Zucchini overload!!! Made 3 versions of zucchini bread yesterday & that was only 1 zucchini!!!!!!!!!

I printed this one to try but the variety my husband planted are like HUGE

They are like REALLY REALLY big but tender, even the skin is tender. I get about 6 cups of grated zucchini per each one. I wondered if I could still do this (just with one half) and either cut into pieces after it's baked or just scoop it out? I don't know exactly what it comes out like so I need some guidance here.

 
Sure- cut one horizontally, scoop out and cut in about 2inch hunks then stuff

Should work fine. Most of the liquid is cooked out in the filling before stuffing- it is pretty solid so should not slide out smileys/smile.gif I'd try it. The taste is really good in this rec.

 
Barb's My Special Zucchini Bread from 101 Cookbooks - these are the spices I used

I used all the nuts, seeds, and spices from this and added to the Earth Bread - really love the combination.

 
My fav: Mushroom frittata (odd name, has other veggies too)

Fills 2 quiche dishes

Mushroom Frittata

Saute until crisp-tender:
2 c. sliced mushrooms
1 1/3 c. onion chopped
1 1/3 c. green pepper, chopped
2 c. zucchini, washed unpared, and chopped
4 Tbs. veg oil (I use less)

Beat: 10 eggs

2/3 c. light cream (I often use the non-fat half and half)
1 tsp. salt
couple sprinkles of pepper

Add the egg mixture to the cooled vegetables. Mix in carefully: 16 oz. cream cheese (I use less), cut into 1/2-inch cubes
3 c. soft bread cubes, lightly packed
2 c. shredded cheddar

Pour into two greased pie pans or quiche dishes.

Bake 350 degrees for 45 minutes or until set in center and browned. Cool 5-10" before cutting. This can be baked and then frozen

 
We have enjoyed this Joe's rec: Zucchini Blinis with smoked salmon, creme fraiche and fresh dill

I have made this a few times; it is a very fun rec; I tends to get the "wow" effect in that most people do not realize or try to guess that it has the zucchini base. I have made them ahead and re-heated in the oven as well as just served at room temp. The smoked salmon adds to the presentation and flavor.

Thanks again Joe!

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=20705

 
Fair warning: you'll curse my name, and Olney's about halfway through, but

once it is served you'll be singing our praises. It's really worth the effort for a special occasion.

 
Hmm - shriveled apple heads to shriveled zucchini legs I seen an idea brewing...

All natural, organic, local harvest dolls!!! Corn husk clothes, smaller yellow squash shriveled arms, corn silk hair, eggplant bodies, shriveled radish boobs especially if they are those that are more oblong than round then they would be just like my grannies' were. Of course for the male version there are always baby carrots.....

 
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