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zuccini
Jul 10, 2007 13:35:58 GMT -5
Post by mudtracker on Jul 10, 2007 13:35:58 GMT -5
Help I've got tons of zuccinis and I need some new ways to use them up. Maybe a zuccinni cannon, seriously thiugh a guy can only eat so much sauteeed, fried, grilled in a packet, sliced in a salad , zuccinni bread before you go bonkers ;D
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zuccini
Jul 10, 2007 13:50:51 GMT -5
Post by Sunshine on Jul 10, 2007 13:50:51 GMT -5
grate it up and freeze it..then you have it to make zuchinni bread in the winter..i always make a bunch of it at Christmas and give it away...it holds well for that purpose..
the only other way ill eat em is battered and fried up with some onions ..YUMMY ;D
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zuccini
Jul 10, 2007 14:36:17 GMT -5
Post by foxman13 on Jul 10, 2007 14:36:17 GMT -5
Sunshine u're making me hungry! A zuchinni cake ain't bad either!
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zuccini
Jul 10, 2007 14:55:23 GMT -5
Post by letinmfly on Jul 10, 2007 14:55:23 GMT -5
Make zucchini parmesan. Just like any other parm dish.
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zuccini
Jul 10, 2007 17:28:22 GMT -5
Post by nutoy on Jul 10, 2007 17:28:22 GMT -5
When I fry fish I bread it just like the fish and deep fry it with onions. Uhhhh uhhhh. I can eat my weight in fried zucchini.
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zuccini
Jul 10, 2007 21:17:14 GMT -5
Post by deerhunter65347 on Jul 10, 2007 21:17:14 GMT -5
Ive got quite a bit in the garden this yr.
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zuccini
Jul 10, 2007 22:27:35 GMT -5
Post by wheelers on Jul 10, 2007 22:27:35 GMT -5
When I fry fish I bread it just like the fish and deep fry it with onions. Uhhhh uhhhh. I can eat my weight in fried zucchini. Sounds good I'll try it.
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zuccini
Jul 28, 2007 8:11:55 GMT -5
Post by scansy on Jul 28, 2007 8:11:55 GMT -5
OK - I like zucchini a buch of ways - batter and deep fry is awesome. I also cut it into spears (like pickles), lay it skin side down and cover with butter and garlic salt and then put in the broiler until browned on top. When we are in a hurry, we slice it, add butter and seasonings and then microwave for 10 minutes or so.
The key is to only grow a couple of plants at a time though - and stagger them out - planting new seeds every three weeks or so. It keeps the crop more spread out.
But this is absolutely the best recipe possible for zucchini. Chocolate Zuchinni Cake.
3 cups grated zucchini 3 cups flour 1-1/2 tsp baking powder 1-1/2 tsp cinnamon 1-1/4 tsp salt 1 tsp baking soda 1/8 tsp ground cloves (optional) 1-1/2 cups veggie oil 2-1/3 cups packed light brown sugar (about 1 lb) 2 oz unsweetend chocolate (melted) 4 eggs 1 cup chocolate chips 1 cup chopped pecans or walnuts
Grease/flour 10" loaf pan and preheat oven to 350. Combine flour, baking powder, salt, cinnamon, baking soda and cloves. In a separate bowl, beat oil and sugar. Add one egg at a time, beating well after each. Then slowly beat in the unsweetened chocolate. Add dry ingredients slowly, beating until smooth. Fold in zucchini, chocolate chips and nuts. Pour into pan and bake one hour and 20 minutes.
There is also an optional glaze you can add after the cake cools - but we never do because the cake is sweet enough on it's own. But here it is anyway Glaze - beat 1 cup powdered sugar, 1 tbls softened butter and a dash of salt. Add 2 tbls light corn syrup, 2 tbls water and 1/2 tsp vanilla extract.
This stuff is awesome. I make more than one cake and then freeze in single serving size. The freeze well for several months.
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zuccini
Jul 28, 2007 8:45:27 GMT -5
Post by Sunshine on Jul 28, 2007 8:45:27 GMT -5
ty for the recipe i have alot of zuchinni and will try it
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zuccini
Jul 28, 2007 17:31:11 GMT -5
Post by pegleg on Jul 28, 2007 17:31:11 GMT -5
A guy told me this the other day, haven't tried it yet. Take fairly big zuccini cut in half, take all the seeds out. Boil it until JUST fork tender. Take out and cool some. Fix hamburger or what ever with what ever you like (like stuffed peppers) stuff into zuccini and bake. I think it was hour at 350 can't remember need to talk with him again. Sounds good.
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zuccini
Jul 28, 2007 21:15:08 GMT -5
Post by Sunshine on Jul 28, 2007 21:15:08 GMT -5
i had these for supper..they were pretty good.
Zucchini Fritters
1 lb of zucchini (about 2 medium sized), coarsely grated Kosher salt Ground black pepper 1 large egg 2 scallions, finely chopped 1/2 cup all-purpose flour 1/2 cup grape seed oil or olive oil 1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
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Post by blueduck on Aug 5, 2007 9:25:53 GMT -5
We like it grilled on the bar b que or even better is deep fried in Tempora batter. Try it youll like it.
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Post by blueduck on Aug 5, 2007 9:31:35 GMT -5
Just thought of another one. Pickles. Just save the jar and juice from your favorite store bought pickles. Slice the Zuccini either in spears or slices and reload the jar. In about 8 houre or so the zuccini will take on the flavor of your pickles. Wa la ... pickle reloads.
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