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Post by themotherhen on Jun 26, 2015 1:41:31 GMT
We have 16 zucchini plants that I started from seed, they are as tall as my hips now. We are starting to get zucchini, and my kids love zucchini bread, but I would like to serve it in a way that doesn't involve sugar and will work for a slightly picky 4,6, and 8 year old. Any ideas? We will be swimming in it soon, and I want to make sure it doesn't go to waste. Can you can zucchini?
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Post by Deleted on Jun 26, 2015 3:02:23 GMT
Steam it with a little butter. make it fried, chop it and an onion, add 2 eggs, mix together with fork, add 1/4 cup flour and 1/2 cup corn meal, salt and pepper or Mrs. Dash mix. Fry as fritters or crumble it up....James
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Post by Otter on Jun 26, 2015 13:46:00 GMT
Zucchini makes, hands down, the best relishes and pre-sliced pickles ever. Blows cucumbers right out of the water as far as texture and flavor go. Now, we only use pickling cucumbers for whole pickles, and grow extra zucchini for all else.
I see no reason it wouldn't can unpickled just as well.
You could try shredding it raw into a slaw if you guys enjoy slaw. I use a cheese grater. The above fritters are really good, especially served with a side of sliced tomatoes.
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Post by themotherhen on Jun 27, 2015 20:54:27 GMT
Those fritters sound like they would be great, and DH and all 4 kids love pickles!!!! I never thought of making pickles out of them, I will have to find a recipe. My kids eat pickles every day if we have them :-) thanks so much.
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Post by Skandi on Jun 27, 2015 21:44:35 GMT
I pickle them when they escape me and become marrows. I also like them thinly sliced in salads especialy a asian noodle salad, where they are some (or all) of the noodles. I LOATH them cooked. I think they are watery mush when cooked, so I only have 3 plants.. and I suspect even that will be too many! Try this recipe www.danishsandwich.com/2011/02/rullepolse-and-asier.htmlI made it with overgrown zucchini last year, and although it doesn't come up quite as crisp, it's still pretty good. this year I have asier growing.. so might get it right!) I use them with cold and hot meats, and also cube them and mix through other winter salad veggies. they add a great bite to it. The recipe makes a sweet pickle, so if you like them more sour you'll have to play with it some. |
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Post by Deleted on Jun 27, 2015 22:48:28 GMT
Slice thin and batter like onion rings. We like ours about the size of a slicing cucumber. Here 1 plant produces 3 a day if you keep them picked off small....James
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Post by Deleted on Jun 28, 2015 2:58:25 GMT
We love them on the grill. If they are small, cut them in half lengthwise (if bigger cut them in circles) brush with oil so the spices stick. Season with seasoned salt, garlic salt and pepper. Cook until just hot as they turn to mush quick.
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Post by freelove on Jun 28, 2015 13:31:36 GMT
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Post by themotherhen on Jun 29, 2015 19:03:37 GMT
Such good ideas! Thanks so much :-)
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Post by willowgirl on Jul 3, 2015 12:09:36 GMT
Cut into rounds, dip in an egg-and-milk batter, then into Italian bread crumbs. Fry in oil until lightly browned on both sides. Layer in a baking dish with marinara sauce and mozzarella cheese. Bake at 350 for a half-hour to 45 minutes, until heated through.
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Post by oldmania on Jul 3, 2015 13:21:20 GMT
A friend brought very large zucchini to a church luncheon where I volunteer. We were going to give away or toss. We ended up peeling them, removing as many of the seeds as possible and cubing them up. We stewed with a couple of onions. We drained it and made a giant pan of zucchini lasagna by seasoning with Italian seasoning, layering with spaghetti sauce, mozzarella and parm. There wasn't a smidgen left. It was appreciated by some gluten free folks.
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Post by Skandi on Jul 3, 2015 15:58:13 GMT
Oh a "traditional" way to serve them in my family is either stuffed; hollow them out and fill with seasoned beef mince. or as ratatouille (kinda veg stew with tomatoes, onions, peppers etc etc)
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Post by Use Less on Jul 3, 2015 16:53:34 GMT
Cut in chunks and add to skewers with other veggies or meat bits, grill or broil. If you provide some "fun" sauces to dip things in, fussier kids may romp right through it all.
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Post by Skandi on Jul 3, 2015 17:30:35 GMT
You know, I grew up hating zucchini. Really, really hating the stuff. I decided to try and grow some this year, just to try again. Some of these recipes sound absolutely delicious and I would love to try some. But guess what? Not a single zucchini has come up.  Me too, forced to eat too much boiled mush I think. Try it raw. a totaly different experience. |
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Post by themotherhen on Jul 4, 2015 0:49:41 GMT
The kids all love it, even my picky 4 yr old and 6 yr old. We do serve it with tomato sauce. So far, I sliced, fried it and made fritters. I also made some "oven jam" with 1/2 zucchini and half mulberries, that was a big hit over frozen yogurt (homemade). The kids want more for a batch of frozen yogurt tomorrow for our 4th of July party. We also had some in stir-fry that was good. Thanks for all the ideas!
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Post by Deleted on Jul 8, 2015 4:11:35 GMT
Slice it up like you would carrot sticks and serve it with dill dip or ranch dressing.
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Post by barefootfarmer on Jul 8, 2015 6:08:00 GMT
We love them on the grill. If they are small, cut them in half lengthwise (if bigger cut them in circles) brush with oil so the spices stick. Season with seasoned salt, garlic salt and pepper. Cook until just hot as they turn to mush quick. I just did this tonight for the first time. It was very good! I cooked them about 5 minutes per side. Everyone loved them. |
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Post by Deleted on Jul 8, 2015 21:36:44 GMT
Finger size zucs have a nutty flavor and fine texture so many people don't select for. I think it keeps a plant producing strong, discourages ants from moving in, and there's less waste all around. You'll always have bigger ones growing, why let your plant go to seed with coarse squash?
Signed,
Cranky Pants in the squash plot
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Post by grannyg on Jul 14, 2015 18:34:24 GMT
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Post by Deleted on Jul 15, 2015 21:03:08 GMT
just got thru making 4 loaves of zuchinni bread today. 3 will be given to the older daughters and their hubbies though. The rest I am shredding and freezing this year. I put shredded squash/zuchinni in almost every soup I make all winter. It also goes in spaghetti sauce. Makes a good winter casserole too when you add to broccoli or cauliflower.
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Post by woolybear on Jul 16, 2015 2:08:02 GMT
I did some on the grill the other day. Sliced them lengthwise, drizzled a bit of olive oil on them, then placed fresh torn bits of basil, thyme/marjoram (can't remember which is planted) and oregano on top (didn't think about some Parmesan cheese) laid them on foil and onto the grill until done to suit me.
I also like to can them up with tomatoes and onions. Heat that up like stewed tomatoes, adding the same herbs as above.
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Post by Deleted on Jul 21, 2015 1:49:10 GMT
Well, I see this thread is a month old, but my two cents is, "whatever you do, pick em small!" (:
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Post by susannah on Jul 23, 2015 21:24:31 GMT
I've used zucchini a lot of ways that are mentioned above, but one that some people find strange (but my vegetarian friends love) is zucchini chili. Shred up a bunch of zucchini and saute it well in olive oil with salt and garlic. It replaces the meat. My casserole-phobic, super carnivore of a husband won't touch it, but that just means there's more for me. I got the idea a lot of years back when Runner's World magazine had a recipe for chili. I just decided to fry up the zucchini and use it in my own chili recipe (I use the term "recipe" loosely). When I have an overabundance of zucchini, I shred it up and freeze it for winter use (which is when I like chili the best). After thawing I just squeeze the heck out of it, then proceed as I would with fresh stuff.
As the zucchini is starting to come in, I'll be starting up my zucchini shredding factory. Yes, I could use the food processor to do this but shredding with a hand grater is a nice workout. And yes, shredded zucchini can be slipped into many recipes to amp up the nutrient value a bit.
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Post by Deleted on Jul 28, 2015 11:14:39 GMT
Have never tried it but plan to. I hear it is great. ZUCCHINI PIE 1 c. seeded, pealed, cooked till tender zucchini 2/3 c. sugar 1 egg 1 1/2 T. butter (softened) 2 T. flour (any kind) 1 c. evaporated milk 1 t. vanilla Add all ingredients into a blender & blend 2 minutes. Pour into unbaked deep dish pie crust. sprinkle some cinnamon to top. Bake in preheated oven at 400 degrees for 5 minutes, then reduce to 350 degrees for 35 min. Bake until a toothpick inserted in center comes out clean. May take longer depending on your oven. This is similar to my recipe - a favorite of my DH. He got the recipe from a man he worked with many years ago. |
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Post by okiemomof3 on Jul 28, 2015 13:10:10 GMT
i have used it to make zucchini parmesean (instead of eggplant parmeseaon) and it worked really well.
I also shred it up and freeze in 2 cup baggies to be used in zucchini bread.
we just saute it along with onions most nights during the season as a side dish. let it cook low and slow and carmelize..yum!
i made zucchini pickles and i think had i had a better recipe, it would have turned out much better. texture was ok but it was the flavor that was off, due to recipe i am pretty sure. i need a good tried and true one.
i did a zucchini, squash, onion and tomato bake....i just layered slices of each with salt and pepper on each layer and underneath the tomato slices, i put some home grown basil and then topped it all off shredded Parmesan and mozzeralla cheese. baked for an hour or so and it was yummy!
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Post by themotherhen on Jul 29, 2015 1:40:11 GMT
I have tried many of these suggestions and they were all a hit! I googled zucchini dill pickles and made them, everyone loved them :-) Thanks again everyone!
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Post by Deleted on Jul 29, 2015 14:49:31 GMT
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