Wednesday, July 30, 2008

Zucchini!

Remember that garden I told you about that went in around mothers day? Well let's just say, we are having a bountiful harvest of zucchini! We also have hundreds of cherry tomatoes, still green, but I'm expecting the same kind of harvest with them. So that brings me to a ploy for your creativity. I've got two loaves of zucchini bread in the oven this morning, and I plan to make several more before the day is over. But I'm needing some more ideas! What else can I make with Zucchini? So far, we've had fried zucchini, raw zucchini dipped in Ranch dressing, and steamed zucchini. Surely there is more to be made with this hardy, aggressive veggie!

9 comments:

MotoMom said...

Grilled zuchinni is fabulous. I also chop it up and put it in Tortilla Soup and Minestrone - both of which freeze well and are an easy last minute meal.

Beverly said...

yummy! I like to chop up zucchini and put it in my spaghetti sauce (but hubby doesn't relish it too much!)

Katie said...

Chocolate zuchinni cake is wonderful, and oven roasted zuchinni with olive oil is my favorite! Enjoy!

Elise said...

Yes- grilled zucchini is my favorite way to eat it! Slice the long way, about a 1/4 inch thick, and drizzle with olive oil and sprinkle with sea salt and pepper. Grill over medium-low until both sides are nice and brown. Yummy with burgers, steaks, anything!

Maryann said...

I love to make stuffed pasta shells with ricotta and put a bunch of shredded zucchini in it. Same thing for lasagna.

Matt and Lindsey said...

Hi! I'm a lurker, but wanted to share a recipe with you. Here's one of our favorites so far from Sue Gregg's breakfast cookbook...

Zucchini Fritatta
(2-4 servings)

1. Cook vegetables until tender, about 5-7 minutes in fry pan or omelet pan; add to eggs (#2 below):
1 tablespoon olive oil
1/4 cup chopped onion
1 small zucchini, unpeeled, diced
1 clove garlic, minced

2. Whisk together thoroughly with a fork:
4 eggs
1/4 cup Parmesan cheese
1/4 cup bread crumbs
1 tablespoon minced parsley
1/2 teaspoon sweet basil leaves
cooked vegetables (from #1 above)

3. In the same pan you cooked the vegetables, add 1 tablespoon olive oil
4. Heat pan over moderate heat and add egg mixture.

Cook it like an omelet or if you're like me scramble it up like scrambled eggs. It's delicious! Enjoy!

Janene said...

"101 Things to do with Zucchini" is a great little cookbook. Who knew there were so many things to do with zucchini?

http://www.amazon.com/101-Things-Do-Zucchini/dp/1423601874

Katie and Oresti said...

I made stuffed zuchinni all the time in Greece. Its stuffed with ground beef and rice (and some other stuff). If you're interested just email me. it makes a great dinner.
Katie

Brinna said...

The Coloradoan just had an article on zucchini recipes, I think in last Sat's 8/2 paper, if you still have it. They me be online too??