Zucchini ideas?

[cruelshoes]

It's that time of year again. A coworker brought me 3 zucchini the size of nuclear warheads. Aside from making zucchini bread, I don't know what to do with the stuff. Any different ideas to share?
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-Colleen

Where are we going, and what am I doing in this handcart?

[The Edifying Conscience]

Oh, yes! I made the following recipe twice last week. I just couldn't get enough and am waiting on my zucchini suppliers to hook me up so I can make it again.

It cooks down to very little and really is even better the next day so do make plenty. If your zucchini are really huge I certainly wouldn't use 5. I used 1.5 garden large for a half recipe and that was good. I also used little yellow potatoes straight from the farmers market.

Briami
5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3-4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large
wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks [Parmesan (not the green can), kefalograviera or 'myzithra' are good. TEC used parmesan])
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional--TEC didn't add it.)
salt and pepper

Directions

1. Preheat oven to 420 degrees F.
2. Put everything in a very large baking pan. Pour water, olive oil on
top and add herbs. Season generously.
3. Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything
4. It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
5.Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too.
6. This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
7. Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.

[The Edifying Conscience]

A go to summer meal for me. Makes a great side and a killer veggie sandwich. I love them cold the next day. Use what veggies you have.

Grilled Vegetables

Marinade
1/3 cup white balsamic vinegar
2 tablespoons olive oil
2 shallots, finely chopped
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon molasses

1 red pepper
1 yellow pepper
2 zucchini
2 yellow squash,
1 large onion

Chop veggies so they don't fall through the grates of the grill. The
peppers tend to do best when cut into 1/6 sized pieces. The zucchini
and squash do best when sliced on the bias in thick pieces. The onions
quartered.

Combine ingredients for marinade and toss over vegetables. Let stand
AT LEAST 1 hour and up to overnight. Grill veggies reserving the
marinade. Cook until they start to brown but not turn black. Once
cooked toss veggies with the reserved marinade. They are good warm or
at room temperature.

[The Edifying Conscience]

More go to summer eats that use zucchini....

Ratatouille
1 long narrow Japanese eggplant
1 small zucchini
1 small yellow squash
1 small red bell pepper
1 small green bell pepper
3 tablespoons olive oil
1 small red onion, chopped fine
1 medium vine-ripened tomato, seeded and puréed (about 1/2 cup)
2 teaspoons minced garlic
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh basil leaves
1 tablespoon finely chopped fresh thyme leaves

12 ounces soft mild goat cheese at room temperature


Cut eggplant, zucchini, yellow squash, and bell peppers into 1/4-inch
dice. In a large heavy skillet cook eggplant in 1 tablespoon oil over
moderate heat, stirring, until tender and transfer to a bowl. In
skillet cook zucchini, yellow squash, and onion with salt and pepper
to taste in 1 tablespoon oil over moderate heat, stirring, until
crisp-tender, 3 to 5 minutes, and transfer to bowl. Cook bell peppers
in remaining teaspoon oil in same manner and transfer to bowl. Stir in
tomato purée, garlic, herbs, and salt and pepper to taste and cool
ratatouille completely.

TEC Notes: I've only used the portion of the recipe for the ratatouille with great results. It's delicious on penne with chevre and kalamata olives, on a sandwich or pizza, omelet, etc.

Gourmet
You Asked For It
May 1997

[The Edifying Conscience]

Zucchini, Tomatoes and Onions

My mama makes a very simple mixture using the above ingredients. Of course there's no recipe but it's foolproof. She slices some onion and minces some garlic and sautees it in olive oil. Then adds chopped zucchini and sprinkles it all with salt and pepper. Once the zucchini starts to become translucent she adds tomatoes---sometimes fresh sometimes canned---and lets it all simmer until the veggies are soft.

[The Edifying Conscience]

Tastespotting.com is your friend in the search for other recipes that include zucchini.

Zucchini Pancakes http://anediblesymphony.blogspot.com/2009/08/zucchini-snack-attack.html

Zucchini Carpaccio - I've made this a few times and really like it.
http://sidewalkshoes.blogspot.com/2009/08/tyler-florence-carpaccio-of-raw.html

[mom2cassie]

Seriously -- my favorite way is to go for simplicity. Just let the summer taste of garden veggies shine through.

Cut zucchini in half and give a moderate coating of olive oil. The a bit of salt, pepper and garlic powder on top. Then grill till cooked to your liking. Throw a little romano cheese on top in the last few minutes so it can melt a bit. That's it. Oh, and if you are a "toasty" cheese fan (which I am), I usually just remove them off the grill onto a cookie sheet and throw them under the broiler for a few minutes until the cheese is golden brown and crunchy! YUM!

Enjoy!

lea

[jeant]

I like to grill mine, too. I throw it in a foil packet and it steams.

I have a friend that makes chocolate zucchini cake. I think I have her recipe somewhere, but there are recipes on the internet too.

If you like curries, this is a good recipe:

Curried Zucchini

1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 tablespoon vegetable oil
1 large onion, halved and sliced
1 clove garlic, minced
1 tablespoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon dried ginger
1/2 teaspoon red pepper flakes
3 pounds zucchini, sliced into chunks
1 13.5-ounce can unsweetened coconut milk, regular or light
Hot cooked white rice, such as basmati
Cilantro and cashews, optional

Place mustard and cumin seeds in a dry pan over medium heat; cook until the spices release a strong aroma, about 1 to 2 minutes. Set aside. In a stockpot, sauté onions in oil over medium-high heat until softened, about 5 minutes. Add garlic, curry powder, coriander, salt, ginger, and red pepper flakes; reduce heat to medium-low and cook for 3 minutes, stirring constantly.

Add zucchini and cook until it softens. Add coconut milk and bring to a boil, then reduce heat; simmer 10 to 12 minutes. Serve over rice and garnish with cilantro and cashews if desired. Makes 4 to 6 servings.

[HadassahSukkot]

We don't get yellow squash around here, so I make "stewed squash" with our zuchinni

The recipe I do, I don't remember how much of anything it calls for. I just know you slice the zuchinni or squash in thin rounds, and put butter down for the bottom layer, a bit of salt and pepper on every layer between and put just a bit of water in ---- and wait around with a lid on it until it starts getting tender, then stir around a bit with a wooden spoon and checking to see if it needs more pepper/salt.

Mine tends to be a bit more.. "hot" in the pepper department (especially the last time I made it for thanksgiving 2 yrs ago - I was pregnant then.. forgive me! LOL)


My great aunt had a recipe for 'Squash casserole' - but you can sub zuchinni for it as well.

[cruelshoes]

[mom2cassie]

[smalltownslackermom]

yum, yum, yum and yum.

zucchini also freezes well. slice it up, blanch it for one minute, freeze it flat on a cookie sheet and then when frozen, break it up and put in bags for use later.
zucchini puree also freezes very well and works as an add in in soups and stews in the coming winter.
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sister - gf for 2 years and is a new person

[Fidissimus]

I found one for lemon cornmeal zucchini cookies. They weren't overly sweet and tasted more like a mini corn muffin. If you're interested I'll post the recipe.
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Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/