mmm some mouth watering suggestions guys. Cant wait to try the fritters Mart. Just finished a triple batch of nettys brownies Highly recommended. Made marlins Moussaka the other night was fantastic,especially liked the cottage cheese topping will be trying that again. Marlins Moussaka ( photo / image / picture from Danjensen's Garden ) Mousaka 2 ( photo / image / picture from Danjensen's Garden ) I've just canned a test batch of bread and butter zuchini pickles. And the wife is making a batch of zuchini relish today. Donna, as for the stuffed zuchini I made some that worked great this year. Let the zuchini get big about 3-4 inches wide, then cut into three. Scoop out the seeds, should leave you with three cups. I spray these with olive oil and bake in the oven whilst making the filling. Just about any filling recipe will work, Meat, Rice, Breadcrumb, Vegetables. Just try and boost the flavor and keep the mix dry. To compensate for the wet and low flavor of the zuchini. Once your mix is ready fill the zuchini cups and put grated cheese on top and bake for a further 25 mins. The alternative way is to cut them down the length, i find this works better with smaller fruit. Great way to use up those mini marrows
I also put diced zuchinni or half round slices in spagetti sauce. It adds texture without changing the basic taste. I like mine chunky. Also do zuchinni and tomatoes, as a side dish.
Thank you so much! I'm totally going to try this. My father in law gave me like 4 or 5 zucchinis. I only know how to make zucchini bread, and its delicious but I run out of recipes to make with it.
Today was my Farmers Market Zucchini Bake off...And so I entered: Zucchini Dessert Squares 4 c. flour 2 c. sugar 1/2 t. cinnamon 1/2 t. salt 1 1/2 c. soft butter 1 c. chopped nuts (reserved) Filling 3 lbs. zucchini peeled and (seeded, if seeds are large) and cubed zucchini 2/3 c. lemon juice (I used Minute Maid frozen reconstituted juice ,not a frozen concentrated lemonade mix, from the freezer case and 1 fresh lemon) zest from one lemon 1 c. sugar 1 1/2 t. cinnamon 1/2 t. nutmeg 1 t. vanilla 1. in a bowl combine flour, sugar, cinnamon, salt and butter. Mix together until crumbly. Reserve and set aside 3 cups. Pat remaining mix into the bottom of a 9x13 greased dish. Bake at 375* for 12 min. 2. Meanwhile bring zucchini and lemon juice to a boil, reduce heat, cover and simmer for 6 min. Stir in sugar, cinnamon and nutmeg simmer for 5 min. This will be thin. Add vanilla, stir in. 3. Spoon over crust and pour remaining "sauce" over zucchini. Mix nuts into the remaining 3 c. of crumbs and sprinkle over filling. Bake at 375* for 40 minutes or until golden brown. Yields 16-20 servings This won first place today. It was Yummy!
I would like to share my recipe. Basically I'll just need sliced onions, sliced zucchini, tomatoes, ground black pepper, Parmessan and Mozarella cheese. The onions are caramelized in butter, transferred to a baking pan and spread on all sides. Arrange sliced zucchini and tomatoes alternately over the caramelized onions. Sprinkle with ground black pepper and grated Parmesan and Mozarella cheese. Bake until the cheese turns golden brown.
