Favorite Zucchini recipes?

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Favorite Zucchini recipes?
Topic Started: Aug 29 2012, 11:22 AM (152 Views)
Deleted User	Aug 29 2012, 11:22 AM Post #1
Deleted User	Been a little preoccupied lately so just picked at least 10 pounds of zukes. I have a wonderful recipe for Zucchini bread, but most other zuke recipes I have found make this veggie passable rather than something one longs for. Does anyone have a recipe other than for Zuke bread, muffins or cake where it actually tastes wonderful and doesn't get all watery? There are thousands of zuke recipes on the internet. I am looking for a few people here have made and eaten. Even better, recipes that can be frozen would be much appreciated.
Deleted User


FuzzyO	Aug 29 2012, 11:38 AM Post #2
Posts: 16,968 Group: Administration Member #710 Joined: March 30, 2010	Zucchini lasagna, using lengthwise slices as your lasagna noodles. A favourite in my famiy is ratatouille, but of course zucchini is only one component. If you've also got peppers, tomatoes and eggplant and garlic, you're good to go. And the nice thing is that it is good at room temp as well as hot.



Darcie	Aug 29 2012, 12:34 PM Post #3
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	The only thing I like about zucchinis is the flower. My Italian neighbours used to take the blossoms, dip them in egg whites and then in fine breadcrumbs and herbs and into hot olive oil for a minute or so. Anything else zucchini is not for me, but have to admit the flowers are heavenly. Edited by Darcie, Aug 29 2012, 12:35 PM.



haili	Aug 29 2012, 01:10 PM Post #4
Gold Star Member Posts: 7,082 Group: Member Member #387 Joined: September 15, 2006	I don't mind the really small ones cut thin crosswise and quickly browned in oil with some chopped green onion tops, garlic, salt and pepper and fresh tomato chopped in just enough to heat through. You could throw a couple of beaten eggs on top of the above and make an omelette. Edited by haili, Aug 29 2012, 01:11 PM.



erka	Aug 29 2012, 01:29 PM Post #5
Gold Star Member Posts: 5,330 Group: Member Member #233 Joined: February 8, 2006	BJ: Have you tried grating and freezing the zuchinni in 1 c portions for zuchinni muffins, etc in the winter? Zuchinni release water when salt is added during cooking. My mother add salt just prior to serving. You can also salt the raw zuchinni slices and dry on paper towels. FuzzyO: I love Ratatouille, especially on lightly toasted french bread, broiled with mozzerella cheese.



angora	Aug 30 2012, 05:15 AM Post #6
WWS Book Club Coordinator Posts: 14,494 Group: Member Member #717 Joined: March 31, 2010	I dont like zuchinni but it is so plentiful that I experimented until I came up with this version of Ratatouille. slice z in rounds. saute in olive oil, remove from pan. saute onion and colourful sweet peppers and garlic sprinkle with herbs.... thyme, rosemary, marjoram, basil or whatever suits & salt and pepper to taste. cook until still crisp but shiny slice 3-4 tomatoes large size and add to mix simmer until tomatoes are sludgy and other stuff done but not soggy. Return zuchinni and heat quickly to eating temperature. John and I just had some for lunch. Good. Edited by angora, Aug 30 2012, 05:16 AM.



FuzzyO	Aug 30 2012, 05:21 AM Post #7
Posts: 16,968 Group: Administration Member #710 Joined: March 30, 2010	May I make a suggestion? Saute everything else and remove from pan before you do the zucchini, then the oil in your pan is flavoured with garlic and peppers and onion and the zucchini will absorb those flavours. Then saute the zuke slices, remove the zucchini and carry on as Angora suggests.



Dana	Aug 30 2012, 06:31 AM Post #8
WWS Hummingbird Guru & Wildlife photographer extrordinaire Posts: 13,054 Group: Member Member #830 Joined: March 23, 2011	I made some zucchini 'steaks' the other week when someone gave me a nice one. Beaded and fried, that was all. I just had a craving for it as dot liked it when a child. Otherwise I suspect that it has some natural msg in it. I use it in soups where it disappears and doesn't leave a discernible taste but makes everything taste better. When cooking for family, I used to use it in tomato sauces where it completely disappears and does not, NOT make it watery, a surprise that was. I am grating, blanching and freezing as much as I can fit into my small freezer in ice cube form. When I want some for soup I add cubes to the blender where I also add some sweet potato and shitake mushrooms, a cube of okra, a little tomato among other things. Makes for a nice rich broth without a lot of vegetable bits in it. I also use some zuc for stewing meat, as well as some green beans, for enriching the flavour of the meat. I used to think that zuc and cuke had not much vitamins but they do contain minerals. What a time of year! SO much to do all at once! Been canning black berry jelly and nectarines....tomatoes next, then some nectarine jam........then? NOt much more this year as hands are starting to get sore. Cherry(+ currant juice, blueberries and one batch with gooseberries, one with sour cherries) jam is already done. I find the plain cherry rather bland and tart it up with the other fruits or their juice if too seedy. I'm going to try adding some grated zuc to the burgers I am making for dinner (and freezer) tonight. Got 2 waiting, staring at me out in the patio. blink 000 Edited by Dana, Aug 30 2012, 06:33 AM.



helen_t	Aug 30 2012, 09:12 AM Post #9
Red Star Member Posts: 2,767 Group: Member Member #712 Joined: March 30, 2010	Ratatouille - mine: Chop up all vegetables, throw in some tomatoes cut up as well, add garlic, toss all with olive oil and roast in the oven on a tray for about an hour @ 400. Delicious, roasted vegetables are always nice but this is amazing. Oh yes, use herbes de provence (or basil)



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