Lars

Zucchini Feta Pancakes

Ingredients

• 4 eggs, separated (yolks optional)
• 4 cups grated zucchini (about 4-7" ones)
• 1 cup finely crumbled feta cheese
• 1/2 cup finely chopped green onions
• 1 tbsp. fresh mint, finely minced
• lots of black pepper
• 1/3 cup flour
• olive oil for frying
How to make it

• Beat the egg whites until stiff.
• In a medium-sized bowl, combine zucchini, egg yolks (or not), feta, green onions, seasonings and flour. Mix well.
• Fold the egg whites into the zucchini mixture.
• Heat a little oil in a skillet, and when hot add spoonfuls of batter.
• Flatten and fry on both sides until golden and crisp.
• Serve immediately!
• Enjoy!

DH recently discovered he liked Feta (at a Greek restaurant). I've never bought it. Love anything fried though. (To the chagrin of my waistline!)

This is on the menu tonight:

Recipe: Pastor Ryan�s Spicy Orange Garlic Shrimp
From Pioneer Woman

Prep Time: 20 Minutes : Cook Time: 10 Minutes : Difficulty: Easy : Servings: 4

Ingredients

24 pieces (26-30 Per Pound) Deveined Shrimp
2 cloves (to 4 Cloves) Garlic
3/4 cups Orange Juice
1/2 teaspoon Ground Cayenne Pepper
1 teaspoon Old Bay Seasoning
3 Tablespoons Salted Butter, Divided

Preparation Instructions

Thaw and peel the shrimp. Thaw them by running them under cold water for a few minutes. Dry the peeled shrimp by draining them on a paper towel or two.

Thinly slice your garlic cloves. Add the garlic to � cup of orange juice. Use a nice high quality orange juice. Measure out and add all of the spices to the orange juice as well.

In a large skillet over high heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don�t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.

Once the butter and drippings begin to smoke ever so slightly add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.

Return the shrimp to the pan and give them a nice toss to coat them in the sauce. Allow an intermingling of souls to take place for just a few seconds and then it�s time for the fireworks.

***

Was thinking of some combination of zucchini and tomatoes for a side?

/tricia

I make them in a 2" size and serve them as appetizers.

Teresa

BINGO!

This board is awesome!

INGREDIENTS
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds waxy potatoes (such as Yukon Gold), peeled, cut into 3/4" cubes
3 garlic cloves, quartered
Sea salt and freshly ground black pepper
2 tablespoons fresh thyme leaves
1 1/2 pounds zucchini, cut into 1/2 " cubes
PREPARATION
Heat 3 Tbsp. oil in a large heavy skillet over medium-high heat. Combine potatoes and garlic in a large bowl; season with salt and pepper. Add potato mixture to hot skillet. Without stirring or moving pan, cook potatoes until light golden brown on one side (this will prevent sticking), 3�4 minutes. Using a spatula, toss potatoes and cook until light golden brown on all sides and cooked through, 8�10 minutes longer.
Add thyme; toss to coat. Transfer potatoes to a large bowl; set aside.
Heat remaining 1 Tbsp. oil in same skillet. Add zucchini and season with salt and pepper. Cook until light golden brown and tender but not mushy, 5�6 minutes. Add to bowl with potatoes and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.

I guess the name is misleading.

You can easily make a tomato and zucchini dish. I just stew them together with some onion and garlic. Or, you can saute the onion and garlic, add the tomatoes and zucchini. I love basil with this so usually include that. Or you can just add a hunk of pepper and a few mushrooms to make a simple ratatouille. Easy to make it as simple as you want, or add a bit more to it.

I also add it to spaghetti sauce.

I second grilling...sliced lengthwise, brushed with olive oil and seasoned with S&P or whatever....mmmmmm....

This morning I picked some 4-5" yellow and green zucchinis, itty bitty yellow pattypans, a Gypsy pepper, filet beans, a little broccoli and some red and yellow cherry tomatoes. Also thinned the basil and dug some garlic, so I'll cook that all up to go with grilled lamb chops tonight.

A former neighbor made this often. It's yummy with really fresh vegetables. I asked her to write the recipe down and this is what I got. Leftovers make a great frittata.

* Exported from MasterCook *

Mexican Zucchini

Recipe By : Katie, from Lynn L.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
chopped onions
minced garlic
sliced zucchini
chopped green chiles
chopped tomatoes -- or drained canned tomatoes
corn
shredded cheddar cheese

This is a "to taste" recipe - the proportions aren't important. Cook vegies until the zucchini is crisp-tender. Top with cheese and heat until cheese melts.

Cheryl

I also love Sol's zucchini pancakes. they are not at thin as a crepe, but thin enough to roll around your choice of fillings:

Sol's zucchini Pancakes

2 cups grated zucchini
3 eggs, lightly beaten
3 tablespoons melted butter (more for greasing the pan)
1 cup AP flour
1 1/2 tablespoons water
1/3 cup grated parmesan cheese
Black Pepper and Salt to taste *
1 teaspoon grated nutmeg

Serve with:

6 ounces double cream brie
roasted tomatoes
2 tablespoons chopped chives

Preheat a frying pan over medium heat. Combine all pancake ingredients in a bowl, except for the water.
Mix until smooth, then add enough water to make a thin batter (you shouldn't need more than 1 to 1� tablespoons). Mix until just combined.
For 6-inch pancakes, add about 1/3 cup of batter to greased pan and cook 1-2 minutes per side.

Serve with double cream brie (or your favorite melting cheese), roasted tomatoes and chives.

*Add all the black pepper you like, but use a light hand with the salt, as parmesan provides some saltiness. I normally add 1/8 teaspoon salt, and find it's plenty. Enjoy.

Sol

My favorite recipe for zucchini is from Eating Well magazine:

Gratin of Zucchini and Tomatoes

3 cloves garlic, crushed
2/3 cup fresh basil leaves
1 teaspoon fresh thyme leaves
2 cups fresh whole-wheat breadcrumbs, (see Tip), divided
1/2 cup finely chopped sweet onion, such as Vidalia
3 large ripe tomatoes, diced
1 tablespoon red-wine vinegar
1/4 teaspoon salt, divided
3 tablespoons extra-virgin olive oil, divided
3 medium zucchini, (about 1 3/4 pounds total), sliced on the bias about 1/4 inch thick
Freshly ground pepper, to taste
3/4 cup freshly grated Parmesan cheese

1.Preheat oven to 400�F. Coat a 9-by-13-inch baking dish (or similar gratin dish) with cooking spray.
2.Place garlic, basil and thyme on your chopping board; mince well. Spread half the breadcrumbs evenly in the prepared baking dish. Strew onion over the breadcrumbs. Distribute half the diced tomato over the onion, then sprinkle with half the garlic-herb mixture. Sprinkle with vinegar and 1/8 teaspoon salt.
3.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add a third of the zucchini; you want it to saut�, not stew, so don't crowd it. Saut�, turning the pieces once, until golden and not quite tender, 1 to 1 1/2 minutes per side. When the slices are done, use a fork to transfer them to the gratin, overlapping the slices. Cook the remaining zucchini in two batches, each time using 2 teaspoons oil. Strew the remaining tomatoes and garlic-herb mixture over the zucchini. Season with the remaining 1/8 teaspoon salt and a grinding of pepper. Toss the remaining 1 cup breadcrumbs with the remaining 1 tablespoon oil and sprinkle over the gratin.
4.Bake the gratin until bubbly hot, 20 to 25 minutes. Remove from the oven and immediately sprinkle with Parmesan.

Annie

Zucchini Jam

Prep Time: 10 mins
Total Time: 35 mins
Yield: 8 cups, aproximately

Ingredients

8 cups zucchini, peeled, seeded and pureed I used my food processor, make it look like apple sauce
1 cup lemon juice
2 (6 ounce) packages raspberry Jell-O gelatin or 4 small boxes of Jell-O
6 cups sugar
1 (1 3/4 ounce) packages pectin

Directions

Place zucchini and lemon juice in a large sauce pan and bring to a rolling boil over medium high heat.
Allow to boil for 15 minutes.
Add, sugar, Jello and pectin and stir until dissolved.
Continue boiling for 10 minutes, stirring occasionally.
Pour into sterilized jars and seal. I put mine in a water bath for 10 minutes.

Sue

Pour a tablespoon or two of olive oil into a saute pan and toss in a couple of tablespoons of sliced almonds into it. Cook and stir/toss until the almonds are barely toasted. Add about 3 cups of finely julienned zucchini into the pan and just heat through (cut so thin they will cook quickly). Add a dash of salt and pepper and that's it. So simple, but even DH, who doesn't really like zucchini, says it's delish.

Looking forward to a killing frost lol.

seagrass

Looking forward to a killing frost lol.

seagrass

1/4 cup butter
3 cups grated zucchini
1 cup grated carrot
3/4 cup chopped onion

1/4 cup flour
2 cups water or chicken broth
1 cup milk
1 tsp salt
1/2 tsp pepper

grated cheese (optional)

Melt butter in heavy saucepan. Add zucchini, carrot and onion. Saute until onion is soft and clear. Sprinkle with flour and stir well. Add water, milk, salt and pepper. Heat and stir until thickened. Simmer until vegetables are cooked, about 5 minutes. Add cheese and stir to melt.

I usually add a dash or two of chicken bouillon powder and some dried thyme.

This recipe comes from Company's Coming Favourites cookbook.

ZUCCHINI RELISH

2 1/2 cups finely chopped zucchini
1 medium onion, finely chopped
1/2 cup finely chopped green pepper
1 1/4 tsp. salt
1 cup sugar
1/2 cup plus 2 Tbs. vinegar
1 1/2 tsp. celery seed
1/4 tsp. ground mustard
1/8 tsp. ground tumeric
1 tsp. cornstarch
1 Tbs. water

In a bowl, combine, the zucchini, onion, green pepper and salt; cover and refrigerate overnight. Rinse and drain well; set aside. Squeeze excess moisture out of the mixture with your hands.

In a saucepan, combine sugar, vinegar, celery seed, mustard and tumeric; bring to a boil. Add vegetable mixture; return to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Combine cornstarch and water until smooth; stir into saucepan. Simmer 6-8 minutes longer, stirring often. Cool. Store, covered, in refrigerator. Makes about 2 cups.

Zucchini Pickles - Heidi Swanson, 100 Cookbooks

There are quite a number of ways to play around with the personality of these pickles. Sometimes I shave the zucchini paper-thin, resulting in a whispy tangle of pickled zucchini and onions. Other times I want my pickles to have a bit more bite, structure, and definition. In those instances, I slice the zucchini thicker, perhaps 1/8-inch, and let them drain as long as possible, sometimes overnight refrigerated. Also worth noting, when I make them for our personal condiment stash, I used a brown natural cane sugar. It gives the pickle liquid a brownish cast that, quite frankly, weirds people out if they don't know what is causing it. So, if I'm making the pickles to bring to a BBQ or something, I'll make them with regular organic cane sugar - one that is lighter in color.


3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced


1 medium white onion, thinly sliced

3 shallots, thinly sliced
1 1/2 tablespoons fine grain sea salt

1/4 cup (small handful) fresh dill sprigs
1 small fresh red chile pepper, very thinly sliced
1/2 tablespoon yellow mustard seeds

3/4 cup / 180 ml cider vinegar

3/4 cup / 180 ml white wine vinegar

1/3 cup / 1.75 oz / 50g natural cane sugar


Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.

When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar.

Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so.



Makes one large jar.

Prep time: 120 min - Cook time: 5 min

Zucchini Candy
10 cups peeled diced zucchini 1/2 inch cubes ( I use "worms" about 3 inches long and 1/12 inch thick and wide. The little dice would be good in muffins, though.
3 cups water
2 pkgs. unsweetened Koolaid
2 1/2 cups sugar
Peel zucchini,
diced, removing seeds. Mix the liquid syrup together. Add zucchini. Bring to
a boil and them simmer for 25 min. Drain. Put on dehydrator trays. Dry 14
hours at 125 degrees. Turn pieces over and dry another 4 hours. This will
feel dry and not sticky when done. Store in jars or other tightly sealed
containers.If you dip in sugar when you turn them, they will be more like
"gum drops" on the outside.
You can do the same thing with the zucchini
but use 48 oz. pineapple juice
2 T. pineapple extract
2 1/2 cups sugar
1/4 cup lemon juice

Annie

Courgette lasagna with marscapone.
6 sheets of fresh pasta
300g courgettes
150g marscapone
1 egg
80g grated parmesan
25 cl cream
fresh thyme
butter
nutmeg, salt and pepper

mix the marscapone with the egg and 3 soup spoons of parmesan, some grated nutmeg and s&p
Wash the courgettes and slice them thinly
heat the oven to 150�c
Cok the pasta sheets in boiling water and drain
gently fry the courgettes and thyme in a little butter, add the cream, salt and pepper. away from the heat, add the marscapone pix. Mix well.
Put alternate layers of mix and pasta in a dish, grate more parmesan over and bake for30 mins. Not diet food, but really special.

Zucchini Chocolate Cake

t=teaspoon
T=Tablespoon
c=cup

2 1/2 c unsifted flour
1/2 c cocoa
2 1/2 t soda
1 t salt
1 t cinnamon
3/4 c margarine or butter
2 c sugar
3 eggs
2 t vanilla
2 t grated orange peel (optional)
2 c shredded zucchini
1/3 c milk
1 c nuts (optional)

350 degree oven

mix first 3 ingredients, set aside

Beat margarine and add the next 5 ingredients and add the flour mixture and milk. Mix well. Pour in to greased and floured bundt cake form (springform). Bake for 1 hour at 350 degrees. Cool in pan for about 15 minutes and then take it out of the pan to let cool the rest. Drizzle with icing if desired.

Icing
2 c powdered sugar
3 T milk

Really yummy with a dollop of whipping cream on top. :)

I also LOVE roasted zucchini

Sprinkle zucchini pieces with oil, coarse salt, pepper and rosemary, parsley and maybe Italian seasoning.

bake at 375 for about 15 minutes.

Yummy

2-3 zucchini
1 large or 2 small eggplants
1 large onion
5 good sized tomatoes
2 peppers, green or red or yellow or orange or any kind of mix
lots of EVOO
lots of fresh basil and garlic
Some salt and pepper to taste

Sautee the whole mess up and then simmer for a bit to thicken the sauce that forms. Serve warm or cold, garnished with chopped parsley, parmesean or toasted bread crumbs, in quiche, scrambled eggs or as pasta sauce, with garbanzos or chicken for a stew and on top of crusty sourdough for brushetta, with feta for even more yuminess. Can also freeze this, although it looses some of it's texture appeal, but not it's taste appeal. Can vary vegetable proportions to suit your garden's productivity or your neighbors generosity.

I tend to freeze a lot of the harvest. I freeze it in cubes to use later in the winter as a roasted vegetable side dish. I freeze it grated to use in muffins or other baked good ideas. And this year I have started to freeze soups, to thaw later on nights when I don't have a lot of time. Summer Squash soup is wonderful - lighter than one made with the winter squashes, fresh and easy. You freeze right before you add any cream/sour cream, then thaw, add your garnishes and serve.