It's the most wonderful vegetable time of the year! Late August and September are when I revel in being a vegetarian - so much to eat, so little time. This year our garden hasn't been the greatest but I have been getting some local produce from George at Uphill Garden and also bought a decent supply of winter garlic from my friend RW. Delicious!!
My mom also gave me two gigantic zucchinis - so now everyday we are trying to eat it so it won't go to waste. Below are a couple of recipes I've been using. Maybe you are also faced with a glut of zucchini and don't know what to do with it. Enjoy and happy Labour Day weekend.
Zucchini Bruschetta
Make or buy a pizza dough.
If you make it from scratch (which I like to with 50% Speerville Red Fife Flour), pre-cook it about 15 minutes so it will crisp up better.
In the meantime, thinly slice 2 cups of zucchini and grill them in the oven to eliminate some of the water (big zucchinis are bad this way).
In a bowl, mix: fresh or dried basil, (1/4c fresh or 1 tbsp dry), 1 tsp. dried oregano, 2 tbsp. dried parsley, 1-3 cloves of garlic depending on your love of garlic, 1/4 cup diced onion, 1/2 cup chopped tomato, the zucchini from the oven, 2-3 tbsp. olive oil, salt and pepper. Mix well so oil and spices coat toppings.
When the bread comes out of the oven (or if you bought the dough) cover with toppings and spread out evenly. Add feta or mozzerella cheese to taste. Bake in oven for 15-20 mins. @ 375 degrees. Cool and slice. Great as a group appetizer (makes enough for a 14-16" dough) or with a meal.
Zucchini Muffins - today's project
•2/3 cup vegetable oil
•2 large eggs
•2/3 cup granulated sugar (I will use less)
•1/2 cup light or dark brown sugar, packed
•1 teaspoon vanilla extract
•2 cups all-purpose flour (I will use 50% Red Fife)
•1/2 teaspoon baking soda
•1/2 teaspoon baking powder
•1/2 teaspoon salt
•2 teaspoons ground cinnamon
•1 1/2 cups finely shredded unpeeled zucchini
•1/2 cup finely shredded carrot
I will also add 1/4 cup chopped walnuts
Grease and flour 12 muffin cups. Heat oven to 375°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes. Makes 12.
-------------
If all else fails and my zucchini are still around on Monday, I will make a big veg lasagna and could freeze it for later. Enjoy!
No comments:
Post a Comment