The season of zucchini abundance is upon us. And just in case you’re getting
tired of your usual recipes and storage methods, here’s 10 more to keep you
creative.
http://littlehouseinthesuburbs.com/2012/06/10-things-to-do-with-zucchini.ht
ml?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+LittleHou seInT
heSuburbs+%28Little+House+in+the+Suburbs%29
1. Make Daisy’s fabulous Zucchini Pie
Zucchini Pie
makes one 11-in. pie
http://littl ehouseinthesuburbs.com/2009/05/zucchini-pie.html
1 large or 2 smaller zucchini, sliced
3 eggs
1 cup milk
4 oz. grated cheese like monterey jack, mozzarella, cheddar, or any combo
1 tsp. each chopped fresh oregano and rosemary
1/4 tsp. salt
1 T. chopped roasted poblano peppers (or a similar source of heat and flavor–jalapeno, dash of hot sauce, etc.)
1/4 c. dried tomatoes, reconstituted and sliced
1 small onion, sliced into rings
2 T. grated parmesan cheese
1 pie crust
Prepare a single-crust pie crust and set aside. I use half this recipe.
In a medium mixing bowl, combine zucchini, eggs, milk, cheese, peppers, tomatoes, herbs and salt.
Pour into crust. Break onion slices into rings and scatter over the top of the filling. Sprinkle with parmesan cheese.
Bake at 350ºF. for 35-45 minutes until nicely browned and the center is set.
************
2. Make Deanna’s fast and easy Egg in a Zucchini Basket
Egg in a Zucchini Basket
http://littlehouseinthesuburbs.com/2011/07/breakfast-zucchini-recipe.html
1. Slice overgrown zucchini very thickly.
2. Cut seeds out of the center and cook over med-hi in olive oil.
3. When almost tender, crack an egg in the center. Cook until browned.
4. Using a large spatula, flip and cook to desired egg doneness.
5. Serve.
************
3. Make Deanna’s Zucchini fritters
Zucchini Fritters
http:// littlehouseinthesuburbs.com/2009/07/zucchini-fritters.html
2 pounds zukes
salt
1 onion
~1/2 cup whole wheat flour
2 eggs
salt and pepper
1. Wash zukes.
2. Grate with uber-cool grandma’s hand-crank grater thingy onto a cloth. Sprinkle with salt and ignore for ten minutes. http://littlehouseinthesuburbs.com/wp-content/uploads/2009/07/PICT0092.JPG
3. Twist cloth to squeeze out most of the water.
4. Grate onion and place in bowl with squeezed zukes, eggs, pepper, and enough flour to make it gummy.
5. Fry one patty in 1/2 in hot oil until golden brown. Taste and adjust salt. Cook the rest.
************
4. Make Daisy’s Fried Squash
Fried Squash
http://littl ehouseinthesuburbs.com/2010/06/fried-squash.html
Summer squash, sliced 1/4″- 1/3″-inch thick
Flour (I used whole wheat, but you can use all-purpose if you prefer)
salt & pepper
eggs, beaten
oil of choice (a light olive oil or canola would be lovely)
Heat oil in a large skillet to a depth of about 1/4-inch, over medium-low heat.
Put a quantity of flour on a plate, start with about half a cup, adding more if necessary, and season well with salt and pepper.
Use a number of eggs sufficient to dip the quantity of squash you are frying.
Dip the squash first into the egg, then into the flour, coating all surfaces of the squash. Knock off excess flour.
Test the oil to see if it is ready by dipping an edge of the squash into the pan. If it sizzles with enthusiasm it is ready. If it goes wild reduce the heat a little.
Add the floured squash to the pan in a single layer, turning as the first side turns golden brown. Brown the other side and remove from the oil and drain on towels.
************
5. Cut, blanch, and freeze for grain-free noodles or stirfry (Use within four months for best flavor)
Grain-free Zucchini Noodles
http://littlehouseinthesuburbs.com/2010/11/grain-free-zucchini-noodles.html
Zucchini makes a good twirl-able noodle. However, it’s all about the gadget you use, not the process or recipe. I’ve used a vegetable peeler in the past, but the product wasn’t a convincing noodle.
http://littlehouseinthesuburbs.com/wp-content/uploads/2010/10/titan_julienn
e_tool.jpg
Now I use the above Titan Julienne peeler that I got at BBY the other day. LOVE IT!!! I have owned a mandolin slicer in the past, but it’s much more awkward and dangerous and less effective than this little gadget. I’m not a big go-buy-this-now kind of blogger, but if you can’t have grain and need a marinara sauce vehicle, zucchini noodles will do the job. Just peel down to the seeds and blanch or saute for a minute. GOSH, I’ve been missing spaghetti!
************
6. Eat it raw on a salad.
My favorite salad: olives, lettuce, sunflower seeds, peas, shredded carrots, eggs, bacon, zucchini sticks, and lettuce in there somewhere.
************
7. Make zucchini pickles, fermented, fridge, or canned
http://www.clabbermouth.com/2011/08/26/lacto-fermented-zucchini-pickles/
http://www.lottiea nddoof.com/2011/08/zucchini-pickles/
ZUCCHINI PICKLES
Makes 6-7 pints.
http://www.coo ks.com/rec/view/0,1636,134176-247194,00.html
1 quart Heinz distilled white vinegar
2 cups granulated sugar
1/4 cup salt
2 teaspoons celery seed
2 teaspoons ground turmeric
1 teaspoon dry mustard
5 lb. (5-6 inch) zucchini, unpeeled, cut into 1/4-inch slices
1 qt. thinly sliced onions (4-5 medium)
Combine first 6 ingredients in saucepan; bring to a boil. Pour over zucchini and onions; let stand 1 hour, stirring occasionally.
In saucepan, bring mixture to a boil, then simmer 3 minutes.
Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2 inch of top making sure vinegar solution covers vegetables. Cap each jar at once.
Process 5 minutes in boiling-water bath.
*************
8. Dry slices in the oven or dehydrator
http://www.motherearthnews.com/Real-Food/2008-06-01/Dried-Zuc chini-Chips.aspx#ixzz1x7VkkoQS
Drying zucchini is fast, simple and requires little equipment. I like to wait to pick the zucchini until they are 10 to 12 inches long and fully mature. Don’t let them get much larger, though, or the seeds will be tough when dried. Cut the zucchini into one-sixteenth- to one-eighth-inch slices, discarding the end pieces. Spread the rounds on an old nylon window screen to dry. If the weather is sunny and the humidity low, they can be dried outside.
Alternatively, they can be dried on screened racks in a warm (100 to 200 degrees Fahrenheit) oven. I also like to spread trays of drying zucchini on the warming shelf of our wood cookstove. The chips are done if they no longer exude moisture when squeezed and are brittle. Store the dried chips in an airtight tin or jar.
Dried zucchini slices can be rehydrated in winter stews and chili — simply add the dried chips during the last three to five minutes of cooking. But my favorite way to eat dried zucchini is straight out of the jar, like potato chips.
************
9. Push it on your neighbors.
************
10. Throw it at your enemies.
http://littlehouseinthesuburbs.com/2012/06/10-things-to-do-with-zucchini.ht
ml?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+LittleHou seInT
heSuburbs+%28Little+House+in+the+Suburbs%29
1. Make Daisy’s fabulous Zucchini Pie
Zucchini Pie
makes one 11-in. pie
http://littl ehouseinthesuburbs.com/2009/05/zucchini-pie.html
1 large or 2 smaller zucchini, sliced
3 eggs
1 cup milk
4 oz. grated cheese like monterey jack, mozzarella, cheddar, or any combo
1 tsp. each chopped fresh oregano and rosemary
1/4 tsp. salt
1 T. chopped roasted poblano peppers (or a similar source of heat and flavor–jalapeno, dash of hot sauce, etc.)
1/4 c. dried tomatoes, reconstituted and sliced
1 small onion, sliced into rings
2 T. grated parmesan cheese
1 pie crust
Prepare a single-crust pie crust and set aside. I use half this recipe.
In a medium mixing bowl, combine zucchini, eggs, milk, cheese, peppers, tomatoes, herbs and salt.
Pour into crust. Break onion slices into rings and scatter over the top of the filling. Sprinkle with parmesan cheese.
Bake at 350ºF. for 35-45 minutes until nicely browned and the center is set.
************
2. Make Deanna’s fast and easy Egg in a Zucchini Basket
Egg in a Zucchini Basket
http://littlehouseinthesuburbs.com/2011/07/breakfast-zucchini-recipe.html
1. Slice overgrown zucchini very thickly.
2. Cut seeds out of the center and cook over med-hi in olive oil.
3. When almost tender, crack an egg in the center. Cook until browned.
4. Using a large spatula, flip and cook to desired egg doneness.
5. Serve.
************
3. Make Deanna’s Zucchini fritters
Zucchini Fritters
http:// littlehouseinthesuburbs.com/2009/07/zucchini-fritters.html
2 pounds zukes
salt
1 onion
~1/2 cup whole wheat flour
2 eggs
salt and pepper
1. Wash zukes.
2. Grate with uber-cool grandma’s hand-crank grater thingy onto a cloth. Sprinkle with salt and ignore for ten minutes. http://littlehouseinthesuburbs.com/wp-content/uploads/2009/07/PICT0092.JPG
3. Twist cloth to squeeze out most of the water.
4. Grate onion and place in bowl with squeezed zukes, eggs, pepper, and enough flour to make it gummy.
5. Fry one patty in 1/2 in hot oil until golden brown. Taste and adjust salt. Cook the rest.
************
4. Make Daisy’s Fried Squash
Fried Squash
http://littl ehouseinthesuburbs.com/2010/06/fried-squash.html
Summer squash, sliced 1/4″- 1/3″-inch thick
Flour (I used whole wheat, but you can use all-purpose if you prefer)
salt & pepper
eggs, beaten
oil of choice (a light olive oil or canola would be lovely)
Heat oil in a large skillet to a depth of about 1/4-inch, over medium-low heat.
Put a quantity of flour on a plate, start with about half a cup, adding more if necessary, and season well with salt and pepper.
Use a number of eggs sufficient to dip the quantity of squash you are frying.
Dip the squash first into the egg, then into the flour, coating all surfaces of the squash. Knock off excess flour.
Test the oil to see if it is ready by dipping an edge of the squash into the pan. If it sizzles with enthusiasm it is ready. If it goes wild reduce the heat a little.
Add the floured squash to the pan in a single layer, turning as the first side turns golden brown. Brown the other side and remove from the oil and drain on towels.
************
5. Cut, blanch, and freeze for grain-free noodles or stirfry (Use within four months for best flavor)
Grain-free Zucchini Noodles
http://littlehouseinthesuburbs.com/2010/11/grain-free-zucchini-noodles.html
Zucchini makes a good twirl-able noodle. However, it’s all about the gadget you use, not the process or recipe. I’ve used a vegetable peeler in the past, but the product wasn’t a convincing noodle.
http://littlehouseinthesuburbs.com/wp-content/uploads/2010/10/titan_julienn
e_tool.jpg
Now I use the above Titan Julienne peeler that I got at BBY the other day. LOVE IT!!! I have owned a mandolin slicer in the past, but it’s much more awkward and dangerous and less effective than this little gadget. I’m not a big go-buy-this-now kind of blogger, but if you can’t have grain and need a marinara sauce vehicle, zucchini noodles will do the job. Just peel down to the seeds and blanch or saute for a minute. GOSH, I’ve been missing spaghetti!
************
6. Eat it raw on a salad.
My favorite salad: olives, lettuce, sunflower seeds, peas, shredded carrots, eggs, bacon, zucchini sticks, and lettuce in there somewhere.
************
7. Make zucchini pickles, fermented, fridge, or canned
http://www.clabbermouth.com/2011/08/26/lacto-fermented-zucchini-pickles/
http://www.lottiea nddoof.com/2011/08/zucchini-pickles/
ZUCCHINI PICKLES
Makes 6-7 pints.
http://www.coo ks.com/rec/view/0,1636,134176-247194,00.html
1 quart Heinz distilled white vinegar
2 cups granulated sugar
1/4 cup salt
2 teaspoons celery seed
2 teaspoons ground turmeric
1 teaspoon dry mustard
5 lb. (5-6 inch) zucchini, unpeeled, cut into 1/4-inch slices
1 qt. thinly sliced onions (4-5 medium)
Combine first 6 ingredients in saucepan; bring to a boil. Pour over zucchini and onions; let stand 1 hour, stirring occasionally.
In saucepan, bring mixture to a boil, then simmer 3 minutes.
Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2 inch of top making sure vinegar solution covers vegetables. Cap each jar at once.
Process 5 minutes in boiling-water bath.
*************
8. Dry slices in the oven or dehydrator
http://www.motherearthnews.com/Real-Food/2008-06-01/Dried-Zuc chini-Chips.aspx#ixzz1x7VkkoQS
Drying zucchini is fast, simple and requires little equipment. I like to wait to pick the zucchini until they are 10 to 12 inches long and fully mature. Don’t let them get much larger, though, or the seeds will be tough when dried. Cut the zucchini into one-sixteenth- to one-eighth-inch slices, discarding the end pieces. Spread the rounds on an old nylon window screen to dry. If the weather is sunny and the humidity low, they can be dried outside.
Alternatively, they can be dried on screened racks in a warm (100 to 200 degrees Fahrenheit) oven. I also like to spread trays of drying zucchini on the warming shelf of our wood cookstove. The chips are done if they no longer exude moisture when squeezed and are brittle. Store the dried chips in an airtight tin or jar.
Dried zucchini slices can be rehydrated in winter stews and chili — simply add the dried chips during the last three to five minutes of cooking. But my favorite way to eat dried zucchini is straight out of the jar, like potato chips.
************
9. Push it on your neighbors.
************
10. Throw it at your enemies.
