Zucchini Overload!
The sheer volume of zuchinni that my plants are producing is really quite amazing. I'm pretty sure my family is going to get sick of it soon but, I have devised a number of ways to hide it in other popular food items like cake or pasta.
You can shred it and freeze it for use in soups, casseroles and even cake. Most recipes call for 2 cups so, I recommend measuring out 2 cups at time and freezing in bags. Then, you only need to defrost one bag at a time. That said, my favourite zuchinni cake recipe calls for 3 cups. Here is a link to the recipe. I use a little less sugar but sprinkle chocolate chips on top before I put it in the oven.
I also like to make pasta dishes with all my zucchini and add other vegetables from my garden to go with it such as green beans or chard. Everyone loves pasta so, zucchini can be safely hidden in these dishes. My favourite summer pasta recipe for throwing zucchini is here. It's doesn't matter too much which type of pasta you use here. I cook a bow tie pasta myself.
Sometimes I just experiment and cook from scratch. I made a simple stuffed zucchini dish the other day and it was so good that I just have to share it with you. I love simple, easy to make dishes and this one is definitely easy and quick to throw together. It will become a new weekly staple until we use up all our zucchini:
Solita's Simple Stuffed Zucchini
Ingredients
1 Tsp olive oil
1 Tsp chili powder
1 1/2 tsp cumin
1/4 oregano (preferably mexican)
1/4 red pepper flakes
1/2 paprika
1 tsp salt
1 tsp pepper
2 large zucchini
1 can black beans
1 cup yellow corn
1 yellow onion (chopped)
1 large clove garlic (minced)
3/4 cup strained tomato puree
Monteray Jack Cheese
Method
Cut the zuchinni in half lengthwise and scoop out the seeds and pulp with a spoon to make boats for the filling. Chop the seeds and pulp and set aside. Put the zucchinni halves in a greased baking dish set aside. Set a large frying pan on medium heat, add the oil and onions and cook until soft. Add the beans and garlic. Stir a few times, add the spices and tomato puree, corn and the chopped zucchini seeds and pulp. Cook until steaming hot. Scoop cooked mixture into the zucchini boats. Add grated cheese on top and bake at 350 degrees until the cheese starts to brown. Serve with Cilantro Aioli on top. Recipe for aioli here.
It took less than an hour to make and everyone loved it. You could add rice but it is delicious without. This recipe uses a lot of zucchini and if you are entertaining it would be easy to just double the recipe. The spice mixture can also be used in other recipes too. I use the same spice ingredients to add mexican flavour to just about any bean dish.
If you find you still have extra zucchini, as a last ditch option, you can have your kids or husband sneak them into your friends vehicles when they come to visit.
You can shred it and freeze it for use in soups, casseroles and even cake. Most recipes call for 2 cups so, I recommend measuring out 2 cups at time and freezing in bags. Then, you only need to defrost one bag at a time. That said, my favourite zuchinni cake recipe calls for 3 cups. Here is a link to the recipe. I use a little less sugar but sprinkle chocolate chips on top before I put it in the oven.
I also like to make pasta dishes with all my zucchini and add other vegetables from my garden to go with it such as green beans or chard. Everyone loves pasta so, zucchini can be safely hidden in these dishes. My favourite summer pasta recipe for throwing zucchini is here. It's doesn't matter too much which type of pasta you use here. I cook a bow tie pasta myself.
Sometimes I just experiment and cook from scratch. I made a simple stuffed zucchini dish the other day and it was so good that I just have to share it with you. I love simple, easy to make dishes and this one is definitely easy and quick to throw together. It will become a new weekly staple until we use up all our zucchini:
Solita's Simple Stuffed Zucchini
Ingredients
1 Tsp olive oil
1 Tsp chili powder
1 1/2 tsp cumin
1/4 oregano (preferably mexican)
1/4 red pepper flakes
1/2 paprika
1 tsp salt
1 tsp pepper
2 large zucchini
1 can black beans
1 cup yellow corn
1 yellow onion (chopped)
1 large clove garlic (minced)
3/4 cup strained tomato puree
Monteray Jack Cheese
Method
Cut the zuchinni in half lengthwise and scoop out the seeds and pulp with a spoon to make boats for the filling. Chop the seeds and pulp and set aside. Put the zucchinni halves in a greased baking dish set aside. Set a large frying pan on medium heat, add the oil and onions and cook until soft. Add the beans and garlic. Stir a few times, add the spices and tomato puree, corn and the chopped zucchini seeds and pulp. Cook until steaming hot. Scoop cooked mixture into the zucchini boats. Add grated cheese on top and bake at 350 degrees until the cheese starts to brown. Serve with Cilantro Aioli on top. Recipe for aioli here.
It took less than an hour to make and everyone loved it. You could add rice but it is delicious without. This recipe uses a lot of zucchini and if you are entertaining it would be easy to just double the recipe. The spice mixture can also be used in other recipes too. I use the same spice ingredients to add mexican flavour to just about any bean dish.
If you find you still have extra zucchini, as a last ditch option, you can have your kids or husband sneak them into your friends vehicles when they come to visit.
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