We love zucchini, but, normally, we have to purchase it, either at the grocery store or from a friend who grows for the local farmer's market. This is the first year that we've been able to raise an abundance of it in our own garden in a long time!
The plants are just beautiful! They seem to be loving all this heat and humidity. I'm picking an average of two to three zucchini every couple of days, which is more than enough for John and I, and that leaves us a few here and there to share with others.
Today I'm going to share a few of the ways that we enjoy fixing and eating zucchini here...
One of my favorite breakfasts is fried eggs served over a bed of sauteed zucchini. To saute, just heat a little coconut oil in a pan and, after it's good and hot, add the zucchini that has been cut and cubed (I slice, then cube mine, in an onion chopper). Add salt, pepper, and a little shredded cheddar, if you like, top with eggs, and serve warm.
I like to do the same with salmon for lunch or supper. Bake or broil thawed, wild-caught salmon fillets in oven. Before baking or broiling pour one cap-full of lemon juice over each fillet and season with salt and pepper. While fish is baking, saute zucchini, and season with salt and pepper. When salmon is done serve on a bed of freshly-sauteed zucchini.
LAYERED CHEESY ZUCCHINI
This is an old family favorite! My mom used to make it when I was growing up and our family still enjoys it when zucchini is plentiful.
To make...
Wash and peel zucchini. Slice into 1/4 inches slices, roll in flour, and fry in skillet of hot oil. Salt and pepper, turn when browned on one side. Let cook until browned on the other, remove from skillet, and layer in a warm casserole dish. Cover zucchini slices with slices of American or Velveeta cheese. Continue to fry zucchini, adding oil as needed, then layer zucchini, cheese, zucchini, cheese, until you have as much as desired. Make the final layer cheese. Keep warm in the oven until ready to serve.
ZUCCHINI NOODLES
To make...
Use a Veggetti or some other spiral noodle maker to spiral-cut zucchini into noodles. Toss in boiling water for one minute, or saute in butter or coconut oil, if preferred. Top with sauce and eat in place of spaghetti, or top with garlic, Parmesan, and/or other seasonings of your choice.
Zucchini noodles can be made ahead and frozen, too! For more information and complete instructions click HERE.
ZUCCHINI MUFFINS
Blend together thoroughly with wire whisk in large mixing bowl:
2 eggs
2/3 cup honey
2 cups grated, unpeeled zucchini
Blend dry ingredients together in separate bowl:
1 1/4 cup whole wheat flour
1 1/4 cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
scant 1/2 teaspoon ground ginger
1/2 cup chopped walnuts
Blend dry and wet ingredients just until mixed. Fill muffin cups almost full. Bake at 350 degrees for 20 to 25 minutes. Cool 5 minutes before removing muffins from pan. DELICIOUS!!!
ZUCCHINI BREAD
PREP: 15 minutes; BAKE: 1 hour
Makes 2 loaves, 24 slices each
3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil (I use olive oil)
2 teaspoons vanilla
4 large eggs
3 cups white or wheat flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. clove
1/2 tsp. baking powder
1/2 cup chopped nuts
1/2 cup raisins, if desired
Move oven rack to low position so that the tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 regular loaf pans or 1 large loaf pan. Mix all ingredients; pour batter in pans.
Bake 8-inch pans 50 to 60 minutes; 9-inch pans 1 hour 10 minutes to 1 hour 20 minutes, until toothpick inserted in center comes out clean.
SUMMER SQUASH PIZZA CRUST
Enjoy this frittata-type crust made with summer squash. Smother this crust with your favorite pizza toppings: tomato sauce or pesto and vegetables galore! Enjoy and be creative! Try sprinkling feta cheese or adding artichoke hearts for a Mediterranean flair. Servings: 4
Ingredients:
4 cups finely shredded zucchini or yellow summer squash
3/4 cup all-purpose flour
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 eggs, beaten
1/2 teaspoon ground black pepper
salt to taste
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Once zucchini or summer squash has been shredded (I recommend a food processor) lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash.
3. In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese mozzarella cheese, eggs, pepper and salt. Mix well.
4. Spread the mixture into a greased and floured jelly roll pan. Bake for 25 minutes.
5. Remove the crust from the oven and change the oven's temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.
6. Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing
upwards. Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust.
7. Brush the top of the crust with oil and broil for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.
ZUCCHINI BROWNIES
3 eggs
1 c. sugar
1/2 c. oil
1 c. grated zucchini
1 tsp. vanilla
1 1/2 c. flour
1/4 c. cocoa
1 tsp. soda
1/4 tsp. salt
1/2 tsp. cinnamon
Beat eggs, sugar and oil. Add zucchini and vanilla. Combine and add remaining ingredients. Bake in a buttered 13 x 9 pan at 350 degrees for 20-30 minutes.
(NOTE: I use demerara cane sugar, olive oil, Prairie Gold whole wheat flour, and dark cocoa. I also spray my pan with olive oil spray instead of using butter and, while the recipe does not specify one way or the other, I do not peel the zucchini.)
ZUCCHINI PIE
A friend of mine shared this recipe with me several years ago, and I have made it more than once. It is absolutely delicious (tastes like apple), and it's a great way to use up an abundance of zucchini!
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| Zucchini Growing In Our Garden |
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| Zucchini Plants 2018 |
One of my favorite breakfasts is fried eggs served over a bed of sauteed zucchini. To saute, just heat a little coconut oil in a pan and, after it's good and hot, add the zucchini that has been cut and cubed (I slice, then cube mine, in an onion chopper). Add salt, pepper, and a little shredded cheddar, if you like, top with eggs, and serve warm.
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| Fried Eggs Served on a Bed of Sauteed Zucchini |
LAYERED CHEESY ZUCCHINI
This is an old family favorite! My mom used to make it when I was growing up and our family still enjoys it when zucchini is plentiful.
To make...
Wash and peel zucchini. Slice into 1/4 inches slices, roll in flour, and fry in skillet of hot oil. Salt and pepper, turn when browned on one side. Let cook until browned on the other, remove from skillet, and layer in a warm casserole dish. Cover zucchini slices with slices of American or Velveeta cheese. Continue to fry zucchini, adding oil as needed, then layer zucchini, cheese, zucchini, cheese, until you have as much as desired. Make the final layer cheese. Keep warm in the oven until ready to serve.
ZUCCHINI NOODLES
To make...
Use a Veggetti or some other spiral noodle maker to spiral-cut zucchini into noodles. Toss in boiling water for one minute, or saute in butter or coconut oil, if preferred. Top with sauce and eat in place of spaghetti, or top with garlic, Parmesan, and/or other seasonings of your choice.
Zucchini noodles can be made ahead and frozen, too! For more information and complete instructions click HERE.
ZUCCHINI MUFFINS
Blend together thoroughly with wire whisk in large mixing bowl:
2 eggs
2/3 cup honey
2 cups grated, unpeeled zucchini
Blend dry ingredients together in separate bowl:
1 1/4 cup whole wheat flour
1 1/4 cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
scant 1/2 teaspoon ground ginger
1/2 cup chopped walnuts
Blend dry and wet ingredients just until mixed. Fill muffin cups almost full. Bake at 350 degrees for 20 to 25 minutes. Cool 5 minutes before removing muffins from pan. DELICIOUS!!!
ZUCCHINI BREAD
PREP: 15 minutes; BAKE: 1 hour
Makes 2 loaves, 24 slices each
3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil (I use olive oil)
2 teaspoons vanilla
4 large eggs
3 cups white or wheat flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. clove
1/2 tsp. baking powder
1/2 cup chopped nuts
1/2 cup raisins, if desired
Move oven rack to low position so that the tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 regular loaf pans or 1 large loaf pan. Mix all ingredients; pour batter in pans.
Bake 8-inch pans 50 to 60 minutes; 9-inch pans 1 hour 10 minutes to 1 hour 20 minutes, until toothpick inserted in center comes out clean.
SUMMER SQUASH PIZZA CRUST
Enjoy this frittata-type crust made with summer squash. Smother this crust with your favorite pizza toppings: tomato sauce or pesto and vegetables galore! Enjoy and be creative! Try sprinkling feta cheese or adding artichoke hearts for a Mediterranean flair. Servings: 4
Ingredients:
4 cups finely shredded zucchini or yellow summer squash
3/4 cup all-purpose flour
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 eggs, beaten
1/2 teaspoon ground black pepper
salt to taste
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Once zucchini or summer squash has been shredded (I recommend a food processor) lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash.
3. In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese mozzarella cheese, eggs, pepper and salt. Mix well.
4. Spread the mixture into a greased and floured jelly roll pan. Bake for 25 minutes.
5. Remove the crust from the oven and change the oven's temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.
6. Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing
upwards. Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust.
7. Brush the top of the crust with oil and broil for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.
ZUCCHINI BROWNIES
3 eggs
1 c. sugar
1/2 c. oil
1 c. grated zucchini
1 tsp. vanilla
1 1/2 c. flour
1/4 c. cocoa
1 tsp. soda
1/4 tsp. salt
1/2 tsp. cinnamon
Beat eggs, sugar and oil. Add zucchini and vanilla. Combine and add remaining ingredients. Bake in a buttered 13 x 9 pan at 350 degrees for 20-30 minutes.
(NOTE: I use demerara cane sugar, olive oil, Prairie Gold whole wheat flour, and dark cocoa. I also spray my pan with olive oil spray instead of using butter and, while the recipe does not specify one way or the other, I do not peel the zucchini.)
ZUCCHINI PIE
A friend of mine shared this recipe with me several years ago, and I have made it more than once. It is absolutely delicious (tastes like apple), and it's a great way to use up an abundance of zucchini!
4 cups zucchini (peeled)
1 1/2 tsp. cream of tarter
dash of salt
2 T. flour
dash of nutmeg
1 1/2 tsp. cinnamon
1 1/4 c. sugar
1 T. lemon juice
1 tsp. butter
one nine-inch unbaked pie shell
Cut zucchini lengthwise; scoop out seeds with a spoon. Slice to resemble apple slices. Cook zucchini 10 minutes in small amount of water; drain. Mix cream of tarter, salt, flour, nutmeg, sugar, cinnamon, and lemon juice with zucchini. Pour into pie shell and dot with butter.
Topping:
1 stick oleo (I used light butter)
1/2 c. sugar (I used brown sugar)
1 c. flour
Mix until crumbly, then cover pie with crumbly mixture. Bake at 375 degrees for 45 minutes.
Those of some of our favorite ways to cook and eat zucchini. What are some of yours?
Until next time...
~Rebecca
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dash of salt
2 T. flour
dash of nutmeg
1 1/2 tsp. cinnamon
1 1/4 c. sugar
1 T. lemon juice
1 tsp. butter
one nine-inch unbaked pie shell
Cut zucchini lengthwise; scoop out seeds with a spoon. Slice to resemble apple slices. Cook zucchini 10 minutes in small amount of water; drain. Mix cream of tarter, salt, flour, nutmeg, sugar, cinnamon, and lemon juice with zucchini. Pour into pie shell and dot with butter.
Topping:
1 stick oleo (I used light butter)
1/2 c. sugar (I used brown sugar)
1 c. flour
Mix until crumbly, then cover pie with crumbly mixture. Bake at 375 degrees for 45 minutes.
Those of some of our favorite ways to cook and eat zucchini. What are some of yours?
Until next time...
~Rebecca
Recent and related posts that you might enjoy reading...
