Rec. Zucchini Souffle

M

marsha-tbay

Well-known member
1/4 c butter

1/4 c all purpose flour

1-1/3 c milk

1 tsp salt

dash of pepper

1 tbsp minced onion

1-1/4 c grated zucchini

5 eggs, separated

1 tsp cream of tartar

1/2 c shredded cheddar cheese

Melt butter in a heavy saucepan over low heat; blend in flour and cook 1 minutes, stirring constantly. Gradually add milk, cook, stirring constantly until smooth and thickened. Stir in salt, pepper and onion; remove from heat and let cool Squeeze grated zucchini to remove as much liquid as possibe stir into sauce.

Beat egg yolks until thick and lemon colored; add to squash mixture; mix well.

Beat egg whites and cream of tartar until stiff, but not dry; fold into squash mixture. Pour into a greased 2 qt casserole or souffle dish; sprinkle with cheeese.

Place dish in a baking pan filled with 1" of water. Bake at 350 for 1 hour and 15 minutes or until a knife inserted in center comes out clean.

Serves 6-8

Southern Living

 
Thanks, Marsha. I've planted three hills of zucchini and I'll need lots of recipes!

 
Oh my goodness, Joe. Did you know...

One zucchini plant feeds a family of four.
Two zucchini plants feed the neighborhood.
Can you imagine what three will do?
You'll be the guy surreptiously leaving zucchini on peoples porches.

 
Not three plants, but three clusters of three plants each! That's enough to feed the universe, huh?

LOL, thanks for the warning. I've got a big extended family, so I'm not too worried yet.

 
OMG! I can just picture it...one fine day you will walk out into your garden and all those tiny...

zucchinis will have had a gigantic overnight growth spurt...you'll wear yourself out trying out trying to get rid of them...lol! I do a cluster of 3 each year and that seems to keep me busy enough. Have you ever planted yours in an old tire? I started doing this a few years ago and found it works really well. The black rubber absorbs the heat and helps contain the water...they love it! (Although, where I live they can use the extra heat...maybe not so much where you're located.)

 
Here's a couple more...REC: Stuffed Zucchini with Walnuts and Feta

Stuffed Zucchini with Walnuts and Feta
from Food of the World – Greece by Suzanna Tee

4 med zucchini
3 T olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 oz Greek feta cheese, crumbled
¼ c walnut pieces, chopped
1 c white breadcrumbs
1 egg, beaten
1 tsp fresh dill, chopped
salt
pepper

Put the zucchini in a saucepan of boiling water, return to the boil and the boil for 3 minutes. Drain, rinse under cold water and drain again. Let cool.

When the zucchini are cool enough to handle, cut a thin strip off the top side of each one with a sharp knife and gently score around the inside edges to help scoop out the flesh. Using a teaspoon, scoop out the flesh, leaving a shell to hold the stuffing. Chop the zucchini flesh.

Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic; fry for 5 minutes, until softened. Add zucchini flesh and fry for 5 minutes, until the onion is golden brown. Remove from heat and let cool slightly. Stir in cheese then walnuts, breadcrumbs, egg, dill, salt and pepper. Use the stuffing to fill the zucchini shells and place side by side in an ovenproof dish. Drizzle the remaining oil over top.

Cover the dish with foil and bake in a preheated oven at 375°F for 30 minutes. Remove the foil and bake for a further 10-15 minutes or until golden brown. Serve hot.

Serves 4.

 
REC: Curried Zucchini Soup

Curried Zucchini Soup
from Canadian Livings Best – Vegetables

1 T vegetable oil
5 c zucchini, chopped
2 onions, chopped
1 stalk celery, diced
1 clove garlic, minced
2 tsp curry powder
¾ tsp ~ salt
½ tsp cinnamon
¼ tsp pepper
1 tsp brown sugar, packed
6 c vegetable stock (or water)

In large saucepan, heat oil over medium heat; cook zucchini, onions, celery, garlic, curry powder, salt, cinnamon and pepper, stirring occasionally, for 10 minutes or until softened.

Sprinkle with sugar; pour in stock and bring to boil. Reduce heat to medium; simmer, covered, for 20 minutes or until vegetables are very tender.

In blender, purée zucchini mixture, in batches, until smooth. Pour into clean saucepan; reheat but do not boil. Season with more salt and pepper to taste.

Makes 8 sevings.

 
REC: Quick Fresh Garden Stew

Quick Fresh Garden Stew
(Stu rapido con verdure)
from Masterclass in Italian Cooking by Francesca Romina

The additon of eggs is a Sicilian peasant tradition and a way of making this dish more of a meal.

1½ lb zucchini (med-sm), quartered lengthwise & cut in 1” pieces
½ c extra virgin olive oil
1 medium-small yellow onion, thinly sliced
1 large potato, peeled & cut into ½” cubes
½ c tomato sauce
OR
1 large really ripe tomato, peeled, seeded & chopped
½ tsp oregano
10 large fresh basil leaves, torn into small pieces
4 large eggs (optional)
4 T caciocavallo, canestrato, provolone or pecorino Romano cheese, grated (+ more for serving)
1 tsp salt
½ tsp black pepper, freshly ground

In a medium-sized pan, heat the olive oil over a medium heat. Add the onion and potato; sauté, sprinkling with a dash of salt and stirring occasionally, until the onion is golden and the potatoes begin to brown, about 8 minutes. Add the zucchini and continue cooking, stirring occasionally, until they become golden, another 8 minutes.

Add the tomato sauce or chopped tomato and enough water to cover (about 3-4 cups) along with the oregano, basil, salt and black pepper. Bring the stew to a boil; reduce the heat to low, partially cover pan with a lid, and simmer until the stew begins to thicken, about 20 minutes.

If using the eggs, crack them one by one and gently drop them into the stew; do not stir. Taste the stew every 10 minutes and adjust all the seasonings as necessary. Cover and continue simmering for another 15-20 minutes. Once the eggs have set and the potatoes are fork tender, the stew is done.

During the last 10 minutes of cooking, top with 4 tablespoons grated cheese.

Serve with more grated cheese and Sicilian bread.

Serves 4.

 
Thanks, Ruth, I'll save these. I've grown zucchini years ago, though not quite so much.....

I learned to pick them quite small! If they get out of hand, like the big green pods in "Invasion of the Body Snatchers," they make nice off-beat jack-o-lanterns. Here in SoCal the nights are foggy and the plants mildew easily, so I may not be in for such a problem. Wish me luck!

My garden is in a community plot where people share, but I imagine all of us trying to unload our zucchini at once, while selfishly hoarding our beans and tomatoes. Since I last grew them I've learned to enjoy the flowers, fried or stuffed, so I may ignore the squash entirely.

Thanks for these recipes! Does anyone know of a good way to freeze it? Perhaps this soup is the way. I know if they're sliced and blanched they turn to mush. I want to try blanching them whole until barely cooked, then slicing and freezing.

 
I haven't frozen blanched zucchini, but...

I have frozen some of the finished dishes such as ratatouille or soups with zucchini where it doesn't matter if they're not crispy, and that works well. Also have a friend who grates zucchini and packages in small packets, each the correct amount for her zucchini bread recipe; then thaws and uses it to bake.

 
Here's a simple, light and delicious Tuscan dish

from a fantastic new cookbook called Piano, Piano, Pieno: Authentic Food from a Tuscan Farm, by Susan Grant

Greens, Eggs and Parmesan Cheese
serves 4

4 medium zucchini
1 stick butter
1 tbsp salt
1 tbsp baking soda
4 very fresh free-range eggs
olive oil for frying
a wedge of Parmesan cheese

Slice the zucchini 1 inch thick. Cut the butter into small cubes. Put the zucchini slices in a saucepan and add enough water to cover them by about 1 inch. Remove the zucchini and bring the water to a rolling boil. Return the zucchini to the water, along with the butter, salt and baking soda. When the water returns to a boil, lower the heat and simmer for about 10 minutes, until the zucchini are very well cooked. Drain the zucchini. Puree in a blender or pass through the fine disk of a food mill.

Fry the eggs in the olive oil sunny side up. Using a vegetable peeler, shave the cheese into about 8 thin slices.

Ladle a spoonful of the green sauce into each of 4 soup plates. Top with a fried egg and a few slices of the cheese. Serve immediately.

 
What I recall from the 'old days', before we had a good grasp on the breakdown of vitamins,

was that BS was added to veg to preserve the colour. Since then, we have learned a lot about vitamins....vitamin C oxidizing and thus we are taught to cut C veg less.

I believe it was determined that BS causes the breakdown of vitamin content of veg and no longer used. So if I'm remembering correctly, that would mean that Shaun probably has an old authentic recipe here.

 
REC: Zucchini aux Herbes

Zucchini aux Herbes

4 T. butter
1 T. mixed parsley, chives, basil and thyme, fresh when possible

Wipe 3 med. zucchini with a damp cloth, trim ends. Cut in slices about 1/4" thick. Melt butter in large skillet. Add zucchini, cover and cook over low heat, stirring occasionally to prevent sticking, 15-18 min., or until tender. Add herbs, salt and pepper. Stir and heat through. Serves 4.

CYH

 
REC: Zucchini with Cream Sauce

Zucchini with Cream Sauce

Cook 3-4 small zucchini in salted water, whole, until barely done. Drain, cut in half. Place in buttered casserole dish, cut side up.

Cover with 1 c. white sauce, to which grated Parmesan or Romano cheese has been added.

Sprinkle with about 1/2 c. seasoned bread crumbs. Bake at 350 for 20-2 minutes.

Serves 3-4.

CYH

 
REC: Zucchini Bars

Zucchini Bars

3/4 c. butter or margarine
1/2 c. packed brown sugar
1/2 c. granulated sugar
2 eggs
1 1/2 tsp. vanilla
1 3/4 c. flour
1 1/2 tsp. baking powder
2 c. shredded zucchini
1 c. shredded coconut
3/4 c. finely chopped nuts

Cream margarine, sugars, eggs and vanilla. Mix in remaining ingredients
well. Spread in greased 15" baking sheet with sides, bake at 350F for 40
min. Check after 30 min.) Cool and spread with frosting, cut into bars.
Makes about 3 dozen.

Frosting

1 c. confectioner's sugar
2 1/2 T. milk
1 1/2 T. melted margarine
1 tsp. vanilla
1/2 tsp. cinnamon

CYH

Cyndi

 
THANK YOU OrigCyn, KC, Shaun, Marg and Ruth, I"M READY for the zucchini deluge.......

One of my "hills" seems to have doubled overnight. The other two are struggling. I'm having soil issues, so perhaps the coming apocolypse won't be a Body Snatchers/Beware of the Blob/Magic Porridge Pot/ kind of nightmare after all, HEHE!

Great recipes and ideas, THANKS! I will save them all.

 
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