It's getting to be that time of the year again! It seems that no matter how many or how few zucchini plants you have, that there is always a surplus.
Zucchini is such a versatile veggie. It basically takes on the taste of whatever it is cooked with, while adding vitamins, minerals, and fiber to your meals.
During it's 'season', we probably eat zucchini in some fashion at least 5 days a week.
**I love putting grated zucchini in measured amounts in the freezer - to make zucchini bread with, during the winter.
**We love it chopped and added to spaghetti sauce, instead of meat.
**FRIED zucchini is one of our favorites. Often times, I fry zucchini and green tomatoes, and that is our dinner! YUM - my mouth is watering just thinking of it.
**I dice and add to omelets and scrambled eggs (along with diced onion)
**G loves it when I make 'zoodles'. I use my mandolin and cut zucchini into noodles and use it instead of spaghetti!
** I often replace cucumbers with zucchini when canning pickles. We actually prefer zucchini pickles to cuke ones. It is great in relish canning recipes as well.
Golly, the list could go on and on.
I will try to list some zucchini recipes each week, so that no one gets bored with their surplus!
One of our summer favorites!
FRESH ZUCCHINI SALAD
Dice zucchini (in whatever amount you want) This is a good way to use those large ones.
Mix all together and add Italian dressing to coat well.
Let it set over night in the frig and serve.
This is so refreshing and yummy. We have zucchini and/or cucumber salad almost daily in our house in the summer
16 C peeled, grated or diced zucchini (de-seeded). Also a good way to use large ones!
1 1/2 C Bottled lemon juice
1 can (46 oz.) unsweetened pineapple juice
3 C sugar
Remove peeling and seeds from zucchini and grate (for crushed) or dice (wedge shapes for chunk).
Mix all ingredients thoroughly and simmer for 20 minutes. Stir frequently. Pour hot mixture into sterilized, hot jars, leaving 1/2" head space.
Process 30 minutes in a boiling water bath.
Use as a substitute for pineapple in any recipe.
You could HALVE the recipe if you want to can less.
(Last year I made 'crushed' - and use it in breads, cakes, dump-cake, and jello)
5 tbsp. Bisquick (or similar product)
1/2 c Parmesan cheese
salt and pepper to taste
2 Tbsp. butter
2 C shredded zucchini (Again - use those big ones!)
Blend Bisquick, cheese, and seasoning; add 2 eggs. Grate the zucchini into the mixture to make a batter.
Melt the 2 Tbsp. butter over medium heat and pour batter into pan or on griddle into small pancakes. Fry 4 - 5 minutes on each side - till golden brown and center is done.
Serve warm with a dab of butter or sour cream.
These are a great side dish!
1/2 C complete pancake mix
1/3 c milk
1/2 C firmly packed grated zucchini
1 Tbsp. oil
Mix all the ingredients. Place by heaping tablespoons full on a little oiled griddle, Cook until each side is golden and center done.
makes 6 - 8 pancakes.
Serve with your usual breakfast.
This should give you a few ideas. I will be adding new zucchini recipes every few days. I hope you enjoy your harvest and never get bored with it!
Do you have any favorite recipes you'd like to share? PLEASE let us know!