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Topic: Tis' the season for Zucchini  (Read 3435 times)
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« Reply #10 on: August 29, 2007 10:52:44 PM »

i grate it (one huge one) and make spaghetti sauce from scratch. all the nutrients, none of the zuchini taste.  I cant post a recipe, because i just throw in whatever veggies are in the fridge and a can of puree'd beans to thicken it (and spice of course) yum!  This also freezes well in ziplocs.
« Reply #11 on: August 29, 2007 11:05:22 PM »

My zucchini lentil dish:

1 sweet onion, chopped
3 garlic cloves, minced
2 cups mushrooms, chopped (i like baby bella)
2 tbs olive oil

2 cups dried lentils
1 can stewed tomatoes
1 large zucchini, sliced into quarters then sliced 1/4 inch thick
4 cups water

1 tsp cumin
1 tsp dried basil
1 tsp oregano
1/2 tsp paprika
salt and pepper to taste

sautee garlic , onions and mushrooms in olive oil till fragrant and translucent (not the mushrooms, haha).  Add everything else except spices, and simmer till tender with lid tilted (aproximatley 30+ minutes) add spices and simmer 5 minutes more.

*Goes VERY well with pork (i made a tenderloin), after cutting the tenderloin, i dumped all the juices on the cutting board into the lentil dish for added flavor.

(my husband gave it rave reviews!!! Grin)
« Last Edit: August 29, 2007 11:06:53 PM by FrogPuddle » THIS ROCKS   Logged
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« Reply #12 on: August 31, 2007 10:28:36 AM »

slice it very thin, arrange on plate in a single layer, drizzle with olive oil & balsamic or raspberry vinnegar, sea salt & pepper. Cover with plastic for 10 mins. Sprinkle on feta or chevre and eat! YUM!

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« Reply #13 on: August 31, 2007 09:46:25 PM »

Ooh, I love all the zucchini recommendations!  Anyone have a good zucchini bread recipe?  My husband's been bugging me to make it (he grew up on it, but I've never had it before.)

This is what I call, "I can't believe it's Zucchini, Zucchini bread"

This is by far the moistest bread I've ever had....it's so yummy!

2 cups zucchini, shredded (unpeeled)
1 cup canned crushed pineapple, drained
2 cups granulated sugar
3 lg. eggs
1 cup oil
1 tsp. vanilla extract
3 1/2 cups flour
1 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt

Grease and flour 2 loaf pans. In a large bowl combine sugar, eggs, oil, and vanilla and mix with wooden spoon. Add zucchini and pineapple, stirring until well combined. In another bowl combine flour, cinnamon, baking powder, and salt. Gradually stir flour mixture into wet mixture until flour is fully incorporated into batter. Pour batter evenly into prepared pans and bake in preheated 350 degree oven for one hour or until knife inserted in bread comes out clean. Cool bread for 10 minutes, then remove from pans and let cool completely before cutting.....Enjoy!

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« Reply #14 on: July 19, 2008 02:06:54 PM »

It's that season again and i would like to ressurect this thread Smiley
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« Reply #15 on: July 20, 2008 03:13:12 PM »

zucchini bake:
I just make this up as I go, but here are the basics:
zucchini and yellow squash (2 or 3 small/med)
turnip if you have it (1 or 2)
herbs from the garden (basil, cilantro, oregano, parsley, rosemary - whatever you have)
eggs (prob. 3 - adjust to the quantity of squash)
healthy pat of butter

grate turnips and start to cook on med heat for awhile, add coined squashes and garlic.  cook until coins are done. add chopped herbs and cook for a little longer. add butter and keep stirring as it melts so everything gets a bit.
in seperate bowl, mix eggs and shredded/diced cheese, pour into skillet over squash and mix all together. pour into 8x8 pan and sprinkle with breadcrumbs. bake at 350 until eggs are cooked through (20-40 depending on how much of everything you added)
i've made this 3 times this summer so far, it's good for using whatever greets you that day - very good hot or cold!
« Reply #16 on: July 20, 2008 05:24:54 PM »

Once I made a potato/squash mix, seasoned it heavily.  Then I hollowed out some zuchinis and piped it in, covered it in tomato sauce and baked it- add cheese or omit the sauce.  Plenty of variations. 

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« Reply #17 on: July 20, 2008 06:22:08 PM »

Tonight we had bbq zucchini.  Loved it.  I just sliced the zucchini thickly brushed it with melted butter and sprinkled italian seasoning on it.

I just made a zucchini spice cake - I'm going to ice it with cream cheese frosting - I haven't tried it yet but I figure nothing can be bad when it's covered in cream cheese frosting  Wink
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« Reply #18 on: July 24, 2008 02:30:43 PM »

zucchini cobbler (tastes like apple cobbler!)

this is from a photocopied recipe i found in my mother's crap-pile. it is the greatest ever, and gets better as it gets old and soggy. it makes a ton of food.

10 cups chopped seeded peeled zucchini (about three pounds)
2/3 cup lemon juice
1 cup sugar
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

4 cups all purpose flour
2 cups sugar
1 1/2 cups cold butter of margarine
1 teaspoon ground cinnamon

in a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. add sugar, cinnamon and nutmeg; simmer 1 minute longer. remove from heat; set aside. for crust, combine flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. stir 1/2 cup in zucchini mixture. press half of remaining crust mixture into a greased 14 x 40 x 1 inch baking pan. spread zucchini over top; crumble reamining crust mixture over zucchini. sprinkle with cinnamon. bake at 375 for 35-40 minutes or until golden and bubbly.

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« Reply #19 on: July 25, 2008 02:46:16 AM »

If you're sick of savoury zucchini you could try a Chocolate Zucchini Cake.


I haven't tried it myself but apparently it's good!
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