Comments

Posted by blurose

Here is what I use up some of those zucchini's with. It is so good and we eat it in the summer about once a week.

Panzanella (Mediterranean Bread Salad)



Dressing:

1/3 cup EVOO

1/4 cup red wine vinegar

2 Tbsp. water

2 cloves shallots, peeled and crushed

1 clove garlic, peeled and crushed

1/4 tsp salt

1/2 tsp fresh ground pepper



Salad:

4 cups diced zucchini or summer squash

1 Tbsp. oil

4 large ripe tomatoes, chopped

1 large red or sweet onion, chopped

1/4 cup green olives, chopped

1/4 cup black olives, chopped

1 cup flat leaf parsley, chopped

1 cup fresh basil, chopped

2 large red bell peppers, roasted, peeled and chopped

1 pound bread -chewy bread like baguette



To make the dressing

Put the dressing into a large bowl. Saute the zucchini or summer squash in the oil;use high heat and work quickly, so the squash will brown but will stay somewhat firm. Remove from pan and cool. Chop tomatoes, along with the juice. Put tomatoes and juice in bowl with the dressing, add the remaining chopped veggies and mix well. Can let stand in the fridge for several hours.: Mix the dressing ingredients together and let sit for an hour or so.

To make the salad:

Preparing the bread:Chop bread into 1/2 cubes and toast lightly in oven for 15 minutes -you want chewy not crunchy.

Assemble: About 30 minutes before you serve, add bread cubes and toss.

Ok, here are my changes: First I didn't have any squash ready from the garden so I used some new potatoes from the garden, I just boiled some golf ball sized ones and used them. I also ommitted the red wine vinegar opting instead for browning some garlic in olive oil and using that as a dressing. I cut most ingredients back to half so as to make a smaller amount. I also did not add green olives but did add some fresh grated parmesan (not the powder kind in a plastic can) And lastly I used our fresh milled whole wheat bread as the bread because it is chewy and does not get soggy like store bought bread and it worked out wonderful. If you want a yummy but different than the regular old garden salad -you will just have to try this!

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Posted by FoggyMountainFarm

We love zucchini in stir fry or breaded and fried but also like to shred it to use when making zucchini bread and zucchini muffins...

bu my favorite is Zucchini Relish. I got the recipe from the Ball Blue Book of Home Canning and it's a great way to use up all the extra zucchini. Tastes wonderfully in a bowl of pinto soup beans and some cornbread! YUM!!!

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Posted by Tiredmamaof5

We love zucchini! When Our zucchini's come in I try and make most of them into desserts or breads so I can store them in my freezer for winter. I usually make bread, muffins, cakes, whoopie pies, cookies, and bars. They all freeze well.


ZUCCHINI WHOOPIE PIES

1 cup sugar
1 cup grated zucchini
1 tsp. baking soda
1 tsp. baking powder
1/2 cup crisco
1 egg
2 cup flour
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. salt
1/2 cup milk
1 tsp. vanilla
1 cup chopped nuts

Mix together zucchini, sugar, baking soda, baking powder, crisco and egg. Mix dry ingredients together, add milk. Combine until smooth and stir in vanilla and nuts. Drop by TBSP onto greased cookie sheets. Bake at 375 degrees for 9-10 minutes.

CREAM CHEESE FILLING-----
7 oz. cream cheese, softened
3 TBSP butter
1 lb. confectioners' sugar
2 tsp. vanilla

mix well.

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Posted by gabbie427

These all sound wonderful. I like to make zucchini chocolate chip bread.

God's Blessings,
Amy Jo

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Posted by Belle

I make Fried Zuchinni and Zuchinni Muffins! They are very tasty!

For Fried Zuchini, I slice the the Zuchinni in rounds, I dip them in egg and flour, then I put them in the skillet with a little vegetable oil, fry them, flip them until both sides are brown, then, they are ready to eat!

I love Zuchinnis!!!
Belle

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Posted by reginascott

We like to put zucchini in our fajitas and casseroles too. 2 of our other favorites:
Slice lengthwise. A little oil and a little seasoning, then throw on the grill.

zucchini lasagna
slice lengthwise
in bowl combine 15 oz ricotta cheese, about 3 eggs, 3 T breadcrumbs, 3 T parmesan cheese, and about 1/4 teaspoon each of parsley, oregano, and pepper.

Spread some spaghetti sauce on the bottom of a 13 by 9 pan. Cover with about 1/2 the zucchini, ricotta mix, and about 1 C of shredded mozarella. Cover with more sauce and then make another layer. Cover again with sauce.
Sprinkle top with 2-3 T of parmesan and breadcrumbs to liking. Cover and bake on 350 for 45 minutes. uncover, bake 15 more min.

I don't remember where we found that recipe, but we love it.

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Posted by Fantine

We've never been successful with squash because of vine borer but, in season, I do purchase it cheaply and in quantity at the local farm market. We love it as follows:

2 medium zucchini
2 yellow straight or crook neck squash
1 large vidalia onion
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves minced garlic
1 teaspoon fresh tarragon (or 1/2 teaspoon dried)

Wash and slice squash slightly on an angle for largest surface area. Peel and slice onions (separate into rings). Place olive oil and butter in skillet over medium-low heat, and swirl until butter is melted. Increase heat to medium and add garlic, squash and onions. Cook until all are translucent and starting to brown at the squash edges. Sprinkle with tarragon and stir to distribute the tarragon evenly. Serve warm with a sprinkle of sea salt.

We're also big with zucchini bread and zucchini corn muffins!

Have a yummy summer!

E

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