Seriously, the stuff people take pictures of and post on the Interwebs. Unbelievable.
Anyway, it is about that time of the year again where those Northeastern Ohio backyard gardens are producing more zucchini than you could ever eat. So, what do you do with it all?
My old lady, although she wouldn’t dare eat it, makes and excellent zucchini bread. Kris over at Get Rich Slowly has some ideas on how to eliminate the problem of spoiled zucchini. And if you’re not reading Get Rich Slowly already, you should be, you’ll learn a lot.
Photo: budgieJen
Tagged with: Vegetables • Zucchini Recipes
Some other posts you might enjoy:
July 25th, 2008 at 8:22 pm
Stuffed zucchini…easier to prepare than it sounds, tastes even better the next day and will make your house smell good…my father-in-law showed up several days ago with massive zucchini from his garden. I’m talking half the length of a baseball bat and about as thick as the barrel. I quartered just two of them to make 8 very generous servings of stuffed zucchini, so the following recipe will be proportionate to those huge zucchinis. With the way that they’re seasoned, they have almost a Middle-Eastern undertone, very different from the stuffed peppers/cabbage that you’re used to.
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2 lbs. lean ground beef
2 onions diced
1 and 1/2 cups dry instant rice
3 cans 14.5 oz diced tomatoes, drained
3 cups tomato juice
3 teaspoons salt
2 and 1/4 teaspoons pepper
3 teaspoons allspice (the BEST ingredient)
Enough zucchini to make 8 large sections
1/2 of a fresh lemon
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*Preheat oven to 400 degrees.
*Halve or quarter zucchini, (depending on how large it is, you’ll want to have 8 sections approx. 5+ inches in length). Scoop out seeds and some flesh with a serrated spoon or melon baller to hollow out zucchini to within 1/3-1/2 inch from rind. Arrange in a large roasting pan.
*Prepare the instant rice as box indicates, and drain cans of tomatoes. Set aside
*Brown the ground beef and onions together with a little olive oil.
*Once beef and onions are browned, add cooked rice, tomatoes, salt, pepper, and allspice. Stir and heat through over medium-high heat for a few minutes to combine.
*Spoon that mixture into/onto your zucchini pieces. Once those are “stuffed”, pour the tomato juice over them. Place pan into the oven and bake for approx. 1 hour, or until the zucchinis are very soft, about fork tender. As they bake, occasionally “baste” them with the tomato juice from the pan so that the meat doesn’t become too dry.
*Squeeze fresh lemon juice over the baked zucchini to serve.
MAKES 8 HUGE SERVINGS. These are great!
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July 25th, 2008 at 8:28 pm
Oh, one more thing, I just figured everyone would know, but just in case, when you cut your zucchini to hollow it, it’s “lengthwise”, and leave the skin on. Thanks!
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August 7th, 2008 at 10:04 am
My favorites are Emeril’s Curried Zucchini Soup (http://www.foodnetwork.com/recipes/emeril-lagasse/curried-zucchini-soup-recipe/index.html) and Grilled Zucchini and Kale over Noodles with Peanut Sauce (from Bon Appetit) (http://www.loveandoliveoil.com/2007/07/noodles-with-peanut-sauce-kale-and-zucchini.html).
You wouldn’t believe how flavorful grilled kale is.
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August 9th, 2008 at 5:30 am
This one is a hit at my house – I found it at RecipeZaar, and the recipe is called “Hide the Zucchini”
http://www.recipezaar.com/28851
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March 14th, 2010 at 2:11 am
I know I’m a little slow on the uptake, but the reason I took a picture of a bird on a zucchini is because the bird in question is named Zucchini. He was named by a 5-year-old. But meanwhile, I found zucchini recipes! Yay me!
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