a lot of zucchini from garden - good recipes?
- yfoodie Sep 6, 2005 01:12 PM
my neighbors just gave me a huge amount of zucchini from their garden.
i'm not sure what to do with it - usually i just sautee with olive oil, salt, and garlic.
is there a good recipe anyone could recommend?
I've made the following salad three times now and everyone thinks i'm a big gourmet! Easy as anything. And oh so good. The melon paired with the slightly salty zucchini and the nutty parm next to the citrus and yummy olive oil.....mmmmmm. I didn't bother with smoked chicken, just sauteed some chicken with a bit of salt, pepper, garlic and onion powder.
I made it for company last night, actually, for our main course. Everyone agreed it was a perfect 'end to summer' recipe.
pretty basic but I love stuffed zucchini.
Preheat oven to 375
Halve the zucchini and use a melon baller or spoon to create a zucchini "boat".
Roughly chop the flesh. Saute in olive oil with some chopped onion, garlic, alt, pepper, some fresh thyme and anything else you like. (my husband likes when I make meat stuffing for them)
When the onions are soft and the mixture is fragrant add panko or anykind of bread crumbs and alot of fresh grated parmesan to make a soft/moist stuffing. Stuff the zucchini boats and place on cookie sheet/jellroll, cover with foil and bake until boats are tender. Remove foil and continuing baking until top is browned and crispy.
This also great with greek seasoning- make the stuffing with mint and replace the parmesian with feta cheese. The comninations are endless.
I found a recipe for "fake crab cakes" made with zucchini and old bay seasoning but I haven't tried them yet. Sounds interesting and the recipe looks like it calls for a good amount of zucchini.
I like to make zucchini bread that's flavored like a moist spice cake, & I always add toasted walnuts. I try different recipes from time to time and haven't found a favorite yet.
This isn't a sophisticated dish but more of a "comfort" food way of cooking zucchini. My grandma used to make her "calabacitas" this way:
Zucchini cut into fourths then about 1/2" slices
Fresh tomato chopped
Saute above in vegetable oil just until onion is soft.
Sprinkle with salt, pepper and sugar (liberally)
Turn to simmer and cover. Cook just until tender (maybe 10 minutes or so)
Turn off heat, add grated monterey jack cheese and cover again just until cheese melts. Serve
Anyone I've ever served these to has just loved them.
A baked version of this, done with coarsely shredded zucchini, was one of the few dishes I actually enjoyed at my university cafeteria.
Zucchini does really well with lots of butter, which is why I never really think of it as a 'healthy' food. Fried with onion and butter until soft, and tossed through pasta is one way to do it.
Cut it into thin strips, salt and pepper it and oven dry it. Cut it up and use it in your favorite pasta with a simple sauce. You can use long strips or circles. It is great with sweated onion, EV Olive Oil and Pecorino Cheese. It shrinks to less than 1/6 th the original size if you do it right. A ton if it turns into a handful but packs quite a whallop.