I am delighted to report that we have so many zucchini that we are eating them at every meal and so are Molly and Sheila and Poppy and even Manu. Though John: not so much – he is already ‘over’ them. Even the dogs have grated zucchini ( and egg) mixed into their raw meat feeds.
The one trade off with eating from your own garden is that you eat a lot of what is growing well. So, what is your favorite recipe for zucchini or courgette as we call them at home in New Zealand?
The cows are all locked into smaller pastures so the big pastures can grow for a few weeks now that it has started to rain again. Otherwise they nibble those new shoots straight off before they get any traction.
So, go ahead. the abridged version of your favourite recipes for zuc’s!
If it is a long recipe maybe you can post it on your own site and link it back to me!
Come on. I am all ears.
My favourite is to grate the zuchinni into a tea towel lined colander, salt slightly and leave to drain then wring out the last of the moisture. Add 2 eggs, 1 tablespoon of flour, finely chopped onion, some feta cheese, a little hot pepper and fresh herbs. Pepper and salt. I cook these as patties in hot butter and live off them all day. They are just as good cold as they are hot!
I hope you are well and having a great day.
Love celi
WEATHER: Definitely cooler.
Thursday 08/30 0% / 0 in
Some clouds this morning will give way to generally sunny skies for the afternoon. High 77F. Winds ENE at 5 to 10 mph.
Thursday Night 08/30 10% / 0 in
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The Kitchen's Garden 
54 responses to “YOUR FAV ZUC RECIPE?”
Zucchini Vichyssoise — excellent on a hot and muggy midwestern day. https://www.epicurious.com/recipes/food/views/zucchini-vichyssoise-106935
Zucchini bread with coconut, orange zest and orange juice along with the usual suspects: flour, canola oil, 2 eggs, baking powder, baking soda and salt…makes 2 loaves using 8″x4″ loaf pans or about 15 cupcakes…..quite delicious.
whoops forgot to mention that there’s a bit of sugar in the bread also!
I will be trying those courgette patties!
Love them but Big Man is not keen! Courgette omelette, just grate them, stir fry lightly then add to the eggs. Sliced lengthways then griddled then eat as is or drizzled with olive oil and balsamic or lemon juice, stir the griddled strips into pasta then lots of parmesan over the top. Cut into thick batons, dipped in a light flour and fizzy water batter then deep fried, courgette risotto, sliced in half lengthways, hollowed out and filled with bechamel and grated cheese then oven baked xxxx
Your bread ( in NZ we call that a Loaf isn’t language interesting.) and your bread sounds wonderful
I LOVE to eat zucchini bread.
When the weather’s too hot for cooking it, zucchini makes a great neutral thickener for smoothies, both sweet and savory. You can always take the peels off and give them to other dishes or to the animals if the color doesn’t work with your fruit/veg blend of choice. Same goes for thickening soups with it. I tend to leave the skins on for the extra nutrition and flavor, but if sharing I pay more attention to appearances!
My favorite of Mom’s zucchini preps was plain shredded, sautéed with butter, and swirled just before serving (as a side dish) with some sour cream & salt/pepper to taste. She never bothered with the salt-and-drain step your fritters require, and while the results could be a little watery at times, I never tired of the simple combo.
As with the majority of veg, zucchini works beautifully when simply roasted, and my favorite toppers for them all are browned butter and fresh or grilled lemon. Sometimes, also, fried sage leaves. Wonder how sage would taste with zucchini? Guess I’ll have to try it. I suspect I’d like fried basil leaves better with ze zukes. Crispy herbs and fat. Mmm.
I love your belted beauty’s bicolored horns! So fashionable, your beasties.
xoxo,
K
Zucchini chips are good, too!
When we can get them, they will be sliced thinly then sauted in butter until tender and served or sliced in half lengthwise, dotted with butter and baked until almost done then topped with mozzerella and left till the cheese is lovely and gooey. My mother would occasionally cut them up, cook them like potatoes and mash them the same way. (she would do the same with white or yellow turnips). I had zuccini cookies but couldn’t get the recipe for them. My spouse slices them in half, puts in butter, some finely chopped onion and garlic, wraps them in foil and puts them on the grill or in the oven.
I’ve been cutting them into little disks and putting them on a sheet pan with a little parmesan and baking for just long enough to barely soften. But I think your recipe sounds incredibly tasty and I think I’ll try that tonight!
The G.O. won’t eat zucchini, not even the ubiquitous zucchini slice… unless they are pickled. This is a really good recipe from Grown & Gathered. Adjust quantities depending on harvest. Really really good made with tiny zucchinis (our crop was blighted with fungus last year so I had to pick really early to save any).
800g zucchini, mandolined or finely sliced
1 small (100g) onion, mandolined or finely sliced
1 tablespoon unrefined salt
1 tablespoon mustard seeds
¾ teaspoon celery seeds
160ml white wine vinegar
½ cup raw sugar
1¼ teaspoons dried turmeric
METHOD
Place zucchini, onion and salt in a mixing bowl and combine thoroughly. Place in the fridge for at least 6 hours or overnight.
Rinse zucchini and onion under cool water and drain well.
Place drained zucchini, onion, mustard and celery seeds in a mixing bowl and combine thoroughly. Stuff gently into a 1L jar.
Place vinegar, sugar and turmeric in a pot and heat gently while stirring until all sugar dissolves. Add to jar, filling to 1 cm below lip.
For cold pickles, ie kept in the fridge you only need to go as far as the above. Give them a few days before opening to really get the flavours happening. They will keep for a month but will probably be eaten before then!
For shelf preserves, treat further, as follows.
Screw on the lid so it is firmly in position without over-tightening (it’s not how tight you screw on the lid, but the vacuum created as the jar cools, that forms the seal), and place jar in the deepest pot you have. Fill the pot to within 5 cm of the top of the jar, cover and gently heat to 72-80°C. Maintain in this heat range for 40 minutes to pasteurise and seal the jars.
After 40 minutes carefully check that the lid has remained firmly in position and adjust if necessary. You can leave the jar to cool in the water bath, or carefully remove and leave to cool on the bench. Once cooled the lid should have sucked down. If it hasn’t, repeat the water bath process with a new lid.
Will keep for at least 1 year on the shelf. Open and enjoy when you are ready and once open store in the fridge. Best eaten from 3 months onwards.
Terrific recipe Dale! On top of my list to prepare when zucchini are abundant again . . . love the celery seeds and addition of turmeric . . .
Not a recipe, but I use my julienne peeler to make zucchini “pasta”. I use half pasta and half zucchini to make a lighter dinner in Summer. Just throw it in the boiling water with the pasta right at the end for 10 seconds or so. My pasta sauce is usually homemade and has plenty of zucchini in it too. I also use my dehydrator to dehydrate the big ones that I missed and are too big for eating. I then put the dehydrated chips in a blender and have zucchini powder. I add this to pizza bases, soups, bread, anything really! all Winter.
Aha! Zucchini powder! I never thought of that!! Excellent!
Love zucchini cut in halves lengthwise, stuffed and baked – eat hot or cold . . . . stuff with any mince meat mixture suitable for ragu or patties (curried ones are yum!) . . . or I love any Middle Eastern recipes: Israeli couscous, brown rice or bean mixes – any stirfry type combination you normally use but give it flavour. Also grate raw for pita stuffing for lunch or supper, salads, open sandwiches etc . . . . I eat them throughout the year and almost every day . . .
I make a tasty relish, good on burgers, bratwurst or really any meat sandwich.
12 cups shredded unpeeled zucchini, 4 cups chopped onion, 5 Tbspns canning salt, 1 red bell pepper chopped, 1 green bell pepper chopped, 4 cups sugar, 2-1/2 cups cider vinegar, 2 Tbspns cornstarch, 3/4 tspn ground nutmeg, 3/4 tspn ground turmeric, 1-1/2 tspns celery seed, 1/2 tspn ground black pepper, (can substitute 1 Tbspn dry mustard and 1/8 tspn cayenne for last two). Salt the zuc. & onion, cover & refrigerate overnight, drain and rinse with cool water the next day. Place all but zuch/onion mix in a pot, stir to combine then add the zuch. Bring to a boil, reduce heat and simmer 30 min. Pack into jars and water bath 30 minutes.
Oh this IS a good one! I will make it for sure / I love relishes!
Whenever I have a glut of zucchini, I make this. With all the optional ingredients. It’s so very good. https://www.101cookbooks.com/archives/my-special-zucchini-bread-recipe-recipe.html