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It's that time of year
Posted: Tue Aug 27, 2013 5:04 pm
by Long Run
You know, when every home gardener is trying to find a willing taker for the zucchinis they have grown in quantities sufficient to feed all the fans throughout an entire cricket match. So here's one idea for taking advantage of the big green bar -- a kind of healthy quesadilla. Dice up about a cup of zucchini, add in a cup of rinsed black beans, and then mix together with a couple of tablespoons of salsa. In your tortilla flap (I like whole wheat or flavored ones), layer in a bit of cheese, then the zucchini mixture, a bit more cheese, fold and then toast on a skillet or in your oven. Tastes good just like that, but if you want to go all in, when you toast the quesadilla spread just a bit of olive oil on the exterior to give it a crisp finish, and then to serve add your favorite salsa/tabasco/cholula on top with a bit of parmesan. Yes, there is zucchini in there so it's good for you!
Re: It's that time of year
Posted: Tue Aug 27, 2013 5:11 pm
by Daisy
Courgettes... at a cricket match?? Are you mad, lad?
Pork pie and a pint and/or a flask of tea and home made cheese buttys is standard fodder at the match.
Re: It's that time of year
Posted: Tue Aug 27, 2013 5:32 pm
by Guinevere
My favorite trick is to grate it (use the largest openings on a standing grater), toss in a hot sauté pan with some chopped onion, stir in a bit of your favorite shredded cheese at the end.
You could add more herbs, tomatoes, beans, salsa, and eat it as a meal, a side, or stuff it into your favorite tortilla, too.
Re: It's that time of year
Posted: Tue Aug 27, 2013 5:40 pm
by Daisy
For something completely different from Nigel Slater
Courgette Cake
Courgettes have the ability to make a cake as moist and sweet as if you added ground almonds to the recipe.
Serves 6.
200g butter
200g caster sugar
2 eggs
150g courgettes (about 2 small ones)
1 small apple
200g plain flour
a large pinch salt
½ tsp baking powder
pinch cinnamon
60g pecans
80g sultanas (half cup, packed)
Preheat oven at 180C/gas mark 4. Butter and line the base of a loaf tin measuring 20cm x 12cm x 9cm deep. Cream the butter and sugar until light and fluffy. Beat the eggs and mix them in, one at a time, making sure each is fully incorporated before adding the next. Coarsely grate the courgettes and the apple. Squeeze them with your hands to remove any excess moisture, then add to the mixture. Mix the flour, salt, baking powder and cinnamon, and gently fold into the mixture. Stir in the nuts and fruit. Transfer to the lined loaf tin and bake for about an hour, or until golden and firm to the touch. Allow to cool in the tin before turning out.
Re: It's that time of year
Posted: Tue Aug 27, 2013 9:05 pm
by Gob
My fave way of using courgettes is similar to Guin's, but a bit more simple.
Just grate them, chuck them in a saucepan with a knob of butter, cook until soft, add a health dash of soy sauce, serve straight away.
or
Throw them, grated, into a fry pan with eggs for a lovely omelet, (add other ingredients to your own taste.)
Some nice ones here..
http://www.channel4.com/4food/recipes/p ... /courgette
Re: It's that time of year
Posted: Wed Aug 28, 2013 12:00 am
by rubato
Guinevere wrote:My favorite trick is to grate it (use the largest openings on a standing grater), toss in a hot sauté pan with some chopped onion, stir in a bit of your favorite shredded cheese at the end.
You could add more herbs, tomatoes, beans, salsa, and eat it as a meal, a side, or stuff it into your favorite tortilla, too.
You left out bacon. I know you meant to include it. Or maybe pancetta?
Yrs,
Rubato
Re: It's that time of year
Posted: Fri Aug 30, 2013 8:25 am
by MajGenl.Meade
No, no! Take your zucchini, slice it and fry it up in butter with some onions. Then add the slices of potato that you already boiled and keep frying until a satisfactory amount of burnt black appears on all three food items. Salt and pepper to taste. Pick up a taco or pita pocket - throw it away. Eat the fry-up
Re: It's that time of year
Posted: Fri Aug 30, 2013 1:46 pm
by oldr_n_wsr
Again you forgot the bacon.
Re: It's that time of year
Posted: Fri Aug 30, 2013 7:50 pm
by MajGenl.Meade
Too fattening
Re: It's that time of year
Posted: Tue Sep 03, 2013 3:56 am
by Sean
Mmmmm... Burnt crunchy bits, the misunderstood food group.
Re: It's that time of year
Posted: Tue Sep 03, 2013 7:04 am
by Scooter
Some of my mother's recipes:
Baked zucchini fries - cut into finger-sized sticks, dip in egg and bread crumbs twice to create a nice crust (you can season the bread crumbs to your taste), arrange on baking sheets and spray lightly with oil or cooking spray, bake until crispy
Zucchini lasagna - use thin lengthwise slices as a substitute for pasta, layer with other ingredients to your taste
Stuffed zucchini - larger ones can be hollowed out with an apple corer, smaller ones cut in half lengthwise and scoop out each half, and stuff with a mix of cooked ground beef, grated parmesan cheese, and egg for binding - season to taste.
Re: It's that time of year
Posted: Tue Sep 03, 2013 9:08 pm
by Gob
I'll have a go at the top two Scoot, sound yummy.
Re: It's that time of year
Posted: Wed Sep 04, 2013 4:49 pm
by kristina
Frittata!
Like Gob's and Guin's recipes, sauté some onions, grate the zukes (and squeeze the bejeesus out of them in a clean towel).
Add grated zukes and any other leftover cooked veggies to skillet, cook for a bit.
Add beaten eggs and grated cheese; put into 350 degree oven for 7 or 8 minutes.
Delicious warm or cold.
Re: It's that time of year
Posted: Thu Sep 05, 2013 12:14 pm
by oldr_n_wsr
Scooter wrote:
Baked zucchini fries - cut into finger-sized sticks, dip in egg and bread crumbs twice to create a nice crust (you can season the bread crumbs to your taste), arrange on baking sheets and spray lightly with oil or cooking spray, bake until crispy
My wife made those yesterday although she only dipped once. I'll have to tell her about doing the double dip as a lot of the crispy fell off.
Thanks Scooter.
Re: It's that time of year
Posted: Thu Sep 05, 2013 5:13 pm
by Guinevere
Making these this weekend:
4 Cheese & Zucchini Stuffed Green Tomatoes
http://letthemeathealthy.blogspot.com/2 ... l?spref=fb