Well, it's that time of year when my few plants (3 zucchini, 3summer yellow squash) start pumping out more pieces than I know what to do with. I swear those suckers double in size overnight. All this damp cool weather has given my plants that white leaf mold but the zucchini just keeps coming.
While I've pickled (eww), relished (better), made bread (yum) as well as froze it, I figured there where plenty of folks on here that have great recipes so I thought I'd ask. I'm not willing to park with them yet by putting them into unsuspecting cars with their windows at the grocery store (post on a previous thread) but what are you guys doing with it all?
I didn't think to take photos either time but I made stuffed zucchini twice now and it was tasty. I sliced them lengthwise and scooped out the seeds leaving enough on the sides and ends to create a cooking vessel. I them put them in a shallow pan skin up with a little water and baked them about 30 minutes until they were tender. Then the "stuffed" part:
First time a Moroccan style -cooked up some ground lamb, ras el hanout (if you don't have this get some), golden raisins, sliver almonds, cooked rice spooned it into the zucchini and topped with goat cheese then back in the oven to meld all the flavors.
Second time, I used hot sausage removed from the casings, cooked it up with peppers, onions and a bit of tomato sauce, topped with mozzarella and back in the oven to melt the cheese.
They were good, really good but what are your favorite recipes?
While I've pickled (eww), relished (better), made bread (yum) as well as froze it, I figured there where plenty of folks on here that have great recipes so I thought I'd ask. I'm not willing to park with them yet by putting them into unsuspecting cars with their windows at the grocery store (post on a previous thread) but what are you guys doing with it all?
I didn't think to take photos either time but I made stuffed zucchini twice now and it was tasty. I sliced them lengthwise and scooped out the seeds leaving enough on the sides and ends to create a cooking vessel. I them put them in a shallow pan skin up with a little water and baked them about 30 minutes until they were tender. Then the "stuffed" part:
First time a Moroccan style -cooked up some ground lamb, ras el hanout (if you don't have this get some), golden raisins, sliver almonds, cooked rice spooned it into the zucchini and topped with goat cheese then back in the oven to meld all the flavors.
Second time, I used hot sausage removed from the casings, cooked it up with peppers, onions and a bit of tomato sauce, topped with mozzarella and back in the oven to melt the cheese.
They were good, really good but what are your favorite recipes?
...they prolly shrink down to the size of a corn chip.
