Too many zucchinis ideas!
Posted by quintess on Aug 11, 2009 · Member since Feb 2007 · 1036 posts
Hi to all my zucchini-loving brothers and sister!
I can't seem to resist buying way too much zucchini when it's fresh, local, and organic. :D
I have a few yummy recipes and ideas for zucchini, but I'd love to hear what you all like to do with it!
Here's what I came up with tonight:
Too many zucchinis idea: Finely shred zucchini & squeeze out excess moisture. Then saute in olive oil w/ salt, pepper, & garlic. Wrap in phyllo (make triangles) & bake until golden. Yum! It was so good that I had to restrain myself.
So, what are your delish ideas for zucchini season?
I have discovered how delicious they are grilled! I use a stovetop grill with a dab of olive oil, then when they're done I usually add Herbamare and lemon.
Also in Lucid Anne's brown rice and lentil salad.
In the Soups recipes I posted a cold zucchini soup that is delcious and refreshing for summer.
http://vegweb.com/index.php?topic=14332.msg89639#msg89639
I also like them chopped and sauteed with onion, garlic and tomato, seasoned with oregano. Add a little splash of white wine if it starts to dry out, but if you use fresh tomatoes, they shouldn't.
Your soup looks great--I may try it today!
:)
My garden is producing tons of yellow squash and now -- PATTYPANS!! Exciting :) The zucchini production is rather slow, though I do have one in my fridge right now. I've been tossing them into just about everything. Tomorrow I'm using the eggplant and squashes from the garden and making ratatouille!
I make a lot of muffins, to freeze, and use my moms chocolate spice dump cake which includes two cups of zucchini. Potato pancakes with half zucchini is good too.
Potato pancakes with half zucchini is good too.
Ha! I thought I was the only one who did that! I've been eating those a lot lately, with minced onions and chives. ;)b
Here's another recipe that looks promising and uses zucchini. One of my vegan friends posted it on her Facebook wall. It was the winning recipe from Top Chef Masters in which Zooey Deschanel was a guest judge.
http://www.bravotv.com/foodies/recipes/quinoa-pasta-with-salsa-verde-gremolata-and-tomatoes
Quinoa Pasta with Salsa Verde, Gremolata and Tomatoes
Top Chef Masters, Season 1, Episode 8, Elimination Challenge, Winning Dish
Yield
4 SERVINGS
Ingredients
QUINOA PASTA
* 1 pound quinoa spaghetti
* 6 cloves garlic, sliced
* 1 tablespoons capers, rinsed
* 1/4 teaspoon chili flake
* 6 each zucchini, cut julienne on Mandolin (length wise)
* 1 pint salsa verde
* 2 cups oven dried tomatoes
* 2 tablespoons gremolata, for garnish
SALSA VERDE
* 2 bunches (or 3 cups) fresh Italian parsley
* 1 bunch (or 1 cup) fresh basil leaves
* 12 cornichons
* 2 tablespoons capers, rinsed
* 4 garlic cloves, minced
* 1-1/2 cups mild extra virgin olive oil
* Gray salt to taste
* Fresh ground black pepper to taste
PINE NUT GREMOLATA
* 1/4 cup pine nuts, toasted
* 1/2 cup gluten free white crackers
* 1/4 cup parsley, minced
* 1 tablespoon minced garlic, sautéed lightly brown
* 1 tablespoon lemon zest
OVEN DRIED TOMATOES
* 2 pints heirloom cherry tomatoes cut in half
* 2 teaspoons gray salt
* 1/4 cup good quality balsamic vinegar
* 1/2 cup garlic cloves, sliced thin
* 1 cup basil leaves
* Pinch chili flakes
Directions
QUINOA PASTA
Bring two gallons salted water to a boil. Add pasta to water, stirring to make sure it does not stick together.
In large sauté pan, sauté sliced garlic in olive oil, and add capers and chili flakes when garlic is light brown. Stop the garlic from cooking by adding one cup pasta water to the pan.
Drain pasta, add to pan with zucchini and salsa verde, spoon oven dried tomatoes around plate. Using tongs or a meat fork create a nest of pasta in the center of the plate and top with Gremlata.
SALSA VERDE
Bring a pot of water to a boil. Add herbs and blanch for 15 seconds. Drain into colander and submerge in ice water. When cool squeeze out all water and chop with a knife. Using a food processor or blender, blend all ingredients together, taste for seasoning and adjust consistency (with more olive oil) if need be.
PINE NUT GREMOLATA
In food processor chop pine nuts fine, gluten free cracker and parsley until fine and add other ingredients. Season with salt and pepper.
OVEN DRIED TOMATOES
Combine gently, spread cut on cookie sheet and put in 275 degree convention oven for two hours.
© 2009 Michael Chiarello
Your soup looks great--I may try it today!
:)
If you do, please please post a review, even if it's to say "This sux, avoid it!"
I never know if no one ever tries my stuff, or just never posts a review.
I've been making what I like to call "Squashed Crab Balls" ;)
Just use a simple crab cake recipe (bread crumbs, mayo, spices, onions, smoked dulse, celery, whatever..there are dozens of recipes that are easily convertible) and dice a few crook-neck or zucchini squash and grate a few (depending on size) to sub for the crab. I find having both diced and grated goes a long way with texture. They are delightful.
Also, freezing grated squash makes them a little stringy upon thawing, which gives crab cakes a nice consistency.
My boyfriends mom just gave me a HUGE zucchini out of her garden. I think I may make a zucchini bread and maybe add some to some lasagna.
Any recipe suggestions for either?
My boyfriends mom just gave me a HUGE zucchini out of her garden. I think I may make a zucchini bread and maybe add some to some lasagna.
Any recipe suggestions for either?
Here are my zucchini muffins from last summer. Not a good enough recipe to end up in my cookbook, but I still really like them!!
http://vegweb.com/index.php?topic=27472.msg299736#msg299736
Your soup looks great--I may try it today!
:)
If you do, please please post a review, even if it's to say "This sux, avoid it!"
I never know if no one ever tries my stuff, or just never posts a review.
I will! Yeah, I've noticed people trying lots of my recipes too (I see their pics), but no review! One person reviewed the recipe on their pictures page, but not on the recipe itself.. :P
I think I may actually make potato / zuchinni pancakes tonight! My husb brought 2 huge summer squash (yellow zuch) home from a gal at work, and now I have to use them up. They are pretty big, but if I scoop out the seeds I can just shred the outside part. Yummy!
Your soup looks great--I may try it today!
:)
If you do, please please post a review, even if it's to say "This sux, avoid it!"
I never know if no one ever tries my stuff, or just never posts a review.
That does look delicious! I may try that soon.
if youre gonna make zucchini bread you might as well make chocolate zucchini bread - i love this one from jessesmum
http://vegweb.com/index.php?topic=24203.0
i also use a veggie peeler on it sometimes and eat it like pasta with spaghetti sauce on it.
does anyone ever try to make raw pasta noodles with zukes? I tried yesterday with some farmers market zukes and it was good, but way more watery than when I've eaten it out at restaurants. I drained on paper towels forever than sprinkled with salt and drained some more. I just got a dehydrator, maybe I'll try dehydrating them a little.
other than that I do love zukes in stir-frys and best of all making ZUKEs, I used to work at a restaurant in Hawaii named the
Shack that sold deep-fried zukes with ranch.....................yummmm......................I can kind of recreate that with either panko wwheat breadcrumbs mixed with spieces, (such as a little caynne, and paprika, ) tossed with oil and baked, (I can't usually bringmyself to fry them, although they obviously taste better that way. I have also used a mixture of about 1tbs or so flour, crushed rice puff cereal, (just because thats what we had here,) same spices, and oil......oh and I cut the zukes lengthwise, like fries, discarding the seedy middle, and I bake them a bit by themselves first because it grosses me out when one is not all the way done. AND when I toss them I roll them in some of the ranch first to make the crumb stuff stick better....
....................if all this makes sense....................they are good!........................
Oh! I like your idea about slicing them like fries! Can I use that in my newsletter? By the way, if anyone is interested, you can still sign up for my free newsletter--I'm featuring our beloved zucchini this month!! ;)b
To sign up: http://www.radianthealth-innerwealth.com/index.html
Oh, so many things to respond to!
I just posted this on my facebook, and the winner seemed to be zucchini bread.
In the Soups recipes I posted a cold zucchini soup that is delcious and refreshing for summer.
http://vegweb.com/index.php?topic=14332.msg89639#msg89639
...but now I'm thinking I might try this instead :) Esp. since I've been craving cold soup--went to make gazpacho and realized my last cuke was bad.
I've been making what I like to call "Squashed Crab Balls" ;)
Just use a simple crab cake recipe (bread crumbs, mayo, spices, onions, smoked dulse, celery, whatever..there are dozens of recipes that are easily convertible) and dice a few crook-neck or zucchini squash and grate a few (depending on size) to sub for the crab. I find having both diced and grated goes a long way with texture. They are delightful.
Also, freezing grated squash makes them a little stringy upon thawing, which gives crab cakes a nice consistency.
I have a crookneck too... I might use it here. This sounds ingriguing! (Ever since I had a mock crab cake sandwich I've been wanting to play around with this some more.)
My garden is producing tons of yellow squash and now -- PATTYPANS!!
What the heck do you do with pattypans? I got my very first one from the CSA yesterday...
does anyone ever try to make raw pasta noodles with zukes? I tried yesterday with some farmers market zukes and it was good, but way more watery than when I've eaten it out at restaurants. I drained on paper towels forever than sprinkled with salt and drained some more. I just got a dehydrator, maybe I'll try dehydrating them a little.
I have! I don't include the seeds, if that helps. I just take a carrot peeler (or the side of a grater with large holes if I'm lazy ) and shred away. But I stop when I get to the middle. I've had them with tomato sauce and with nooch sauce. Yummm.
Then again, I've never had zucchini "pasta" out, so I have little to compare this method to.
oh defintely Quintess, you can use that in the newsletter!! And thanks for the advice on the pasta Caroleena, a carrot peeler is a great idea!
Zucchini!
Take 1 1/2-2 pound of zee stuff and cube it.
Heat a table spoon or two of oil. Slice up a couple of serrano peppers and toss them into the hot oil with 1-1 1/2 teaspoons of cumin seeds.
When seeds are brown, toss in the zucchini, as well as 1/2 teaspoon of turmeric and a tablespoon of ground coriander. Stir it up, cover and cook for 10 or so minutes (until zucchini gets a bit soft) stirring occasionally. Toss in 2-3 tablesoons worth of chopped cilantro.
In the mean time, thow out a 10 oz package of peas.
After you throw in the cilantro, thow in the thawed peas and a teaspoon of salt. Stir and cook until heated though.
Eat until you explode.
I love this recipe. I saw the zucchini header and had to share.
That sounds great, and it spoke!
Today's zucchini biz: pasta with Baypuppy's idea of red sauce mixed with hot sauce & olive oil. Then, I add some nooch and grilled zucchini on top. Maybe a shiitake will find their way in there too--they always do...
:)
That sounds great, and it spoke!
Today's zucchini biz: pasta with Baypuppy's idea of red sauce mixed with hot sauce & olive oil. Then, I add some nooch and grilled zucchini on top. Maybe a shiitake will find their way in there too--they always do...
:)
Waaannnnt....soooommmmeee....*swoons*
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