OMG!! The zucchinis are coming!

and coming and coming
We love them... mostly grilled. We eat them at least once a week. Yummy

But the 4 plants in the garden are like... shooting them out overnight!
I've given some to all the neighbors who'll answer their doors, and now the bottom
veggie drawer is overflowing with beautiful zucs.

Anyone have an interesting recipe or suggestion.. or two?

We had oven fried zucchini tonight, and cold grilled zucchini salad with tomatoes last night.
I'll make bread and muffins and freeze some - but hellllllllp!!!:crazy:


edit for spelling...

I have one blossom now that came out this morning.

My favorite zucchini recipe is to throw it in a pan with some olive oil, peppers, onions and garlic. When you have a little brown going on I throw in a can of tomatoes or some spicy v-8 juice and turn it down on low. Cover and let it stew a while. Really you can spice it with what ever. I tend to use greek oregano, thyme and lots of salt and pepper. It's great served room temp, warn or cold. I sometimes add black olives and feta cheese and throw it over pasta.

It's really not ratatouille unless you add the eggplant but you can do that too.

that's my favorite to serve over spaghetti - add in mushrooms - even sausage.

and great idea! I'll be making ratatouille for others - I can't eat eggplant - do you know if you can freeze it prepared like this?

MMMmmmmmmmmmmmmmmmmmm...mix them with whatever else you have in the garden. As much as I love meat, I do love a good veggie lasagna!

You can use a mandolin and make long strips and roll them with cheese or meat filling for zucchini rolatini.

The gigantic ones are great for that. Oodles of recipes on the Internet, including both vegetarian and non-veg recipes.

I could slice the larger ones into wide thin strips and use them instead of the pasta?

boy, I can almost taste it!

for a couple of minutes in med-hot pan with butter, olive oil and finely chopped fresh basil. Add a sprinkle of salt and fresh ground pepper. For variation, you can use a mixture of zux and yellow squash or throw in some small cherry tomatoes. Very pretty, as well as tasty.

I mix the zucchini shreds with shredded potatoes but you can just do them with the zooks....Trick is to wring em out really dry before you mix with the flour and egg.

and the great ideas.

I think I'd like to mix them, too.

I add in garlic, chopped walnuts and sprinkle with Romano and/or parmesan cheese.

I'll bet there are a lot of variations... like adding grated cheese?

;)

for use later. Maybe you can find something that helps.

http://www.essortment.com/all/preservingfood_rckr.htm

I've heard tell that around these parts, people leave their extra zucchini on neighborhood doorsteps under cover of darkness when the yield is more than they can use.

(bad joke, I know)

I love this from that site, because it's so true... "ultimately ending up with a mass quantity of zucchini."

I cornered 3 more neighbors today, and one said he had his own, but if I had a big one he'd stuff it...
so I handed him one that was small yesterday and the size of a small baseball bat this afternoon.

6 more zucs gone, with more ready to pick tomorrow - these I'll freeze, thanks for the info.:hi:

http://allrecipes.com//Recipe/zucchini-soup-i/Detail.aspx

w. spinach

http://www.101cookbooks.com/archives/spinach-and-zucchini-soup-recipe.html

curried

http://allrecipes.com//Recipe/curried-zucchini-soup/Detail.aspx

Zucchini Vichyssoise: http://www.epicurious.com/recipes/food/views/Zucchini-Vichyssoise-106935

I have made this recipe. It is delicious, and perfect for a really hot day, since it's served cold. Check out the reviews for other variations, such as substituting buttermilk for the half and half.

Spinach and Zucchini Soup Recipe
I prefer to use a light tasting vegetable stock here, nothing too overpowering. If you'd like a richer version of this soup feel free to finish the soup with a splash of cream, or a dollop of creme fraiche or plain yogurt in place of the finishing drizzle of olive oil.

3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.

Serves about 6.

Zucchini Vichyssoise

yield: Makes 8 servings
Zucchini gives a summery twist to the classic leek-and-potato soup; this new take on an old favorite is served at Quisiana.

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ingredients

3 tablespoons butter
1 1/2 pound large leeks (white and pale green parts only), thinly sliced (about 2 1/2 cups)
8 garlic cloves, chopped
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 pound zucchini, cut into 1-inch rounds
4 1/2 cups (or more) canned low-salt chicken broth

2 cups half and half

Chopped fresh chives
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preparation

Melt butter in heavy large pot over medium heat. Add leeks and garlic; sauté until tender, about 6 minutes. Add potatoes and zucchini; sauté 5 minutes. Add 4 1/2 cups broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Cool 30 minutes.
Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in half and half. Season to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. (Can be made 2 days ahead. Keep refrigerated. Before serving, thin with additional broth, if necessary.)
Ladle soup into bowl. Sprinkle with chives and serve.



I NEVER would have thought of soup! thank you!!!

I slice up the zucchini and summer squash, some sliced onions and a little dried garlic flakes. A quick stir-fry and I have a great accompaniment to my grilled chicken. ( sometimes I add hot pepper flakes. Adds a little zing.)

the summer squash is about ready to start picking... good timing!

Slice lengthwise, about 1/4 inch thick, season as desired and grill or roast. They're especially good on cheese-veggie sandwiches.

Also, if you have a sweet tooth, search "zucchini chocolate cake." Loads of recipes out there. It's very moist, and you can't even tell there are vegetables in it.

and I was wondering how else to use them. If I sliced them thinner they'd be wonderful in sandwiches!

Especially if I seasoned them with italian dressing after grilling, they'd be ready in the fridge.
I wonder if I freeze them after grilling if they'd be good on sandwiches or if they'd be watery, I think I'll experiment.

Epicurious...

and do you see any zucchini?
Tasted like a fulffy and moist brownie
thanks for the idea!

Slice them the long way, parboil and substitute them for lasagna noodles in lasagna. Delish!

It's very much like carrot cake. Good for breakfast or dessert.
Lots of recipes online. Here's one.
http://www.cooks.com/rec/view/0,174,129189-250199,00.html



or try some of these recipes.
http://www.frugalvillage.com/2009/07/15/use-up-all-that-zucchini/

a thread from 2005 from The Empress with lots of good ideas, including a recipe for zucchini relish from Eleny that sounds good.

this is a staple at the Tea Garden where I cook. It's a made up recipe because we had so many zucchini last year.

3 medium zukes
1 large onion
1 medium potato, peeled and chopped
butter to saute the onion in
2 tbsp good quality curry powder
2 tbsp honey
quart of veggie or chicken stock
1/2 to 3/4 c. light cream


saute chopped up onion in stock pot, add curry powder, cook briefly, add cut up zukes, potato and broth, bring to boil cook until veggies are very soft. Stir in honey.

puree until smooth, in batches, in blender or food processor. Stir in cream. Add salt and pepper to taste.

Chill well. Enjoy.


At the cafe, we serve this with a green salad vinaigrette, fresh fruit, french bread and brie, to make it an entire meal.

started producing yet) for dinner last night and added sliced zucchini blossoms (the male flowers, i.e. the ones w/out fruit) for a little extra color/flavor.

I was in Florence at a restaurant called Il Latini. It was stuffed with cheese and fried perfectly. The outside was a quick crunch and then the warm melty cheese. I tried to replicate it at home and even bought a deep fat fryer. Alas.....as with many Firsts....the lasts are rarely the same.

I do love the blossoms though but now just toss them into a salad.

I'm told the key is in using club soda in the batter to make it light.

I don't ike frying much (too messy, wastes oil) so I started baking them instead (no batter, but the petals do crisp up nicely.) The other day I found a Greek variation that I'm eager to try:
http://www.greek-recipe.com/modules.php?file=article527&name=News

I also love this pasta dish w/zucchini blossoms (with a couple of variations I've done):

Spaghetti with Zucchini Blossoms (Serves 4 as a first course or 2 as an entree)

Ingredients:

2 tablespoons unsalted butter
1 clove garlic, peeled
1 teaspoon dried chile flakes, grated
rind of 1 lemon, grated
16 to 20 large zucchini blossoms, trimmed of the stem and stamen and cut into strips
salt
spaghetti, enough for four as a first course, cooked al dente
grated Grana Padano cheese (or substitute Parmigiano)

Preparation:

Gently melt the butter over the lowest flame in a nonstick heavy-based frying pan (skillet). While the butter melts, cut the garlic clove into chunks and add to the butter. Let it infuse as the butter melts. Remove the garlic. (You can slice it thinly if you like it left in, but it will overpower the delicate flavor of the blossoms.) Add the dried chile flakes and the grated lemon rind to the melted butter.

Stir around with a wooden spoon, then add the zucchini blossoms. Stir around until the ingredients are amalgamated and add a dash of salt and pepper to taste. Add the cooked and well-drained spaghetti (should be just cooked and hot) and toss in the pan until coated. Serve sprinkled with grated Grana Padano.


Variation: After adding the blossoms, add ½ cup of milk to the butter mixture. Simmer until thickened a little. Add in ¼ cup grated Parmigiano cheese and 2T fresh chopped basil. Cook for a minute more, then pour over the spaghetti.

2nd variation: Add 1c grated zucchini along with the blossoms and cook about 1-2 minutes before proceeding.

I can't wait now for my zucchini to really flower so I can make that! It's been cold here so we've gotten a really late start in the garden. I saw my first blossom just yesterday.

The lemon with the blossoms and the cheese....:wow: OMG :wow: I can't wait.

rustle up enough flowers. :)

ETA: And thanks for your idea of putting them in salads. I regularly put in nasturtiums and daylilys, but hadn't thought to try zux flowers. It turns out I don't have enough for the dish, but our salad tonight will have some lovely orange accents. :)

I sort-of used this as a guide...
http://allrecipes.com//Recipe/no-noodle-zucchini-lasagna/Detail.aspx


The taste was wonderful!
Fresh spinach lightly cooked down plus fresh mushrooms and fresh basil make one layer
The normal ricotta, egg, parsley, parm mix
slices of mozzarella and a bottle of tomato sauce (I use Newman's Cabernet Marinara)
and thin slices of zuc salted, rested and rinsed

The only problem was the extra liquid - so I drained them on a rack before serving.

Didn't miss the pasta, save tons of calories, used a whole mega zuc from the garden.
I will make this again, but next time I'll set the slices in the oven to dry for a while before building this excellent meal.

Using Quorn's faux ground beef, of course. :)

Made this a few times - enjoyed by all



http://palachinka.blogspot.com/2010/01/ratatouille.html

Will definitely try this! :)

Really interesting stuff. Serbian food and other intriguing recipes...

Stinging Nettle Fritters http://palachinka.blogspot.com/2008/04/stinging-nettle-fritters.html

Pea Cake http://palachinka.blogspot.com/2008/01/pea-cake.html

Spinach Roll http://palachinka.blogspot.com/2009/11/spinach-roll.html (minus the ham, of course!)

They are like long green popcorn!! :P

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=105&topic_id=6730358

:hi:

this is sooo funny!!!



Deja Q

One zucchini, two melons, mix in a blender for 30 minutes, and voila.

- healthy fruity veg smoothie.
_______________________________

Inchworm


I likes me some melons!
Sounds worth trying

Thanks Hypno!

_______________________

BarenakedLady
I don't think that's what he meant.

Unless I'm just reading naughty into it.




Thanks for the link!!!

It was particularly good with baked curried sole. It was a Sunset mag recipe. If anyone wants a zucchini relish recipe, I'll dig it up.

I'd really appreciate the recipe. Thanks!

I asked her, 'Whatever will I do with these?' She said, she cuts them 'small,' sautes in o'oil w onion and garlic, and adds Worchestershire sauce at the very end! Off to grocery for Worchester! (Its just me here, so will prolly take more than a week to 'do away' with these monsters!