When I was a kid, if you didn’t lock your car doors at a certain time of year, the back seat would have at least two bags of zucchini on it when you came back.
zucchini are great on the grill. cut them into planks, brush with olive oil and season with whatever seasoning you are in the mood for.
Global warming, donchya know?
Chocolate Zucchini Bread. Awesome. Regular zucchini bread is good too.
First known photograph of Great Spiral Nebulae Zucchini soup.
Thanks for the ping!
Gardening and foodie ping.....
I always take a couple of the ones that get too big, cut them in half, and dry them in the sun. You can scrape out the dried seeds for next year or just toss them on a hillside, cover with compost and presto - instant plants in the spring.
If you packed a zucchini with gunpowder, would it explode or would it launch?
I modify the stir fry zucchini recipe somewhat.
1 bunch scallions
4 medium-sized zucchinis, cleaned
3 Tbsps. sesame oil (preferably from toasted sesame seeds), or more, if needed
2 tsps. peeled and minced ginger (from about 2-inches of ginger root)
2 cloves garlic, minced
3 Tbsps. low-sodium soy sauce, or more, if needed
Instead of the scallions, I use a coarse cut onion, white or yellow. Use one Tbsp each of sesame oil, margarine or butter, and peanut oil.
I also throw in 1 tsp of dry mustard, a scant tsp of sugar, and salt and black pepper. Finally a few grains of red pepper. When served, sprinkle a small amount of sesame seeds on top and it looks luxurious.
The sugar caramelizes into a minimal sauce that is sweet, a bit tart from the mustard, tangy from the ginger, and a tad peppery and a hint of salty. Added to the 3-oil blend before the zucchini and onion, it is a “master sauce”.
Stuffed zucchini is great. So is fried zucchini.
We have a wood molding plant (cabinet parts, window moldings, door frames, etc.) and one of our by-products is tons of wood shavings. We give them to the local Hutterite communities to use as bedding material for their free-range chickens and turkeys. (The natural turpentine in the shavings helps keep infections and bacteria down.) In return they give us some of their wonderful poultry and organic garden products. Today, we hit the zucchini jackpot! Three bushels of the stuff! Looks like I will be busy making zucchini bread all weekend......freezing the rest. The soup recipe looks good and I love it brushed with olive oil, some spices and grilled. I’m happy to have it.....tried growing it here, but the deer kept eating it. Thanks for your post.
The recipe calls for two medium zucchini.
Any thoughts on how that might translate into preposterously ginormous zucchini? That seems to be the only size we can grow. ;OD
-—Petronski sends...
At this stage of our lives my First Wife and I buy our Summer Squash at the twice a week Farmers Markets and buy then in the near premature stage of 4 to 6 inches and 3 inches for Patty Pan and lightly saute them in Olive Oil with a few slivers of our Garlic, salt and pepper. We prefer them crunchy...
i could eat deep-fried, breaded zuch every day. yummy.
That soup looks absolutely delicious. Thanks for posting this article!
I had a nice zucchini crop this year.
I like ‘em breaded and fried, then after they cool a little I grate Parmesan cheese on top.
I have TWENTY-TWO zucchini on the porch awaiting processing, but they are lovely and NOT the size of baseball bats, LOL! (With Zuke ya gotta pick early and OFTEN!)
Today was ‘Pickling Day,’ so that’s about all that happened around here today, LOL!
Thanks for the new recipes. I usually grate it or chop it and use it all winter long. I love adding it to soups, and I make this awesome casserole involving zucchini, a box of Stove Top Stuffing, some cream-o-whatever soup and onions.
Man, I love that stuff! It’s not like you can’t substitute ANY vegetable in that recipe; I just make myself WAIT until it’s Zucchini Season.
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