A Few of Our Favorite Zucchini Dishes

Posted: July 28, 2014 in Yard and Garden
Tags: , , ,

DSCF2060Blueberry season is almost over which is very good timing since the zucchinis are coming in now. Whenever we start getting zucchinis, we get so many that we basically have to eat zucchini in almost everything we eat. We make chocolate zucchini cake,  zucchini bread and muffins, sausage zucchini soup, zucchini pancakes, and steamed zucchini & onion open-faced sandwiches, but mainly, we make a ton of stir fried zucchini. Stir-fried in butter with just some Lawry’s garlic salt with parsley and pepper is how most of us like our zucchini cooked. Some family members also like chopped zucchini, tomato, and cheese  in their omelettes.

It is very rewarding to grow your own food and to make use of everything you grow, either by eating it or by storing it.

With zucchini, we like to get them when they are no more than 7 inches long. It they are longer than that, we usually just use them for breads and cakes.

For our open faced sandwiches, the smaller and more tender, the better. Six inches is a good size for a sandwich. You just slice your zucchini lengthwise about a 1/8″ and slice up some onions too. Then you steam them. Put the steamed zucchini and onion on sliced slightly toasted French bread. Season how you like it (salt, pepper, and basil for instance), top with a slice of cheese (we use Provolone), and then broil until cheese starts to get brown. Really good!

Next is our recipe for zucchini pancakes. We eat these with soy sauce & a little vinegar (oddly enough). These are a real treat for us and here is the recipe:

2 medium zucchini, grated
1 tsp salt
1 carrot, grated
2 T. minced onion
2 T. minced parsley
1 egg, beaten
1/2 c. flour
dash pepper
oil

In colander, mix zucchini & salt; let drain about 15 min, squeezing out excess liquid with back of spoon. Mix well-drained zucchini, carrot, onion, parsley, egg, flour & pepper. Drop by tablespoonfuls into 1/2 inch hot oil in skillet and fry until brown on both sides. Drain on absorbent paper.

Last, but definitely not least, here’s our soup recipe – it uses up a lot of zucchini unless you’ve let yours get too large. It’s better to use smaller zucchinis anyway. They hold up better in the soup and the texture is better and we think they taste better as well.

Zucchini sausage soup recipe:

1 lb hot Italian sausage
2 c. sliced celery
2, 28oz cans tomatoes, undrained and coarsely chopped
1 c. chopped onion
1 tsp salt
1 tsp sugar
1 tsp dried whole oregano
1 tsp Italian seasoning
1/2 tsp basil
1/4 tsp garlic powder
6 small zucchini, cut into 1/4″ slices
1 green pepper, chopped
1 c. water
1 c. red wine

Cook sausage in Dutch oven until browned. Add celery and cook until tender; drain off drippings. Add next 8 ingredients. Cover, reduce heat, simmer 20 minutes. Add remaining ingredients; cover and simmer 20 minutes or until vegetables are tender.

If you try any of these recipes, we hope you enjoy it 🙂

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