Zucchini Madness

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Okay, its that time of year. Thank god we only planted one zucchini, at that we are having trouble keeping up. Do any loungers have a favourite zucchini recipe?

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My in-laws have dozen plants so you can imagine the glut in our house! Fortunately we really like them – I am attaching some of last years favorite recipes for reasonably sized specimens. For the ones that get away I treat them like old fashioned vegetable marrows and stuff them, usually with a highly seasoned minced meat and rice mixture and as a last resort get out the preserving pan and make chutney.

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This recipe isn’t as elegant as those Sue posted (which I can’t wait to try ), but it’s a family favorite that I often fix even when zucchini isn’t in season. The recipe given below is how it’s evolved after I’ve taken steps to cook/eat heathier; the low-fat/low-salt options can always be replaced by the original full-fat, salted ingredients; however I haven’t noticed any decrease in flavor.

Charlie’s Zucchini Skilllet Casserole

1/2 medium onion, chopped
1 lb super lean ground beef (or ground turkey breast)
2 tsp chili powder
(salt, if you must)
1 tsp olive oil
2 cloves garlic, minced
4-5 small zucchini, split lengthwise and then thick sliced (or 5-6 cups zucchini in large chop (bite sized) if using larger zucchini – seed & core if they are extra large)
1 16oz can unsalted diced tomatos
1 Tbsp italian seasoning
4 to 6 oz low-fat cheddar cheese, shredded
steamed brown rice

Saute chopped onion and ground beef together, season with chili powder (& salt). Cook until onion is soft and the beef is browned. Drain and set aside. In same pan, heat the olive oil, and add garlic and zucchini; saute for 1 to 2 minutes: zucchini should still be firm. Return meat mixture to pan, add tomatoes and italian seasoning, and simmer for 3 or 4 minutes. Stir in cheese, reserving 1 or 2 tablespoons per serving. Heat until cheese is melted. Serve over brown rice, and garnish each serving with 1 or 2 tablespoons of reserved cheese.

This recipe is very easy to stretch by simply adding more zucchini, and I sometimes also add 6 to 8 ounces of tomato juice to produce more sauce.

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Does this qualify as a “recipe”?

Slice washed zucchini lengthwise in 1/8″ thick slabs
Brush with oil, sprinkle with salt and pepper
Grill over mesquite charcoal (or other flavorful woods) until tender and well marked, turning at least once

Serve plain or sprinkled with balsamic vinegar (make sure to wipe off any burnt grease smudges as these taste dreadful and probably cause cancer).

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Absolutely one of the best ways of treating them in my opinion. Even better if they are part of a selection of vegetables with the the addition of aubergine/eggplant, peppers and onions. Sherry vinegar is good too but I like the burnt grease smudges best!

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Great Stuff – thanks everyone!

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I quarter them lengthwise, then slice them so I have wedges. Then I saute chopped onion and garlic, throw in the zucchini and saute until slightly browned. Add salt and pepper to taste. Throw in fresh basil that has been slice into thin strips and freshly grated parmesan cheese.

Lee Morgan

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Hi WebGenii – sure wish I was a next door neighbor to you right about now! My Zucchini plants did not produce a thing this year – too wet, too dry – too whatever! It is unreal, isn’t it? A gardener with no zucchinis?? Also typical – my garden WILL be better next year!!! My positive spirit!!

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Typed like a true gardener!

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Catharine,

I noticed that not to many of the ‘s were participating in this thread. This surprised me because of the well know British Culinary Tradition . It occured to me that they are probably just speaking another language. So for all the British speakers out there, and who knows maybe a or a or two; I offer the following:

courgette
(kr-zht)
n. Chiefly British
A zucchini.

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In the Great British Culinary Tradition we ignore courgettes/zucchini and let them be til they grow into marrows!

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I speak , well actually I speak . What do you mean by marrows?

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See for instance Giant Marrow – Orange

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Hans – I think you forgot a square bracket with that link.

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You’re right, thanks for the heads up. I have corrected it now

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You’re right, thanks for the heads up. I have corrected it now

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Hans – I think you forgot a square bracket with that link.

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See for instance Giant Marrow – Orange

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I speak , well actually I speak . What do you mean by marrows?

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In the Great British Culinary Tradition we ignore courgettes/zucchini and let them be til they grow into marrows!

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Catharine,

I noticed that not to many of the ‘s were participating in this thread. This surprised me because of the well know British Culinary Tradition . It occured to me that they are probably just speaking another language. So for all the British speakers out there, and who knows maybe a or a or two; I offer the following:

courgette
(kr-zht)
n. Chiefly British
A zucchini.

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Typed like a true gardener!

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We’ve had zucchini (as well as pumpkin) madness before too. Not a recipe, but a good use for the giant ones that managed to hide away. If they’ve effectively turned to wood and are inedible, they make great “organic” serving dishes for all sorts of BBQ goodies, when split and scooped out. Easy on the washing up too.

Alan

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We’ve had zucchini (as well as pumpkin) madness before too. Not a recipe, but a good use for the giant ones that managed to hide away. If they’ve effectively turned to wood and are inedible, they make great “organic” serving dishes for all sorts of BBQ goodies, when split and scooped out. Easy on the washing up too.

Alan

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This recipe appeared for the first time at my family’s get-together last weekend and went down very well.

Curried Courgette Soup

Serves 6-8

2 pounds (900 g) courgettes (zucchini) Middling size ones
4 oz (110g) spring onions (scallions)
2 oz (55g) butter
2 tablespoons olive oil
1 level tablespoon mild curry powder (or more to taste)
1 teaspoon ground cumin powder
1 teaspoon grated orange rind
0.75 pint (425 ml) chicken stock
salt and freshly milled pepper
1 pint (570 ml) yoghurt

Wash, top and tail the courgettes, taking off alternate strips of the skin
with a potato peeler. Cut into quarter inch thick disks. Trim and wash
the spring onions, leaving at least an inch of the green part on. Chop
them roughly.

Melt the butter and oil in a large pan. Add the onions and courgettes
and soften them over a low heat for about 15 minutes, stirring to
avoid any browning. Add the curry powder and cumin and cook for
a further 2 to 3 minutes, stirring from time to time. Add the rind,
then pour in the stock and simmer for 3 minutes more. Season with
salt and pepper.

Cool, then blend thoroughly to a fine puree. Transfer to a large
bowl, cover with clingfilm and chill for 4-5 hours or preferably
overnight.

Adjust the consistency with a little chilled chicken stock if
necessary. It seems to keep very well in the fridge.

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hmmm, sounds good – maybe I’ll try that tonight!

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Here’s a Ratatouille recipe that I keep losing and re-finding. I’ve finally keyed it onto the computer – so now maybe I won’t lose it forever, next time the hard-copy goes missing. The last time that I couldn’t find it I looked for a replacement recipe, and found several that called for very elaborate, item-by-item saut

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Here’s a Ratatouille recipe that I keep losing and re-finding. I’ve finally keyed it onto the computer – so now maybe I won’t lose it forever, next time the hard-copy goes missing. The last time that I couldn’t find it I looked for a replacement recipe, and found several that called for very elaborate, item-by-item saut

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hmmm, sounds good – maybe I’ll try that tonight!

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This recipe appeared for the first time at my family’s get-together last weekend and went down very well.

Curried Courgette Soup

Serves 6-8

2 pounds (900 g) courgettes (zucchini) Middling size ones
4 oz (110g) spring onions (scallions)
2 oz (55g) butter
2 tablespoons olive oil
1 level tablespoon mild curry powder (or more to taste)
1 teaspoon ground cumin powder
1 teaspoon grated orange rind
0.75 pint (425 ml) chicken stock
salt and freshly milled pepper
1 pint (570 ml) yoghurt

Wash, top and tail the courgettes, taking off alternate strips of the skin
with a potato peeler. Cut into quarter inch thick disks. Trim and wash
the spring onions, leaving at least an inch of the green part on. Chop
them roughly.

Melt the butter and oil in a large pan. Add the onions and courgettes
and soften them over a low heat for about 15 minutes, stirring to
avoid any browning. Add the curry powder and cumin and cook for
a further 2 to 3 minutes, stirring from time to time. Add the rind,
then pour in the stock and simmer for 3 minutes more. Season with
salt and pepper.

Cool, then blend thoroughly to a fine puree. Transfer to a large
bowl, cover with clingfilm and chill for 4-5 hours or preferably
overnight.

Adjust the consistency with a little chilled chicken stock if
necessary. It seems to keep very well in the fridge.

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Yep, the zucchini plants are producing this year so I dug out one of my family’s favourite recipes and thought I’d share it with anyone else who has lots of these veggies!
_________________

Italian Zucchini Crescent Pie

Cook and stir 4 Cups thinly sliced zucchini and 1 cup chopped onion in

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Delightful
Unfortunately we had such a wet spring this year the zucchini is not happy – I doubt we’ll get anything now.
However, there is always next year!

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