But now what do I do with it? I had so much fun trying new ways to fix kale and am looking forward to finding things to do with zucchini. I'm trying to check it every day and pick the zukes small. I think they are better tasting and they don't have such huge seeds.
Our pizza this weekend was chock full of veggies. Kale, garlic scapes, spring onions, and zucchini -as well as chicken, sauce and cheese! It was delicious!
I'd love to hear your ideas on using zucchini and I'll keep you updated on my experiments! So far, the children don't think they like zucchini, but I'll keep trying! They didn't like asparagus at first this spring either but until the end of the season they were asking for refills!
Zucchini Beef SkilletThis is adapted from one of my mom's recipes. I love quick one pot suppers like this!
1 lb ground beef
1 chopped onion
1/2 chopped pepper
1 1/2 tsp salt
1/4 tsp pepper
1 tsp chili powder
3 cup sliced zucchini
1 pint tomato juice OR can of diced tomatoes
1/2 cup water
Saute onion and pepper. Add ground beef and brown. Add remaining ingredients, cover, and simmer 15 minutes or until veggies are tender.
Please share you zucchini ideas! And for more in-season recipes go to Tammie's Recipes!
I bet your kids would like roasted zucchini. Slice into coins, drizzle with olive oil, parmesan cheese, garlic salt and any other spices. Bake on a cookie sheet for 20 minutes at 450. I turn them over halfway. I dip in ranch dressing. Very delicious!
ReplyDeleteThat looks so good. I need to try that. My family is not real big on zucchini, but maybe it's because I just haven't found the right recipe. This may be it!
ReplyDeleteHi Gina
ReplyDeleteI learned of your blog thru a friend...her in-laws go to church w/you. Anyway, we too grow zucchini and like it. I have some recipes on my blog if you would like to check it out. http://parsonponderings.blogspot.com/
Look under cooking. I enjoy your blog. God bless, Jenna
Thanks for the ideas, Ladies!
ReplyDeleteGina
It makes wonderful cake! Just replace the carrots in your favorite carrot cake recipe with zucchini! Very moist!
ReplyDeleteYum!
ReplyDeleteWe love zukes here. Mine still are not quite ready though.
We love ours deep fried of course, but also steamed, roasted, & grilled. Grilled is really good, it gives it another flavor. Cover with olive oil & salt & pepper & grill until tender. My mouth is watering. Oh, I've also made zucchini crisp. If you don't tell people, they'll think it's apple crisp, really! You can find that recipe on the side bar of my page if you are interested.
Have you ever tried zucchini relish? We like it on hot or cold sand. It's easy to make and uses a whopping 18 cups zucchini. If you don't have a recipe, just ask and I'll share mine. Renee
ReplyDeleteRenee - I'd love to try your zucchini relish recipe - if you wouldn't mind sharing it!
ReplyDeleteThanks! Gina
Gina-
ReplyDeleteI found your website looking for the flannel baby quilt. You are wonderful. I have been thinking about chickens for a long time and I love the portable pen! We love zucchini in bread, cake, relish, spaghetti sauce and of course, fried. There are so many recipes you are bound to find a few your family will love.
This is one of those recipes that I got from my sister, who got from a friend......well you get the idea. So here goes...
ReplyDeleteZucchini Relish:
6 c. zucchini - shredded
2 1/2 tsp. salt
2 c. onion - chopped
1 red pepper - chopped
1 gr. pepper - chopped
Mix and let set all day or over night.
Boil together:
1 1/4 c. vinager
2 1/2 c. sugar
2 tsp. clear gel
1/2 tsp. tumeric
1 1/2 tsp. dry mustard
3/4 tsp.celery seed
1/4 tsp. pepper
Boil together.....then add to zucchini mixture. Cook 14 min. fill jars and seal.
I do the recipe x3 and get 13 pints and that last my husband and I for 1 year. It's great for sand. or mix in tuna or egg salad.
Renee
here's another favorite...
ReplyDeleteSquash Casserole
6 cups squash cubed - gr. & yel.
2 carrots shredded
1 onion
combine and cook 5 min in boiling water. Then mix in 1 can cream of chicken soup, 1 cup sour cream, 1 box bread stuffing and 1 stick butter. combine with above. Bake at 350 for 30 min.
Enjoy. Renee
Thanks for the recipes and ideas ladies!
ReplyDeleteGina
This was delicious and simple to make. Thank you for sharing!
ReplyDeleteMelissa I have zucchini in my small garden this year for the first time cause I tried it sliced and sauted it with olive oil,garlic and course black pepper. It was so good and quickly had me hooked on it. Thanks for these other ideas like Relish and the Cake. I'd also like to try the Squash Casserole
ReplyDeletebut could you tell me about the box bread stuffing, should I mix it like the box says or just use the dry stuffng? I recenty made stuffed zucchini it said to use chicken stuffng but didnt say to mix it first like the box say so I just added it dry and if was bland. Leave response here or e-mail me at missodom13@gmail.com Thanks to all. Keep enjoying to beautiful food God has given use.
Melissa -
ReplyDeleteThanks for the idea to saute zucchini. Sounds yummy! My zucchini is just a tiny plant so far - but hopefully it will grow quickly!
I actually never buy stuffing mix, so I'm not sure how to answer your question. I'm just too cheap and do-it-yourselfer to purchase seasoned bread. I save my old crusts or dried out bread and cubed it up small and season however I wish. Sometimes I stir in a little butter or broth. I don't know how close I get to stuffing mix but it works for me!
Hope that helps!
Gina
Gina,
ReplyDeleteCan you give me a vague idea of where in PA your family is? Possibly I can connect you to one of the International Dutch Oven Society groups. They meet on a monthly basis (good weather) to cook together. Our group (Buffalo/Rochester) is likely too far north of you. Next weekend is the Nation Gathering in Wooster, Ohio.
Mike in NY
Mike -
ReplyDeleteWe are in southern PA. I don't know of any dutch oven groups in our area.
Gina
My zucchini is doing well too this summer. I like to put olive oil and garlic in a large frying pan. I then slice zucchini about 1/2 inch thick and sautee it on both sides till it starts to brown and soften. While it is sautéing I add fresh chopped tomatoes and onion to cook in the pan.
ReplyDeleteOnce the zucchini is done I lift it out and place it on a baking sheet, I then scoop out the tomato and onions etc and place on top of zucchini slices. Sprinkle with your favourite grated cheese and put under broiler till cheese melts.
I also like to then drizzle balsamic glaze,lightly over it... delicious.Bruschetta without the bread !!
I just found your blog and am enjoying reading it from the very beginning. I don't see my recipe here so I will share it. I make zucchini pickles the same way I make sauerkraut by covering it with sea salt brine and letting it ferment on the counter. After 3 days I start taste testing them until I get the flavor I like then keep them in the fridge. They work just as well as cucumbers in my opinion.
ReplyDelete