I turned around and a small, perhaps four inch zucchini on Monday became a three-and-a-half pound+ monster on Friday! What doesn't come across in this picture is that this Zucch is as long as my forearm and bigger than my bicep.
That, plus the zucchini I've gotten from friends, farmers, and my CSA share... we were swimming in zucchini. So we cooked and baked and, all told, used up seven pounds of zucchini in things like:
Chocolate chip cake (with zucchini and some whole wheat)
Zucchini Wheat bread
Beef and Zucchini stir-fry (doubled the recipe and the only pot of sufficient size was the french oven... does that make this a fusion dish?!)
And of course, add to scrambled eggs.
Amazing the different things you can do with this squash...
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You're to that stage already, huh Tony?ReplyDelete
Fortunately, zucchini is uber versatile. A friend was just telling me the other day that she puts it in meatloaf. Yeah...
Zuke gratin recipe, or should I just google? I love cheese and am lukewarm on the zucchini, which of course means, I've got zukes coming out of my ears.ReplyDelete
Hey Tony, I just came across your blog and adore your local eating initiative! I think you'd dig my blog too, healthy eating focused on ethical choices.ReplyDelete
I'm bookmarking yours and can't wait to read back thru your archives. :)
HI Tony.. stopping by through fodie blogroll, fantastic ideas on zucchini, love your approach to fresh food. Nice to meet you.ReplyDelete
I just came across your blog and I enjoy the natural freshness in every bite that you share as you cook. Check out my vegan blog, it is very healthy and very tasty. Most of my recipes are made with a Latin flavor.ReplyDelete
I like your recipes because they are very simple, you gave us a lot of ideas how to use zucchini in different ways, thank you Tony!ReplyDelete
wow you did have a lot of zucchini but looks like you put it to good use came over from foodie blog roll nice blogReplyDelete
The Gratin Recipe is from "New American Cooking" by Joan Nathan. Link.
2 cups broth, 1 cup long-grain rice, 1.5 pounds grated zucchini; boil and simmer for 20 minutes.
beat two eggs,fold into rice, add 2 Tbsp basil, 2 Tbsp parseley 1/2 cup grater gruyere cheese, salt pepper, pour into a greased casserole dish, top with 1/4 cup bread crumbs, and dot on top with a half sick of butter (cut into small dice). Bake for 20 minutes or until golden (I think we baked it for closer to 35 minutes...)