Joining Carole and friends for Three on Thursday, today with something that's been occupying me in the kitchen this week. Here, for your dining pleasure, are three ways to use zucchini.
Stuffed Zucchini
This used up two gigantic zucchini and fed both us and the neighbors.
Zucchini marinara
This isn't even really a recipe, just zucchini sliced thin, mixed with spaghetti sauce, whatever cheese you have on hand, and some Italian seasoning, then covered and baked or microwaved until the zucchini is soft. We've been eating it every night for the past two weeks.
Zucchini Cake
I had to sample it because it's a new recipe to me, and it's deliciously moist and dense. I only used half the sugar because that's all I had, and substituted applesauce for oil. I rarely make cake any more because it's just the two of us, but this recipe used a lot of grated zucchini. A cake made with three cups of a vegetable has to be healthy, right? :-)
Head on over to Carole's for more Three on Thursday thoughts.
Yum, everything looks good! I'm the only one in the house who will willingly eat cooked zucchini, but everyone will go for zucchini bread/cake. My daughter will even consent to having a piece of zucchini bread for breakfast (provided we've added chocolate chips, of course).
ReplyDeleteAhh, prolific zucchini and the challenge of finding creative ways to eat you! I personally love stuffed zucchini - I do them a variety of ways and they are just so good!
ReplyDeleteI'm getting some zucchini in my CSA share today! I haven't had zucchini cake or bread in ages -- that looks/sounds so good right now!
ReplyDeleteHave you ever tried kolokithokeftedes (I love that word), a.k.a. fritters? I've been using my spiralizer a lot the past couple of summers to make "zoodles," too. They make a really good and QUICK weeknight meal with some garlic, seasoning, and tomatoes however you'd like (I use fire-roasted diced a lot) and topped with cheese (parm or burrata or a dollop of whipped cream cheese).
Bon appetit!
Kolokithokeftedes (the Tzatziki is a must!): https://www.seriouseats.com/recipes/2011/04/kolokithokeftedes-greek-zucchini-fritters-with-tzatziki-recipe.html
ReplyDeleteAll those look delicious Bonny! I have grated zucchini in my freezer (from when we picked up Colin's CSA share). Fletcher does not like zucchini AT ALL. Yet, he loves yellow squash. To me, they taste the same. I sneak some zucchini into stuff, but he usually picks it out - lol.
ReplyDeleteThose all look so good and since it is so hot today, I'm thinking that the marinara might be good with some shrimp for dinner this evening.
ReplyDeleteYou are making me wish we planted zucchini!
ReplyDeleteThat sounds like an excellent and delicious idea!
DeleteEverything looks delicious! I always wonder why some people don't like zucchini--it is so versatile!
ReplyDeleteMaybe it's a texture thing? I don't actually think zucchini has a lot of taste, but like you said, it's versatile and goes with almost anything. Tonight I'm stuffing some with quinoa, black beans, and chorizo.
DeleteNo one in our garden has zucchini yet! I guess our wet spring put us farther behind than I thought. We harvested garlic yesterday, but not much else will be ready for awhile. I agree with Vicki and the zoodles. They're very good!
ReplyDeleteAnd now I'm craving zucchini. I guess there's worse things to crave. :)
ReplyDeleteYUM. I eat a lot of zucchini, but I think of it as tofu for the most part. It doesn't have a lot of taste. My favorite way to eat it is to do a quick saute of sliced zucchini in a combo of olive oil and butter with minced garlic, top with parmesan cheese. It uses up a lot of zucchini.
ReplyDeleteI'm 50/50 on zucchini but I do love zucchini cake! I may have to make one for a summer treat! (Maybe to take on vacation...hmmm I like that idea.)
ReplyDeleteoh boy ... like I said ... I sure wish I was the neighbor who got the other half of your stuffed zucchini! I sent Marc this recipe https://smittenkitchen.com/2007/05/zucchini-carpaccio-salad/ and said I wanted to make it for dinner this weekend. He bought zucchini (yep, we buy it!) and parmesan and I'll use spinach instead of arugula ... hope it's as good as it looks!
ReplyDeleteTomatoes and zucchini - say summer. Last summer I made some stuffed zucchini - vegetarian - and they were good. I also made some zucchini brownies for a party that were a hit. I too would like to be your neighbor. I'd trade you cucumbers for zucchini - although maybe you also have those growing in your fabulous garden.
ReplyDeleteohhhh your produce is looking good! Cake TOO!!!!! I have a squash of some sort that has a yellow blossom on it! I wonder what it will be
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