I've been known to do it with eggs a time or two, so who says I can't challenge myself to use up the insane amounts of summer squash that inundate us these days? So I will. UNLIKE eggs, however, I am going to spread this challenge over a week and not a day, for obvious reasons. Mainly, my family will hate me.
Here is how it will go. I will fix at least one zucchini dish for an entire week and it won't include this recipe, or this recipe, this one or this one. Not that they aren't GREAT recipes (love them!) but I am on the search for a few new ones to put in my summer artillery. And because I love ya (and suspect that many of you are being equally swarmed these days), I'll share some pictures here and, likely, a few recipes over here.
And yes, I have been canning up the very best ever relish too.
(If you all have awesome-y type uses for zucchini--- fire away!) Do you not love that I followed the metaphor of artillery for that last statement? Ahhhh- so corny am I.
In other news~ we had a pretty great weekend away which involved a church conference, a hotel room stay (and donuts!!) this past weekend. We arrived home to find a nice and clean house, our first ripe tomatoes and enough flowers to make luscious and large bouquets for the house, a large frog and an orange newt, a yard that needs mowing and corn nearly ready for the table. I am going to see if I can scrounge up enough for supper tonight. I have exactly one day to get laundry caught up because for the next two, Mr. Weathermen say it is going to rain. Then, it will be time to harvest onions and potatoes.
I am so excited.
My mom used to cut them into spears, bread and fry them. (I hated them as a kid, but I'm thinking I should try them again as an adult)
ReplyDeleteGlad you had a good weekend and were welcomed home by abundance! I like to make an Italian type dish with summer squash. I slice squash into a 9x13 greased pan with some diced onion, sprinkle a little salt and pepper over it. Then cover it in spaghetti sauce and mozzarella cheese. Cover and bake around 40 min. Uncover and brown for 10 min or so. Cooking time will depend on your oven and how soft you like your squash. We like it soft in this dish. I usually do the zucchini two slices deep as it shrinks a little. We like to spoon it on pasta, but it's also fine as is with some bread for dipping :) I also love to use yellow squash in zucchini bread. Look's so pretty with those yellow flecks. Happy cooking! If I get my hands on some I'm gonna try your relish,,sounds delish! Do you water bath it?
ReplyDeleteBlessings always,
Janet
Okay, nevermind...I reread your recipe and saw where you water bath the relish! Thank's again!
ReplyDeleteJanet
My favorite zucchini recipe:
ReplyDeleteBrown ground beef with garlic and maybe onion, S & P in a large oven proof skillet (or just cover your handle with foil). When it is nearly done, begin layering thin zucchini rounds in the pan. Salt and pepper each layer of zucchini. When you finish with your layers of zucchini, pour 1 or 2 cans of tomato sauce over the zucchini. Season again, then top with shredded sharp cheddar. Pop in the oven for a few minutes or until the zucchini is to your liking. Yum!
All your garden posts are making me jealous. Next year, I say. NEXT YEAR! I'm getting a garden! There.
ReplyDeletethese are some of the best posts you write!
ReplyDeletemakes me feel like we are living in the great depression sister!
I'm a little envious of your predicament with zucchini because we had some zucchini plants that were doing beautifully and bearing abundantly, but then they up and died on us. Who knows why? So I'm missing having a surplus of squash and zucchini.
ReplyDeleteHere are my two favorite ways to use it: http://www.davenespilled.com/2012/06/recipe-box-favorite-squash-casserole.html
and http://pleasantviewschoolhouse.blogspot.com/2007/07/roasted-sausage-and-vegetable-pasta.html
Have fun experimenting! :)
I love love LOVE zucchini pasta! I have a spiralizer to make spaghetti-like noodles, but you can used a veggie peeler to make fettuccine-like noodles. Use any sauce you like. :)
ReplyDeletehttp://mamasfixins.blogspot.com/2007/07/sausage-zucchini-boats.html
ReplyDeletehttp://mamasfixins.blogspot.com/2007/07/lemon-zucchini-cookies.html
http://mamasfixins.blogspot.com/2008/07/farfalle-with-asparagus-and-zucchini.html
http://mamasfixins.blogspot.com/2007/08/chocolate-zucchini-muffins.html
http://mamasfixins.blogspot.com/2007/07/zucchini-chocolate-cake.html
http://mamasfixins.blogspot.com/2007/07/zucchini-quiche.html
http://mamasfixins.blogspot.com/2012/03/italian-sausage-soup.html
http://mamasfixins.blogspot.com/2009/09/roasted-vegetable-and-ricotta-pasta.html
http://mamasfixins.blogspot.com/2007/07/mock-crab-cakes.html
And don't forget to dehydrate some sprinkled with season salt. And to freeze some, grated, for winter.
We eat zucchini EVERY day this time of year, and we're thankful for it. We absolutely love it. We love it sauteed with onion, and served with scrambled eggs on the side. A free meal!
I am knee deep in them, after a pitiful harvest last year I planted extra this year. Uh oh! lol
ReplyDeleteI make carrot cake but using courgettes instead!
Savory wise I slice them thinly coat in oil and herbs for the grill.
Another fav is grate courgettes mix with beaten eggs,seasoning and bake in swiss roll tin.. then I make a filling with saute mushrooms, onions, goats cheese. Roll up & yum..
Hi Rebecca,
ReplyDeleteI read just the other day about someone who cooked up zucchini and blended it (apple sauce consistency) and used it instead of butter/fat in recipes.
A dish which is very yummy (and not too zucchini-ish) is to make scalloped potatoes/potato bake but layer VERY thinly sliced zucchini in between the potato layers. You can also add eggplant.
I think the key to using zucchini frequently is to shred/slice/grate it finely and incorporate it in lots of dishes. You can easily get sick of it when the whole meal is based on it but if you just blend it into your meal you can cope with eating lots!
(ie grate and use in meatballs/burger patties, scrambled eggs/omelet etc).
A dish we always make every summer to help use up the yellow summer squash is so simple and so delicious. Not the best for you though, so we only make it once or twice a year.
ReplyDelete- Fry up a pound of bacon until nice and crispy. Set aside.
- Slice your squash into rings or half rings.
- Slice a couple of onions to match.
- Cook the squash and onions in the bacon grease until soft with a little crunch on the edges from the grease.
- Add a little black pepper and Worceister sauce to taste.
- Crunble the bacon on top and serve.