I like to make a stir fry with whatever is in the garden. I use a lot of butter and garlic (naughty me). Just thinly slice summer squash, zucchini, broccoli. green onion, edible pod peas, tomatoes and whatever else is going wild in the garden such as various greens. Saute LIGHTLY to retain a little crunch from the veggies. The flavor combo is delicious.
I always have some left over, so I process some of the baseball bat size zucchinis in the kitchen aid and freeze it in 2-3 cup batches for succhini bread and cakes all year long.
the cake...
That cake sounds interesting. Is it like a cake, or more like zucchini bread?
Got a recipe?
the cake, recipe
Actually, it is more like a brownie.
1/2 c butter or margerine (soft or melted), 1/2 c oil, 1 3/4 c sugar, 2 eggs, 1 t vanilla, 1/2 c sour milk, 2 1/2 c flour, 4 T cocoa, 1 t baking soda, 1/2 t baking powder, 1/2 t cinnamon, 1/2 t cloves, 2 c diced and peeled zucchini (I don’t peel them), 1/2 c chocolate chips.
Nothing fancy, just put it all in a bowl and mix well. Put the batter in a greased (or sprayed) 9×14 cake pan. Sprinkle the chocolate chips on top, bake @325 degrees for 40-45 minutes.
c=cup, t=teaspoon, T=tablespoon, make sour milk by mixing 1 t of lemon juice in the milk and let it sit for 15-20 min.
I just pulse the zucchini in the food processor rather than peeling and dicing them.
Yum
Definitely trying this. Thanks!
Like!
Raw, chilled zucchini with any dip that one desires on a hot day.. yummiest when using the baby ones with the skin left on (larger ones need peeling). We have also cut it into cubes and tossed with seasoned olive oil (dont forget fresh ground pepper) and spaghetti, and that can be eaten cold as well. I never tire of sautéed zucchini , and zucchini bread never goes to waste here! As was already pointed out, it adopts whatever dominating flavor is being used, so goes well with just about anything imaginable. I tend to enjoy it as plain as possible because it does have a niece fresh flavor if not buried or overcome by other ingredients.
my fave
Coarsely grate the trimmed, unpeeled zukes; sqeeze out water. Saute quickly in olive oil with finly minced garlic, salt, pepper to taste.
Zucchini Season!
Ahh! Zucchini Season…
The only time in the year when a Vermonter locks his car!
zucchinis laugh
Zucchinis laugh:
“Don’t let the zucchinis get too big,”
you said. “No problem,” I cheerfully replied.
But then, within twenty-four hours of arriving,
I got sick. Miserable sick. Out of bed
only to feed the animals, take medicine,
& totter behind Aurora on her walks,
desperately hoping to make it back
before the next convulsions.
And the zucchinis laughed.
Basking in green shade, they laughed
as they swelled to cricket bat size.
Smugly smiled as, finally recovered,
I picked & swore & hauled the heavy
loads up from the garden.
Pot after pot of veggie stew, one
smirking squash could feed me all day.
Who says plants have no sense of humor?
I swear to you, those zucchinis
are laughing still.
Zucchini poetry
Thanks cbridge. The zucchini will again be laughing soon! 🙂
44 zuc recipes
Thought of this strand when this came across the screen this morn:
http://www.huffingtonpost.com/2013/07/19/zucchini-recipes-summer-squash_n_1654324.html?ir=Parents
Blueberry-Thyme-Zucchini Bread recipe
Interesting new combo – fab-looking photo:
http://www.rutlandfarmandfood.org/everydaychef_blog/blueberry-thyme-zucchini-bread/
Zuke chips
Just saw this online:
1/4 c ground almonds
1/4 c grated parmesan
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp ground pepper
2 T milk
2 1/2 c. of 1/4′ slices zukes 2-3 zukes
oil
Preheat oven to 425′. Mix first 5 ingredients in a bowl. Pour milk into shallow bowl. Dip zuke chips in milk, then dredge in dry mix. Place on oiled wire rack and then on baking sheet. Bake for 30 min or until brown and crisp.
Zucchini Muffins
Yesterday afternoon I made some zucchini muffins. They went down real easy for breakfast this morning. I think it is the chopped walnmuts that does it.
I also made the zucchini cake.
Roasted Stuffed
From Nigel Slater:
Stone and chop 4 tbsp of olives, then put them in mixing bowl. Add 6 tbsp of grated Parmesan, 2 tbsp of chopped rosemary and 4 tbsp of breadcrumbs. Season with salt and black pepper.
Set the oven at 375′. Cut 2 large or 4 medium-sized courgettes in half lengthways. Score the cut sides, taking care not to cut too deep. Place the courgettes, snugly and cut-side up, in a small roasting tin, then rub a little olive oil over the cut sides.
Spoon the olive and herb stuffing over the courgettes, pressing down lightly without compacting the stuffing. Trickle a little olive oil over the surface and bake for 45 minutes to an hour, until sizzling. Serves 2.
mmmm...pic that went with
mmmm…pic that went with this recipe made them look scrumptious; haven’t made them yet though. Got it off of FB – BBB Seed Heirloom Vegetable and Wildflower Seed page…
Grilled Zucchini Roll Ups… Enjoy!
Ingredients: Makes 4 servings (serving size: 4 rolls)
3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
1 tablespoon olive oil
1/8 teaspoon salt, plus more to taste
1/16 teaspoon of freshly ground black pepper, plus more to taste
1 1/2 ounces fresh goat cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon fresh lemon juice
2 ounces bagged baby spinach (2 cups lightly packed)
1/3 cup basil leaves
Preparation:
1. Preheat grill or grill pan to medium.
2. Discard the outermost slices of zucchini; brush the rest with oil on both sides. Sprinkle the zucchini slices with salt and pepper. Grill until tender, about 4 minutes per side. You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator.
3. In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing together with a fork.
4. Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves and a small (or half of a large) basil leaf. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices. You can make these up to a day in advance; store in an airtight container in the refrigerator.