At this time of year if you’re a vegetable gardener, you’ve experienced it—zucchini runaways. One day you go out and see this cute little zuke and think I’ll give it one more day and the next day you go out and it grew into a baseball bat. It’s like overnight it got on some steroids and went ballistic. Now it’s too big so what do we do with them besides hide them under the bed in case an intruder comes in? Well you could use them as door stops or take them to the fair but here are 4 ideas to eat them!
Savory Zucchini Pancakes
Take 2 cups of grated zucchini, add two beaten eggs, 2 tablespoons of flour, and 2 teaspoons of some fresh herb you have and 1 cup feta or mozzarella or cheddar or whatever cheese you have (please, no Velveeeeeta). If you want more, then just up the ingredients like 3 cups zucchini, 3 eggs, 3 tablespoons flour, etc. Just don’t up the herb, keep it at 2 tsp so not to overwhelm the flavor of the zucchini (what? zucchini has flavor? Yes, at least two varieties do – Costata Romanesco and Benning’s Green Tint (not a zucchini but a delicious summer squash). All the others, in my opinion, are worthy of either the compost pile or the chicken coop or both) Then saute them in olive oil until brown on both sides. This is my favorite way to cook super-sized zucchini.
Garlicky Zucchini Medallions
Slice them into medallions and saute them in olive oil with some crushed garlic cloves until tender in a BIG fry pan. Sprinkle lightly some red pepper flakes and add fresh grated Parmesan cheese on top and cook a few minutes more till melted. This is also great with a little left over spaghetti sauce drizzled over them. (Can you really drizzle spaghetti sauce. No—but you get the idea-don’t drown them.)
Zuchinni Soufflini (This one comes from my mom-thanks mom!)
1 1/2 lbs zucchini
1 large onion, chopped
3 TLB butter
1 cup shredded cheddar cheese
1 tsp salt and 1/4 tsp pepper
2 beaten eggs
1 1/2 cups soft bread crumbs
2 TLB butter
Cook squash whole for about 5 minutes in boiling water. Cool. Dice into cubes. Saute’ onion in 3 TLB butter and add to zucchini. Stir in cheese and seasonings and allow mixture to cool before adding beaten eggs. Spoon into buttered 1 quart casserole. Toss bread crumbs with 2 TLB melted butter and sprinkle over casserole. Bake 30-40 minutes at 350°F about 30 minutes or until knife inserted comes out clean. Serves 4-6 people.
Of course there is always the infamous zucchini bread but how about chocolate zucchini bread? I got this recipe from a friend many moons ago and it is excellent. Your kids, friends, spouse or partner will never know they are eating something healthy!
Chocolate Zucchini Bread
2 ¼ cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 ¾ cup sugar
½ cup butter
½ c vegetable oil
2 eggs, large
1 tsp vanilla extract
½ cup buttermilk
2 cup unpeeled zucchini, grated
6 oz choc chips
¾ c chopped walnuts
-Preheat oven 325 degrees. Butter and flour a 13” x 9” x 2” baking pan
-Sift flour, cocoa powder, baking soda, salt into large bowl.
-Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients, alternate w/ buttermilk in 3 additions each, fold in zucchini. Mix in choc. chips + nuts. Pour into the baking pan. Bake until toothpick inserted in center comes out clean in about 50 min. Cool completely in pan.
So the next time you get a runaway, don’t despair, now you have some ideas on how to use them besides hiding them under your bed!
[…] via The runaway « giantveggiegardener. […]
Reblogged this on Ned Hamson Second Line View of the News.
Thanks so much for this timely email. These recipes will be used!
Sent from my iPad
The Chocolate Zucchini bread was delicious but I made it twice and it collapsed in the middle. We ate around the edges. 😉😋