Anyone who grows zucchini will know how prolific even one plant can be. This year I planted the bright yellow variety so I wouldn't miss the fruit before they became bright yellow marrows! One plant has been providing us with 1 or 2 zucchini daily and so far I've used them in fritters, souffles, ratatouille and the smaller ones look great grated raw into salads. Any tried and true recipes from oooobyites will be greatefully appreciated :)
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A friend baked a chocolate zucchini cake the other day and it was delicious. Her recipe came from the Waihi cook book but a quick google search brought up at least three versions, here's one of the results http://www.foodlovers.co.nz/chocolate-zucchini-cake.html Not a tried and true recipe but worth trying if the outcome's anything like the cake I ate last week.
my attempt at chocolate zucchini cake wasso popular we had it as our wedding cake and also regularly as muffins/mini cakes.
I found this recipe on mygarden.co.nz:
Ingredients
Courgettes 2 cups, shredded
Butter or Marg 1/2 cup
Vegetable Oil 1/2 cup
Sugar 1 3/4 cups
Eggs 2
Vanilla Essence 1 teaspoon
Sour* Milk 1/2 cup (add 1/2 teaspoon of vinegar or lemon juice to milk. ready in 15 mins)
Cocoa 4 tablespoons
Baking Soda 1 teaspoon
Cups Flour 2 1/2 cups
Cinnamon 1/2 teaspoon
Salt 1/2 teaspoon
Chocolate Chips 1/2 cup
Chopped Nuts 1/2 cup
Method of preparation / cooking
*sour milk by adding 1/2 teaspoon ofvinegar or lemon juice to it and setting aside for 15 minutes
Cream butter and sugar.
Add eggs, vanilla, oil and sour milk.
Sift the dry ingredients together and blend with creamed mixture.
Stir in courgettes.
Spoon into greased and floured 20 x 30 cm pan.
Sprinkle with chocolate chips and nuts.
Bake at 170 degrees 45-50 minutes.
Megan > Melinda & Paul ThompsonApril 22, 2010 at 1:02pm
you're not kidding about liking zucchini chocolate cake!
I made antipasto this time....slice and sun dry or oven dry the slices. stuff them into a preserving jar, add some capers and a little lemon juice, top up with olive oil. After a few weeks the flavours intensify nicely
Zucchini Fritters or Risotto is my favourite! (good for the arm muscles cause there is so much stiring!)
12 small zucchini flowers or 6 small, zucchini (Finely sliced or grated)
Knob of butter 1 onion, chopped
300g arborio rice 1/4 cup white wine
1 litre (ish) chicken stock parmesan cheese, grated
1 cup basil torn up, pitch of salt/Pepper to taste
Melt half the butter, cook onion over low heat until soft. Add rice and stir until coated in Butter. Add white wine and stir till its absorbed. Add stock bit by bit until absorbed. After about 10 minutes, add sliced zucchini and stir well. When rice is almost cooked, add zucchini flowers and parmesan.
(Add Dried chilli flakes near the end if you like them)
michelle
this has been a fav recipe in my family for many many yrs! i have made it with kumera, potato, pumpkin etc. especially nice with a few fresh herbs chopped in. (thyme, margaram, chervil, chives, parsley, basil etc.)
to slow down the rate of zucchini-ness harvest the flowers, stuff them with a cheesy herby filling and bake till all bubbly serve as an entree, flowers last 2-3 days in fridge wrapped in a damp paper towel, so collect for 2-3 days until you have enough for 2-3 each, you can use both female(with little fruit attached) and male flowers, remove anthers either before stuffing or as you eat. you can do the same with most large flowered cucubits (kumi kumi flowers are brilliant) also good dipped in a light batter and fried, (either stuffed or as is) just seasoned with a little salt and pepper.
best ever and most simple zucchini recipe- whizz up in 5 minutes and serve as a main vegetable.
Slice vertically (as opposed to dicing)
brush with olive oil
chargrill on the bbq for a few minutes until slightly charred
take off grill and place in a bowl
pour lemon juice and crushed garlic over the zucchini and serve.
sprinkle with rock salt.
this sounds too simple to great, but its devine!
You can do the same with egg plant, its a simple and fantastic recipe.
Something similar to a ratatouille but without egg plant......This uses up zucchini and tomatoes, which both seem prolific at the same time.
Fry garlic and onion, add chopped carrot. Fry for 5 minutes. Add chopped zucchini and fry for 5 minutes. Add chopped fresh tomatoes, seasoning and herbs (choose from: oregano, thyme, parsley, basil) . Cook all together for 5 minutes with lid on to keep from going dry. Serve with crispy bacon pieces or any meat.
Another recipe we like is zucchini in cheese sauce.
Replies
https://ooooby.ning.com/group/urbanhomesteaders/forum/topics/chocola...
my attempt at chocolate zucchini cake wasso popular we had it as our wedding cake and also regularly as muffins/mini cakes.
I found this recipe on mygarden.co.nz:
Ingredients
Courgettes 2 cups, shredded
Butter or Marg 1/2 cup
Vegetable Oil 1/2 cup
Sugar 1 3/4 cups
Eggs 2
Vanilla Essence 1 teaspoon
Sour* Milk 1/2 cup (add 1/2 teaspoon of vinegar or lemon juice to milk. ready in 15 mins)
Cocoa 4 tablespoons
Baking Soda 1 teaspoon
Cups Flour 2 1/2 cups
Cinnamon 1/2 teaspoon
Salt 1/2 teaspoon
Chocolate Chips 1/2 cup
Chopped Nuts 1/2 cup
Method of preparation / cooking
*sour milk by adding 1/2 teaspoon ofvinegar or lemon juice to it and setting aside for 15 minutes
Cream butter and sugar.
Add eggs, vanilla, oil and sour milk.
Sift the dry ingredients together and blend with creamed mixture.
Stir in courgettes.
Spoon into greased and floured 20 x 30 cm pan.
Sprinkle with chocolate chips and nuts.
Bake at 170 degrees 45-50 minutes.
here's another savoury zucchini recipe from a friend's blog
https://ooooby.ning.com/profiles/blogs/recipes-1
my plants are still flowering - I hold my breath every time there's a frost so if I don't want to lose them, best I dust out my frost cloths.
12 small zucchini flowers or 6 small, zucchini (Finely sliced or grated)
Knob of butter 1 onion, chopped
300g arborio rice 1/4 cup white wine
1 litre (ish) chicken stock parmesan cheese, grated
1 cup basil torn up, pitch of salt/Pepper to taste
Melt half the butter, cook onion over low heat until soft. Add rice and stir until coated in Butter. Add white wine and stir till its absorbed. Add stock bit by bit until absorbed. After about 10 minutes, add sliced zucchini and stir well. When rice is almost cooked, add zucchini flowers and parmesan.
(Add Dried chilli flakes near the end if you like them)
this has been a fav recipe in my family for many many yrs! i have made it with kumera, potato, pumpkin etc. especially nice with a few fresh herbs chopped in. (thyme, margaram, chervil, chives, parsley, basil etc.)
to slow down the rate of zucchini-ness harvest the flowers, stuff them with a cheesy herby filling and bake till all bubbly serve as an entree, flowers last 2-3 days in fridge wrapped in a damp paper towel, so collect for 2-3 days until you have enough for 2-3 each, you can use both female(with little fruit attached) and male flowers, remove anthers either before stuffing or as you eat. you can do the same with most large flowered cucubits (kumi kumi flowers are brilliant) also good dipped in a light batter and fried, (either stuffed or as is) just seasoned with a little salt and pepper.
Slice vertically (as opposed to dicing)
brush with olive oil
chargrill on the bbq for a few minutes until slightly charred
take off grill and place in a bowl
pour lemon juice and crushed garlic over the zucchini and serve.
sprinkle with rock salt.
this sounds too simple to great, but its devine!
You can do the same with egg plant, its a simple and fantastic recipe.
Fry garlic and onion, add chopped carrot. Fry for 5 minutes. Add chopped zucchini and fry for 5 minutes. Add chopped fresh tomatoes, seasoning and herbs (choose from: oregano, thyme, parsley, basil) . Cook all together for 5 minutes with lid on to keep from going dry. Serve with crispy bacon pieces or any meat.
Another recipe we like is zucchini in cheese sauce.
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