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"September fruits are on the bough
And the bright apple is the king of all
Red, golden, russet - brimming now
Ripe for the picking before they fall"
~By David Squire~
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ZUCCHINI + NEIGHBORS = FEAR
- Is this equation familiar to you?
- Are you up to your arm pits in zucchini ?
- Do your neighbors peek through the curtains to make sure you're not around before they emerge?
- Do your friends cringe at the thought of zucchini season?
- It's time to make that zucchini work for you.
- Here are some interesting solutions to your Zucchini dilemma.
- Take back the neighborhood :)
A few tips for Zucchini that has gotten away on you:
- Grill zucchini slices (aprox. 3/4 inch thick) on the barbeque. Brush some of your favorite salad dressing over it to add flavor and keep it from drying out.
- Serve zucchini slices on a vegetable tray, cut the slices into a variety of shapes for added appeal.
- Hollow out your zucchini and use it as a dip container on a party tray.
- When you're all "zucchini'd out" whiz that extra zucchini in a food processor and add it to your soil as compost.
Freeze it for later:
- Zucchini tastes best if cut when it's about six inches and cooked right away.
- If your zucchini is larger than 6 inches, you can mince it in the food processor and freeze it.
- This can later be used to add to soups, pasta sauces, lasagna, chili, or meat loaves, breads and muffins as a healthy filler.
- I have two teens with hollow legs so it becomes a financial help too.
Zucchini and chive salad
Boil 1 pound of zucchini for 5 minutes.
(to reduces the bitterness from the skin)
Drain and rinse it under cold water.
Cut into slices (1/2 inch thick.)
Pour dressing over the zucchini.
DRESSING
1 T Olive oil.
4 T of fresh squeezed lemon juice.
Salt and pepper to taste.
Add chives and mix thoroughly.
Zucchini Au Gratin:
- 12 unpeeled zucchini (sliced lengthwise)
- Quick fry zucchini in 1/2 cup of melted butter.
- Place it in a casserole dish and sprinkle with salt, pepper and 1 cup of grated marble cheese.
- Pour 1 cup of cream over the zucchini. Bake (covered) at 375 degrees for 1/2 hour.
Zucchini in Hollandaise Sauce:
- 12 unpeeled zucchini (sliced in half lengthwise) Scoop out the centers. Lay the zucchini halves in an uncovered casserole dish and bake at 350 degrees for aproximately 20 to 30 minutes.
- Melt 1 cup of butter. Mix with 2 tbsps. of whole egg mayonaise, 1 tbsp. of lemon juice and a tbsp. of water. Beat until creamy. Add 2 tbsp. of olive oil once it begins to thicken. Season to taste with lemon juice, salt and pepper. Pour the mixture over the cooked zucchini and sprinkle with parmesan. Mmm Mmm Mmm
More for the freezer:
- Recipes for zucchini cakes, cookies, muffins, and loaves are a dime a dozen.
- Make several of each and freeze them for the cold months.
- With the hustle and bustle of todays world, most people don't have a clue what to do with zucchini that they receive.
- If you pawn your zucchini off disguised as a cake they are generally more appreciative.
WHAT DO YOU DO WITH A BUMPER CROP OF ZUCCHINI?
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Zucchini Secrets
© 1998 - 2008 Gardener's Paradise.