More zucchini recipes!

The zucchinis keep coming! We have been eating, freezing, swapping and giving away as many as we can but there are always 4 or 5 lurking in the fridge. To be honest we are getting a little ‘over’ them. So I have again been experimenting with creative ways to use them in meals.


My favourite by far was a healthy version of the Indonesian salad Gado Gado. For extra protein I added black turtle beans. I used dry beans but rather than soaking them overnight, I put a cup of beans and a whole small orange in just enough water to cover and simmered for 90 minutes. Once soft, I removed the orange, drained and rinsed the beans, and put them in a bowl overnight in the fridge.  They were perfect!


The next evening I assembled the salad by adding a ladle full of beans to each bowl. I then added grated zucchini (I used 3), grated carrot (I used 2), sliced red capsicum, a handful of coriander leaves and two boiled eggs.


For the cashew sauce I blended 1/4 olive oil, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 tablespoons hot chilli sauce, 2 chillies, grated rind and juice of 1 lime, and 1 cup raw cashews. A generous dollop on each salad (I made 4) plus a few extra cashews and it was ready to go! I really loved it and will definitely make it again and again.

Another interesting and rather delicious recipe was inspired by this blogger’s recipe. We are all a little sick of quiche with or without pastry so I thought using sweet potato slices was a nice variation. It was easy too. Thinly sliced sweet potato slices, layered in a pie dish and baked for 20 minutes at 200°.



While they were cooking I made the filling by sauteing 3 thinly sliced leeks till soft. I then added 2 grated zucchinis and fried for a few minutes until there was no moisture left. Meanwhile in a bowl I combined 100 grams crumbled feta, 200 grams fresh ricotta, 1/2 cup greek yogurt, 6 beaten eggs, 1/4 cup plain flour and 3/4 cup chopped fresh mint.


I slowly poured the mixture onto the sweet potatoes and then baked for a further 40 minutes at 175°.


Once done it was golden brown and smelt amazing.


I was surprised how well the sweet potato slices worked as ‘pastry’. The slices actually kept their shape.


And the filling was oozing with cheesy goodness yet still easy on the waistline.


Other meals made in the last couple of weeks include this spicy lentil curry from Pinch of Yum. I used green lentils and lots of button squash instead of pumpkin.


And this lovely zucchini pasta where I used fresh chillies from the garden rather than flakes.


Seriously, how do other bloggers get their food photos to turn out so well?


About A Kailyard in Adelaide

A Kailyard in Adelaide! We are working hard to be domestically sustainable in the foothills of Adelaide. As we both work fulltime this is not an easy task, but we do our best growing much of our own produce in our yard and in our community garden plots. We reduce, recycle and reuse as much as possible and try hard to not consume mindlessly. We have 5000 l of rainwater, a 5 kw solar system, and use a green energy provider for all our excess needs. Rachel: Mother, partner, teacher, writer, reader, crafter, cook, gardener, artist. Jamie: Father, partner, lecturer, therapist, would-be-politician, gardener, photographer, music lover.
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6 Responses to More zucchini recipes!

  1. daphnegould says:

    Have you done zucchini fritters? It is another good way to use up that zucchini.

  2. Libby says:

    Im sure there is lots out there about food photos, and this link is old, but I do like her pics 🙂

  3. I have the most wonderful recipe for zucchini tart from an old Australian Gourmet Traveller. Basically you make a blind baked pastry case (puff, cream cheese, sour cream, whatever you fancy) and fill it with a mixture of finely sliced zucchini, crushed garlic, grated lemon rind, chopped dill and crumbled feta and seasoned and bake for about half an hour. It’s gorgeous. Fresh and tangy. It’s best made in a rectangular lose bottomed tart tin.

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