Zucchini Time #2

 Good day on this Tuesday to all.  If you are anything like me, you are now at the point to where you are hunting down takers for zucchini!!!!!  They are very prolific again this year - and by no means look to be stopping anytime soon.

So, more ideas are in order.  I hope these posts give someone a new idea to use or try this very versatile veggie!

Click on pic to enlarge for better reading pleasure.

Ideas - so many ideas.  I absolutely love zucchini boats (as pictured above).  You can make these with the traditional ingredients that you would use in stuffed peppers - or you can come up with any type of filling you want.

Today I am making zucchini boats with a filling of cream cheese, parm, cheddar shaved, a little sour cream and chopped jalapenos!!!!  These are just wonderful.  I am going to make them in the air fryer today for the first time, so as not to heat up the oven.

I usually cut my zucchini in half and deseed - and then I steam them for a few minutes in the microwave.  This lessens the cooking/baking time.  Such a yummy and easy dish.

MOCK APPLE PIE

1 C sugar (I use a little less)

1/4 C brown sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

pinch of salt

2 Tbsp. corn starch (or whatever you use to thicken)

4 C peeled, deseeded and slice zucchini (slice similar to apple slices)

1/4 tsp. allspice

1/4 tsp. cream of tartar

I slice the zucchini in wedge shapes and place in a pan - then pour scalding water over the pieces.  Let it stand for about 5 minutes.  Drain and pat dry.  Mix all the ingredients together and place in the pie shell.  I use 2 crust method.

Bake at 400 for about 10 minutes - then 350 for 20-30 minutes, until crust is golden.

I have made this several times and it is really good.

Everyone makes sweet breads with zucchini - above is a recipe for a hearty bread that can be served with meals.  A new spin on zucchini bread.

Click on recipe to enlarge picture.

I have used zucchini in place of pasta in lasagna many times.  That is very good.  This is a little different version of lasagna 'type' meal.  Try ZUCCHINI ROLLS

Slice your zucchini thin (I use a mandolin) - let it drain on a towel to absorb some natural liquid from it.  Make your filling of whatever you wish - mixtures of cheese, or meat, jalapeno, or rice and combo of other things, etc.  Spread the mixture over the thin slices and roll up.  Place the slices in a pan that has had spaghetti sauce layered on the bottom.   Top with more sauce and additional shredded cheese.  Bake at 400 for 20-30 minutes.

*If your zucchini seems too stiff to roll - place the slices in a pan with scalding water for a couple minutes to soften them.  Drain and pat dry and continue on.

Zucchini is great roasted, fried, sauteed, added to things - just so many uses.

Always make sure you shred some and freeze for later in the winter to make those breads, muffins, or biscuits with.  I slice (a little thicker than normal) and lay on a pan to flash freeze - then bag and I have zucchini I can fry in the winter. ** Hint - bread and start process of frying without thawing!  They don't get mushy!  I put bags of chunks in the freezer for adding to soups as well.

Have fun with this veggie - so many things can be done with it.  It pretty much takes on the flavor of whatever you are cooking it with.

ENJOY the fruits (veggies) of your labors!!!!!!!!!!!!