|Dried zucchini chips, a lightly salty healthy snack.|
Never fear, though. My insatiable appetite for new recipes and new information have led me to find my OWN new ways to use up that bumper crop of zucchini- who knows, maybe this year you won't have to drop bags of the veggie off at all your neighbors' houses!
- From Martha Stewart: Refrigerator Zucchini Pickles I make a batch or three of these every year- they're particularly good on BBQ pulled pork sandwiches.
- Zucchini Salsa This salsa is amazing! It tastes awesome, and using the zucchini adds a lot of bulk, so you don't need as many tomatoes. Just be liberal with the acid- you have to keep the acid high in this recipe to make it safe.
- Canned Pineapple Zucchini We like this one too. Izzy took bowls of it in her school lunch, but I never tried any cooked dishes with it.
- To freeze slices: Blanch slices in boiling water for three minutes, then shock in cold water. Drain well and freeze in air tight plastic bags.
- To freeze shredded (for baking later): simply shred and freeze. Some insist shreds should be blanched as well, but I don't and it works fine. I think you can probably keep them longer if they're blanched.
- Super easy and our new favorite- dehydrated zucchini chips. Simply slice zucchini on the thinnest setting of your mandolin, sprinkle lightly with salt, and dry in your dehydrator or in your oven on it's lowest heat setting. They keep well and are a healthy snack. You could also dehydrate slices, dices, or half moons to add to soup later.
- Use it to make Giardiniera or Indian Pickle/Piccalilli.
- In case you don't already have a good zucchini parm recipe...
- Slice zucchini into 1/4 inch thick planks, coat with olive oil, salt, and pepper, and grill
- Saute sliced zucchini and diced onion and then stir in eggs for a supper yummy breakfast (I finish it under the broiler, or you can flip it, whichever floats your boat).
- Two stuffed zucchini recipes from Grit Magazine.
- Cut strips of zucchini with a vegetable peeler and add to the last minute of cooking pasta, then dress with a light cream or butter sauce.
- Kale and Zucchini Lasagna from $5 Dinners- made this the other night... AMAZING!
- And, because it's different from normal fried zucchini, I use THIS recipe... it's actually for fish, but I use the same batter/coatting for fried zucchini, except that I use stone ground corn flour instead of corn flakes.
- Food.com- Zucchini 10 ways.
- Allrecipes.com- Zucchini Collection
- Mother Earth News- 20 Ways to Use Your Zukes
Healthy(ish) Zucchini Bread
makes one loaf
- 1 1/2 cups whole wheat flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- pinch nutmeg
- 3/4 cup brown sugar or 1/2 cup honey (if using honey, you may need to add a little more flour)
- 2 eggs
- 2 cups zucchini (about 2 medium)
- 6 T. butter, melted
- 1 1/2 teaspoons vanilla
- 1/4 cup walnuts or pecans, chopped fine
And remember, zucchini bread also freezes well!
I haven't yet tried soaking this recipe because I can't figure out how I would do it- the only liquid in the recipe is eggs and the zucchini. If I were to work out a way to incorporate buttermilk (more flour, perhaps?) I would also eliminate the baking powder. I'm open to suggestions!
Have any zucchini recipes to share? If so, feel free to leave a link! And be sure to check out the other whole food recipes on this week's Pennywise Platter at the Nourishing Gourmet.
I figured out finally how to make this a little healthier, kind of by accident. I was thinking about zucchini bread and pancakes at the same time, and started wondering if I could merge my super easy sourdough pancake recipe into my zucchini bread. I tried it, and it turned out wonderful.
- 2 cups active sourdough (this varies by the consistancy of your starter- mine is the consistancy of a thick batter. Use less if yours is firmer.)
- 1 1/2 tsp. cinnamon
- pinch nutmet
- 1/2-3/4 cup sucanat
- 2 eggs
- 2 cups shredded zucchini
- 6 T. butter
- 1 1/2 tsp. vanilla
- 1/4 cup ground flax
- 1 1/2 tsp. baking soda
Mix shredded zucchini with a sprinkle of salt in a colander and let it drain for about twenty minutes. Rinse and squeeze out excess water.
There are no dry ingredients, so mix everything EXCEPT the baking soda well in a bowl. Mix in baking soda and wait until it foams up and then stir it down a little, the pour into a greased or stoneware loaf pan.
Bake as above (probably longer...).