Zucchini is one of the easiest vegetables to grow, and certainly provides one of the most abundant harvests. A single "giant" zucchini can provide enough grated squash to bake a dozen or more loaves of bread. A large zucchini works well for grating and the smaller tender zucchini are perfect for slicing. But then you get to the point this time of year where you are asking the question " what can I make with all the zucchini?" Here are a few recipe ideas to try out and enjoy.
1- ZUCCHINI WITH SHALLOTS & PARMESAN
INGREDIENTS:
3 tablespoons Olive Oil 2 lg Shallots, chopped 2 tablespoons balsamic vinegar 4 cups sliced Zucchini 1/2 c freshly shredded Parmesan Salt & Pepper, to taste
DIRECTIONS:
In a nonstick skillet over low, heat olive oil. Add shallots and cook on low until they are soft, about 5-6 minutes. Add balsamic vinegar, mix well, and allow to cook for 1 minute.
Add Zucchini, salt, and pepper. Sauté over medium-low, turning occasionally, until cooked through, but not wilted. About 10-13 minutes.
Once the Zucchini is cooked thoroughly, sprinkle Parmesan over Zucchini and toss quickly so that it is evenly distributed. Serve immediately.
2- SAUSAGE STUFFED ZUCCHINI
INGREDIENTS
4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
8 ounces sweet loose Italian sausage
8 ounces hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup Parmesan, finely grated
1/2 cup mozzarella, shaved
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley
DIRECTIONS
Preheat the oven to 400 degrees F.
With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage,and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
3- ZUCCHINI BREAD
INGREDIENTS
· 2 teaspoons butter for greasing the pans
· 3 to 4 cups grated fresh zucchini (700 to 900 ml)
· 3 cups (390 g) all-purpose flour
· 1 teaspoon baking soda
· 1 teaspoon baking powder
· 2 teaspoons cinnamon
· 1/2 teaspoon ground ginger
· 1/4 teaspoon ground nutmeg
· 1 1/3 cup (270 g) sugar
· 2 eggs, beaten
· 2 teaspoons vanilla extract
· 1/2 teaspoon kosher salt (omit if using salted butter)
· 3/4 cup (170 g) unsalted butter, melted
· 1 cup (100 g) chopped pecans or walnuts (optional)
· 1 cup (120 g) dried cranberries or raisins (optional)
·
DIRECTIONS
Preheat oven, prepare loaf pans, drain zucchini of excess moisture: Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture.
Whisk together flour, baking soda, baking powder, spices: In a large bowl, vigorously whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg.
Whisk together sugar, eggs, vanilla, salt, zucchini, butter: In another large bowl, whisk together the sugar, eggs, vanilla extract, and salt (omit salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.
Add dry ingredients to wet: Add the flour mixture, a third at a time, to the sugar egg zucchini mixture, stirring after each incorporation. Fold in the nuts and dried cranberries or raisins if using.
Put batter into loaf pans and bake: Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
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