Zucchini!
 

'Tis the season for farmers' markets to desperately try to unload wagons full of torpedo-sized zukes! Seems like a good time to stock up and freeze 'em.

Anyone want to share good zucchini recipes? I meant to stew the 4 I got (4 for a dollar...averages out to about 10 cents a pound!) with tomatoes, spaghetti sauce, corn and Spam, but I filled the stew pots and still have two left to dispose of!

Slice them in quarters, put a little olive oil on them, rub a cut fresh garlic clove on them, and bake or broil. You can put some parsley, basil, or whatever on them you like.

You can bake them with tomato and onion, top with cheese. You could even throw in some pasta. That was the only way my mom could get me to eat it when I was little.

hmmm the mighty versitile zuke, you cna but it in pasta sauce make it in lasagne, cube it into salad. eat it raw grate it and make zuccini bread (I do have a killer recipe if you want) saute with just about anything you want and since I do not like eggplant I use them in recipes that call for them and oh yes a woman I work with fritters them hmmmm

Awsome zucchini bread -

3 eggs (beat 'em good)
1 cup of oil (I like to use a very lite olive)
2 cups O' sugar
2 cups grated zucchini (the finer the better)
3 t. vanilla
3 t. cinnamon
1 t. baking soda
1 t. salt
1/2 t. baking powder
3 cups of flour
1/2 cup of nuts or rasins (optional - I perfer without)
fill into 2 greased (pam) bread pans
350 degrees for 60-70 min.

This is the full fat, non healthy version - but the flavor is to die for. Very moist, and the cinnamon makes for a unique taste. I brought two loaves to work, and they were gone in minutes.

My favorite zucchini recipe is to cut the zucchini in half longwise, place a a fresh cedar board, cover with good extra virgin olive oil, sea salt, cumen and rub with garlic and red peppers. Cook in a preheated oven at 375 for 45 minutes. Throw out the zucchini and eat the board!

Hey, Roadie, do you use a natural cedar board or a processed one? And what about debarking?

Sscyco, I'm in the middle of making a quadruple batch of your zuke bread recipe, and it certainly IS delicious! :)

Three down, one to go...

I prefer unprocesses lumber, dry but with just a hint of resin. And since I'm a veghead of course bark and insect free.

A real organic entry.;)

'Tis the season for farmers' markets to desperately try to unload wagons full of torpedo-sized zukes!

Slice them in quarters, put a little olive oil on them, rub a cut fresh garlic clove on them, and bake or broil. You can put some parsley, basil, or whatever on them you like.

You can bake them with tomato and onion, top with cheese. You could even throw in some pasta.

hmmm the mighty versitile zuke...make it in lasagne...

STOP!
:cry:

I'm going upstairs for a little snack...

Glad you liked it, my family does.

We slice ours, put in a little butter maybe a dash of whorsteshire sauce, wrap in foil. Put it on the grill when you turn the meat the first time and it won't get mushy. Tasty
filark

I throw it in tin foil with some squish and sometimes onions, toss some Zesty (or regular) Italian dressing on them, and stick it on the grill. MMMmmmmm.

Saute'd with red onion, garlic, black pepper and lots of butter.

Richard

Cut'em in half lengthwize. Scoop our the centers so they are two little troughs. Chop up the insides with an onion, a clove of garlic and some canned or fresh tomatoes. Saute the mixture with a little italian sausage, salt, pepper, italian seasoning in a little EVOO (Extra virgin olive oil). Fill the troughs with the meat/veggie mixture, sprinkle with mozzeralla and bake until the cheese is bubbly.

Almost a main dish.

Slice extremely finely (raw), preferably using a mandolin or similar device. Cover in lemon juice and black peper. Leave in fridge for an hour before serving.

Richard

Fried with onions, hot peppers, and garlic in olive oil. Is also good with small ones.

For something really different though grind up the big ones in a food processor so that it's a slurry and add a cup to any chocolite cake batter. It keeps it moist and good.
Joe


:beer:

I don't eat zucchini, that's for poor people - I eat courgettes or possibly bush marrow , that's probably what the cooking writers in The New Yorker will be calling them in a few months.