It is that time of year, when the number of zucchini in the dining room exceeds the number of dinners in the week. To help us all out of the dilemma, we are eating at least one a day—and I will post the recipe for each. If you find yourself needing a zucchini to try one of the recipes, I think we can help you out. Just ask. Or guard your doorstep….
Thursday… Zucchini, Indian style:
This is tasty, but improved with flatbread and raita, along with a peach chutney. It also uses up the tiny potatoes that I harvested, which is preferable than letting them shrivel and die in the bottom of the storage crate.
1 onion, chopped
1 zucchini, chopped
2-3 medium potatoes (or a lot of very small ones), chopped
A handful of raisins
Any other veg on hand
1-2 half pints of roasted tomatoes from the basement—or 2-4 large tomatoes from the garden
Drop into the big soup pot or cast iron pan and cook, slowly, in a bit of olive oil.
Meanwhile, in a small pan, pour oil, two cloves of chopped garlic, 2T ginger, 1t cinnamon, 1t cumin seed, and 1t of coriander seed, and cook for a few moments. Add to the stew.
Friday….Seedy Zucchini Cake, because we are having a meeting this evening. This is from Snacking Cakes.
2T of poppy, millet, and flax seed (can change!)
Zest of a lemon
¾ cup of sugar
2 eggs
¾ cup of oil
1t cinnamon, 3/4 t salt, 1t BP, ½ t BS
1 cup of white flour
½ cup of whole wheat flour
2 ¼ cups of shredded zucchini
Mix, use a square brownie pan or 8 inch round springform pan. 350 oven.
I take my excess zucchini and thinly slice them and put them in the solar food dryer. When dried crispy, some are used to thicken tomato sauce throughout the year and others are sprinkled with salt and chili pepper before drying and stored in sealed mason jars for snacking (rather than potato chips).
ReplyDeleteThanks for the recipes. I also make zucchini oat flake loaf (a standard from Laurel's Kitchen).
I have done that as well. Not recently, but I just brought four more in, so it is not a bad idea.
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