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.
I can't believe nobody's suggested zucchini bread yet! This is what we always did with, especially, the random giant zucchini that managed to hide itself until it was too big to eat like a normal zucchini.
This recipe is adapted from the Silver Palate Cookbook, and it's really tasty:
3 T. sweet butter
1-1/4 c. oil
1-1/2 c. granulated sugar
1 tsp. vanilla extract
2 c. grated unpeeled raw zucchini
2 c. unbleached all purpose flour
2 tsp. baking soda
1 tsp baking powder
1 tsp. salt
1 tsp ground cinnamon
1 tsp ground cloves
1 c. shlled walnuts, chopped
Preheat oven to 350F. Butter a 9x5 loaf pan. Beat eggs, oil, sugar and vanilla until light and thick. Fold in grated zucchini.
Sift dry ingredients together and stir into zucchini mixture until just blended. Mix in walnuts.
Pour batter into loaf pan. Bake on middle rack of the overn for 1 hour or so (start testing around 50 minutes) (note the original recipe calls for 1 hr. 15 minutes, but from my recollection, this is too long), until a cake tester insterted in the center comes out clean. Cool slightly remove from pan and cool completely. (Also, I haven't made this for a while but I have a vague recollection that this recipe makes enough for 2 loaves, not one, so have another loaf pan at the ready).
When in Crete I have had zucchini croquettes, made with grated zucchini. potato, cheese, mint and with a slight crumb topping. They were served in ordinary tourist restaurants but usually on Sundays at the family type restaurants. I don't know how to do the link but here is the web address: www.purecrete.com/recipes.php - it looks authentic to me.
While I realize this is a four year-old thread, it is also the summer harvest season for zucchini. I'd recommend zucchini gratin--I made this over the weekend and loved it. In place of the Gruyère, I used a local farmstead garlic-herb cheese, which complemented the zucchini nicely. Link here:
Grill slices, then make a pasta-free lasagna of any variety, layering sauce, other veggies, meat if desired, cheese, etc. Bake.
The season has begun! I picked three favorite on epicurious.com to give to friends:
zucchini raisin bran muffins
roasted vegetables with garlic-tarragon butter
I started a folder of recipes. This weekend tried:
farmers market quesadillas - kind of bland but has potential
zucchini appetizer squares - needed something more
Planning on trying:
orzo with zucchini and lemon
zucchini cheddar wedges (round bread)
zucchini oatmeal cookies (recipe called them St Patricks Day cookies because of the flecks of green skin
or maybe zucchini spice cookies
Past hits have included:
zucchini whoopie pies (a 4-H recipe)
thai zucchini with peanuts was tasty just not a hit
I agree with Dana that bread would be a great way to use the zucchini, and another thing I love is adding it to pasta, and also fried zucchini slices dipped in a creamy cucumber dip.
Add some to pasta sauce or on pizza. We've had chocolate zucchini cake (don't recall which cookbook, at the moment) and our nephew who normally won't touch veggies said he liked it.
Another thing I like to do with zucchini is a simple saute: zucchini, diced pepper (red or green), onion, tomato, and kernels from fresh corn. Sauté in olive oil, add salt, pepper, and any fresh herbs to taste. Tastes of summer!
I added some halved and thinly sliced zuke to Armenian lentil soup last night. I often add greens but I'm currently on a low K diet for medical reasons.
Not too far off from what you have been doing, but I love grilling zucchini. Marinade in a little olive oil, balsamic vinegar, garlic, salt, and some oregano or basil or both. The balsamic and the char on the zucchini give a completely different and delicious character from the sauteed version.
Lately, we've had lots of zucchini sauteed with onions, garlic, jalapeño, and mushrooms. We often have this with brown rice, quinoa, or rice or corn pasta.
Zucchini Bacon Roll-ups
Slice zucchini very thin, layer on a strip of bacon then a chunk of cheese, roll up the zucchini and bacon around the cheese and secure with toothpicks. Dip in beaten egg, then panko crumbs, and bake til golden and gooey.
Couscous with grilled vegetables and feta
1 sweet onion
one red and one yellow bell pepper
20 cherry tomatoes
1 clove garlic
300 g couscous
200 g feta cheese
Preheat the oven to 200° C degrees. Wash all the vegetables, cut the zucchini into rounds not too thin, do the same with the peppers and the eggplant and the tomatoes will go in the oven whole. Slice the onion and arrange everything in a single layer on a baking tray covered with greaseproof paper. Sprinkle with olive oil just enough to lightly grease all the vegetables.
Do not add salt completely before cooking, they would lose all liquids are too dry to cooked, and remember that different vegetables cooked evenly if cut into smaller or less similar.
Bake for about 40-45 minutes until the edges of the vegetables will be a bit 'scorched.
Meanwhile prepare the couscous following the directions on the package and using instead water a good vegetable stock, season with all the grilled vegetables, crumbled feta, fresh oregano and a dribble of olive oil. Season with salt and pepper.
The picture and recipe here:
(translator on the top right)
This is kind of similar to the couscous recipe cosmopolita just posted. This only calls for 6 oz of zucchini, but I didn't have squash on hand so I just used a LOT of zucchini. It was so delicious - the feta really made the dish, we used Greek feta in brine.
from Smitten Kitchen: http://smittenkitchen.com/2007/09/cou...
She also has a recipe for a pizza with squash/zucchini and goat cheese which looks heavenly.
I don't know what this dish is called - I've been making it for years! Saute sliced zucchini, sliced red onions, sliced mushrooms and Italian seasonings in some olive oil until slightly browned. Add a few glugs red wine and simmer until done. Grate some fresh parmesan or crumble feta over the top. This goes really well with Chicken parmesan.