Monday

TOO MUCH ZUCCHINI???


I read about one lady who did her first garden & planted 10 zucchini hills... Do you know what that produced? A whopping 16 bushels of zucchini!

Maybe you didn't end up with THAT many, but here are a couple of ideas for using up what you have left, after your neighbors finally tell you to stop donating it to them :)

If what I've shared here just isn't enough, then feel free to visit this site FULL of zucchini recipes!!!

www.basic-recipes.com/veget/zucchini.htm

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DEHYDRATED ZUCCHINI:

SHRED ZUCCHINI OR CHOP INTO SMALL PIECES, & LAY EVENLY ON DEHYDRATOR TRAYS. LET DRY TILL FAIRLY CRISPY, & STORE IN AIRTIGHT CONTAINER FOR FUTURE USE IN SOUPS, BREADS, PIZZA TOPPING, ETC...

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DEHYDRATED ZUCCHINI CHIPS:

CUT YOUR ZUCCHINI INTO THIN SLICES & LAY EVENLY ON DEHYDRATOR TRAYS. SPRINKLE LIGHTLY WITH SEA SALT OR YOUR FAVORITE SEASONING (BBQ, HERBS, LEMON PEPPER ETC...)
LET DEHYDRATE TILL SLIGHTLY CRISPY (THEY MAY STILL BEND JUST A LITTLE). STORE IN AIRTIGHT CONTAINER & SNACK AWAY!

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CARROT/ZUCCHINI PIZZA:

YOU'LL NEED A PIZZA CRUST (I'LL TRY TO POST A RECIPE LATER, BUT FOR NOW, JUST 'GOOGLE' IT :o)

ON TOP OF YOUR CRUST LAYER IN THE FOLLOWING ORDER:

PIZZA/PASTA SAUCE (WHATEVER TASTE YOU PREFER)
MOZZARELLA CHEESE
SHREDDED CARROTS
SHREDDED ZUCCHINI
LIGHT SPRINKLE OF SEA SALT & PEPPER (OPTIONAL)
A TINY BIT MORE CHEESE

BAKE AT 425 FOR 15-20 MINS...
(UNTIL CHEESE IS MELTED & TOP BEGINS TO BROWN)

*I'M THINKING NEXT TIME I MAKE IT I'LL ADD A LAYER OF CHICKEN TOO!
IT MIGHT EVEN BE YUMMY WITH FRESH RANCH DRESSING INSTEAD OF PIZZA SAUCE! MMMMM!!!!!

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CRUSTY TOP ZUCCHINI BREAD:

1 C. BUTTERMILK OR SOUR MILK (ADD 1T. VINEGAR TO REGULAR MILK)
1 1/2 C. ORGANIC COCONUT PALM SUGAR (OR 1/2 & 1/2 WITH XYLITOL)
2/3 C. OIL
1 LARGE ORGANIC EGG
1 1/2 C. SHREDDED ZUCCHINI
1/2 C. FINELY CHOPPED RAW NUTS
1 TSP. SEA SALT / HIMALAYAN SALT
1 TSP. BAKING SODA
1 TSP. VANILLA
2 1/2 C. WHOLE WHEAT OR OTHER WHOLE GRAIN FLOUR

TOPPING:
1/2 C. ORGANIC COCONUT PALM SUGAR - OR XYLITOL
1 T. MELTED ORGANIC BUTTER
1/2 TSP. CINNAMON

COMBINE LIQUID INGREDIENTS... ADD SIFTED DRY INGREDIENTS...THEN ADD ZUCCHINI & NUTS.
MIX WELL. POUR INTO 2 WELL GREASED LOAF PANS.

COMBINE TOPPING INGREDIENTS & SPRINKLE ON TOP.

BAKE AT 325 DEGREES FOR ABOUT 40 MINUTES. (DON'T OVER BAKE)
WHEN DONE BAKING, REMOVE BREAD FROM PANS AFTER 2-3 MINUTES & COOL ON RACK.

(YOU CAN LINE THE LOAF PANS WITH PARCHMENT PAPER ON THE BOTTOM, THEN GREASE THE SIDES FOR EASIER REMOVAL.)

6 comments:

  1. I don't know how I came across your blog, but thanks for sharing your ideas. Our zucchini was fruitless this year...didn't think that was possible! I am going to have to pick some zuke up at the farmer's market so I can try the crusty topped zucchini bread. Thanks again for sharing!

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  2. I came across your blog and love it! I wished I had some zucchini! I am going to try some of your recipes. Thanks!

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  3. Great! I'm bookmarking this-my squash and zucchini didn't make this year-and after I finally learned I like it sauted! Maybe next year! Thanks

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  4. I have a really good chocolate Zucchini cake too. It's so moist, and your hiding a vegetable!

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  5. I was so excited to find your blog. Thanks so much for the post about zucchini. My husband decided that we needed to plant 15 seeds to get 3-4 plants this year. We got 13. Talk about an overabundance of zucchini! Thanks again!

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  6. My zucchini looked like yours this year--big giant ones!

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