So far this year we have harvested over 7 kilograms of zucchini. That is a lot of zucchini!
The photo shows just one day’s harvest! So much zucchini can get a tad boring so creativity in the kitchen is required. I have invented a few quick, easy and really tasty recipes with zucchini as the base.
This stir-fry is ridiculously easy and delicious. Saute an onion with two tablespoons of grated ginger and one of garlic, add sliced zucchini (I used a mix of green and yellow), sliced carrot, diced capsicum (I used green, orange and brown) and diced tofu puffs, stir-fry till just tender. Add a splash of fish sauce and oyster sauce to taste (I use between 2 and 3 tablespoons). Stir fry till heated through. Serve with brown rice.
Equally delicious was a stir-fry of sliced leek, diced celery, zucchini and carrot, sliced red cabbage, with quarter cup each of sweet chilli sauce and plum sauce. Again serve with brown rice.
Zucchini slices make great chips in either the oven or a dehydrator. There are loads of recipes on the net but many have cheat photos. No matter how you do your chips they do not end up looking crisp and golden! They look withered and in various shades of brown depending on the seasonings you use.
These particular chips use my own combination of seasonings. Mix together one tablespoon of olive oil with 1 teaspoon each of garlic powder, onion powder, paprika and turmeric. Lay slices separately on the dehydrator trays and dehydrate for around 10 hours or cook on a very low oven for about 3 hours.
My family think these taste just like BBQ shapes – though I do wonder how the vegetarian child remembers this given she hasn’t eaten said shapes in over 8 years!
Preserving is the only way to go with the giant ones. These two zucchinis weighed in at 1137 grams once grated.
My trusty food processor is my best friend when it comes to preserving as it grates so quickly. I freeze grated zucchini in zip lock bags, they flatten nicely and don’t take up much space. I put them straight in the freezer, no need to blanch. Throughout the winter I add a defrosted and drained bagful to stews, casseroles and pasta dishes.
I usually freeze them in 200 g lots. Today I got 6 @ 200 g plus a smaller one @ 137 g.
In the freezer they sit perfectly next to bags of cauliflower rice, blanched spinach, and bags and jars of broad beans.
Our biggest zucchini so far weighed in at a whopping 1.270 grams!
Again I grated it but this time I heated it in it’s own juices until it was soft and almost transparent.
And I turned it into jam! Zucchini, pineapple and passion fruit jam to be exact.
There are numerous recipes for zucchini jam on the net, most use boxes of jelly as their setting ingredient. I omitted that adding instead ‘jam setta’ and some passion fruit pulp. It tastes fabulous and apart from the flecks of green in the jam you can’t tell there is zucchini in it at all.
Another great use for grated zucchini is brownies! These particular ones are vegan. The vegetarian child and I cobbled the recipe together using a number of different ones we found on the net.
Other recipes made during January can be found by clicking on the picture (I wish I could take food shots as well as these people can!).
Warm zucchini dip. I halved this recipe and used our Amish tomatoes, it was outstanding! The vegetarian child loved it so much she wants me to make it again but this time as a pasta sauce.
Recipes for gratins are endless but this is one of our favourites using both zucchini and squash.
Recipes for zucchini slice and frittatas are also everywhere! I made this one using the last of the Woodside goat’s cheese I received for Christmas.
This pasta is one of our favourites and made often.
Vegan zucchini and banana muffins. Gorgeous and crispy on the top, soft and fluffy on the inside. However, they are best eaten on the day of baking as the turn stodgy quickly.
Any zucchini recipes you would like to share? I would love to hear from you if you have.