gettingfitmom
Cathlete
Help! I've made muffins, bread, chocolate cake, cheese boats, stir fry, relish, given it away and it still keeps growing!!!!!!!!! I've even frozen it. Anyone have any more ideas as to what I can do/make from it? Thanks
So much zuchinni, so little time...
- Thread starter gettingfitmom
- Start date
meowracer
Cathlete
This won't use much but it's something different...
Carrott Pancakes
2 med carrots
1/2 med zucchini
2T chopped onion
1/2c rice flour
1/2 tsp baking powder
2 eggs, beaten
Salt/pepper to taste
Olive oil
Grate the carrots and zucchini in a bowl. Add flour and baking powder, and mix to coat all veggies with the flour. Stir in eggs. Heat 1-2T olive oil in a large, heavy skillet. Drop about 1/4c of the pancake mix onto the skillet. Cook on one side 2-3 min or until golden. Flip and repeat. Sprinkle with salt and pepper and serve. Try hot sauce too. Best served immediately after cooking. Does not say how many recipe makes and I have not made them but trust the source that they are good
Carrott Pancakes
2 med carrots
1/2 med zucchini
2T chopped onion
1/2c rice flour
1/2 tsp baking powder
2 eggs, beaten
Salt/pepper to taste
Olive oil
Grate the carrots and zucchini in a bowl. Add flour and baking powder, and mix to coat all veggies with the flour. Stir in eggs. Heat 1-2T olive oil in a large, heavy skillet. Drop about 1/4c of the pancake mix onto the skillet. Cook on one side 2-3 min or until golden. Flip and repeat. Sprinkle with salt and pepper and serve. Try hot sauce too. Best served immediately after cooking. Does not say how many recipe makes and I have not made them but trust the source that they are good
banslug
Cathlete
I'm making this tonight.....and I've made it with all kinds of combos of squash...all green zucchini, all yellow squash; I've DOUBLED this recipe just to use up the squash. It's delish and super easy. ENJOY!
Gayle
Summer Squash & Sweet Onion Frittata
2 tsp olive oil
1 large sweet onion, thinly sliced
1 small red onion, thinly sliced
2 small zucchini, cut into matchstick-thin strips
2 small yellow squash, cut into matchstick-thin strips
2 garlic cloves, finely chopped or minced
1/4 tsp salt
4 large eggs
6 egg whites
1 tsp balsamic vinegar
1/4 tsp pepper
1 Tbls chopped parsley
Notes:
Makes 4 (LARGE) servings. 171 calories, 8g fat, 2 g sat fat, 0g trans fat, 212mg chol, 302mg sodium, 12g carbs, 3g fiber, 14g protein, 70mg calcium (weight watchers points = 3)
Gayle
Summer Squash & Sweet Onion Frittata
2 tsp olive oil
1 large sweet onion, thinly sliced
1 small red onion, thinly sliced
2 small zucchini, cut into matchstick-thin strips
2 small yellow squash, cut into matchstick-thin strips
2 garlic cloves, finely chopped or minced
1/4 tsp salt
4 large eggs
6 egg whites
1 tsp balsamic vinegar
1/4 tsp pepper
1 Tbls chopped parsley
- Preheat over to 350.
- Heat oil in a medium nonstick ovenproof skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 8 minutes.
- Add the zucchini, squash, garlic, and salt. Cook, covered, stirring occasionally, until squash is softened, about 4 minutes. Uncover and cook, stirring occasionally, until the liquid is evaporated, about 5 minutes.
- Meanwhile, whisk together the eggs, egg whites, vinegar and pepper in a small bowl.
- Stir the egg mixture into the veggies until blended. Reduce the heat to medium and cook, without stirring, until the eggs begin to set, about 3 minutes. Transfer the skillet to the oven and bake until the eggs are completely set in the center, about 12-15 minutes.
- Invert the frittata onto a platter. Sprinkle the top with the parsley.
Notes:
- I’ve made this recipe using egg substitute for ALL the eggs and it turned out fine!
Makes 4 (LARGE) servings. 171 calories, 8g fat, 2 g sat fat, 0g trans fat, 212mg chol, 302mg sodium, 12g carbs, 3g fiber, 14g protein, 70mg calcium (weight watchers points = 3)
banslug
Cathlete
My kids LOVE these and I make them all summer long for our neighborhood kid-gatherings!
Zucchini Brownies
2 c flour
1 tsp salt
1 1/2 tsp baking soda
1/3 C unsweetened cocoa powder
1 C sugar
2 eggs
2 C grated zucchini
1/2 C veggie oil
1 tsp vanilla extract
1/2 C chopped walnuts (optional)
Original Source: www.allrecipes.com
Zucchini Brownies
2 c flour
1 tsp salt
1 1/2 tsp baking soda
1/3 C unsweetened cocoa powder
1 C sugar
2 eggs
2 C grated zucchini
1/2 C veggie oil
1 tsp vanilla extract
1/2 C chopped walnuts (optional)
- Oven to 350. Grease a 10x15" jellyroll pan.
- In a large mixing bowl, mix flour, salt, baking soda, cocoa and sugar.
- In another bowl, combine eggs, zucchini, oil and vanilla. Blend into dry ingredients. Stir in walnuts.
- Put in pan and bake for 20 minutes. Cool in pan then cut.
Original Source: www.allrecipes.com
banslug
Cathlete
OK! Just one more! I make homemade white bean veggie burgers and this time of year I like to make the mixture and make Stuffed Zucchini just by slicing the zucchini in half lengthwise, scooping out a bit of the pulp and filling each piece with this mixture. Bake at 350 for about 20 minutes. YUMMY!
Veggie Bean Burgers
1 T olive oil
1/2 C minced onion
1/2 C minced green or red pepper
1/2 C minced carrot
1/2 C minced celery
15 oz can cannelloni beans
2 eggs, lightly beaten
2/3 C seasoned dried bread crumbs
1/4 - 1/2 C chicken broth
garlic powder
Notes:
Yields 8 burgers, each 2 WW pts
Original Source: www.aimeesadventures.com
Gayle
Veggie Bean Burgers
1 T olive oil
1/2 C minced onion
1/2 C minced green or red pepper
1/2 C minced carrot
1/2 C minced celery
15 oz can cannelloni beans
2 eggs, lightly beaten
2/3 C seasoned dried bread crumbs
1/4 - 1/2 C chicken broth
garlic powder
- In large nonstick skillet, heat 1/4 C chicken broth. Add minced veggies and cook over medium heat, stirring occasionally, until veggies are soft and moisture has evaporated. You may need to add a little more broth if your veggies aren't soft. Set aside to cool slightly.
- Mash the bean. Place in a medium bowl and add eggs. Mix well. Add bread crumbs and veggie mixture; mix until completely combined. Shape into 8 equal patties (wet hands work best to prevent sticking). Cover and refrigerate until chilled, about 20 minutes (or put in freezer for 10 minutes).
- In same skillet, heat 1 1/2 tsp oil. Add 4 patties, sprinkle with garlic powder and cook over medium heat, turning once, until browned on both sides and heated thru. Remove patties and repeat with remaining 4 patties.
- Freeze or eat immediately.
Notes:
- I use the food processor for all the mincing. It really saves time. I also put the beans in the food processor to mach and that works also.
- I have also used a can of great northern beans in a pinch, and they turned out just as good!
Yields 8 burgers, each 2 WW pts
Original Source: www.aimeesadventures.com
Gayle
Sauteed with greens and folded into omlette/frittata/egg white scramble - but not too long of a saute that it gets soggy - more like a crispy brown braise....add some mushrooms too!
Grilled - halve, spray lightly with oil, s&p, eat it right off the grill. yum
important component to veggie shish kebab, especially yummy if threaded right between red bell pepper and pineapple
a few days ago I posted a gazpacho recipe - very delish - even the kids are eating it 2nd, 3rd, 4th day - 'cuz it gets better with time.
zucchini soup is pretty good too. especially with leek and potato ....puree it and it tastes just like a rich creamy viccysoisse.
stuffed - with minced mushrooms, leeks, and some parmesan.
Grilled - halve, spray lightly with oil, s&p, eat it right off the grill. yum
important component to veggie shish kebab, especially yummy if threaded right between red bell pepper and pineapple
a few days ago I posted a gazpacho recipe - very delish - even the kids are eating it 2nd, 3rd, 4th day - 'cuz it gets better with time.
zucchini soup is pretty good too. especially with leek and potato ....puree it and it tastes just like a rich creamy viccysoisse.
stuffed - with minced mushrooms, leeks, and some parmesan.
hriacobacci
Cathlete
I had the same issue with squash one year. Found a fabulous recipe for a squash "crust" for pizza. Took a while to make, but it was really really good. I don't have the recipe right off - but you can probably search easily. I probably found it on allrecipes.com.
Hope that helps,
Heather
Hope that helps,
Heather
I made this last summer with my bumper crop, it was excellent. Instead of white bread I used Alvarado Essential Flax bread.
Vegetable Torta - from Cook's Illustrated:
To prevent sticking, the eggplant slices are roasted on wire racks set over baking sheets. Alternatively, they can be roasted directly on well-oiled baking sheets; after roasting, use a thin spatula to carefully remove the slices. Hard Italian Asiago is too mild for this recipe--use a domestic Asiago (available in supermarkets) that yields to pressure when pressed. The torta is best served warm or at room temperature. See below for make ahead instructions
Ingredients
Vegetables
3 medium eggplants (about 1 pound each), halved crosswise and cut lengthwise into 1/2-inch-thick slices, outer thin slices of skin from each half discarded
kosher salt
3 tablespoons olive oil , plus additional oil for brushing wire racks
1 medium head garlic , outer papery skins removed and top third of head cut off and discarded
Ground black pepper
2 medium red bell peppers (about 8 ounces each)
2 large tomatoes (ripe), about 8 ounces each, cored and cut into 1/4-inch-thick slices
4 medium zucchini (about 8 ounces each), cut on steep bias into 1/4-inch-thick slices
Crust
4 slices white sandwich bread (about 6 ounces), torn into quarters
3 tablespoons unsalted butter , melted, plus additional softened butter for greasing pan
2 ounces Asiago cheese , grated on fine holes of box grater (about 2/3 cup)
Custard and Garnish
3 large eggs
1/4 cup heavy cream
2 teaspoons minced fresh thyme leaves
2 tablespoons lemon juice , from 1 lemon
3 ounces Asiago cheese , grated on fine holes of box grater (about 1 cup)
2 tablespoons shredded fresh basil leaves
Instructions
1.
1. FOR THE VEGETABLES: Sprinkle both sides of eggplant slices with generous 1 tablespoon kosher salt; transfer salted eggplant to large colander set over bowl. Let stand until eggplant releases about 2 tablespoons liquid, about 30 minutes. Arrange eggplant slices in single layer on double layer paper towels; cover with another double layer paper towels. Firmly press each slice to flatten and remove as much liquid as possible.
2.
2. While eggplant drains, adjust oven racks to upper-middle and lower-middle positions; heat oven to 450 degrees. Set 2 wire racks on 2 rimmed baking sheets; brush both racks with oil. Place garlic cut side up on sheet of aluminum foil and drizzle garlic with 1 1/2 teaspoons oil; wrap foil tightly around garlic and set aside.
3.
3. Arrange salted and pressed eggplant slices on oiled racks; brush slices on both sides with 2 tablespoons oil and sprinkle with pepper.
4.
4. Brush peppers with remaining 1 1/2 teaspoons oil and place 1 pepper on each baking sheet with eggplant. Place baking sheets in oven; place foil-wrapped garlic on lower oven rack alongside baking sheet. Roast vegetables until eggplant slices are soft, well browned, and collapsed, and peppers are blistered and beginning to brown, 30 to 35 minutes, rotating baking sheets and turning peppers over halfway through baking time. Transfer peppers to medium bowl, cover with plastic wrap, and set aside; allow eggplant to cool on wire racks. Continue to roast garlic until cloves are very soft and golden brown, 10 to 15 minutes longer. Set garlic aside to cool. Reduce oven temperature to 375 degrees.
5.
5. While vegetables roast, arrange tomato slices on double layer paper towels; sprinkle with 1 teaspoon kosher salt. Let stand 30 minutes, then cover with another double layer paper towels; gently press tomatoes to remove moisture.
6.
6. While vegetables roast and tomatoes stand, sprinkle both sides of zucchini slices with generous 1 tablespoon kosher salt; transfer salted zucchini slices to large colander set over bowl. Let zucchini stand until it releases about 1/3 cup liquid, about 30 minutes. Place triple layer paper towels on large, microwave-safe plate. Arrange a third of zucchini slices on paper towels; cover with another triple layer towels, pressing to remove moisture. Repeat, arranging remaining zucchini in two additional layers separated by triple layer paper towels, and placing triple layer paper towels on top of final zucchini layer. Place another heavy, microwave-safe plate on zucchini stack; press firmly to compress. Microwave stack on high power until steaming, about 10 minutes. Using potholders, carefully remove stack from microwave and let stand 5 minutes; remove top plate.
7.
7. When peppers are cool, remove skins. Slit peppers pole to pole; discard stem and seeds. Unfurl peppers so they lie flat; cut each pepper lengthwise into 3 pieces.
8.
8. FOR THE CRUST: Pulse torn bread in food processor until coarsely ground, about ten 1-second pulses. With machine running, pour butter through feed tube and process until combined, about 4 seconds. Add 2/3 cup Asiago and pulse to combine, about three 1-second pulses. Transfer mixture to bowl. Do not wash food processor.
9.
9. Thoroughly grease 9-inch springform pan with softened butter. Measure out 1 cup bread-crumb mixture and sprinkle in bottom of springform pan; using flat bottom of measuring cup, press crumbs into even layer. Holding pan upright, press additional 1 1/4 cups bread-crumb mixture into sides of pan, forming thick, even layer that stops about 1/4 inch from top of pan, (see illustration below). Reserve leftover bread-crumb mixture.
10.
10. FOR THE CUSTARD: Squeeze garlic head at root end to remove cloves from skins. In small bowl, mash cloves with fork and place in food processor; add eggs, cream, thyme, and lemon juice. Process until thoroughly combined, about 30 seconds.
11.
11. TO ASSEMBLE AND BAKE: (See illustrations below.) Arrange single layer of eggplant on top of bread-crumb crust, tearing pieces as needed to cover entire bottom surface. Sprinkle evenly with 2 tablespoons cheese. Arrange single layer of zucchini and sprinkle with 2 tablespoons cheese. Repeat with another layer of eggplant and cheese. Layer in all red pepper pieces; sprinkle with 2 tablespoons cheese. Pour half of custard over vegetables; tilt pan and shake gently from side to side to distribute evenly over vegetables and down sides. Repeat layering of eggplant and zucchini, sprinkling each layer with 2 tablespoons cheese (about 4 more layers). Pour remaining custard over vegetables; tilt and gently shake pan to distribute. Arrange tomato slices around perimeter of pan, overlapping to fit, then fill in center with remaining slices. Press tomatoes gently with hands. Sprinkle torta with 3 tablespoons reserved bread-crumb mixture; discard any remaining bread crumbs.
12.
12. Set torta on baking sheet and bake on lower-middle rack until tomatoes are dry, bread-crumb topping is lightly browned, center of torta looks firm and level (not soft or wet), and torta registers internal temperature of 175 degrees on instant-read thermometer, 75 to 90 minutes. Cool torta for 10 minutes on wire rack; run thin-bladed knife around inside of pan to loosen, then remove springform pan ring.
13.
13. TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen. Let stand 20 minutes longer (to serve warm) or cool to room temperature, sprinkle with basil, and cut into wedges.
14.
14. TO MAKE AHEAD:The eggplant, garlic, and peppers can be roasted, cooled, wrapped in plastic, and refrigerated for up to 24 hours before assembly. Or the torta can be assembled, baked, cooled, removed from the springform pan, wrapped in plastic, and refrigerated overnight. Allow the torta to stand at room temperature for about 1 hour before serving
Step-by-Step
How to Assemble a Torta
1. Press bread-crumb mixture into bottom of pan, then tilt pan upright over bowl and press crumbs against sides of pan.
2. Layer eggplant into pan without overlapping. Tear slices as needed to fill in gaps.
3. After adding custard, tilt pan from side to side and shake gently back and forth to ensure even distribution.
4. Arrange tomatoes in circular pattern on top of torta, partially overlapping.
Technique
Maximizing The Flavor of the Vegetables
Maximizing the Flavor of the Vegetables, Step 1: Slice
Maximizing the Flavor of the Vegetables, Step 2: Salt
Maximizing the Flavor of the Vegetables, Step 3: Dry
Maximizing the Flavor of the Vegetables, Step 4: Eggplant -- Eggplant should be roasted in a 450-degree oven until browned and dry. (Garlic and red peppers don't have as much excess moisture, but their flavors benefit from roasting, too.)
Maximizing the Flavor of the Vegetables, Step 5: Zucchini -- Zucchini will fall apart if roasted. We had better luck microwaving it between paper towels weighted with heavy plates.
Maximizing the Flavor of the Vegetables, Step 6: Tomatoes -- Tomatoes don't require precooking--they will continue to dry out if baked on top of the torta.
Vegetable Torta - from Cook's Illustrated:
To prevent sticking, the eggplant slices are roasted on wire racks set over baking sheets. Alternatively, they can be roasted directly on well-oiled baking sheets; after roasting, use a thin spatula to carefully remove the slices. Hard Italian Asiago is too mild for this recipe--use a domestic Asiago (available in supermarkets) that yields to pressure when pressed. The torta is best served warm or at room temperature. See below for make ahead instructions
Ingredients
Vegetables
3 medium eggplants (about 1 pound each), halved crosswise and cut lengthwise into 1/2-inch-thick slices, outer thin slices of skin from each half discarded
kosher salt
3 tablespoons olive oil , plus additional oil for brushing wire racks
1 medium head garlic , outer papery skins removed and top third of head cut off and discarded
Ground black pepper
2 medium red bell peppers (about 8 ounces each)
2 large tomatoes (ripe), about 8 ounces each, cored and cut into 1/4-inch-thick slices
4 medium zucchini (about 8 ounces each), cut on steep bias into 1/4-inch-thick slices
Crust
4 slices white sandwich bread (about 6 ounces), torn into quarters
3 tablespoons unsalted butter , melted, plus additional softened butter for greasing pan
2 ounces Asiago cheese , grated on fine holes of box grater (about 2/3 cup)
Custard and Garnish
3 large eggs
1/4 cup heavy cream
2 teaspoons minced fresh thyme leaves
2 tablespoons lemon juice , from 1 lemon
3 ounces Asiago cheese , grated on fine holes of box grater (about 1 cup)
2 tablespoons shredded fresh basil leaves
Instructions
1.
1. FOR THE VEGETABLES: Sprinkle both sides of eggplant slices with generous 1 tablespoon kosher salt; transfer salted eggplant to large colander set over bowl. Let stand until eggplant releases about 2 tablespoons liquid, about 30 minutes. Arrange eggplant slices in single layer on double layer paper towels; cover with another double layer paper towels. Firmly press each slice to flatten and remove as much liquid as possible.
2.
2. While eggplant drains, adjust oven racks to upper-middle and lower-middle positions; heat oven to 450 degrees. Set 2 wire racks on 2 rimmed baking sheets; brush both racks with oil. Place garlic cut side up on sheet of aluminum foil and drizzle garlic with 1 1/2 teaspoons oil; wrap foil tightly around garlic and set aside.
3.
3. Arrange salted and pressed eggplant slices on oiled racks; brush slices on both sides with 2 tablespoons oil and sprinkle with pepper.
4.
4. Brush peppers with remaining 1 1/2 teaspoons oil and place 1 pepper on each baking sheet with eggplant. Place baking sheets in oven; place foil-wrapped garlic on lower oven rack alongside baking sheet. Roast vegetables until eggplant slices are soft, well browned, and collapsed, and peppers are blistered and beginning to brown, 30 to 35 minutes, rotating baking sheets and turning peppers over halfway through baking time. Transfer peppers to medium bowl, cover with plastic wrap, and set aside; allow eggplant to cool on wire racks. Continue to roast garlic until cloves are very soft and golden brown, 10 to 15 minutes longer. Set garlic aside to cool. Reduce oven temperature to 375 degrees.
5.
5. While vegetables roast, arrange tomato slices on double layer paper towels; sprinkle with 1 teaspoon kosher salt. Let stand 30 minutes, then cover with another double layer paper towels; gently press tomatoes to remove moisture.
6.
6. While vegetables roast and tomatoes stand, sprinkle both sides of zucchini slices with generous 1 tablespoon kosher salt; transfer salted zucchini slices to large colander set over bowl. Let zucchini stand until it releases about 1/3 cup liquid, about 30 minutes. Place triple layer paper towels on large, microwave-safe plate. Arrange a third of zucchini slices on paper towels; cover with another triple layer towels, pressing to remove moisture. Repeat, arranging remaining zucchini in two additional layers separated by triple layer paper towels, and placing triple layer paper towels on top of final zucchini layer. Place another heavy, microwave-safe plate on zucchini stack; press firmly to compress. Microwave stack on high power until steaming, about 10 minutes. Using potholders, carefully remove stack from microwave and let stand 5 minutes; remove top plate.
7.
7. When peppers are cool, remove skins. Slit peppers pole to pole; discard stem and seeds. Unfurl peppers so they lie flat; cut each pepper lengthwise into 3 pieces.
8.
8. FOR THE CRUST: Pulse torn bread in food processor until coarsely ground, about ten 1-second pulses. With machine running, pour butter through feed tube and process until combined, about 4 seconds. Add 2/3 cup Asiago and pulse to combine, about three 1-second pulses. Transfer mixture to bowl. Do not wash food processor.
9.
9. Thoroughly grease 9-inch springform pan with softened butter. Measure out 1 cup bread-crumb mixture and sprinkle in bottom of springform pan; using flat bottom of measuring cup, press crumbs into even layer. Holding pan upright, press additional 1 1/4 cups bread-crumb mixture into sides of pan, forming thick, even layer that stops about 1/4 inch from top of pan, (see illustration below). Reserve leftover bread-crumb mixture.
10.
10. FOR THE CUSTARD: Squeeze garlic head at root end to remove cloves from skins. In small bowl, mash cloves with fork and place in food processor; add eggs, cream, thyme, and lemon juice. Process until thoroughly combined, about 30 seconds.
11.
11. TO ASSEMBLE AND BAKE: (See illustrations below.) Arrange single layer of eggplant on top of bread-crumb crust, tearing pieces as needed to cover entire bottom surface. Sprinkle evenly with 2 tablespoons cheese. Arrange single layer of zucchini and sprinkle with 2 tablespoons cheese. Repeat with another layer of eggplant and cheese. Layer in all red pepper pieces; sprinkle with 2 tablespoons cheese. Pour half of custard over vegetables; tilt pan and shake gently from side to side to distribute evenly over vegetables and down sides. Repeat layering of eggplant and zucchini, sprinkling each layer with 2 tablespoons cheese (about 4 more layers). Pour remaining custard over vegetables; tilt and gently shake pan to distribute. Arrange tomato slices around perimeter of pan, overlapping to fit, then fill in center with remaining slices. Press tomatoes gently with hands. Sprinkle torta with 3 tablespoons reserved bread-crumb mixture; discard any remaining bread crumbs.
12.
12. Set torta on baking sheet and bake on lower-middle rack until tomatoes are dry, bread-crumb topping is lightly browned, center of torta looks firm and level (not soft or wet), and torta registers internal temperature of 175 degrees on instant-read thermometer, 75 to 90 minutes. Cool torta for 10 minutes on wire rack; run thin-bladed knife around inside of pan to loosen, then remove springform pan ring.
13.
13. TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen. Let stand 20 minutes longer (to serve warm) or cool to room temperature, sprinkle with basil, and cut into wedges.
14.
14. TO MAKE AHEAD:The eggplant, garlic, and peppers can be roasted, cooled, wrapped in plastic, and refrigerated for up to 24 hours before assembly. Or the torta can be assembled, baked, cooled, removed from the springform pan, wrapped in plastic, and refrigerated overnight. Allow the torta to stand at room temperature for about 1 hour before serving
Step-by-Step
How to Assemble a Torta
1. Press bread-crumb mixture into bottom of pan, then tilt pan upright over bowl and press crumbs against sides of pan.
2. Layer eggplant into pan without overlapping. Tear slices as needed to fill in gaps.
3. After adding custard, tilt pan from side to side and shake gently back and forth to ensure even distribution.
4. Arrange tomatoes in circular pattern on top of torta, partially overlapping.
Technique
Maximizing The Flavor of the Vegetables
Maximizing the Flavor of the Vegetables, Step 1: Slice
Maximizing the Flavor of the Vegetables, Step 2: Salt
Maximizing the Flavor of the Vegetables, Step 3: Dry
Maximizing the Flavor of the Vegetables, Step 4: Eggplant -- Eggplant should be roasted in a 450-degree oven until browned and dry. (Garlic and red peppers don't have as much excess moisture, but their flavors benefit from roasting, too.)
Maximizing the Flavor of the Vegetables, Step 5: Zucchini -- Zucchini will fall apart if roasted. We had better luck microwaving it between paper towels weighted with heavy plates.
Maximizing the Flavor of the Vegetables, Step 6: Tomatoes -- Tomatoes don't require precooking--they will continue to dry out if baked on top of the torta.
intensityjunkie
Cathlete
Zucchini soup-
strait from my DHs mom who is from mexico. sorry no exact measurements I watched her do it and I always do to taste but its pretty easy and oh so goood!
make a bowl size amount of pico de gallo -onion, cilantro, tomatoes diced and mixed (she likes a little jalapeno in hers not me!)
Slice zucchini about half inch thick and boil till fork tender. I usually make 4 zucchinis.
Drain till you only have water covering the zucchini a little bit.
Add some tomato/chicken (knorr brand) boullion to taste, then cumin to taste. I'd say I use 2 boullions and 2 TBLSPN cumin. You may want to taste as you add so you don't make it too strong.
Add the pico and stir. let simmer or sit covered a bit.
When ready to serve put into a bowl and add some shredded cheddar cheese. Let the cheese melt on top.
I make this with homemade tacos. I'm making this meal tomorrow. mmmmmmm! you can easily skip the cheese if you don't like that and its still great.
strait from my DHs mom who is from mexico. sorry no exact measurements I watched her do it and I always do to taste but its pretty easy and oh so goood!
make a bowl size amount of pico de gallo -onion, cilantro, tomatoes diced and mixed (she likes a little jalapeno in hers not me!)
Slice zucchini about half inch thick and boil till fork tender. I usually make 4 zucchinis.
Drain till you only have water covering the zucchini a little bit.
Add some tomato/chicken (knorr brand) boullion to taste, then cumin to taste. I'd say I use 2 boullions and 2 TBLSPN cumin. You may want to taste as you add so you don't make it too strong.
Add the pico and stir. let simmer or sit covered a bit.
When ready to serve put into a bowl and add some shredded cheddar cheese. Let the cheese melt on top.
I make this with homemade tacos. I'm making this meal tomorrow. mmmmmmm! you can easily skip the cheese if you don't like that and its still great.
kathryn
Cathlete
You can make raw pasta 'noodles' from zucchini.
For "lasagne"-type noodles, use a veggie peeler to make thin slices (peel or not: it looks more like pasta if you do, but you lose some of the nutrients). For "fettucini," cut the 'lasagne' noodles into strips. For "spaghetti" cut into thinner strips. (If you have a spiralizer--a hand-crank machine that makes angel-hair pasta or thin slices out of zucchini and other veggies---you could also use that).
Marinate the 'noodles' in a bit of olive oil, lemon and salt to soften, then top with whatever you want.
You can also make raw no-bean hummus. Here's just one recipe you can find online (I haven't tried this one, but I have tried others): http://makeeverydayraw.blogspot.com/2007/06/zucchini-hummus.html
You can also blend up zucchnis to make a 'milk,' and use it as a milk substitute in baked recipes.
For "lasagne"-type noodles, use a veggie peeler to make thin slices (peel or not: it looks more like pasta if you do, but you lose some of the nutrients). For "fettucini," cut the 'lasagne' noodles into strips. For "spaghetti" cut into thinner strips. (If you have a spiralizer--a hand-crank machine that makes angel-hair pasta or thin slices out of zucchini and other veggies---you could also use that).
Marinate the 'noodles' in a bit of olive oil, lemon and salt to soften, then top with whatever you want.
You can also make raw no-bean hummus. Here's just one recipe you can find online (I haven't tried this one, but I have tried others): http://makeeverydayraw.blogspot.com/2007/06/zucchini-hummus.html
You can also blend up zucchnis to make a 'milk,' and use it as a milk substitute in baked recipes.
library girl
Cathlete
Here are a few more ideas from a past post:http://www.thecathenation.com/forum/showthread.php?t=207687&highlight=frittata
The zucchini frittata is great.
Also some from one of my favorite cookbook authors, Ellie Krieger -
Zucchini Parmesan Crisps http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe/index.html
Bulgur and Beef Stuffed Zucchini http://www.foodnetwork.com/recipes/ellie-krieger/beef-and-bulgur-stuffed-zucchini-recipe/index.html
Penne with Zucchini http://www.finecooking.com/recipes/penne-zucchini-fresh-herbs-lemon-zest.aspx
Zucchini Ribbon Pasta http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-ribbon-pasta-recipe/index.html
The zucchini frittata is great.
Also some from one of my favorite cookbook authors, Ellie Krieger -
Zucchini Parmesan Crisps http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe/index.html
Bulgur and Beef Stuffed Zucchini http://www.foodnetwork.com/recipes/ellie-krieger/beef-and-bulgur-stuffed-zucchini-recipe/index.html
Penne with Zucchini http://www.finecooking.com/recipes/penne-zucchini-fresh-herbs-lemon-zest.aspx
Zucchini Ribbon Pasta http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-ribbon-pasta-recipe/index.html
RapidBreath
Cathlete
Zuchinninni gratin, sub the squash for the tators ad bake as usual in the oven. Its tasty!
llp
Cathlete
Hi:
Here is a Pillsbury Grand Prize Winning recipe from 1980. I made it then, and when I remember I make it during "zucchini season"! I use Dijon rather than regular mustard. It might not be clean, because it uses those prepared crescent rolls, but, you can probably make your own pie dough and it would be good. I like it because it's tasty and quick & easy!
Italian Zucchini Crescent Pie
Recipe Provided By: Pillsbury Bake-Off®
See more from
Pillsbury Bake-Off® on Yahoo! Food
Ingredients
Per Serving
Submitted by
Millicent (Caplan) Nathan, Boca Raton, FL
Bake-Off(R) Contest 29, 1980
$40,000 Grand Prize
Here is a Pillsbury Grand Prize Winning recipe from 1980. I made it then, and when I remember I make it during "zucchini season"! I use Dijon rather than regular mustard. It might not be clean, because it uses those prepared crescent rolls, but, you can probably make your own pie dough and it would be good. I like it because it's tasty and quick & easy!
Italian Zucchini Crescent Pie
- Prep Time: 30 min.
- Cook Time: -
- Serves: 6
Recipe Provided By: Pillsbury Bake-Off®
See more from
Pillsbury Bake-Off® on Yahoo! Food
Ingredients
- 2 tablespoons butter or margarine
- 4 cups thinly sliced zucchini
- 1 cup chopped onions
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano leaves
- 2 eggs, well beaten
- 8 ounces shredded Muenster or mozzarella cheese
- 1 (8 ounce) can Pillsbury(R) Refrigerated Crescent Dinner Rolls
- 2 teaspoons prepared mustard
Per Serving
- Calories: 371 kcal
- Carbohydrates: 20 g
- Dietary Fiber: 1 g
- Fat: 25 g
- Protein: 15 g
- Sugars: 6 g
- Heat oven to 375 degrees F. Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes or until tender, stirring occasionally. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
- In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; stir gently to mix.
- Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.
- Bake at 375 degrees F for 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving. Yield: 6 servings
Submitted by
Millicent (Caplan) Nathan, Boca Raton, FL
Bake-Off(R) Contest 29, 1980
$40,000 Grand Prize
Last edited:
gettingfitmom
Cathlete
WOW! Thanks everyone, I copied all the recipes! I just went to check my garden after last nights 3" of rain and there were 5 more waiting for me!!!!!!!!!!!!(I swear they grow overnite)Well, I'm off to the kitchen... Kay
)Well, I'm off to the kitchen... Kay