Zucchini Madness

Garden update:
We have very few tomatoes hanging on to life. With all the dampness, the late blight hit the tomatoes hard.
Yellow squash is about finished, though we still manage to pick one or two every other day.
Late-planted zucchini is doing very well
Late-planted cucumbers are dying off. The vines are rotting from all the moisture we're receiving
Purple hull peas are still producing, but a few of the pods are turning mushy because of excess rain
Sweet peppers are still growing and producing like crazy
Late-planted green beans (Tendergreen variety) are producing well, but the beans inside are larger than I expected.
Okra is still producing and there are quite a few blooms on the plants
Potatoes have been left in the ground for storage. They are still fine

We have zucchini by the boatload! We grew it in a raised bed filled with straight mushroom compost. The plants grew very well - no bug or weed problems. The zucchini are pretty and green. Their flavor is wonderful.

One of my absolute favorite things to do with zucchini is to make zucchini bread. It's very easy to make and it freezes well. Just cool the loaf completely, wrap well in foil or in a freezer bag, and freeze. Make plenty now to have in time for the winter holidays!

ZUCCHINI BREAD (makes 2 loaves - enjoy one now and freeze the other for later)
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 tsp. vanilla
2 cups grated zucchini
1 cup chopped nuts (I use pecans) - optional

Preheat oven to 325 degrees. Grease 2 loaf pans.

Mix flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in another large bowl. Add dry ingredients to the wet mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and cool completely.

This bread is wonderful for breakfast, coffee cake, or dessert.

For a more savory dish with an Italian flair, try:

ZUCCHINI AND POTATOES
5 medium zucchini, sliced thick
2 medium potatoes, peeled and sliced
1 clove garlic, minced
1/2 c. chopped green onions
1/2 teaspoon basil
2 tbsp. olive oil
2 medium tomatoes, chopped
Salt

In a large skillet, heat oil. Saute onions, garlic, and basil. Add zucchini, potatoes, and tomatoes. Stir and cook until vegetables are tender (about 20 minutes). Sprinkle with salt.

If you have a dehydrator, you can make your own veggie chips. Zucchini make great veggie chips. Just sprinkle with a little seasoned salt and serve with your favorite dip or even hummus.

ZUCCHINI CHIPS
Slice zucchini thin (about 1/8 inch)
Place in dehydrator at 125 degrees and dry until brittle.

Or, you can slice the zucchini thick (about 1/4 inch) and dehydrate until brittle. Use these slices in soups and stews. Add to pasta sauces or casseroles.

You can also fry zucchini, just like you'd fry green tomatoes or squash.

FRIED ZUCCHINI
Zucchini, sliced
corn meal mix
seasoned salt
oil

Heat an inch of oil in a skillet over medium heat. Season corn meal mix with seasoned salt to taste. Dredge zucchini slices in seasoned corn meal mix. Fry slices in oil until golden brown. Try not to eat all these by yourself!

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