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(6,154 posts)Never been a huge Zucchini fan, though it's not bad when baked into some dishes.
Sherman A1
(38,958 posts)My "Charming Ex-Wife" made zucchini bread. It was actually rather tasty.
In_The_Wind
(72,300 posts)Do you think it would work in my bread-maker? I haven't used that in years.
PotatoChip
(3,186 posts)Otherwise
(My mother could never waste food. Ever. I still have nightmare memories of the year that our family garden yielded a massive quantity of them).
In_The_Wind
(72,300 posts)Dry and pulpy inside.
I always find some way to use food so little is wasted.
BarenakedLady
(22,051 posts)Sherman A1
(38,958 posts)It is also National Sneak A Zucchini on your neighbors porch night. Perhaps the Zucchini Elves will solve your current situation.
sharp_stick
(14,400 posts)We've had such an abundance of them this year that my neighbors have quit answering the door when we come by.
So we just dump them on their steps.
LiberalEsto
(22,845 posts)Arkansas Granny
(31,528 posts)my boss brought in to work yesterday from his garden. I got 4, 3 cup batches of zucchini out of it. I put 3 in the freezer and made zucchini bread with the last one. I discovered that I only had 1 loaf pan, so I put the extra batter in an 8 X 8 baking pan and called it cake. I'll dust it with powdered sugar before I let the guys cut into it. I put lots of cinnamon, cloves and allspice in the batter, so it smells wonderful in the office.
ballardgirl
(145 posts)of zukes this year. So far we've made bread, casserole, pasta (using the zuke instead of noodle). Zucchini makes delicious salsa!
frogmarch
(12,158 posts)To celebrate, Mr. froggie is making his special creation for lunch. Yum!
RavensChick
(3,123 posts)I was at the grocery store a few minutes ago and bought a small cabbage I'm going to fix tonight. Oh, well. It's still a green vegetable so I'm good.
Tuesday Afternoon
(56,912 posts)also, this is delicious, too:
Zucchini Parmesan
Ingredients
For the sauce:
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon fennel seeds, chopped
1/4 to 1/2 teaspoon red pepper flakes
3 pounds plum tomatoes, cored and roughly chopped
Kosher salt
1/2 cup chopped fresh basil
For the zucchini:
2 medium-to-large zucchini
3/4 cup all-purpose flour
2 large eggs
1/3 cup milk
2 cups panko breadcrumbs
1/2 cup grated parmesan cheese, plus more for sprinkling
1/4 cup chopped fresh parsley
1 clove garlic, grated
Kosher salt and freshly ground pepper
1 cup olive oil, for frying
6 ounces fresh mozzarella, sliced into 12 pieces
2 ounces thinly sliced prosciutto, torn into 12 pieces, plus more for topping (optional)
2/3 cup ricotta cheese
Directions
Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes. Add half of the basil and 1/2 cup water and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally and smashing the tomatoes with the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt.
Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 18 strips, about 1/4 inch thick. Put the flour in a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine the panko, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste. Working in batches, dredge the zucchini in the flour and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick. Set aside.
Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt.
Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish. Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto), then top with the remaining zucchini. Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta. Bake until heated through, about 15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce.
Sherman A1
(38,958 posts)Thanks for posting!