Experimenting with zucchini today

[Marthe48]

My daughter gave me this huge zuke, getting tough and seedy. Too big to spiralize. Nothing like free summer veggies to get your imagination going

I thought I'd make fritters. I mixed up chopped zucchini, an egg, some mozzarella cheese, parmesan cheese, a little chopped onion, garlic, coconut flour, and spices. It was pretty loose, but I fried a couple small patties in coconut oil, and topped them with chili pesto. They were good, but hard to work with. I took the rest of the mix and spread it very thinly in an 8 x 8 pan, topped it with some provolone slices I wanted to use up and baked it at 400. I forgot to put the timer on, so it baked undisturbed until I got a whiff of it. It turned out very good with a nice crispy texture.

I also made a loaf of blueberry almond flour zucchini bread, with date syrup as sweetener.

I still have 3/4's or more of the zucchini left. Any ideas?

[Phoenix61]

1. Baked zucchini chips. nt

[Marthe48]

11. Thanks for the reminder

With garlic

[Trueblue1968]

22. more zucchinni recipes from food network

https://www.foodnetwork.com/recipes/photos/our-best-zucchini-recipes?%24deeplink_path=itk%2Fv4%2Frecipes%2Fcollections%2F8164a357-a623-4a38-98d1-5341273664b7&amp&%24deep_link=true&nl=FNKA_071121_feature_image&~campaign=FNKA_071121_featureimage&bsft_aaid=fe5e2113-9717-4c3d-a74f-b716acd02c9e&bsft_eid=be89afcc-d1cb-455b-8584-2ec5d35a2f99&bsft_clkid=75aadd33-2b5d-4e4b-975f-c18ae7c1714d&bsft_uid=7e2a51ac-91eb-4ef1-9026-8c49b06b79f5&bsft_mid=e3eaf2b0-b76d-49f5-a919-8367f16039f4&bsft_mime_type=html&bsft_ek=2021-07-11T18%3A40%3A59Z&bsft_lx=2&bsft_tv=3&utm_source&bid=ec8ca7ce-5943-400f-99a6-4cc21ff0a5a9&expid=be89afcc-d1cb-455b-8584-2ec5d35a2f99&c32=a04accc89fd19ab8f3025bdcdafc794fc7be5748&source&gender=female&birth_year=1951&%243p=e_blueshift_sparkpost&_branch_match_id=654426600349589532

[Marthe48]

23. Thanks!

I'll look

[dweller]

2. Chocolate zucchini cake

My mom used to make this because … there was always too many zucchini
Don’t have a recipe, I’m sure it won’t be hard to find

edit: https://www.google.com/search?q=chocolate+zucchini+cake&source=hp&ei=vRrqYLTZF4mosgX4qq2gBg&oq=chocolate+zucchini+cake&gs_lcp=ChFtb2JpbGUtZ3dzLXdpei1ocBADMggIABCxAxCDATICCAAyAggAMgIIADICCAAyAggAMgIIADICCAA6CAguELEDEJMCOgUIABCxAzoFCC4QsQM6DgguELEDEIMBEMcBEKMCUJAGWKZCYIBIaABwAHgAgAH3AYgBoRmSAQYwLjE1LjWYAQCgAQE&sclient=mobile-gws-wiz-hp#ip=1

[Freddie]

6. Best chocolate cake ever

[link:http://www.bigoven.com/recipe/chocolate-zucchini-cake-iii/183427 Chocolate Zucchini Cake III

A bit of a PITA putting all that zucchini thru the food processor but the cake was utterly divine and got moister with age.

[Marthe48]

12. I would but low carb

I just got back from a vacation in Maine. I broke my diet the last day and I'm trying to get back on track.

I bet the zucchini cake would be luscious

[applegrove]

3. I did the Meghan Maracle zuchinni pasta. You cook the zuchinni for 4

hours with a cube of chicken bouillon. Toss with pasta and serve with parmesan. Or you could fry sliced zuchinni in oil till it is done. Put it in the fridge overnight. Serve it with pasta and parmesan. That was on the CNN Italy Stanley Tucci cooking series. I did the Meghan Marackle thing last nigh. I like it but the keto pasta I used tastes like squid so i will have to try the mm again when i have a better pasta substitute. I did bake goat feta in a bit of olive oil for 40 minutes instead of parmesan. I added that at the end and before the pasta. I think something sharper is needed so i will add some parmesan tonight when I eat the leftovers.

[Marthe48]

9. 4 hours?

Did you cook it whole? Sliced? Did you bake it or simmer it in water? Didn't it turn into liquid?

I hope you enjoyed your dinner

[applegrove]

16. It is zuchinni bolongnese. It tastes different and is a little carmelized.

You chop the zuchinni small. And fry it at first. Then add some water and simmer at low heat covered. Keep adding a cup of water so it does not burn. I will have to try it with Parmesan because the feta i used was not a strong enough flavour. The four hours changes the flavour and texture so it is mush.

Stanley Tucci on CNN said the fried zuchinni dish he had at a certain restaurant was his favourite. The secret is to deep fry the slices of zuchinni in lots of oil, dry it on paper towels and put it in the fridge for overnight. Then add it to cooked pasta with parmesan. That sounds better to me.

[Marthe48]

18. Thanks for the expanded description

I used to make olive salad, chop black and green olives, onions, garlic, zucchini, eggplant, peppers, saute everything until it is tender, but not mushy, add seasonings and use it on crusty bread. I had tried a New Orleans product and loved it, but it was hard to get here, so I made my own.

Have you tried the shirataki noodles? I use them as a low-carb alternative.

[applegrove]

20. That's what i used. Shirataki. I liked their spaghetti but the penne i used

the other day was like eating huge amounts of non breaded squid. I will not buy the Shirataki penne again. The ratio of pasta to zuchinni needs to be more equal. Sorry. Dyslexic so i got my mushrooms wrong.

[Marthe48]

21. I haven't had the penne style

I've had rice, angel hair and fettucini.

The penne doesn't sound good

I sometimes put blue cheese into tomato sauce. I like it when I make something with zucchini, eggplant, tomato, etc. It seems to add some complexity to the flavor. Not a lot,

[leftieNanner]

4. No Noodle Lasagna

I layer thin sliced veggies (zucchini and eggplant) in place of the noodles. Layer with anything you would usually put in a traditional lasagna. Ricotta cheese, sauteed onions or mushrooms, roasted peppers, mozzarella, pasta sauce or pesto.

It's very tasty!

[Marthe48]

13. I make something like this

I put the cheese on top when it is almost finished baking.

I have an eggplant on my shopping list, because I'm in the mood for this meal

[leftieNanner]

17. And it's even better the second day!

Yum.

[Marthe48]

19. I make things like this for the leftovers :)

Blending the flavors!

[Atticus]

5. I had a really big one go deal with last year. I carefully cut an 18 inch diameter hole into the

center of one side and then scooped out everything inside all the way to each end.

It made a decent kayak while it lasted.

[Marthe48]

10. :)

A kayak for you or your house elf?

[Kali]

7. sometimes you can stuff them

same filling as peppers.

even if they turn out inedible it makes a good cooking/serving vessel.

[Marthe48]

14. This is big enough to stuff

and I might try that. Thanks!

[Saviolo]

8. We've got a zucchini/tomato recipe coming next week

Layers of tomato/zucchini with mozzarella and some aromatics baked as a casseole. It will be up on Thursday!

[Marthe48]

15. Can't wait to see it!

n/t

[japple]

24. Cut zucchini or squash in half lengthwise. Then make diagonal slashes criss-crossed on the cut

surface. Rub with olive oil and slap them cut side down on the grill. Turn them over after a few minutes and grill on the other side. When they are to your desired degree of doneness (some folks like them soft--others like them a bit firmer...I like them firmer.) Take them off the grill and add salt, pepper and a little basil pesto or the basil paste out of a tube. Tastes like summer! Also, these can be cut into cubes and served over pasta with tomato sauce or oven roasted cherry tomato halves for a feast of the gods.

[live love laugh]

25. I cut medallions and saute them in olive oil with pico de gallo.

I add fresh garlic and sliced onion and season with salt and pepper. If the pico isn’t spicy I add chili flakes.