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Moderated by Deepika, EleanorSews
Posted on: 7/12/11 9:41 AM ET
It's that time of year.
So many zucchini! Please share your favorite recipes.
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So many zucchini! Please share your favorite recipes.------
Beverly
Posted on: 7/12/11 9:52 AM ET
In reply to BJ1400
I like the following. It also works with kale and broccoli rabe, probably also broccoli and any green vegetable.
Heat 1tbsp olive oil in a large skillet or saute pan. Add 3 or 4 very thinly sliced cloves of garlic and pinch of salt. Saute just until the garlic starts to brown. Add a diced medium tomato and sprinkle with salt. Cook for about 3 minutes until the tomato starts to break down. Add one large zucchini (maybe two cups cut) cut into 1/4in. by 1/4in strips (like french fries). Stir and cook until the zucchini softens (about 5 minutes). Covering the zucchini helps it cook. Salt and pepper to taste.
I guess I add a total of 1tsp or so of kosher salt total (1/2 tsp of regular). I just like to add a little with each addition of vegetables. A mandoline works really well in cutting the zucchini. If you want to get fancy you can peel the tomato before dicing. It also looks really good on the plate if you add a julienne carrot or two with the tomato. You don't really taste the carrot.
-- Edited on 7/12/11 10:01 AM --
Heat 1tbsp olive oil in a large skillet or saute pan. Add 3 or 4 very thinly sliced cloves of garlic and pinch of salt. Saute just until the garlic starts to brown. Add a diced medium tomato and sprinkle with salt. Cook for about 3 minutes until the tomato starts to break down. Add one large zucchini (maybe two cups cut) cut into 1/4in. by 1/4in strips (like french fries). Stir and cook until the zucchini softens (about 5 minutes). Covering the zucchini helps it cook. Salt and pepper to taste.
I guess I add a total of 1tsp or so of kosher salt total (1/2 tsp of regular). I just like to add a little with each addition of vegetables. A mandoline works really well in cutting the zucchini. If you want to get fancy you can peel the tomato before dicing. It also looks really good on the plate if you add a julienne carrot or two with the tomato. You don't really taste the carrot.
-- Edited on 7/12/11 10:01 AM --
Posted on: 7/12/11 12:29 PM ET
My current favorite thing to do to zukes is cut, brush with olive oil, sprinkle with garlic salt, skewer with whole fresh white mushrooms, then hand the skewers to hubby to grill along with steak, chicken, or pork, also skewered, brushed with oil, and seasoned.
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I don't really make mistakes ... I create "learning opportunities"! Murphy says: The better you match the thread to the fabric, the more likely you will need to rip some stitches out! I spend more quality time with my seamripper than I like ...
Yes, I DO love fabric!!
Happy owner of a band of Brothers: LX-3125, CS-770, CE5500 PRW, a PE-770 emb ... and now Kenmore 158.18032 and 148.12190
Blogging my "learning opportunites" at http://sewingmissadventure.blogspot.com/
Yes, I DO love fabric!!
Happy owner of a band of Brothers: LX-3125, CS-770, CE5500 PRW, a PE-770 emb ... and now Kenmore 158.18032 and 148.12190
Blogging my "learning opportunites" at http://sewingmissadventure.blogspot.com/
Posted on: 7/12/11 1:06 PM ET
or for something really different how about courgette chocolate cake? (and yes I have made it!). Kind of like carrot cake, but the courgettes have less flavour so it is more chocolately.
link to recipe
link to recipe
Posted on: 7/12/11 2:19 PM ET
My husband invented zucchini nachos.
Slice them, put on everything you would for nachos and zap them in the microwave oven. He doesn't normally like zucchini.
Slice them, put on everything you would for nachos and zap them in the microwave oven. He doesn't normally like zucchini.
Posted on: 7/12/11 2:41 PM ET
grilled zucchini slices with balsamic reduction, a basil leaf and goat cheese. Takes just a minute to throw together.
Posted on: 7/12/11 2:46 PM ET
In reply to BJ1400
Here is one from the new ASG cookbook. I tagged it last night as it sounds decent.
Parmesan Zucchini
3 small Zucchini
1 tsp olive oil
1/2 tsp grated lemon peel
1/8 tsp sale
1/8 tsp pepper
1 tblsp grated Parmesan cheese
Cut zucchini lengthwise into strips and cook in olive oil 4 minutes. Sprinkle with lemon peel, salt, pepper and cook 4 to 5 minutes more. Remove and sprinkle Parmesan cheese over top, serve immediately.
They have another recipe in there that looks TDF using zucchini but it's really very large to type out here. It's called Zucchini Latkes with Smoked Trout & Red Pepper Jelly. Yum.
You can order this cookbook from the ASG website - it's called Sew Delicious.
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Parmesan Zucchini
3 small Zucchini
1 tsp olive oil
1/2 tsp grated lemon peel
1/8 tsp sale
1/8 tsp pepper
1 tblsp grated Parmesan cheese
Cut zucchini lengthwise into strips and cook in olive oil 4 minutes. Sprinkle with lemon peel, salt, pepper and cook 4 to 5 minutes more. Remove and sprinkle Parmesan cheese over top, serve immediately.
They have another recipe in there that looks TDF using zucchini but it's really very large to type out here. It's called Zucchini Latkes with Smoked Trout & Red Pepper Jelly. Yum.
You can order this cookbook from the ASG website - it's called Sew Delicious.
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Bernina 790 PRO, 570
Babylock Evolution
When life gives you green velvet curtains, make a green velvet dress.
Babylock Evolution
When life gives you green velvet curtains, make a green velvet dress.
Posted on: 7/12/11 4:05 PM ET
Martian Cookies
1/2 cup butter/margarine
3/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick cooking oats
1 cup coarsely grated zucchini (unpeeled)
1 cup chopped walnuts or pecans
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
3. In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
4. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack.
Makes about 4 dozen cookies
-- Edited on 7/12/11 4:06 PM --
1/2 cup butter/margarine
3/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick cooking oats
1 cup coarsely grated zucchini (unpeeled)
1 cup chopped walnuts or pecans
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
3. In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
4. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack.
Makes about 4 dozen cookies
-- Edited on 7/12/11 4:06 PM --
Posted on: 7/12/11 4:19 PM ET
If you have a steamer, you can also lightly steam them and then lay them flat on a wax covered cookie sheet or pizza pan and put them in the freezer. Then just put the frozen slices into a freezer bag.
Posted on: 7/12/11 4:30 PM ET
Squashkes! Latkes, but made with squash instead of potatoes. I read this in the newspaper last year and made them all summer (and will be having one for dinner tonight).
Grate zucchini. Squeeze to get some of the moisture out.
Add:
Chopped onion (about 1/4 onion for 1 zucchini) or green onion
An egg
Flour as a binder (I use ground oats or ground quinoa), 1-2 tablespoons should suffice
Grind in some pepper
Mix it all up until it uniform. Heat a pan on medium-high heat. When the pan is heated pour in a couple tbsp of oil (because the rest of the dish is healthy, I don't skimp on the oil because the calories have to come from somewhere).
Spoon/pour the batter into the pan to make a big cake. Cook until browned on one side, flip over and cook on the other.
Salt the top and serve with applesauce and non-fat greek yogurt (instead of sour cream).
I promise you, this is delicious. Such a great dinner.
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Grate zucchini. Squeeze to get some of the moisture out.
Add:
Chopped onion (about 1/4 onion for 1 zucchini) or green onion
An egg
Flour as a binder (I use ground oats or ground quinoa), 1-2 tablespoons should suffice
Grind in some pepper
Mix it all up until it uniform. Heat a pan on medium-high heat. When the pan is heated pour in a couple tbsp of oil (because the rest of the dish is healthy, I don't skimp on the oil because the calories have to come from somewhere).
Spoon/pour the batter into the pan to make a big cake. Cook until browned on one side, flip over and cook on the other.
Salt the top and serve with applesauce and non-fat greek yogurt (instead of sour cream).
I promise you, this is delicious. Such a great dinner.
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http://theslapdashsewist.blogspot.com
=================
2007: purchased 115+, sewed 105+
So close to parity, yet so far
Trying again in 2008
Yards purchased: 133
Yards sewn: Somewhere around 95
2009? I give up
=================
2007: purchased 115+, sewed 105+
So close to parity, yet so far
Trying again in 2008
Yards purchased: 133
Yards sewn: Somewhere around 95
2009? I give up
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