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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Zucchini Madness
Home » Forums » Outside the box » Fun Stuff » Zucchini Madness
- This topic has 31 replies, 12 voices, and was last updated 19 years, 9 months ago.
AuthorTopicWSWebGenii
AskWoody LoungerAugust 6, 2003 at 4:03 pm #391645Viewing 8 reply threadsAuthorReplies-
WSSueCross
AskWoody LoungerAugust 7, 2003 at 7:32 am #700418My 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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WSSamantha
AskWoody LoungerAugust 7, 2003 at 7:49 pm #700593This 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 riceSaute 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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WSjscher2000
AskWoody LoungerAugust 7, 2003 at 10:55 pm #700635Does 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 onceServe 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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WSSueCross
AskWoody LoungerAugust 8, 2003 at 6:44 am #700691 -
WSWebGenii
AskWoody Lounger -
WSLMorgan923
AskWoody LoungerAugust 11, 2003 at 12:08 pm #701364I 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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WSskitterbug
AskWoody LoungerAugust 25, 2003 at 12:14 pm #705012Hi 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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WSWebGenii
AskWoody Lounger -
WSBowlie
AskWoody LoungerAugust 26, 2003 at 7:06 am #705391Catharine,
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. -
WSSueCross
AskWoody Lounger -
WSLawS
AskWoody Lounger -
WSHansV
AskWoody LoungerAugust 26, 2003 at 1:54 pm #705503See for instance Giant Marrow – Orange
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WSBowlie
AskWoody Lounger -
WSHansV
AskWoody Lounger -
WSHansV
AskWoody Lounger -
WSBowlie
AskWoody Lounger -
WSHansV
AskWoody LoungerAugust 26, 2003 at 1:54 pm #705504See for instance Giant Marrow – Orange
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WSLawS
AskWoody Lounger
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WSSueCross
AskWoody Lounger
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WSBowlie
AskWoody LoungerAugust 26, 2003 at 7:06 am #705392Catharine,
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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WSWebGenii
AskWoody Lounger
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WSAlanMiller
AskWoody LoungerAugust 26, 2003 at 2:05 pm #705543We’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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WSAlanMiller
AskWoody LoungerAugust 26, 2003 at 2:05 pm #705544We’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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WSSteveH
AskWoody LoungerSeptember 1, 2003 at 6:44 am #708726This 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) yoghurtWash, 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. -
WSWebGenii
AskWoody Lounger -
WStmd39
AskWoody LoungerSeptember 4, 2003 at 3:06 pm #710104Here’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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WStmd39
AskWoody LoungerSeptember 4, 2003 at 3:06 pm #710105Here’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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WSWebGenii
AskWoody Lounger
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WSSteveH
AskWoody LoungerSeptember 1, 2003 at 6:44 am #708727This 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) yoghurtWash, 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. -
WSskitterbug
AskWoody LoungerAugust 2, 2005 at 9:26 pm #964107Yep, 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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WSWebGenii
AskWoody Lounger
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Viewing 8 reply threads -

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