Garden Abundance!!

[barbszy]

I'd love to get some good ideas about how to eat up, use up, freeze, can or preserve some of the garden abundance we get this time of year.

We don't have a garden but friends do. Right now I have 4 gigantic cucumbers and one zucchini so big it needs its own ZIP code. It weighs 4 3/4 lb!

One thing I am doing with the cukes is peeling and slicing. Then I put them (along with some carrot sticks and pepper strips) in my tupperware "raw vegetable dish"). I used to hide it away until we had company. But if I keep it full, in the fridge, we can snack on the fruit/veg and even pull it out at mealtime.

[ajrsmom]

I would make cucumber salad with sour cream with some of the cukes, we love to eat cucumber and toast sandwiches but I know that this is not for everyone.

For the zucchini, You can freeze it once you slice it or shred it. I have even read where some people dehydrate it so that it doesn't get mushy when it thaws out. Premeasure it to make it easier to use.

There is always zucchini bread, grilled z, stuffing with z in it, I have seen zucchini used like potatoes and hashbrowns made out of them.

Enjoy your abundance! If I lived closer, I would take some off of your hands! ;)

[DeBora4BobbyL]

I never have too much from my DHs garden, but then again, he has a small garden. When we lived in TX, I did a lot of canning.

What are cukes?

[cat lover]

Cukes are what some people call cucumbers.


Here is a few links to several shredded zuchini recipes

http://www.seedsofknowledge.com/zucchini.html

http://www.ed-foods.com/cookbk11.html

And here are some links to some cucumber recipes

http://www.nancyskitchen.com/cucumber-recipes.htm


Hope you find some you like here!

[DeBora4BobbyL]

Cool, I just didn't know what cukes were. Thanks!

[Yummys_Girl]

Zucchini and Stuffing Casserole

INGREDIENTS:


4 medium zucchini
6 tablespoons butter, divided
1/2 cup shredded carrot
1/2 cup chopped onion
2 1/2 cups herb seasoned stuffing cubes, divided
1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup sour cream
PREPARATION:

Cut zucchini into 1/2-inch slices. Put zucchini into a saucepan; cover with water and a little salt. Cook until tender; drain well and set aside. In the same saucepan, melt 4 tablespoons of the butter; cook carrot and onion until tender.

Remove from heat and stir in 1 1/2 cups of the stuffing cubes and the soup and sour cream. Add zucchini and gently stir to combine. Turn mixture into a 1 1/2-quart casserole. Melt remaining butter and toss with remaining stuffing cubes. Sprinkle over top of casserole. Bake at 350° for 25 to 35 minutes.
Serves 6 to 8.

[Yummys_Girl]

Barb's Zucchini Cake

INGREDIENTS:


1 cup vegetable oil
2 cup sugar
3 eggs
2 tsp. vanilla (I always use pure vanilla extract)
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
2 cups grated zucchini (leave skins on)
1 cup walnuts
PREPARATION:

Mix oil and sugar. Add eggs, one at a time beating well after each addition; blend in vanilla. In a separate bowl, sift together the flour, baking powder, cinnamon, and baking soda. Add sifted dry ingredients to first mixture; alternating with grated zucchini.


Fold in chopped nuts. (Batter will be a bit thin.)
Pour into greased and floured 13x9x2-inch pan. Bake at 350° for 55 minutes.

[Yummys_Girl]

Zucchini stuffed with Bulgur and Ground Turkey


3 medium zucchini
2 scallions -- minced
1/2 green pepper
3 sprigs parsley
1 cup canned tomatoes
1/2 pound ground turkey
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon allspice
3/4 cup bulgur
tomato paste -- to taste
lemon wedgesPlace zucchini in a large deep skillet and add enough boiling water to cover. Cook for 10 to 12 minutes, then chill quickly under cold water. Cut off stem end of each zucchini and split lengthwise. Starting from wide end of vegetable, scoop out pulp with a spoon,leaving a 1/2 inch thick shell; reserve pulp. Place shells in a 9x13 baking dish.
Preheat oven to 350.

In a food processor mince scallions, green peppers, and parsley. Add drained tomatoes (reserve the liquid), reserved zucchini pulp, turkey, spices, and bulgur and process until well mixed. Generously spoon mixture into scooped zucchini shells. Add enough water to reserved tomato liquid to make 1 cup, stir in a little tomato paste, and pour around the bottom of baking dish. Cover pan with foil and bake for 35 minutes, removing foil every 10 minutes to baste with liquid. Remove foil completely for last 5 minutes of baking. Serve hot with lemon wedges.
Serves 6.

[Yummys_Girl]

Zucchini Chili

4-6 cup of grated, unpeeled zucchini
1 cup of celery, sliced
1 medium onion, chopped
3 tablespoons of vegetable oil
1 (15 oz.) can tomato sauce
1 tomato sauce can of water
One 29 ounce can of whole tomatoes & juice
2-3 tablespoons of chili powder
1 teaspoon of garlic salt + 3 teaspoon of salt
2 tablespoons of sugar
1 teaspoon of black pepper
1/2 teaspoon of red pepper
1/2 cup of pitted ripe olives, sliced
One 15 ounce can of kidney beans
1 cup of fresh, sliced mushrooms

Sauté grated zucchini, celery and onion in hot oil in large kettle or saucepan until celery is tender, but not browned, about 6 minutes. Add tomato sauce, water, tomatoes and juice, chili powder, garlic salt and salt, sugar and pepper. Simmer slowly, uncovered, 1 to 1 1/2 hours. Add olives, kidney beans and mushrooms.
Simmer another 10 to 15 minutes. Serves 8.

[Yummys_Girl]

ZUCCHINI RELISH
10 c. ground zucchini
4 c. ground onions
5 tbsp. canning salt
2 1/4 c. vinegar
2 1/2 c. sugar
1 tsp. nutmeg
1 tsp. dry mustard
1 tsp. turmeric
1 tsp. cornstarch
1 red pepper
1 green pepper
2 tsp. celery seed

Combine zucchini, onion and salt; let stand overnight. Drain, rinse well in cold water. Combine with remaining ingredients and cook for 30 minutes. Pour into clean hot jars and seal. Makes 7 pints.

[Yummys_Girl]

ZUCCHINI-ONION SLICES
1 qt. white vinegar (5 to 6% acidity)
2 c. sugar
1/4 c. canning or pickling salt
1 tbsp. mustard seed
2 tsp. celery seed
2 tsp. ground turmeric
14 c. 1/4" slices zucchini (about 3 1/2 lbs.)
3 c. thinly sliced onions (4-5 med.)

Prepare pint jars and follow procedure to sterilize jars. Heat vinegar, sugar, canning salt, mustard seed, celery seed and turmeric to boiling in 5 quart Dutch oven or kettle; remove from heat. Stir in zucchini and onions. Let stand 1 hour, stirring occasionally. Heat to boiling; reduce heat. Simmer, uncovered 3 minutes. Immediately ladle into hot jars. Fill to within 1/4" of tops of jars; seal. Process in boiling water bath 10 minutes. Yield: 5 pints.

[Yummys_Girl]

CHUTNEY
2 c. firmly packed brown sugar
1 c. cider vinegar
2 tsp. salt
1 tsp. ground ginger
1/2 tsp. each mustard seeds and whole black peppercorns
1/4 tsp. cayenne pepper
2 lb. each tomatoes and tart green apples, peeled and cored, diced (about 4
c. each)
3 med. zucchini, diced (about 3 c.)
2 med. onions, thinly sliced
1 c. raisins
1/3 c. coarsely chopped canned ginger

In a 5-quart (or larger) kettle or Dutch oven, combine sugar, vinegar, salt, ground ginger, mustard seeds, peppercorns and cayenne. Bring to a boil.
Mix in tomatoes, apples, zucchini and onions. Boil gently uncovered stirring frequently, until almost thickened about 1 hour.
Add raisins and candied ginger. Continue cooking, boiling gently, uncovered, stirring often, until thickened, 10 to 15 minutes.
Fill hot, clean canning jars to within 1/4 inch of rims with boiling hot chutney. Run a spatula down edges between chutney and jars to release air bubbles. Wipe rims and place scalded lids on top. Screw on bands. Place jars on a rack in a canning kettle half full of hot water to cover jars by 1 inch. Bring to a gentle boil and process 5 minutes. Remove from water and cool thoroughly. Makes 4 pints.

[Yummys_Girl]

Zucchini in Tomato Sauce

This recipe is really good as a side dish and wonderful over pasta.

You MUST use a pressure cooker/canner.

5 lbs zucchini (http://www.recipezaar.com/library/getentry.zsp?id=316) (not peeled, ends trimmed and seeded before weighing)
2 (28 ounce) cans tomato puree (http://www.recipezaar.com/library/getentry.zsp?id=731)
1/2 cup onions (http://www.recipezaar.com/library/getentry.zsp?id=148), chopped
1/4 cup green peppers, chopped
1 teaspoon garlic powder (http://www.recipezaar.com/library/getentry.zsp?id=501)
1 tablespoon italian seasoning
1 teaspoon thyme (http://www.recipezaar.com/library/getentry.zsp?id=348)
4 teaspoons salt (http://www.recipezaar.com/library/getentry.zsp?id=359)


32 servings 8 pints



Wash zucchini. Do not peel. Cut into 1/2 inch chunks. Weigh and set aside.
Combine tomato puree, onion, green pepper and spices. Bring to a boil. Hint: Use a deep pot to contain some of the splatter. Stir often and take care it doesn't scorch.
Once it comes to a boil, add the zucchini. Stir often and bring again to a boil.
Put 1/2 teaspoon salt into each pint jar.
Use a slotted spoon to pack zucchini chunks into hot, sterilized jars.
Run a non-metal spatula around the inside of the jar to remove any air pockets.
Press the zucchini down firmly. Add tomato sauce to fill jar, leaving 1/2 inch head space.
Wipe jar rims and threads. Add hot lids and rings. Screw down to finger tight.
Place jars in canner on rack with 1-1/2 inches of boiling water.
Cover, leave vent open. Heat and allow steam to vent for 10 minutes.
Close vent, bring to pressure. Process pints at 10 lbs. for 25 minutes, quarts at 10 lbs. for 40 minutes.
Remove from heat. Allow pressure to reduce naturally.
Check seals and label. Refrigerate any jars that haven't sealed and use within a few days.

[Yummys_Girl]

Zucchini Cream

It tastes like lemon curd and has the texture of apple butter.

2 lbs zucchini (http://www.recipezaar.com/library/getentry.zsp?id=316) 2 cups sugar (http://www.recipezaar.com/library/getentry.zsp?id=139) 1/2 cup butter (http://www.recipezaar.com/library/getentry.zsp?id=141) (no substitute) 2 lemons (http://www.recipezaar.com/library/getentry.zsp?id=125), juiced and zested
48 servings 3 half pints



Cut off stem and blossom ends of the zucchini and peel. (Remove all the green for a prettier color at the end). If the zucchini are very large, cut in half lengthwise and remove the seeds. If small, leave whole. (I cut the zucchini into chunks at this point).
Boil in a small quantity of water until tender OR you may microwave in a covered dish until tender, about 10 minutes. In either case, drain well, then mash or process to a smooth pulp.
Cook in the top of a double boiler over hot water with sugar, butter, lemon juice and zest. Stir frequently, until thick and creamy, about 15 minutes.
Ladle into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, put lids and rings in place and tighten down.
Invert jars for a few minutes, then return to upright and cool completely. Check seals, label and store in cool, dry place.
Note: takes 30 minutes or so to cook down. Process jars in a hot water bath for 5 minutes.

[Yummys_Girl]

Zucchini-Pineapple

Yield: 8 pints

4 qt Cubed or shredded zucchini
46 oz Unsweetened pineapple juice
-(canned)
1 1/2 c Bottled lemon juice
3 c Sugar

Yield: About 8 to 9 pints

Procedure: Peel zucchini and either cut into 1/2-inch cubes or shred.
Mix zucchini with other ingredients in a large saucepan and bring to a
boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid,
leaving 1/2-inch headspace. Adjust lids and process.

Process Time at Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

[cat lover]

Zucchini and Stuffing Casserole

INGREDIENTS:


4 medium zucchini
6 tablespoons butter, divided
1/2 cup shredded carrot
1/2 cup chopped onion
2 1/2 cups herb seasoned stuffing cubes, divided
1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup sour cream
PREPARATION:

Cut zucchini into 1/2-inch slices. Put zucchini into a saucepan; cover with water and a little salt. Cook until tender; drain well and set aside. In the same saucepan, melt 4 tablespoons of the butter; cook carrot and onion until tender.

Remove from heat and stir in 1 1/2 cups of the stuffing cubes and the soup and sour cream. Add zucchini and gently stir to combine. Turn mixture into a 1 1/2-quart casserole. Melt remaining butter and toss with remaining stuffing cubes. Sprinkle over top of casserole. Bake at 350° for 25 to 35 minutes.
Serves 6 to 8.

All the recipes you posted sound very good, but this one I do believe will be made assoon as I have two more zucchini ready! Thanks!

[barbszy]

Thanks!

Yummysgirl, I think we should name you MomsMenu's Official Zucchini Expert. Wow!

[DeBora4BobbyL]

Yummysgirl, I think we should name you MomsMenu's Official Zucchini Expert. Wow!

I totally agree!

[Yummys_Girl]

I had several more but I figured I should not post them all at once LOL

[Yummys_Girl]

SWEET AND SOUR ZUCCHINI
2 medium zucchini, sliced thin
3 tablespoons cornstarch
3 tablespoons soy sauce
1/2 cup brown sugar
1/4 cup vinegar
1/4 teaspoon ginger
1 can (20 oz) pineapple chunks and juice
1 medium onion, sliced thin
1 medium green pepper, cut in strips
2 carrots, sliced thin
In a 2 quart-casserole, toss together zucchini and cornstarch. Stir in the remaining ingredients. Cover. Microwave on high for 20 minutes. Stir and recover and continue cooking for 20 minutes.

Serves 4.

*Note: You can also add chunks of boneless skinless chicken breast and serve over rice

[cat lover]

We'll be watching for more! LOL

[Yummys_Girl]

ZUCCHINI LASAGNA

1/2 pound ground meat
1/3 cup chopped onion
15-oz. can tomato sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon pepper
4 medium zucchini
8-oz. carton ricotta cheese
1 egg
2 tablespoons flour
1/4 lb. mozzarella cheese, shredded

Brown meat and onion over medium heat in large skillet. Drain excess fat. Add tomato sauce, salt, oregano, basil and pepper and bring to a boil. Reduce heat to low and simmer for 5 minutes. Slice zucchini lengthwise into 1/4-inch thick slices. In a small bowl combine ricotta cheese and egg. Arrange 1/3 of zucchini in bottom of greased 8x12-inch baking pan. Sprinkle with 1 tablespoon flour. Top with all of ricotta cheese mixture and 1/3 of meat mixture. Repeat layers with remaining zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 6 servings.

[Yummys_Girl]

STUFFED ZUCCHINI
4 medium zucchini squash
2 tablespoons cooking oil
1 small onion, minced
2 eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons minced parsley
Salt and pepper to taste

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-inch shell. Reserve pulp. Parboil shells in salted water 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. In a skillet, heat oil over medium-high heat. Sauté the onion and chopped zucchini until tender. Remove from the heat and combine remaining ingredients. Fill shells. Place in a greased baking dish. Bake at 350° about 15 - 20 minutes, or until heated through. Makes 8 servings.

[Yummys_Girl]

ZUCCHINI PATTIES

2 cups grated zucchini
1 egg, beaten
2 tablespoons diced onion
4 tablespoons cracker crumbs
Salt to taste
2 tablespoons cooking oil
4 slices cheese

Combine all ingredients except oil and cheese and mix well. Divide batter into 4 patties. Heat oil in skillet and fry patties on both sides until browned and heated through. Top with slice of cheese. Let cheese melt and serve.
Makes 4 servings.

[Yummys_Girl]

ZUCCHINI BLONDIES

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1/3 cup butter
1 1/4 cups light brown sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1/2 cup semisweet chocolate bits
1/2 cup coarsely chopped walnuts
1 cup shredded unpeeled zucchini, squeezed dry

1. Preheat oven to 350 degrees and spray an 8x8x2 inch pan with nonstick cooking spray.
2. Mix flour, baking powder, salt and baking soda in a bowl.
3. Beat together the butter and brown sugar until the mixture is light colored and fluffy. Add in the eggs and vanilla.
4. Gradually stir in the flour mixture, then zucchini, walnuts and chocolate chips.
5. Pour batter into prepared pan.
6. Bake for 40 minutes at 350 degrees. Check blondies after 30 minutes and if they are darkening too quickly, cover them loosely with aluminum foil.
7. After cooling, cut into 16 squares.

[Yummys_Girl]

GRANDMA'S ZUCCHINI SOUP

5 or 6 medium zucchini
1 large onion thinly sliced
1-1/2 teaspoons curry powder
3 cups chicken broth
1 cup heavy cream
1/2 cup milk
Salt & pepper to taste
Wash and dry zucchini; trim off ends. Cut one zucchini in half and slice thinly one half. Stack the slices and cut them into very thin match-like strips (about one cup). Place in saucepan. Add cold water to cover. Boil 3-5 minutes, drain and set aside. Cut the remaining half zucchini and the others into 1-inch slices. Cut each slice into quarters. Place in kettle and add onion slices. Sprinkle with curry and stir to coat pieces. Add chicken broth and bring to a boil. Cover and simmer 45 minutes. Spoon the mixture into a blender and blend to a fine puree (about 4 cups). Add the cream, milk, salt and pepper. Add reserved zucchini strips. Chill thoroughly. Serve sprinkled with chopped chives. Serves 6 - 8.

[Yummys_Girl]

Ljc's Zucchini Bread

3 eggs, beaten
1 cup oil
1 cup white sugar
1 cup brown sugar
2 cups shredded zucchini
3 cups flour
1Tbsp vanilla
1 tsp baking soda
3/4 tsp salt
1 Tbsp cinnamon

Cream together brown sugar, white sugar, eggs, oil and salt. Add shredded zucchini and remaining ingredients. Grease 2 loaf pans and divide batter in to pans. Bake for 1 hour at 350 degrees.

[Yummys_Girl]

Kristin's fabulous zucchini crisp

Crust:

4 cups flour
2 cups sugar
.5 tsp. salt
.75 lbs. butter or margarine

Filling:

7 c. seeded, peeled, sliced zucchini
.66 c. lemon juice
1 c. sugar
.25 tsp. nutmeg
1.5 tsp. cinnamon

Preheat oven to 375 F. Prepare the crust: combine flour,
sugar and salt in a bowl. Cut in the butter or margarine until it resembles coarse meal. Divide in half. Press half the mixture in the bottom of a greased 9 x 13 inch baking pan. Save the other half for later. Blind bake for about ten minutes,then remove from oven and set aside.

In a sauce pan, cook the zucchini uncovered in lemon juice untiltender, about 10 minutes. Add the sugar, nutmeg and only 1 tsp. ofthe cinnamon. Simmer for about a minute then add a half cup of thesaved crust mixture. Simmer until thickened, stirring constantly.

Let cool. Pour over the blind baked crust. Mix 1/2 teaspoon of cinnamon with the rest of the crust mixture, spread on top. Some chopped nuts or a little crystallized ginger is nice, too. Bake for 35-45 minutes, or until lightly browned.

[Yummys_Girl]

poor man's crab cakes

2 cups grated zucchini
2 beaten eggs
1 cup seasoned bread crumbs
2 Tbsps mayo/miracle whip
2 tsp Old Bay seasoning

Mix everything together, shape into patties and fry in some olive oil.

[Yummys_Girl]

Zucchini Roma

1 pound Zucch. (about 2 medium)
2 T butter or margarine
1/2 cup shredded mozzarella
1/3 cup Italian-style breadcrumbs
1/2 t Italian seasoning
1/4 t salt

Cut Zucchini in half lengthwise and slice into 1/2-inch thick slices. In large skillet over medium-high heat, melt butter. Add zucchini slices; cook until crisp-tender, about 4 minutes. I

In small bowl, combine remaining ingredients. Top zucchini with bread crumb mixture. Cover & let stand one minute (so cheese gets melty). Serve immediately.

Makes 4-6 servings

[Yummys_Girl]

baked zucchini chips

2 Medium Zucchini (about 1 pound)
1/2 Cup Egg Substitute (or 2 Eggs)mixed with 2 Tablespoons Water
1 Cup Italian Breadcrumbs
2 Tablespoons Grated Parmesan Cheese
1/8 teaspoon Pepper
Cajun Seasoning to taste

-Preheat oven to 475 degrees.

-Cut zucchini into thin slices

-Mix egg substitute with water in a small bowl and set aside.

-Combine breadcrumbs, parmesan cheese and pepper and Cajun Seasoning in a shallow dish.

-Dip zucchini into egg mixture then dredge through breadcrumb mixture and place on a baking sheet sprayed with nonstick cooking spray.

-Bake each side approx. 5-10 minutes or until brown and crispy.

[cat lover]

poor man's crab cakes

2 cups grated zucchini
2 beaten eggs
1 cup seasoned bread crumbs
2 Tbsps mayo/miracle whip
2 tsp Old Bay seasoning

Mix everything together, shape into patties and fry in some olive oil.


This one sounds really good too! I'm going to have to get MORE zucchini to try all these! LOL

[Yummys_Girl]

Can anyone tell I really like Zucchini?!

[DeBora4BobbyL]

I actually can! lol

[cat lover]

But zucchini is soooo good! LOL It really takes on quite a different flavor depending on how you cook it.

[Yummys_Girl]

-= Exported from BigOven =-


Zucchini, Sour Cream and Jack Cheese Bake

Serving Size: 4


-= Ingredients =-

4 Tbsp. unsalted butter
1/2 cup finely chopped green onion
1 clove garlic ; minced
1 lb. zucchini ; trimmed and sliced 1/8-inch thick
1/2 cup grated Jack cheese - hot pepper is good!
1 egg
1/2 cup sour cream
1/2 tsp. salt
2 Tbsp. chopped fresh basil or I tsp. dried

-= Instructions =-

Preheat the oven to 350°F. Butter an 8 by 8-inch baking dish.
Melt 1 Tbsp. of the butter in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Scrape into a large bowl. Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender. Transfer to a food processor and pulse until smooth. Add the remaining ingredients and pulse to combine. Add the onions and pulse once. Pour into the prepared baking dish. Bake for 30 minutes until lightly golden.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

[DeBora4BobbyL]

Yummy, this looks like it is also low-carb. Is that so? I would love to try this.

[Yummys_Girl]

DeBora, yes it is low carb, also. It sounds very good, and I'm looking forward to tryng it in a week or two I hope, when the zucchini are ready for picking.

It makes 4 servings according to the recipe, here is the nutritonal info for the entire recipe. Somehow it didnt paste that part in when I posted it here.

So its about 4 carbs per serving.

Nutritional Info for entire recipe:

Calories: 1008
Carbs: 16
Fiber: 3
Protein: 27
Fat: 93

[DeBora4BobbyL]

If I make the green chili chicken, I'll all the ingredients to make this except the zucchini. I'm trying to decide if I can make all these this weekend. lol

[Yummys_Girl]

well it will keep you busy, but you will be eating well!

[DeBora4BobbyL]

I've been ill (stomach wise) since DH took me out to breakfast this morning. "Food" is just now sounding appetizing. I am going to try again tomorrow.

[Yummys_Girl]

I tried the Zucchini, Sour Cream and Jack Cheese Bake last night and it was absolutely delicious! I was amazed at how good it was!

I made a few slight changes:

I used a blend of shredded Monteray Jack and Colby cheeses, since it was on sale this week at the store. And I cut my slicces 1/8" thick but cut ach slice in fourths since this zucchini out of the garden was huge and fat, so the slices were large!

The recipe calls for you to saute the zucchini in butter on the stove, then pulse it in a food processor till smooth. (I cut mine in 1/8" slices and then each slice in fourths) So basically to smash it up. I didnt think I'd like it that way, I want more substance in my food. LOL.

So, instead of pulsing it in the food processor, I left it in the 1/8" thick 1/4 slices. I put the a thin layer of the cheese, onion, etc mixture in the bottom of the baking pan, and then put in the zucchini slices. Then I put the rest of the cheese mixture on top and spread it out. And sprinkled a little more of the shredded colby & Jack cheese on top and baked as directed. Once out of the oven, I sprinkled a little of the Mrs Dash Table Blend on top and let the dish cool slightly, before serving

[cat lover]

Good; Makes me want some of it right now! LOL

[DeBora4BobbyL]

If nothing else wrong happens in my world I will be making this! lol I amplanning either today or tomorrow.

[Jo-Anne]

I am looking forward to making a couple small bottles of salsa from my modest garden (I have tmatoes, banana peppers, green and red peppers), but my problem is this...I have my banana peppers coming to ripen, but the other veggies are far behind. What should I do so that all ingredients are ready for the same time? Should I pick the banana peppers and put them in the fridge? Should I just let them stay on the plant? Any thoughts -- I've never had a garden before!
Jo-Anne

[DeBora4BobbyL]

Jo-Anne, you can cut them in the shape that you normally use them and freeze them for later.

[cat lover]

Welll... When I make things from the garden that require several of the items I use whatever when they are ready and once I have some of all of them I pick and make batches as the veggies are ready. So for now I would use the banana peppers and just wait to make the salsa when you have enough of everything needed to make the salsa. Anybody else?

[Yummys_Girl]

Only other thing I could suggest, that hasn't already been suggested, is to pick and vacuum seal the peppers if you have a food saver or seal a meal or something. This should keep them fresh much longer than regular ziploc backs

I have never frozen banana peppers but someone at work mentioned just last night growing some in her garden and freezing them and said they were mushy when she thawed them. I haven't done it so I cannot speak from experience on freezing the.

[cat lover]

Here another way to use zucchini!
Crustless Zucchini Pie

This is from Taste of Home; it is supposed to only cost 31 cents a serving!


1 large onion, finely chopped
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
4 eggs, beaten
1 tbsp minced fresh parsley
3 cups grated zucchini
1 cup bisquick baking mix
1 cup shredded cheddar cheese


In a bowl, combine the first five ingredients. Stir in the zucchini, biscuit mix and cheese. Pour into two greased 9-in. pie plates. Bake at 350° for 35 minutes or until golden brown. Makes two 9" pies

[Yummys_Girl]

I LOVE zucchini recipes

[DeBora4BobbyL]

Does anyone know where the recipe is posted for a zucchini bake? I thought Yummy posted it and it is low carb. Thanks!

[cat lover]

Post #36 here in Garden Abundance is one Yummy posted that you asked her if it was low carb and she answered yes, maybe that is it?

[Yummys_Girl]

Yes, that is the one she said she wanted to make. It is easy to get lost in a thread I guess when some of us are so chatty!

[cat lover]

No problem; we have to chat too! LOL

[DeBora4BobbyL]

Thank you! That is the one. I thought I had saved it to my recipes, but I guess I didn't.

[cat lover]

Got your computer problems on the road to repair?

[DeBora4BobbyL]

No, they were too lacy to figure out which address was mine once the delivery man got to my mobile home park and he was too lazy to ask the manager at the office either. I had the poor girl in tears, but I told them that I NEED my computer and it had BETTER be in the office waiting for me when I get back from my trip. She and her boss promised that it would be there. If I get a chance, I will call tomorrow and ask if it was delivered. If not, I will really blow a gasket! I am stsill using it, but havaing to hook it up to a PC monitor. I have everything backed up too. I will also take out my hard rive and keep that just in case as well before I send it in.

They probably won't pick it up until at least Tuesday, so it will be 8-10 days after that before I get my computer back. The rental computer doesn't have Word, which will mean more time in the lab and less time at home. Bummer. DHL's incommpetence means an additional week w/o my computer outside of the 8-10 days. :mad:

Okay, I'll get off my soapbox. lol

[cat lover]

Oh I understand it is so frustrating! Hope it goes well soon!

[DeBora4BobbyL]

Thank you. I will find out Monday morning. I will report after my meeting at school.

[Yummys_Girl]

Hopefully this all gets straightened out, soon. Keep us posted!

[DeBora4BobbyL]

Thnk you Yummy. I meant to call the manager of the mobile home park to find out if the package was delivered, but I forgot until it was too late. Maybe it is better that I do not know until Monday so that I might not ruin my weekend. It is going well this far and I am FINALLY getting caught up on things. I appreciate everyone for listening to me.

[cat lover]

You're probably right! Don't spoil a good weekend! Have a good one!

[DeBora4BobbyL]

Thanks Cat!

[cat lover]

Here's one using both tomatoes and zucchini!

Zucchini With Tomatoes

4 to 6 small zucchini squash, about 1 1/2 pounds
1 medium sweet onion
2 cloves garlic, smashed and minced
1 tsp dried leaf basil
dash Cajun seasoning
1 cup chicken broth
juice of 1 lemon, about 2 to 3 tablespoons
1 can (14.5 ounces) diced tomatoes with juice
salt & pepper, to taste

Cut zucchini into sticks or slices. Quarter and slice the onion. Combine the prepared zucchini and onion, garlic, basil, cajun seasoning, chicken broth, and lemon juice in a large saucepan. Bring to a boil; lower heat and simmer, covered, for 10 minutes, or until just tender. Add tomatoes and simmer, uncovered, for 5 minutes. Taste and add salt and pepper, as desired.
Serves 4 to 6.

[Yummys_Girl]

Looks good! Another Yummy use for Zucchini!

[cat lover]

Although the recipe calls for canned tomatoes ,I use fresh ones in it all the time, I just cut them up over a bowl to catch all the juices!

[cat lover]

Zucchini with Tomatoes and Fresh Basil

Wolfgang Puck recipe

1 lb. firm, medium size fresh zucchini
3 medium size firm sun ripened tomatoes
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
1 cup finely shredded fresh basil leaves
Salt
Freshly ground black pepper


Over high heat, bring a medium saucepan of water to a boil. Fill a mixing bowl with ice cubes and water and set it aside. Meanwhile, prepare the zucchini. With a sharp knife, trim off and discard their stem and flower ends. Cut each zucchini at a 45 degree angle into even slices 1/4" thick. When the water is boiling, use a small, sharp knife to cut out the cores from the tomatoes and score a shallow X in their flower ends. One at a time, place the tomatoes in a slotted spoon or wire skimmer and lower them into the boiling water, leaving them there just until their skin begins to wrinkle, 30 to 45 seconds. Remove with the slotted spoon or skimmer and transfer to the bowl of ice water to cool. When the tomatoes are cool enough to handle, peel off and discard their skins. Cut each tomato crosswise in half and, with a fingertip, scoop out and discard the seeds. Cut the peeled and seeded tomatoes into 1/4" dice and put them in a wire strainer to drain in the sink. Heat a large skillet over high heat. Add the olive oil and, as soon as it is hot enough to flow freely in the skillet, add the zucchini and garlic. Cook, stirring constantly with a wooden spoon, for 2 minutes. Add the diced tomatoes and shredded basil and continue to stir over high heat until the zucchini is tender crisp, about 3 minutes more. Season to taste with salt and pepper. Serve the zucchini hot or at room temperature.

[cat lover]

Zucchini Heaven Casserole

3 medium zucchini
3 medium yellow squash
1 large onion
1 large green pepper
2 (6-8 ounce) cans mushrooms, drained or fresh mushrooms, sliced
2 large tomatoes
3 tbsp butter
3 tbspflour
3 tbsp sugar
2 cups shredded cheese
breadcrumbs
additional butter

Rinse zucchini and squash, slice lengthwise and quarter.Boil in salted water until just tender. Drain and set aside.In large nonstick skillet, sauté chopped onion, green pepper, and mushrooms in butter until tender.Add diced tomatoes, flour and sugar. Cook and stir about 3 minutes until slightly thickened.Coat a 9 x 13-inch pan with cooking spray.Add zucchini and squash. Top with vegetable mixture. Top with cheese.Top with enough bread crumbs to cover with a medium thickness. Dot with butter.Bake at 350 degrees till bubbly and golden brown.


This recipe came from recipezaar

[cat lover]

I have lots of cucumbers starting to come in really heavy! Here is a dip recipe using cucumbers; do you have any cucumber recipes for all these? They are actually coming in faster than my zucchini!

Cucumber Dip with Cream Cheese


3 oz fat free cream cheese
2 tbsp finely chopped fresh onion
1/2 cup finely chopped cucumber
fat free half & half
thinly sliced unpeeled cucumber

Combine cream cheese, onion, and finely chopped cucumber. Add half and half till mixture is dipping consistency. Garnish with cucumber slices.
Makes about 1 cup of dip.

[cat lover]

Zucchini Stew

1 lb. stew beef
1 large onion, chopped2 tbsp olive oil
3 zucchini (2" diameter), sliced into slices
1 tbsp lemon juice
1 tbsp powdered cinnamon
1/2 cup water
Brown beef in 1 tbsp oil in skillet. Remove beef and brown onion in remaining 1 tbsp oil. Add beef back to skillet and addsliced zucchini and brown. Add remaining lemon juice, cinnamon and water to skillet., Cover and cook on low heat about 1/2 hour till tender. Watch carefully and add water if needed. Season to taste with salt and pepper; serve over hot cooked rice.

[cat lover]

Here is a really good recipe using spaghetti squash. I bought one a the store the other day, but am going to be planting some this season and hope they do well. Not sure if they will come in like the zucchini does or not, but am locating recipes and trying some out now.

Spaghetti Squash Casserole

1 medium spaghetti squash
1 cup water
1 tbsp margarine
1 cup chopped onion
2 garlic cloves, minced
1/2 lb fresh mushrooms, sliced
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
2 fresh tomaotes, diced
1 cup ( 8 oz) fat free cottage cheese
1 cup (4 oz) chredded mozzareala cheese
1/4 cup finely chopped parsley
1 cup dry breadcrumbs
1/4 cup grated Parmesan cheese

Slice squash in half lengthwise and scoop out the seeds. Place squash cut side down in a baking dish. Add water and cover tightly with foil. Bake at 375 degrees for 20 to 30 minutes or till easily pierced with a fork. Melt margarine in skillet and add onion, garlic, mushrooms, herbs and seasonings and saute till onion is transparent. Add tomaotoes and cook till most of the liquid has evaporated and set aside. Scoop out the squash separating the strands with a fork. Combine squash, tomato mixture and all remaining ingredients except the Parmesan cheese. Pour into a greased 2 qt casserole. Sprinkle with parmesan cheese and bake uncovered for 40 minutes or till heated through and top is golden. 6 servings

[cat lover]

Getting down to the last of the blackberries almost. We are tired of blackberry cobbler and blackberry cake, and blackberry jam. Actually DH doesn't care for them a lot anyway, but since we have so many wild blackberries I'm always picking them and he helps! LOL Went looking for something different to make and tried this one, turned out pretty good!

Blackbery Dumplings

Use your favorite crust recipe and roll it out to 1/8" thick on a floured board. Cut the dough into eight 4" squares. In the center of each square put 1 tbsp fresh blackberries(this recipe is more designed for the smaller wild ones rather than the large ones you get in the store). Mix together 1/3 cup sugar and 1 1/2 tsp flour and sprinkle this mixture over the berries and dot them with some margarine. With a pastry brush dipped in water dampen the edges of 2 adjacent sides of the squares and fold the other 2 sides over to form a triangle. Turn up the edges and crimp them with tines of a fork. Sprinkle 1 tsp sugar on each dumpling and arrange them on a buttered baking sheet and bake them about 25 minutes at 375 degrees. When they are golden take them out and let cool. Good served with some vanilla ice cream!

[cat lover]

Zucchini Cookies

1 cup sugar
1 stick unsalted butter, softened
1 egg, beaten
1 cup grated zucchini OR yellow summer squash
2 cups all purpose flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp cloves
1 cup raisins
1 cup chopped walnuts

Heat oven to 375 degrees. Butter cookie sheets. In a large bowl combine sugar and butter and beat with electric mixer till light and fluffy. Add eggs and beat well, Stir in zucchini OR yellow squash. In another bowl combine flour, baking soda, cinnamon, salt and cloves and mix well. Add to butter mixture and blend well. Stir in raisins and walnuts. Drop by rounded tsp 2" apart onto buttered cookie sheets. Bake at 375 degrees for 10 to 12 minutes or till edges are golden and centers firm to the touch. Remove to cookie wire racks to cool. Store in tightly covered container for up to 3 days Makes 4 dozen cookies

[cat lover]

1/4 cup butter
2 pounds small zucchini, sliced thin
1 finely chopped green onion (both green & white part)
4 cups chicken broth
1 1/2 tsp curry powder
1/8 tsp salt
1/8 tsp cayenne pepper

Melt butter in a large skillet. Add zucchini and green onion, cover skillet and cook 10 minutes stirring often till the zucchini is softened but not brown. Combine half zucchini mixture, 2 cups of the chicken broth, curry powder, salt and cayenne pepper in a food processor. Blend and pour into a saucepan if seving hot or into a large bowl ifserving cold. Repeat with remaining zucchini mixture and chicken broth and combine the batches. If serving hot heat in a saucepan and if serving cold chill for 12 hours. Makes 6 servings