I know a lot of vegetable gardeners end up with too much zucchini or have family members who won't eat it. My boys will eat it stir fried with carrots and sprinkled with season salt. The whole family will eat coated in spicy cornmeal and fried. That is about the extent of their zucchini love.
Tonight I baked some pork chops with mushrooms, onions, olive oil, a little beef broth, and pepper. I had one good sized rhonde de nice zucchini. I sliced it really thin and added it to the pork chop bake for the last ten minutes in the oven. It was wonderful. I could make a meal of just the mushrooms and zucchini.
Letting the garden grow
13 hours ago
I'm with you on that. Great combo. My zuchinni didn't do so well this year. I don't know what happened. I usually get tired of it before the season is over.
ReplyDeleteDebbi - have you ever made squash soup? Sautee green and yellow with thinly sliced onions and salt, pepper, garlic until the onions and sqash are very caramelized. Then put them with some chicken stock in a pot and use an immersion blender (whe Emeril calls a boat motor) to puree it and then sprinkle shredded parmesan on the top! YUM....and very salty, garlicky, sweet...this is my recipe based on one I ate at a spa in Mexico years ago.
ReplyDeleteHi eve, sometimes I get a lot and sometimes the squash bugs get the vines. I got luck this year.
ReplyDeleteDiana, that sounds really good. If i get more, I will try it out
I love zucchini and your version sounds tasty. Thanks for sharing. I use it in soups. You have to saute it first or it will turn to mush in your soup. :)
ReplyDelete*sigh* my zucchini completely flopped this year. First it would not germinate thanks to the cold wet spring and now it is buried under a sea of cosmos. I have not given up hope yet but I am starting to loose faith in it this year. I would love to try everyone's suggestions. If nothing else I will try again next year.
ReplyDeleteHi pg, I have never tried it in soup. I have shredded it and put it in spagetti sauce.
ReplyDeleteCynthia, I am actually replanting a couple of mounds for a fall crop. In past years my fall plants produced more than the summer crop.
Yes! Spaghetti sauce thickener--the perfect use for zukes, Deb! I'd be lost without it. But I love the thought of your cornmeal-coated slices, too. Though that makes me think of fried okra, and then of course that's what I *really* want. Diana's soup sounds good, too. It's actually cool here today (in August, gasp!), so maybe I'll make some curried pumpkin soup for supper. Yum... Anyway, thanks for the ideas! We love the golden zucchini and use them as summer-squash substitutes and sliced thinly in salads. They're too beautiful to pass up.
ReplyDeleteI have often stuffed an oversized zucchini with mushrooms, cheese and what comes out of the middle of the zucchini and then bake it. It is pretty good that way. You have made me hungry!
ReplyDeleteHi Deb,
ReplyDeleteI have lots of glutbuster zucchini recipes over at my new blog, if you need some more inspiration :)
Debbie ... I love zucchini too ! My hubby makes a sausage , bean , mushroom zucchini casserole that is fantastic .. it is one versatile vegetable ... sounds like you should be writing a cook book girl !!
ReplyDeleteJoy : )
Hi ofb, I still get entry hits from silence's squash recipe post. We know y'all are lovin some squash.
ReplyDeleteLayanee, I like to steam yellow squash, cut it in half, scoop out some of the middle, adds onion, curry powder, and sharp cheddar cheese and then heat the whole thing up under the broiler. Yummm.
I need to check out your new blog. Once I pay off all the back to school stuff I want to contribute to your garden tour. The boys have left the bank account dry right now.
Joy, that casserole sounds good to. We may need to put together a cooking blog.
Deb - don't wait! You're very welcome anyway :)
ReplyDelete