Tag Archives: zucchini recipes

Zucchini week…the final episode…Zucchini brownies!

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I am still continuing my loosing battle against the prolific zucchini plants I our garden. This is it. I am freezing the rest! I promise that I won’t post anymore zucchini recipes, unless of course I find a really good one that I just have to share…,
So, going down my list of zucchini recipes, the last one I had to try is zucchini brownies. I know it sounds kind of gross, but I like zucchini bread, so why not brownies? We had family over the other night and served this for dessert, the kids loved it (we didn’t tell the kids what was in them) so the parents loved them too. What a great way to eat your vegetables!

You need the following ingredients…
1 1/2 cups sugar
2 eggs
1/2 cup oil
2 tsp vanilla

2 cups flour
1/4 cup cocoa
1 1/2 tsp baking soda
1 tsp salt

1 cup chocolate chips
2 cups of grated zucchini

Mix the sugar, eggs, oil and vanilla together well. Then, mix the dry ingredients, including the flour, cocoa, baking soda and salt. Mix the two together, then add the chocolate chips and zucchini. If the zucchini is watery, squeeze out some of the water before mixing in.

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At this point, I have to be honest, I wasn’t so sure this would turn out!
After everything has been mixed thoroughly, spread the batter out in a 9x 14 cake pan.

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Bake at 375 for 40-60 minutes. Mine took almost an hour. Insert a tooth pick into the center, if the batter sticks to it, it needs to be cooked for longer. If the toothpick comes out clean, it is done.

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I decided that all brownies need to be iced, so I slapped on a quick layer of chocolate icing.

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Once again, I wasn’t quite sure about these, so I sliced them into smaller squares…

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They were delicious! Moist and chocolatey! You really could not see the zucchini at all. They didn’t last long!
A teeny tiny part of me is looking forward to picking the next few zucchinis, because I will be making these again this summer. Yum.

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Zucchini fest …part 3…relish!

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So, we are still working on eating those zucchinis from the garden! Every time i think i am making progress there is another gigantic one, ready to be picked! I just looked this morning and noticed there are at least 5 more baby zucchinis starting! Although, i did hear some good news yesterday, when John’s mom told me that you can freeze zucchini… When it thaws it is a little watery, but good for sauces, soup and lasagna…i think we are almost at the end of our zucchini limit for this year… Although i have one last recipe to share with you tomorrow.

Today, i am going to share how to make a sweet zucchini relish.
You will need the following
6 cups of grated zucchini
1cup of onion, chopped finely
3 tbsp corse salt
11/4 cups vinegar
3 cups White sugar
Red pepper, chopped finely
3/4 tsp Celery seed ( I didn’t have celery seed)
1/2 tsp Turmeric
1/2 tsp nutmeg
1tbsp corn starch

Start with the 6 cups of grated zucchini, and cup of onion and add 3 tbsps of course salt. Let it sit in a non-metallic bowl or container overnight. Then, the next day, rinse the zucchini well and squeeze out all the water.
In a sauce pan, mix together all of the remaining ingredients until blended, then add the zucchini and onion. Bring to a boil then let it simmer for about half an hour.

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Now I am going to share how I sterilize and seal my jars when making jam and relish. I have been making jam for over 10 years now, and I have never had a jar go bad, or moldy yet. In my jam cupboard right now I have jars I made two summers ago that are still ok. Mind you, I will probably dump them and use the jars for new jam…but my point is, they haven’t gone bad.
To seal the jars, take the lids off of all of the jars you are going to use. Obviously, you have to make sure they have all been washed carefully. Then put the oven on to 300 degrees, and put the empty jars and lids into the oven.

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I leave the jars and lids in the oven for a maximum of about 15 minutes, or until whatever I am making is ready to go into them.
I use a funnel to fill the jars to about 1/4″ from the top.

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Then I screw the lids back on tightly…

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Then , I put them back into the hot oven, and leave them there until they have completely cooled, usually by the next day. If the oven has cooled significantly, I turn it on for 5-10 minutes at 300, then turn it off.
This method is so much easier, neater, and less room for error than the traditional way of boiling the jars. You can check your jars have sealed the next day by checking that the tops have popped. If they make a clicking sound when you press on the lid, then I would eat those jars first because it hasn’t sealed properly.

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This recipe made six jars of relish. I use all of the jams, relishes, etc. I make in the summer to use as gifts at Christmas time. A basket of jams and relishes makes a great teacher, friend, family, hostess etc. gift… I’ll make a few more batches of jam when I finish with all this zucchini!!

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Zucchini experiment…number two

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So, today we decided to try a different kind of zucchini chips, breaded zucchini chips. John’s mom shared this recipe with me.
The thing I like about this recipe is you don’t have to brown the zucchini before putting them in the oven, like you have to do with chicken, or veal. These go straight into the oven.
I had some seasoned bread crumbs, regular bread crumbs, eggs, and zucchini.

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We mixed the two kinds of crumbs together because we found the seasoned crumbs way too salty. We beat the eggs in a small bowl. Then, we sliced the zucchini.
We dipped each slice into the egg, then into the bread crumbs…

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Then placed them on a cookie sheet.

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I baked them at 400 degrees for almost 20 minutes…

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These were good, they turned out really well. Crispy on the outside, and cooked on the inside. We dipped them in ranch dressing, which the kids loved. I will definitely make these again because they were so easy to make.

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Still more zucchini recipes to try….at least the pile of zucchinis on my counter is getting a little smaller…

The Zucchini Experiment part one

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As I have said in a previous post, we are drowning in zucchini right now! We have so much zucchini, I have been searching for recipes, and ways to cook it.
Here’s the zucchini that we have picked that couldn’t fit into the fridge last night…

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I picked a medium sized zucchini and cut it into the thinnest slices I could with a knife…

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Then I sprayed some oil on a cookie sheet, and spread them out…

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I sprayed a little more oil on top and sprinkled some salt and dried dill…

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The recipe I found on line said to cook them at 400 degrees for about 10-15 minutes. Here is what they looked like after 10…

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They weren’t burnt, but they cooked far too quickly. So I tried baking a few batches, turning the temperature down each time… 400 degrees is way too hot! I tried another batch at 300 degrees and they browned way too quickly again, and didn’t get crispy. I decided that the temperature was still too hot, and they needed to be sliced thinner.
So for the next batch, I used the food processor to cut the zucchini into thinner slices…

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Here is what the next batch looked like before I put them in the oven…I think they would be a lot nicer if I would have used smaller zucchinis, so the slices would be little circles, rather than moons…

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This time, I reduced the temperature to 200 degrees, and they cooked for almost an hour…

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Yahoo, it worked! The chips came out crispy and they tasted good too! The kids liked them too.
I ended up making one tray plain, and the other with the dill and salt. The dill chips were pretty salty, so I mixed them together with the plain ones, which balanced out the salt. Because they shrink so much when they are cooking, a little salt goes a long way.
I tried to save some overnight, but they do not stay crispy, so I had to toss them in the oven again. But, five or ten minutes in the oven and they were crispy and fresh again.
Stay tuned for more zucchini recipes…