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If you can't get rid of it, shred it and freeze it in quart bags. You can weigh them out so each is just right for a loaf of zucchini bread, then enjoy all winter long.
@ 5, there's a reason why gardeners make jokes about their neighbors locking their doors and pretending not to be at home when the zucchini is coming in. There comes a time when enough is enough.
I've been getting tons at the farmer's markets. If I were in town today, I'd break into the Stranger's offices tonight and "borrow" those zucchinis.
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 pounds zucchini, diced
1 tablespoon Madras curry powder
6 cups chicken stock
1/4 cup orzo
Salt to taste
Freshly ground pepper
¼ teaspoon Basque pepper
2 tablespoons fresh lemon juice
2 tablespoons chopped chives
½ cup shredded mozzarella
1. Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes
2. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant
3. Add the curry powder, stir together, and add the stock and orzo
4. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Cool a bit
5. Purée the soup with an immersion blender
6. Heat through, add pepper to taste and stir in the lemon juice.
7. Serve with chives, cheese and warm baguette
I mean, I guess it's not exactly "delicious."
Don't skimp on the salt.
scrape out the insides (leave a little on the edge for structural support) and process them with parm cheese, feta, bread crumbs, and egg and stuff the shells and roast until they're on the other side of cooked.
Zucchini bread of course. I found a recipe that uses 3 cups of zucchini online. I grind mine in the blender rather than grating it. I think it makes for a better texture. Also, this is a great use for the rhubarb which also produces like crazy.
Slice the ends (parts without too much seed goop) into thin disks. Put a thick disk of garden tomato on top. Crumble some blue cheese on top of that. Bake it about 10-15 min or until the zucchini is cooked. Then broil for about 30-60 seconds until the cheese is brown. This is super delicious!!!
I pickled zucchini spears last year. That was delicious.
I use Ziploc vacuum bags and freeze a ton in cubes, slices, grated and ground for all sorts of uses all winter.
Slice and grill sprinkled with seasoned salt or garlic powder.
Slice thin and use in place of the noodles in lasagna. This sounds bad but I've made it several times and gotten rave reviews.
Use in stirfrys of course.
Basically, you can use the big ones same as you use the small ones. Peel them if the skin's tough and scoop out the seeds and there's almost no difference.
+2 lasagna noodles- cut zukes length wise into lasagna noodles sized strips and make lasagna replacing the pasta with the zucchini. It will be the best lasagna you've ever made.
This is The Stranger staff he's trying to palm these off on; he's going to have to add a "special ingredient" to that bread if he wants any takers.
Seared summer squash and egg tacos
anyway i usually pan fry em and when i have too many for that its zucchini boat season!
Source: I used to work on a zuchinni farm.
(use olive oil and brown sugar)
For my part I never give the stuff away. I love it. I don't have any plants in this year but when I do I eat grilled zukes every day.
Shred about two cups worth, add about a half cup of flour, an egg, some salt, pepper, garlic powder, onion powder, and a generous cup of your favorite shredded cheese. Deep fry til golden brown. Put it between a mini-burger bun for a veggie slider.
Julia Child says to grate them, then squeeze the juice out in a kitchen towel. letting them sit salted also helps, like with cucumbers.
then sautee in butter, add a little cream and it's way better than grilled.
If you have a bunch of tomato plants and they all ripen at the same time, you can get the same problem. Fortunately tomatoes can be canned.
Zucchini bread is the perfect example of this. There are many quick breads that you can make that are as good or better than zucchini bread, and the zucchini adds nothing unusual in the way of flavor or texture, thus demonstrating that zucchini is a throw away vegetable.
Another great, easy recipe:
1. Cut zukes into sticks roughly 1/2" x 1/2" x 3"
2. Toss with olive oil, salt, pepper, garlic, halved cherry tomatoes, chopped parsley and/or celery tops
3. Toss again lightly to coat with breadcrumbs and parm cheese
4. Spread in deep-ish baking dish (glass/Pyrex best) top with more bread crumbs and cheese if you like
5. Bake at 350 for about 45 mins until done (zukes soft, top golden brown).
Big hit at pot lucks. Seriously.
I make my breads without nuts. Also an option is cream cheese frosting.
Curried Zucchini soup
(This is awesome. Use regular chicken broth plus 1/2 T of chicken bouillon. Use a hand blender to make it creamy. Almost any vegetables will do if some of them are sweet. I've used corn/kale/carrots/zucchini or beets/carrots/zucchini and they were all really good too.)
1 medium onion, chopped, about 1/2 cup
1 small clove garlic, minced
1 small carrot, shredded
1 tablespoon butter
2 medium zucchini, sliced or chopped, about 1 1/2 to 2 pounds
2 apples, peeled, diced
4 cups chicken broth
2 1/2 teaspoons curry powder, or to taste
salt, to taste
In a large saucepan, melt butter over low heat; sauté the onion, garlic and carrot slowly until onion begins to yellow. Add zucchini, diced apples, chicken broth, and curry powder. Boil for 2 minutes. Reduce heat to low, cover, and simmer for 20 minutes.
Carefully puree the hot soup in the blender in small batches. Add salt and pepper to taste. Serve soup garnished with cilantro or Italian parsley leaves.
Serves 4 to 6
For something more traditional, make a French tian. The best discussion of tians is in John Thorne's book "Simple Cooking", which is only partly a recipe book:
His book after this, "Serious Pig" is even better, but has no mention of zucchini, alas. It has by a huge margin the best discussions of cornbread ever printed, and also chowder.
If you can't get your hands on the Thorne book, just google "zucchini tian".
Slice zucchini in half lengthwise. Steam about 5 minutes, until soft but not mushy. Set it down on paper towels or clean dish towel to cool.
Toast 1/4 C pine nuts.
Put a large bunch of either raw spinach or arugula on a plate. Whisk lemon juice and very good olive oil together (in a 2:1 ration, like 2 T lemon juice & 1 T olive oil). Dress the leaves and put on some salt. Sprinkle the pine nuts on top. Slice the zucchini as thin as possible and array on top. Make some cheese curls with good parmesan and put on the top.
Bon appetit! For a simple salad, it was magnificent.
Penne with Grilled Zucchini, Ricotta Salata, and Mint
Shred a ton of zucchini and let it drain or squeeze out the water.
In a heavy pot, saute a bunch of fresh garlic in butter. (you need about 1/4 C butter for 2 lbs of zucchini)
Add your zucchini plus salt and pepper, turn down heat and let it cook down....stirring often to make sure you don't burn the bottom. You can pull it off the heat after 1/2 hour if you have to, but the longer you cook it, the more it breaks down into "butter".
SO GOOD. Especially on crackers, sandwiches, scrambled in your eggs......
Great way to use up all your monster zucchini and it will store in a jar in your fridge for weeks!