For some reason, I managed to have the least productive zucchini plants ever, two years in a row. Sure, I know what I can do better, but come on, it doesn’t have to be this way. They SHOULD grow like weeds; less is more.
This actually makes me a little sad, I like zucchini; I feel bad buying it at the grocery; my mom is a zucchini rockstar. One time allegedly my mom hopped on the back of my dad’s motorcycle (read: get-away car) and did some drive by zucchini-ing, leaving them in bags on unsuspecting friends doorsteps. I am letting her down.
I have decided though to selectively apply that age old adage : those who can, do; those who can’t, teach. In no way is this all inclusive, just an opportunity to share my ONE zucchini dish this year, some not so subtle family zucchini favorites and a few links to some other fantastic recipes.
Savory Sausage Stuffed Zucchini
Serves 2-4 people
- 2 medium to large Zucchini (bigger will just need a little longer in the oven
- ½ pound sausage with casings removed, I love spicy!
- 1 to 2 cups halved cherry tomatoes
- ¼ cup chopped scallion
- 1 T butter
- Grated parmesan or Asiago cheese
Preheat oven to 400 F. Brown the sausage along with butter. Add in the tomatoes and scallions – finish cooking. Prep the zucchini by slicing in half, scooping out the seeds in the middle. Spoon in the sausage filling into the hollowed out zucchini, Grate cheese over the top. Be as generous as you want with the cheese. Bake for 15 minutes or so, in a foil lined 13 x 9 inch pan (easy clean up). We also put an egg on it. I would say this didn’t add much and next time, if feeling eggy, will just fry up and put on when done versus baking.
Zucchini Garden Chowder
Serves: 8-10, 2.5 quarters
- 2 medium zucchini chopped
- 1 medium onion chopped
- 2 T minced parsley
- 1 tsp dried basil
- 1/3 cup butter
- 1/3 cup flour
- 1 tsp salt
- ¼ tsp pepper
- 3 cup water
- 3 chicken bouillon cubes
- 1 tsp lemon juice
- 1 – 14 oz can diced tomatoes-undrained
- 1- 12 oz can evaporated milk
- 1 – 10oz package frozen corn
- ¼ cup parmesan cheese
- 2 cups shredded cheddar cheese
In a Dutch oven or soup kettle over medium heat, sauté zucchini, onion, parsley and basil in butter until tender. Stir in flour, salt and pepper. Gradually whisk in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted. Add pinch sugar and garnish with parsley.
Chocolate Zucchini Cake (oh, so moist!)
- ½ cup softened margarine
- ½ cup vegetable or canola oil
- 1 ½ cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup SOUR milk (butter milk or milk with some lemon juice)
- 2 ½ cup flour
- 4 T cocoa powder
- 1 tsp baking soda
- ½ tsp cloves
- ½ tsp salt
- 2 cups chopped zucchini
- ¼ cup chocolate chips
- ¼ cup nuts (optional)
Mix the first 6 ingredients together (“wet”). In another bowl, mix the next five ingredients (“dry) and then mix together into the first bowl. Add the chopped zucchini and mix by hand. Pour into a greased and floured pan (try using additional cocoa powder instead of flour). Sprinkle with chocolate chips and nuts. Bake at 325 F for 45 minutes. Yumm! Vegetable cake. J
Good things to go check out
Be sure to check out this great post for a tasty muffin recipe featuring the star ingredient and some bonus treats like dried apple and raisins. Zucchini after grating, freezes well, so that you don’t have to actually consume your body weigh in gourds if you don’t want to…..
Other sources for what to do with zucchini, but in now way captures the myriad of applications out there. TNTC!!
Wow! There are lots of blogs with zucchini in their name… who knew. The one thing I haven’t been able to find though is a recipe that sounds like this sugared grated zucchini tart we had in Suzhou (the “venice of the east”) China … the search continues.
Please share your favorite zucchini recipes or stories!