I’m in trouble. Three Zucchini plants all survived this year and there are just two of us. We are in urgent need of help. As each day passes the massed forces of the Zucchini threaten to take over.
At first there was just one or two a week. Now its one or two a day. Three days ago I blinked and when my eyes opened I was confronted by a vegetable the size of a pot bellied pig.
We need new and inventive ways to deal with these things. To date I have:
1. Made a chocolate & zucchini cake as I explained here.
2. Thinly sliced and steamed them, served simply with salt and pepper, sometimes with olive oil as well.
3. Thinly sliced, drizzled with olive oil and either barbequed, griddled or cooked in the oven.
4. Grated into a frittata.
5. Fritters: Grated, mixed with breadcrumbs, egg, nutmeg, freshly chopped mint and fried in olive oil. Serve with home made tomato sauce.
6. For big ones, I scoop out the centre. I fry it up with onions and mince – pork’s best, and season. Cook in the oven. Serve with home made tomato sauce.
7. Use in various Asian curries, especially green.
Any idea will be really appreciated.
You can check out other entries to Weekend herb Blogging #17 over at Kayln’s Kitchen.
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{ 22 comments… read them below or add one }
How about picking the flowers, and stuffing them with a herby ricotta filling. Your list pretty much exhausts their use, but if it were winter I’d also use them in a soup or stew. Grilled is also good with sea salt and olive oil. Or how about zucchini bread?
Good ones. Cheers.
Sell them at the next St Kilda Farmer’s Market?
I saw them grilling prosciutto-wrapped zucchinis at the Collingwood market…
Your zucchini recipes sound wonderful. I am so jealous. Right now I am missing summer so much. In Utah we have a joke that goes something like “Why do all the Mormons lock their doors when they go to church in the summer?” “Because if they don’t the car will be filled with zucchini when they come out!” (And no, I am not a Mormon if you are wondering, but my parents are.)
You’ve pretty much named the uses I can think of for zuchinni, though try making a pistachio and zuchinni cake instead of with chocolate?
I suggest Zucchini Fritters and that great stand-by, Zucchini Bread. I envy you! It’s the dead of winter here, we won’t be seeing zucchini for quite a while…
Try this wonderful recipe for Romaniote Zucchini. You have to scroll down a little to get to the recipe.
Romaniote zucchini
I thought you were about to have a zucchini party! =)
I always use google: try this and check out these tips for dealing with zucchini trifids. Or try zucchini pickles, zucchini relish or zucchini wine!
* fill large zucchini ‘canoes’ with your favourite risotto, then bake with a sprinkling of cheese on top (pretty good idea considering i don’t eat dairy
* with a veggie peeler make long thin fetuccine like strips, blanche and cover with favourite pasta sauce or go vietnamese and use it as the base of a asian salad instead of noodles (I’m thinking bean sprouts, grated carrot, vietnamese mint, chilli, prawns with a dressing of lime juice, fish sauce and a bit of sugar)
Make thin slices, fry them in oil with garlic and chili pepper until golden and serve as a pasta sauce? we eat that all the time
Deborah, I forrgot about the flowers although I have to catch them before they drop off.
Cheers Cin I was thinking I could donate them to the local mission which runs a kitchen. But wrapped in Proscuitto sounds good.
Funny joke Kalyn. Why aren’y you a mormon? Scared of Zucchini?
Jean, Pistacchio and Zucchini cake sounds an idea. Maybe I could adapt some walnut cake recipe.
Eve, those are great Zuch ideas. Funnily enough I’ve some ricotta I need to use so I may bake the Ramaniote – and check out Clotilde’s recipes.
Hey outspoken, how’s the detox? Sounds a great idea for left over risotto which I often have. In fact, love ‘em all esp the vietmanese idea.
Ilva – the slices with pasta is another. I’ll have to blog all of these.
Hey sorry Elise and Augustus but my junk filter had you for a while. I’d try the bread but I’m surrounded by artisan bakers and I’ve just eaten the fritters.
Augustus, that’s a great resource on freezing. I may try the pickles but seeing as we have a glut of grapes and wine at the moment I’m not sure if any more wine is needed – especially made out of Zucchini. Mind you, I’ve been toying with buying a still so I could make zucchinin grappa!
Tom, life is one continuous detox, um except when I am drinking and eating out
If you make the vietnamese inspired dish, tell me how it goes.
Ed life is one continuous detox, um except when I am drinking and eating out
If you make the vietnamese inspired dish, tell me how it goes.
I bogged about one recipe that I made with zucchinis but I’m too lazy to go look it up right now.
I wish I were there to help you EAT the zucchinis. That’s my best idea. hehehe!
Paz
p.s. beautiful flower and beautiful photo!
paz
Outspoken I reckon Zuchs are real detox food. I’ll let you know how it goes.
Paz, thanks. The flower looksthat good that i thik it’s about to be deep fried.
BTW I’m really scared now. I’m off to South Australia for four days!
Did you know that you can make a pasta sauce with zucchinis about the same way you make tomato sauce? Cut the zucchinis in small pieces, cook them in a little bit of olive oil with garlic salt and pepper until they “melt” into a nice sauce.
LOL! Have fun on your holidays.
Paz (looking for a ticket to Melbourne)
Thanks Magictofu, I’ll sart melting. sounds a good one ffor the freezer too. I’m going to have to empty all the pig from it to make way for the Zuchinni.
Paz, sadly my hols are cancelled. Jak’s come down with shingles : (. Shame, we had some great venues booked. maybe it ws the thought of me takig notes at luncg/supper and takes all those picks that stressed her out and made her ill!
This recipe uses a LOT of zucchini so is ideal when you have a glut of them.
Saute 2 sliced onions, then add to pot with
24 sliced zucchini
water to cover
chicken stock cubes (appropriate to the amount of water)
sprinkle of dried tarragon
When mushy, put in blender
Lovely soup, hot or chilled.
Pasta Sauce. Matchstick zuccinni, fry some garlic in olive oil, add zuccinni, sweet paprika, moisten with cream – delicious.
SOup and freeze.
OR – take them up to Ceres one Saturday, They have a swap table at the market. You leave, you take. Best way I know to deal with excess. Pigs love them too!