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Archive for August 2014

Taking advantage of Zucchini Mother Lode

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zukesBeing out of town for two weeks meant a couple of Zucchini had a chance to grow to baseball bat size in my garden.  For some people, this is a catastrophe.  They seem to think the zucchini is too starchy and tough.  For some recipes, this is true.  But I have a couple that don’t care what size your product is – the end results are equally good.  Today’s blog post will share a couple of my favorites.

Zucchini Pickles – from Mary Jacobs – it was her mother in laws – really old recipe4 qts Zucchini sliced very thin – do not peel

2 green peppers sliced thin
6 small onions – sliced thin
1/2 cup salt 2 trays of ice cubes
5 cups sugar
3 cups vinegar
1/2 tsp celery salt
1 1/2 tsp tumeric

Put sliced vegetables in a bowl. cover with salt and ice. Let sit at least 3 hours. Drain and rince once.
In a pot on the stove, combine sugar, vinegar and spices and bring to a boil.
Prepare jars. Pack in zucchini, peppers and onions – fill with syrup to the top of the jar.
Cover jars and process in a water bath.

These photos show the sliced zucchinis in a bowl with ice.  The ice melts down thru the salt to remove the moisture from the zucchini.DSCF7303 DSCF7314 Here are the finished jars.  This used up half of one of the large zucchini.DSCF7315
Zucchini Bread – Don’t remember where I found this recipe.  Have been using it for years.

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and cool.

I shredded the other half of one of the large zucchini with my food processor blade.  I just love that device.DSCF7307 I got two loaves from half the zucchini.DSCF7317
Zucchini Lasagna

This was an experiment.  I didn’t want to defrost hamburger, so I used soft chorizo sausage instead. The idea of this recipe I’ve seen before.  You use zucchini slices instead of noodles.  I grilled the slices first to help remove some of the water and to give them more flavor.Since I make this from scratch, I didn’t measure ingredients so you’ll have to make some assumptions here.

For my marinara sauce, I sauted onions, garlic and the chorizo.  Next I added a jar of Classico spaghetti sauce and some oregano.  I keep this sauce around for times when I don’t want to do my “all day” sauce.

In the pan, I start with a single layer of grilled zucchini slices, next I layer on some of the tomato sauce mixture.  Next, I top it with a few tablespoons of cottage cheese (you could use Ricotta), and mozzarella.  I repeat this two more times topping with a layer of marinara sauce and mozzarella.  Bake it for an hour at 350 or until the top is nice and brown.

Here’s the start of the assembly process.
This is the finished product.  It’s a good idea to let it sit for a spell before cutting so the zucchini can re-absorb their liquids.

That’s it for now.  Ciao y’all.


Written by pregen

August 4, 2014 at 2:24 pm

Posted in Cooking

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