Wanted any and all recipes to help enjoy the goodies from the garden.

Just Looking

I'm a first year gardener and loving every minute of it. My biggest success are the zucchinis. I'm having them for dinner every night and still have so many, so I started making zucchini bread for friends and neighbors. It's so easy, and makes the house smell so good. I don't want to leave my kitchen when it is baking.

1/3 cup shortening
1 1/3 cups sugar (I use Splenda)
2 eggs
1 1/2 cups shredded zucchini
1/3 cup water
1 2/3 cups flour
1 t baking soda
3/4 t salt
1/4 t baking powder
1/2 t cinnamon
1/2 t ground cloves
1 t vanilla
1/3 cup chopped nuts
1/3 cup raisins

Grease bottom of loaf pan. Bake at 350 degrees for 60-70 minutes.

If anyone has recipes for zucchini, I can sure use them. Thanks.

tickle

I slice them, dip in egg and breadcrumbs, salt and pepper, parmesan cheese and fry for a side dish. There is a good way to cook the big ones that get left behind in the garden. Scoop them out, (keeping some to mix back in) fill with a mixture of cooked ground beef, onion, garlic, (similar to a meatloaf mixture) in a baking dish covered with basil tomato sauce.

tick

Your recipe sounds just lovely. Zuchini bread freezes well too.

Just Dahlia

Ticks recipe sounded like stuffed zuchinni to me, I'm not sure I understand the meaning?

You can always use the big ones for Zuchinni parmesean (sp) instead of eggplant. (or even the small ones for that matter)

Just Looking

That's what I meant. I was hoping for stuffed zucchini and she gave me stuffed zucchini. I was saying thanks. I guess I worded it a bit awkwardly.

Just Looking

I'm out of town this week and my roommate is watering my garden. She just called to say that she found a zucchini hiding - it's 18 inches long, 12 inches in circumference, and weighs about 5 pounds. Any ideas for this monster?

unluckynut

Paint it white and make it a ghost for halloween. Just kidding but I hate those little monsters that hide on ya.

tickle

There is a limit to what you can do with this type of 'rogue zucchini'. You may find it is too pulpy inside to be of much use. If not, then slice l in thick, dip in egg and then breadcrumbs and fry in butter, use as a side dish, or top with a slice of cooked chicken breast, mozzerella and then sauce and bake till cheese melts.

tick

Just Dahlia

Easy stuff, but posting anyway.

skinned tomatoes
basil
oregano
thyme
little olive oil
sea salt
pepper
a little crushed red pepper flakes

sautee and reduce, put in freezer bags for sauce later.

It is great !!

tickle

Most people dont know the easy way to skin tomatoes is to blanch first and skins are easy to remove. You probably know that but just posting in case others done.

tick

Just Looking

So this is what I did with my rogue zucchini (love that term):

1. Cut (9) ¾ inch slices, dipped in flour, then egg, and then a mixture of bread crumbs, parmesan cheese, garlic powder, oregano, salt and pepper. Baked at 425 degrees for 16 minutes (in Reno, you have to cook everything longer due to the altitude); covered with marinara sauce. Served for dinner with salmon.

2. Grated enough to make 4 loaves of zucchini bread – kept one, gave the other 3 to friends.

3. Made a homemade chicken and vegetable soup, using carrots, celery, onion, peas, and (you guessed it) zucchini – served with zucchini bread.

4. Steamed enough for three of us to eat as our veggie dish for dinner one evening.

5. Made veggie omelets for breakfast, using zucchini.

6. I like to use my food processor/juicer to make tasty juices – made one from tomato and zucchini. Not so tasty. In fact, it was worse than the potato juice I made one time.

7. Made up a tray of carrots, celery, and zucchini with a ranch dip for a party I was going to on Labor Day.

8. The remainder is still in the fridge. I think my friends are going to throw something at me if I give them anything else with zucchini in it. May be time to paint it white and have just a small ghost.