Quoted: Zuchini is on! I'm picking 4 to 6 small/med. zuchini's a day. Recipes? How do you use it? Tips on getting friends & neighbors to take it?
We do make some zuchini bread, a chocalate cake w/ brown sugar/chocolate chip topping and sliced long ways w/ Ital. dressing, grilled as a side dish (very good, but usually takes longer than the meat to cook).
Other recipes / ideas for the zuchini? This should be a must in a survival garden - early and bountiful harvet. RRA15 |
you can check this thread,,.
CHEFS THREAD.or try the following
INGREDIENTS
8 medium yellow squash or zucchini, shredded
1 onion, shredded
1 1/2 tablespoons salt
1 cup all-purpose flour
1/2 cup cornmeal
1 egg, lightly beaten
1 cup shredded Cheddar cheese
ground black pepper to taste
1 tablespoon vegetable oil
DIRECTIONS
Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.
Ratatouille
INGREDIENTS
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.
you can sub the yellow squash for the eggplant..
SW SQUASH CASSEROLE
INGREDIENTS
2 pounds yellow squash, cut in 1/4 inch slices
2 sweet onions, quartered and separated
1 red bell pepper, cut into 1/2 inch pieces
1 pound fresh mushrooms, sliced
1 (4 ounce) can chopped green chile peppers
2 fresh jalapeno peppers, chopped
1 (8 ounce) package shredded Monterey Jack cheese
1 cup sour cream
3/4 cup crushed tortilla chips
DIRECTIONS
Lightly grease a large casserole dish. Arrange the squash, onions, and red bell pepper in the dish. Place in the microwave, and cook on High 10 minutes, stirring once, until tender.
Gently mix the mushrooms, green chile peppers, jalapeno peppers, cheese, and sour cream into the dish. Sprinkle with crushed tortilla chips. Cover dish, and cook in the microwave 10 minutes on Medium-high power, or until cheese is melted and casserole is heated through
Stewed Tomatoes with Dumplings
INGREDIENTS
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1/2 cup biscuit/baking mix
3 tablespoons milk
DIRECTIONS
In a saucepan, combine the tomatoes, sugar, salt, pepper and butter. Bring to a boil over medium heat, stirring occasionally. In a bowl, combine the biscuit mix and milk. Drop batter in four mounds onto the tomatoes.
Reduce heat; cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
also..
seach Zucchini bread, Zucchini cake etc..adds lots of fiber to some tasty goodness similar to bannana bread but not as sweet,,,I really like it with good rich french roast coffee...
CHEF
heres some more..
zucc is a great filler to alot of things as you have discovered,,of course shares the basis of Ratatouille with other mass producer, Eggplant, ad some pepper, mushrooms. tomato and onions it is a great side but even more so a main entree.
INGREDIENTS
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.
and my only other addition are fritters mentioned in an earlier post and
Zucchini Pancakes..
INGREDIENTS
4 eggs
2 cups grated zucchini
3/4 cup all-purpose flour
1/2 teaspoon white sugar
1/2 teaspoon salt
3 tablespoons olive oil
4 teaspoons baking powder
1/4 cup butter, melted
DIRECTIONS
Preheat grill to 425 to 450 degrees F (220 to 225 degrees C).
In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.
Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately.
you can serve with applesauce instead of butter..as well as subsitute for oil in the recipe
also can be used with carrots, potatoe, summer squash and other, shreadable vegetables..
zucchini is a great way to add FIBER to your diet currently, very filling and grows in abundance should SHTF and..grows well unattended it you were to plant in a hidden garden
GOOD COOKING
CHEF