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My garden FINALLY gave me some zucchini! So far it is the only thing producing. I do have promising green tomatoes but the weather has been mostly cool and overcast this summer, it might be the end of the month before they turn red!
Here is a quick zucchini stir-fry recipe,
small diced zucchini, allow about 1 grocery store sized zucchini per person
coarsley chopped garlic, allow 1 small clove per person
soy sauce, 1 tsp per person.
butter
drizzle sesame oil in a frying pan or wok on high heat. Cook the garlic briefly and add the zucchini. Fry for about 2 minutes, stirring constantly. Don't let the middle seeds get too visible, you will want the zucchini to be super crisp. Next melt a little butter over the zucchini and add a teaspoon of soy sauce per person. It's done!
Makes a great side dish with teriaki chicken or just by itself with some rice. Sprinkle with sesame seeds or chopped green onions if you have them.
As a bonus, This is my favorite zucchini bread recipe (since somebody else went to the trouble to type it, I'll just link):
http://www.elook.org/recipes/dessert/181...
Same hints here as for banana bread:
- - don't cream sugar and shortening, just combine until the sugar is crumbly
- - mix all the wet ingredients and the seasonings, baking powder and soda
- - fold in the flour but don't mix very much, just moisten
I'd love to find a good chocolate zucchini cake recipe... anyone?
- jjmtacoma's blog
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Comments
Chocolate Zucchini Cake
That stir-fry sounds simple and delicious! I had zucchini for about 3 weeks until the squash bugs killed them off; now they're working on killing off my melons. Next year I'll have to break down and use Sevin, so I can experiment more with the zucchini recipes, unless someone knows some non-poisonous thing that actually works on the squash bugs?
Chocolate Zucchini Cake
1 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1/2 cup oil Cream together in large bowl.
3 eggs
1 teaspoon vanilla
1/2 cup buttermilk Add and stir well to mix.
2 1/2 cups flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 tablespoons cocoa Measure into sifter, then sift into bowl.
3 zucchini, approximately Grate into the bowl. Stir until blended.
6 inches long Pour into greased, floured 9x13 pan.
1/2 - 1 cup chocolate chips Sprinkle on top. Bake at 325 for 45 minutes.
Notes and variations: If your zucchinis are on the juicy side, you may want to grate them into a colander in the sink, so the batter won't be too moist.
You can use different flavored chocolate chips to completely change the character of the cake - mint chocolate chips for a grasshopper zucchini cake, raspberry chocolate chips, peanut butter chocolate chips, and so on. You can also substitute your favorite chocolate bar in pieces for the chocolate chips - Paul Newman dark espresso bars are quite something with a little instant coffee granules added to the batter for a mocha version of the cake.
Nobody ever knows there's zucchini in this cake unless you tell them; there are ways to get people to eat their vegetables that don't involve cajoling and threatening.