Aug 10, 2020
Zucchini and more zucchini
Thank you for all of your comments and support regarding my last post. I did make a point of giving more of an explanation to questions and some of your comments. Please feel free to go back and check.
We only planted two seeds and those two zucchini plants are almost out of control. They have overrun their garden bed in all four directions.
Almost every three days we have to cut back the large leaves so that some sunlight gets inside.
This was our haul last week. Three have been given away and we have eaten two. However today I picked two more.
Last weekend we took one of the large ones and created zucchini boats. A first for us but it seems that many of our fellow gardeners are really get into creating new fillings every week.
I mixed veggie ground round, finely cut onions and carrots from our garden, mushrooms, bits of raw kale and chopped tomatoes and stuffed our zucchini boats.
I put some cheese on top and then wrapped each one individually in foil.
We baked them on the BBQ for about 20 minutes but I think 15 would be enough – I guess it depends on how high the heat is. I sprinkled parmesan on top and voila! They were so tasty Looking forward to trying something different for a stuffing next time.
Colin also made a zucchini loaf but neither of us cared for it. Much too much cinnamon. We are in the market for the perfect loaf recipe. Actually I am open to some favourite zucchini recipes that you might have. Also if anyone can share some ideas on how to preserve zucchini for the winter that would be great 😀
Looking forward to your shared zucchini recipes 😎
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Contessa – I take it and chop it, seal it and freeze it… I also take and sprial it like noodles and seal and freeze… I have cleaned and made boats then sealed and freeze, I have also “ground” it for baking and using in stuffing for the holidays.
Great to know. Thanks so much Kay. I will be sure to chop some up and freeze it for soups and such. Wonderful suggestion to make and freeze the zucchini boats. I had so much filling left over the first time we tried it. I ended up making burritos.
I’ll share a couple loaf recipes I make all summer ….I’ll take a pic and email if you like…..1 is chocolate and other with crushed pineapple
Also brownies
And a casserole
We make fritters quite often too
Randy likes his baked goods so in the spring I use rhubarb a lot and now zucchini
Thanks for all of your recipes. I will share your recipes as we try them.
You can make Zucchini bread. I planted 14 seed and got lots of flowers, but only 4 zucchinis. Turns out most of my flowers were male. Didn’t realize there were two sexes of flowers. Only one or two plants formed female flowers. We don’t have many bees so I was pollinating the flowers my self with a cue tip. Turned out I was pollinating male to male flowers most of the time.
Yes I have done some pollinating by had in case that helps. We are sill looking for the perfect zucchini bread recipe.
I like to slice the zucchini in 1/2 inch slices, dip them in egg wash and then Panco crumbs laced generously with Parmesean cheese. Lay on a cookie sheet and bake in the oven for 10-15 minutes. Delicious!
Sounds really good. Similar to the recipe we just tried but with egg and Panako.
I like to grate zucchini, carrot, a bit of onion and serrano pepper and mix together with salt and pepper. Then add a tablespoon or so of pancake mix and cook on a griddle like a latke. I either top with a bit of parmesan or some salsa. Yum.
We also love the zucchini appetizer at Il Mosto in the Plazuela in Maz. They cut them thin, a bit of olive oil and herbs and roast them until they are almost blistery black and then drizzle with a bit of balsamic vinegar. To die for.
Of course I like zoodles, thin strips of zucchini made into noodles with pesto or whatever you like on them.
When I had a food dehydrator I would dry them and they’d be great added to soups etc. With all your garden produce, you might like this idea. I dried everything and made a great soup mix, basically everything I grew all dried and saved it in jars.
Have fun!
That zucchinni fritter sort of thing sounds very good indeed. I’m glad to see that! And easy!
Me too. Looking forward to trying it.
Love your first idea. Going to try that soon. I have had that appy at Il Mosto but no idea who they made it. Great idea about the food dehydrator. Someone here in the park just offered to loan one out for 24 hours. Thanks Nancy, great ideas.
Low labor for fresh zucchini. Take a potato peeler and slice lengthwise into strips. Add some good olive oil, lemon juice, and herbes de provence, salt. And you’re done for a cool weather salad/side. I was surprised I like it so much. I’ve used all sizes of zucchini for this. A mandoline might make for a flashier outcome, but I have to gear up to use one of those. Scarey.
Great idea. Thanks. I don’t do mandolins nor sharp knives.
Our favorite is shrimp scampi with zoodles.. .quick and easy.
We have yet to make zoodles. However I have the machine, have had it for years but never used it.
Wow lots of zucchini! I grate mine and put in the freezer for when I need it in the winter for different recipes.
Just grate and freeze? Nothing else?