Comments on: Weekend zucchini emergency. Urgent help needed

By: SJ

SJ — Wed, 12 Mar 2008 11:21:38 +0000

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!

By: Helen Bryce

Helen Bryce — Wed, 12 Mar 2008 03:35:15 +0000

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.

By: Ed Charles

Ed Charles — Thu, 02 Feb 2006 13:49:08 +0000

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!

By: Paz

Paz — Wed, 01 Feb 2006 18:42:14 +0000

LOL! Have fun on your holidays.

Paz (looking for a ticket to Melbourne)

By: Magictofu

Magictofu — Tue, 31 Jan 2006 23:40:59 +0000

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.

By: Ed Charles

Ed Charles — Tue, 31 Jan 2006 19:05:44 +0000

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!

By: Ed Charles

Ed Charles — Tue, 31 Jan 2006 04:10:58 +0000

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!

By: Ed Charles

Ed Charles — Tue, 31 Jan 2006 03:45:01 +0000

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.

By: Ilva

Ilva — Tue, 31 Jan 2006 03:18:36 +0000

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

By: eve (the chocolate lady)

eve (the chocolate lady) — Mon, 30 Jan 2006 23:23:11 +0000

Try this wonderful recipe for Romaniote Zucchini. You have to scroll down a little to get to the recipe. Romaniote zucchini