Zucchini

[GrannyG]

Here is a link to my recipes...LOVE zucchini and squash....

https://cookingwithlove-grannyg.blogspot.com/2009/03/zucchini-love-of-green.html

 

[Dani]

Nice variety of recipes Granny G .

 

[user 55]

Some new recipes to try, thanks.

 

[NannyPatty]

Squash relish. Can use yellow summer or zucchini. We love it!

 

[GrannyG]

I love this...I use the yellow...mostly the yellow skin, remove the seeds.....

Squash Relish

12 cups grated squash (I use mostly the yellow skin part)
2 cups grated onion
2 large bell peppers, grated
1 large jar pimentos, chopped
5 TBSP canning salt

Sprinkle salt over the above and let set overnight. You can let
it set for several hours during the day. I put ice over mine, let
it set, and then drain it if doing it during the daytime. Drain and
rinse.
At this point, I like mine with hot sliced jalapeno peppers, so I buy a
small jar, drain them, and add them now.
Syrup:
5 cups sugar
2 1/2 cups white vinegar
2 1/2 TBSP celery seed
1 1/2 TBSP mustard seed
1 1/2 TBSP tumeric
Boil syrup and add drained squash mixture. Simmer for 20 minutes.
Pack in hot, sterilized jars and seal. (hot water bath) I prefer to do pint jars for us.This is so good during the winter months.

 

[NannyPatty]

That's pretty much the same recipe that I have used except, I use fresh red bell peppers instead and jalapenos grated.

 

[Dani]

I did a combination of zucchini and yellow squash chunks that were pickled. I love them in my salads.

 

[GrannyG]

This recipe is a winner....made it tonight...I used pepperoni slices for the meat....

 

[Tank-Girl]

I use this recipe for fridge zucchini pickles.
Expect I had to adapt it because I only had fresh dill, crushed garlic and black mustard seeds and english mustard powder.
I also cut the gold zucchini into batons instead of slices and put slices of fresh chili in it as well.
It worked out so much better than fridge pickled gherkins.

https://www.fromvalerieskitchen.com/zucchini-pickles/

 

[Weedygarden]

Great recipes and blog, GrannyG! Thank you!

 

[joel]

Thanks

 

[timmie]

Here is a recipe on youtube;ourhalfacrehomestead; for zuchinni.


ZUCHINNI GRILLED CHEESE
fry some bacon to go on sandwich
3 cups zuchini,shredded
1 medium yellow onion,shredded
mix together;add 1 tbsp'salt and let sit to sweat out water. then squeeze out all the water you can. RINSE.
mix 2T. flour,1 egg,1/2 tsp. garlic powder,and 1/2 cup parmesan cheese. add to zuchinni and onion,mix well.make into patties and grill like you would grill cheese. when golden brown add grated cheese[i used sharp cheddar] and bacon bits.
it's really good.

 

[Weedygarden]

A friend makes a zucchini casserole, similar to lasagna, but with zucchini instead of noodles. He slices the zucchini and layers it with tomato sauce, mozzarella and parmesan cheese. He makes his vegetarian, but I could imagine ground beef and Italian sausage in it.

https://therecipecritic.com/zucchini-lasagna/

 

[SoJer]

^ Similarly, Eggplant is wonderful in same-context.. Can also do it With the noodles, but use Eggplant / Zucc as the "meat"..

Later tonite, I will post up one of My Personal Favs that my Wife makes - Zucchini Pupusas.. SO good..

.02
jd

 

[joel]

2018!
The wife has made a zucchini bread.
The only thing better than her fruit cake is her banana bread, banana bread is more of an every day bread.
DW replace bananas with zucchini when she made zucchini bread. I have not grown zucchini or summer squash in three years.

 

[randyt]

Wr had zuccini boats tonight, basically zuccini cut in half long ways. Then cooked like a stuffed tater. Got the idea from a you tube channel called hillbilly cooking.

 

[Weedygarden]

2018!

Yes, looked for zuke recipes and I found this. I always think there could be many more recipes on a thread like this.

I love this...I use the yellow...mostly the yellow skin, remove the seeds.....

Squash Relish

12 cups grated squash (I use mostly the yellow skin part)
2 cups grated onion
2 large bell peppers, grated
1 large jar pimentos, chopped
5 TBSP canning salt

Sprinkle salt over the above and let set overnight. You can let
it set for several hours during the day. I put ice over mine, let
it set, and then drain it if doing it during the daytime. Drain and
rinse.
At this point, I like mine with hot sliced jalapeno peppers, so I buy a
small jar, drain them, and add them now.
Syrup:
5 cups sugar
2 1/2 cups white vinegar
2 1/2 TBSP celery seed
1 1/2 TBSP mustard seed
1 1/2 TBSP tumeric
Boil syrup and add drained squash mixture. Simmer for 20 minutes.
Pack in hot, sterilized jars and seal. (hot water bath) I prefer to do pint jars for us. This is so good during the winter months.

Honestly, I have no idea what relish is used for. I understand dill pickle relish for hot dogs, but how is this relish used?

 

[Weedygarden]

Granny G started this thread and I just went through all of her recipes on her blog.

https://cookingwithlove-grannyg.blogspot.com/2010/06/my-favorite-zucchini-bread.html
WEDNESDAY, JUNE 16, 2010
My Favorite Zucchini Bread

Now that summer is here, my squash is prolific in feeding us...we love squash...and this is my favorite zucchini bread recipe. I think the brown sugar has something to do with it...having our own pecan trees helps, nuts in everything...

ZUCCHINI BREAD

2 eggs
1 cup cooking oil (I use Canola)
1 cup Brown Sugar
1 cup White Sugar
2 cups grated Zucchini
2 TBSP Vanilla
3 cups Flour
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 cup chopped nuts (I use Pecans)
You can also add a handful of raisins if you like them.

Beat eggs. Add oil, sugars, vanilla and zucchini. Mix lightly. Combine flour, baking soda, baking powder and cinnamon. Add slowly to the batter and mix lightly. Fold in nuts (and raisins ).
Pour into two greased and floured bread pans or spray with Pam.

Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.

 

[joel]

Relishes are chop pickles, peppers & other pickled vegetable or other fruits.
A pickle is a fruit or vegetable preserved in an acid.
Chow Chow & India relishes are known as "mustard pickles".
Chutney is a Hindi word (chatni) meaning condiment.
Jardinieres are mixed pickle vegetables from the garden.
My Grandmother made Chow Chow (Chinese).
This is all from a book "Pickles to Relish" by B. Ellen.

 

[SheepDog]

Weedygarden,
If you left the zucchini out and added 1 cup of water that would be a pretty good bread.

 

[Weedygarden]

Relishes are chop pickles, peppers & other pickled vegetable or other fruits.
A pickle is a fruit or vegetable preserved in an acid.
Chow Chow & India relishes are known as "mustard pickles".
Chutney is a Hindi word (chatni) meaning condiment.
Jardinieres are mixed pickle vegetables from the garden.
My Grandmother made Chow Chow (Chinese).
This is all from a book "Pickles to Relish" by B. Ellen.

Got that part, but how do I use it and on what?

I had a Montessori trainer who was from Sri Lanka/Ceylon who said that she could never find the kind of chutney she grew up eating. My guess is that it may have been a family recipe.

 

[Weedygarden]

Weedygarden,
If you left the zucchini out and added 1 cup of water that would be a pretty good bread.

You don't like the zucchini?

 

[backlash]

I have squash bugs so I got 1 zucchini last year and 1 this year then the squash bugs killed all of my squash.
Back when we actually grew zucchini my wife made a lot of zucchini bread.
Her favorite way to cook them was to slice the zucchini into rounds about 1/4" thick Egg wash, Italian bread crumbs, and parmesan cheese and bake them in the oven.

 

[Weedygarden]

Her favorite way to cook them was to slice the zucchini into rounds about 1/4" thick Egg wash, Italian bread crumbs, and parmesan cheese and bake them in the oven.

Oh that sounds really good.

 

[Amish Heart]

Thanks for the recipes, Granny G. I'll try a few

 

[joel]

I have squash bugs so I got 1 zucchini last year and 1 this year then the squash bugs killed all of my squash.
Back when we actually grew zucchini my wife made a lot of zucchini bread.
Her favorite way to cook them was to slice the zucchini into rounds about 1/4" thick Egg wash, Italian bread crumbs, and parmesan cheese and bake them in the oven.

I would eat that!

 

[joel]

Got that part, but how do I use it and on what?

I had a Montessori trainer who was from Sri Lanka/Ceylon who said that she could never find the kind of chutney she grew up eating. My guess is that it may have been a family recipe.

condiment, put on anything you would put sauerkraut, mustard or pickles on.
My Father put Chow Chow on black eye pea or what ever pea we grew that year.
On Roasted beast like horseradish or Dijon mustard.

 

[Tank-Girl]

Got that part, but how do I use it and on what?

I had a Montessori trainer who was from Sri Lanka/Ceylon who said that she could never find the kind of chutney she grew up eating. My guess is that it may have been a family recipe.

I like it on corned beef
, Cheese and onion sandwiches. Use to be my fav tractor lunch sandwich. A dollop on the side of the plate and smear ot in a forkful of roast meat.
Stired into mayo for dressing a pasta salad.
Use to like the mayo trick to have with raw veggies sticks.

 

[Shawn Burkett]

I've made mock apple pie with zucchini. Once you add the cinnamon it tastes just like the real deal. Someone actually thought I was lying about it being zucchini so I had to make one in front of them to prove it. You could probably do a mock apple crumble using zucchini too.

Another thing I have tried is fake pineapple. Which was basically zucchini canned with pineapple juice.

 

[Grizzleyette___Adams]

Here is a link to my recipes...LOVE zucchini and squash....

Zucchini, The Love of the Green

I am just now seeing this thread...and your wonderful blog! We are kindred spirits, f'sure.

I am going to try your recipe...but with a twist. Literally. I am using my cheapo handheld spiralizer to make "noodles" with zucchini to modify your recipe only slightly.

Zucchini Pasta

1 package (7 oz.) Angel Hair Pasta or thin spaghetti
2 small zucchini, sliced thin <---- I will use my spiralizer to make spaghetti-like "noodles" instead of sliced
2 garlic cloves, minced
3 TBSP olive or vegetable oil
1 can (16 oz.) Spanish style tomatoes (Rotel)
1/4 cup minced fresh parsley
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes

Cook pasta according to directions. I like mine al dente.
In a skillet, saute the garlic,and zucchini in oil until zucchini is crisp
but tender. Add the tomatoes,parsley,oregano,and red pepper
flakes. Heat through. Drain the pasta. Top with zucchini mixture.