| T O P I C R E V I E W |
| nndairy |
Posted - Jul 30 2013 : 5:53:37 PM
I have a bunch of zucchini shredded in my freezer and I've eaten all I care to right now - what else do you girls do with zucchini to preserve it?
Heather
Farmgirl Sister #4701 |
| 15 L A T E S T R E P L I E S (Newest First) |
| Montrose Girl |
Posted - Aug 11 2013 : 8:10:46 PM
You all are making me hungry.
Laurie
http://www.inntheorchardbnb.com/ |
| nubidane |
Posted - Aug 10 2013 : 6:58:00 PM
Oh my Lord Sharon!!! That sounds wonderful!!!!!
"We must reject the idea that every time a law’s broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.” – R.R. |
| Calicogirl |
Posted - Aug 10 2013 : 6:36:34 PM
I just made this recipe this afternoon and it was deemed a 'Keeper" by my Keeper 
Blueberry Zucchini Bread
3 eggs
1 cup vegetable oil (can substitute melted butter)
2 teaspoons vanilla
2 cups sugar
1 teaspoons salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
2 cups shredded zucchini
3 cups flour
1 pint blueberries (fresh or frozen)
Beat together eggs, oil, vanilla, and sugar, add the salt, baking powder, soda and cinnamon. Blend in the shredded zucchini, then add the flour mixing well. Gently stir in the blueberries. Divide batter into 2 9/5 inch bread pans that have been greased and floured and bake. Bake at 350 degrees for about 50 minutes. Let cool in pans about 15 minutes then remove from loaf pan onto wire rack to continue cooling.
source: Homesteading Today
*I wasn't able to truly keep track because our power went out a couple of times while baking.
Another good way to serve this is to slice in thick slices and make it as fattening as you can :) Spread butter on each side and grill on griddle until each side is toasted. Dust with powdered sugar and serve with bacon, ham, or sausage and fresh fruit
Farmgirl Sister #5392
By His Grace, For His Glory
~Sharon
|
| vintagejenta |
Posted - Aug 10 2013 : 5:10:02 PM
Use a vegetable peeler to make "tagliatelle" or cut it into long strips for "spaghetti" or grate it for "rice." Cooked in a skillet with your favorite sauce, it makes a delicious alternative to all those things its named after. Great with tomato sauce, equally good with cream sauces and other vegetables - even in soup. Plus, I always use it as an excuse to eat extra garlic bread, since I'm not also eating pasta. ;)
---------
http://citygirlcountryfood.wordpress.com |
| Ninibini |
Posted - Aug 08 2013 : 2:59:26 PM
Oh! That sounds sooo great, Sharon! Thank you so much for sharing! Do you think I could substitute yellow squash for the zucchini? I didn't get one zucchini, but I'm starting to get bombarded with yellow squash!!
Dawn - I just received my copy of "Homemade With Love" today! I haven't had time yet to really read it, but from what I've seen, I think it's really going to become a family favorite! Thank you SO much for sharing about it! :)
You girls are the best, really!
Hugs-
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
|
| Calicogirl |
Posted - Aug 05 2013 : 10:17:29 AM
Kristina, I have the same recipe from Candy. I love her recipe for Zucchini Relish and can't wait for some zucchini to come in so I can make it.
Here it is:
Zucchini Garden Pepper Relish
4 medium zucchini (about 1 1/4 pounds), finely chopped. (Or cucumbers to weigh the same.)
2 medium onions, finely chopped
1/2 sweet red pepper, finely chopped
1/2 sweet green pepper, finely chopped
2 tablespoons pickling salt
1 1/4 cups granulated sugar
3/4 cup cider vinegar
1 teaspoon dry mustard
1 teaspoon celery seeds
1/2 teaspoon hot pepper flakes
1/2 teaspoon turmeric
1 tablespoon water
2 teaspoons cornstarch
Toss together zucchini, onions and red and green peppers in a large non-reactive bowl. Sprinkle with salt and stir well. Let stand for one hour, stirring occasionally. (If using cucumbers, let stand for 4 hours, stirring occasionally.)
Drain vegetables and rinse; drain again, pressing out excess moisture.
Combine drained vegetables, sugar, vinegar, mustard, celery seeds, hot pepper flakes and turmeric in a large stainless steel or enamel saucepan. Brain to a boil over high heat, reduce heat and boil gently, uncovered, for 15 minutes or until vegetables are tender; add water if necessary to prevent sticking.
Blend water and cornstarch; stir into vegetables. Cook for 5 minutes or until liquid clears and thickens, stirring often.
Remove hot jars from canner and ladle relish into jars to within 1/2-inch of rim. Process 10 minutes for half-pint jars and 15 minutes for pint jars. (Adjust processing time for your altitude.)
Makes 4 cups.
By His Grace, For His Glory
~Sharon
|
| FieldsofThyme |
Posted - Aug 05 2013 : 05:01:32 AM
Nini, I will dig out my recipe. It came from a farmgirl on here, and I think it was Candy. I have to do some work, but will also get the recipe for squash patties (uses up a ton of yellow squash, and my family loves them) as soon as I can.
Farmgirl Sister #800
My Life: http://pioneerwomanatheart.blogspot.com/
Recycle Ideas: http://scrapreusedandrecycledartprojects.blogspot.com/
Our Family Store: http://roosterscrowfarm.blogspot.com/
|
| nndairy |
Posted - Aug 02 2013 : 4:56:05 PM
Thanks for all the wonderful ideas! Can someone share the recipe for the relish? I have a packet of seasoning for some relish - can I just use zucchini instead of cucumbers?
Thanks for the recipe Betty - I will definitely have to try it. It sounds wonderful.
I knew you farmgirls would help me out - you're the best!
Heather
Farmgirl Sister #4701
|
| Ninibini |
Posted - Aug 02 2013 : 4:44:58 PM
This year, no zucchini yet, but TONS of yellow squash, so I'm substituting it in my zucchini recipes. My favorites are zucchini bread and Italian-sausage stuffed zucchini. When I make either recipe, I make up a whole bunch and freeze the breads and stuffed squash for future. There's nothing like pulling out something yummily homemade from the freezer in a pinch!
Dawn - I just ordered that book! It looks AWESOME!
Betty - Thank you for the recipe! I can't wait to try it!
Cheryl - I do the same thing! YUM!!!
Kristina & Laurie - will you please share your recipes for zucchini relish when you get a chance? I bet they're delicious!
Does anyone have a good recipe for zucchini pickles? And has anyone ever made zucchini jelly? Wondering how that is...
Thanks so much girls! GREAT strain!
Hugs-
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
|
| Montrose Girl |
Posted - Aug 02 2013 : 3:34:54 PM
I made zesty zucchini relish and it tasted great.
Laurie
http://www.inntheorchardbnb.com/ |
| FieldsofThyme |
Posted - Aug 01 2013 : 12:46:33 PM
I shred and freeze it for muffins and breads over winter.
I also make zucchini relish, but have only canned 2 pints this year (poor garden year).
I also have a recipe from allrecipes for a side dish with corn (just check their site and put in corn and zucchini for ingredients.
My kids, in the past, made a face mask with it.
Farmgirl Sister #800
My Life: http://pioneerwomanatheart.blogspot.com/
Recycle Ideas: http://scrapreusedandrecycledartprojects.blogspot.com/
Our Family Store: http://roosterscrowfarm.blogspot.com/
|
| Tapestry |
Posted - Aug 01 2013 : 10:37:02 AM
I also like it fresh diced into bite size chunks along with fresh tomatoes and then add some good Greek olive oil salad dressing. I like Ken's brand. Stir up and let chill in fridge for a couple hours. Is very healthy,delicious and best of all no cooking. You could also add diced onion, olives or anything else your little heart desires.
Happy farmgirl sister #353
Look for rainbows instead of mud puddles
http://pinterest.com/ctapestry/
http://tapestrysimaginings.blogspot.com/ |
| levisgrammy |
Posted - Jul 30 2013 : 7:35:44 PM
You can also can zucchini but it has to be done in a pressure canner. Good to use in soups and stews or you could dehydrate it to use in the same way. There is a recipe on Pinterest for seasoned zucchini chips. They looked delicious and I am going to give them a try.
Denise
Farmgirl Sister #43
"Thy Word is a lamp unto my feet and a light unto my path."
Psalm 119:105
http://www.ladybugsandlilacs.blogspot.com/
http://www.torisgram.etsy.com |
| Betty J. |
Posted - Jul 30 2013 : 6:40:05 PM
This is what my sister did with her small zucchini.
1/4 cup buttermilk (she used regular milk)
1/4 cup egg substitute (can use one egg or two egg whites)
1/8 cup Panko
1/2 cup seasoned bread crumbs
1/4 cup grated parmesan cheese
1 1/2 teaspoons taco seasoning
1/4 teaspoon garlic salt (she used granulated garlic)
3 medium zucchini, cut into 1/4 inch slices
1/4 cup fat free sour cream (she used regular sour cream)
1/4 cup fat free ranch salad dressing (she used low fat)
1/4 cup salsa
In a shallow bowl combine buttermilk and egg substitute. In another shallow bowl combine the bread crumbs, cheese, taco seasoning and garlic salt. Dip zucchini in buttermilk mixture, then in bread crumb mixture.
Place on baking sheets coated with cooking spray. Bake at 400°F for 20-25 minutes or until golden brown, turning once.
In a small bowl combine the sour cream, ranch dressing and salsa. Serve with zucchini. Yield about 10 servings.
She said it was delicious. I haven't tried it yet.
Betty in Pasco |
| ddmashayekhi |
Posted - Jul 30 2013 : 6:26:40 PM
I have a cookbook by Jennifer Perillo called, "Homemade With Love". In there are 3 excellent zucchini recipes. One for zucchini/walnut muffins, zucchini/parmesan chickpea dip, and zucchini grape tomato salad. All are excellent and this is from someone who has always hated zucchini!
Good luck finding ways to use it up!
Dawn in IL |
