A couple weeks ago I made a yummy savory zucchini bread, but that only put a couple zucchini to use..... We have a dozen coming up everyday. I love 'em and I hate to see them go to waste.
So what I need from you is suggestions, recipes, and links to blogs with inspiring and delicious ideas for my abundance of zucchini.
I plan to start here......
You guessed it! I also collect old recipe boxes and cookbooks. That box is my newest! My cousin Sara (you might know her as Sadie Olive) picked it up for me recently. Yes, I'm the one in the family with the obsession for mid century kitsch!
Please comment with links to your recipes suggestions. Seriously even your own recipe blogs! I promise to let you know what I make.
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7 comments:
WHAT!?! How did I not know that Sadie Olive is your cousin? I don't even know when/how I first found her, but her shop is my super favorite. I bought the most gorgeous set of cake stands, salt jar, aprons, etc from her. And I want MORE!
Gosh, I always had this same "problem" with our zucchini plant. We could never consume it all. Good luck!
My Turkish friend Derya sautees it in olive oil, garlic, tomato paste or sauce and serves it wish pasta. It takes on the tomato-y flavor well. Stuffed zucchini is always good too. I don't have a recipe but basically I would just plan to make it when I had leftovers. Anything from rice/couscous to chicken or sausage works great. Then bake it.
She's actually married to my cousin ;). She's been in my family for years though and we spend lots of time together!
I saw Ina Garten, the Barefoot Contessa, make zucchini pancakes the other day. They are like potato pancakes except made with zucchini. The recipe should be on the food network website. They looked delicious!
That's a yummy sounding idea!
Oh gosh...have you made zucchini relish? It's so delish! We will never buy store bought relish again.
Zucchini Relish
10 cups shredded zucchini
2 white onions, chopped
3 shredded carrots
1 green pepper, chopped
5 tbsp. canning salt
Mix together, let soak overnight. Rinse in cold water, squeezing out excess liquid. Put in large pot with:
1/2 tsp nutmeg
1 tsp. tumeric
1 1/2 tsp. dry mustard
1/2 tsp pepper
2 tsp celery seed
1/2 tsp baking soda
3 tbsp cornstarch
2 1/2 cups white distilled vinegar
6 cups sugar
Cook all ingredients on medium heat, stirring often for 30 minutes. Process in water bath canner for 10 minutes.
Yields about 6 pints.
Zucchini Relish
10 cups shredded zucchini
2 white onions, chopped
3 shredded carrots
1 green pepper, chopped
5 tbsp. canning salt
Mix together, let soak overnight. Rinse in cold water, squeezing out excess liquid. Put in large pot with:
1/2 tsp nutmeg
1 tsp. tumeric
1 1/2 tsp. dry mustard
1/2 tsp pepper
2 tsp celery seed
1/2 tsp baking soda
3 tbsp cornstarch
2 1/2 cups white distilled vinegar
6 cups sugar
Cook all ingredients on medium heat, stirring often for 30 minutes. Process in water bath canner for 10 minutes.
Yields about 6 pints.
That sounds interesting. Forgive me for sounding dumb, but what do you eat that with? Or do you serve it like a salad, as a side dish?
Thank you for sharing your recipe!!!
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