Thursday, September 6, 2007

Zucchini, again?!

We here in the Upstate NY farmhouse have had quite enough out of the zucchini. We have had zucchini stew; zucchini cake, muffins, bread; stuffed, boiled, mashed, fried, grilled, and the latest is zucchini pickles! And this morning, we are having zucchini pancakes. I have been told they are good. Our garden is STILL producing zucchini. I hate to be wasteful, so I have a splendid idea. Why don't you folks tell me some other ways you have eaten zucchini? Post a recipe for zucchini on your blog. Then, send me the link in a comment. Or, if you like, send me the recipe in a comment. I will make every recipe I receive. Our family will vote on the best recipe and send the winner a photo of ourselves! This could turn out to be a zucchini revolution!

8 comments:

Hercules Mulligan said...

"This could turn out to be a zucchini revolution!"

Count me in!

"The zucchini is coming! The zucchini is coming!"

Haven't tried this out yet, but there is this recipe online that sounds good.

Mrs Mecomber said...

Frugal Upstate (a blog you'd probably love) recently posted about what to do with millions of zucchini.

http://frugalupstate.blogspot.com/2007/08/what-to-do-with-too-much-zucchini.html

I have found some good recipes ay about.com in their food section.

Have fun!!!

Mrs Mecomber said...

How did the pancakes pan out?

hh said...

Mrs. M, the pancakes were actually horrible. We have yet to try the recipe I gleaned from your link.
Also, Thanks to Herc. for the black bottom zucchini bars recipe!

ADK_lady said...

O.K. here's my zucchini recipe: Wonder of wonders, it's not a sweet treat either. Don't skimp on the zucchini (not that you'd need to!) or the olive oil.
INGREDIENTS:
1/2 cup olive oil
2 large zucchini, diced
2 cloves garlic, thinly sliced
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 (12 oz) package linguine pasta
1 cup whole milk
2 tablespoons chopped fresh parsley
1/2 cup freshly grated Parmesan cheese

DIRECTIONS:
1. Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.
2. Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
3. Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.

Mrs Mecomber said...

Well, I've been on the edge of my seat waiting for the zucchini results. How's it going?

hh said...

Thanks for your interest, Mrs. M! We should come to an agreement on the winner by the end of the weekend! ;)

Mrs Mecomber said...

Hey, I know I'm a bit late now, but I just found this appealing recipe at about.com. Here it is, in case you have any zucchini stragglers hiding in your garden yet.

Zucchini and Bacon Casserole

INGREDIENTS:

* 6 slices bacon, diced
* 1 large onion, chopped
* 4 cups sliced zucchini
* 1 can (8 ounces) tomato sauce
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 15 buttery crackers, crushed
* 1/2 cup grated Parmesan cheese

PREPARATION:
Fry bacon in a large skillet until just cooked but not crisp. Add onion and cook until onion is softened. Stir in zucchini and tomato sauce; season with salt and pepper. Pour zucchini mixture into a greased 2-quart casserole and sprinkle with crushed buttery crackers and Parmesan cheese.
Cover and bake at 350° for about 30 minutes, until hot and bubbly.
Serves 6.

Of course, bacon makes anything taste good. I am going to try it soon. I'll bet it would be very good with homemade bread and a big salad.