I have a list of favourite ways to have Zucchini. It is a much loved and not long available crop for me, being so frost sensitive. This is my list, and I wonder if others have their favourtie ways to prepare or preserve it. I'd love to hear them. - Greek Zucchini with feta and sweet marjoram - grilled zucchini with garlic butter ( freezes okay if I'm careful to only slightly grill) - zucchini and carrot latkes ( freeze well) - baked zucchini sticks - Zucchini relish - Zucchini noodles ( freezes well)
Whoa...that looks good DM! Are those pickles? My Zuch relish is a sweet relish, but also spicy. It has shredded Zuch, onions, red peppers, green peppers, cayenne, curry, celery salt, dry must, tumeric, pepper, chili peppers, vinegar and a bit of sugar. Not a tonne of sugar though, I cut it back from the original recipe., but it is a sweeter relish. We use it on burgers, hot dogs, and it goes really well with grilled Italian Sausage. We also sometimes have it on the side with chicken or pork.
@Dirtmechanic - I have one of those babies! Love it. Would you mind if I asked how you make them? Do you do them as a refridgerator pickle? Do they keep long?
I am afraid all my pickles are of the refrigerator type. DW handles the shelf varieties so we can live long and happy lives! I got the recipe off the net, just half rice wine vinegar and water but I use the "embellished" off the shelf pickling spices with Mustard,Dill,Cinnamon and Bay not the plain version.
Ratatouille! Zucchini, yellow squash, eggplant, onion, tomatoes, red peppers,.fresh thyme, basil, garlic, herbs de provence, olive oil 1. 1 tablespoon dried thyme 2. 1 tablespoon dried basil 3. 1 tablespoon dried rosemary, crushed in a spice grinder 4. 1 tablespoon dried tarragon 5. 1 tablespoon dried summer savory 6. 1 teaspoon dried marjoram 7. 1 teaspoon dried oregano 8. 1 bay leaf, crushed
This looks very good!! I must admit, I've never cooked with eggplant. I do see it on the shelf now from time to time. Do you cube everything up? Thank you for sharing this.
Blueberry Zucchini Bread Ingredients: 3 eggs 1 cup vegetable oil 3 tsp vanilla extract 2 cups white sugar ¼ cup brown sugar 3 cups shredded zucchini 3 cups flour (white or wheat) 1 tsp salt 1 tsp baking powder ¼ tsp baking soda 1 tbsp cinnamon 1 pint fresh blueberries Directions: Preheat oven to 350 degrees. Lightly grease 5 mini-loaf pans. In a large bowl, beat eggs, sugar, oil, vanilla. Slowly add in flour, salt, baking powder, soda, and cinnamon. Mix in zucchini. Gently fold in blueberries. Transfer to mini loaf pans. Bake for 50-60 minutes, or until a knife comes out clean. Cool 20 minutes. Turn out on a rack to finish cooling completely.
Thank you for this one! I have actually never made zucchini bread. I have a wheat allergy, and make my own GF flour blend that holds up pretty well in recipes with constructive creativity. And...I happen to have blueberries right now. I'll give this a go. I like the mini loaves. My flour does better with that size. Thanks LL.
I like to slice thin, add garlic salt, pepper and a little oil, and dry until crispy in the food dehydrator. Tasty zucchini chips.
@Daniel W ....I will definitely try this. Tomorrow I'm slicing some lengthwise on the mandolin, seasoning and grilling them - like I do for my zucchini lasagna. I'm going to try freezing them this way...grilled and dried out thin, Definitely pulling out the dehydrator to give your idea a shot as well at the same time. Thank you
