Monday, July 13, 2009

Zucchini recipe contest


The zucchini are coming in, and they are piling up! I still have shredded zucchini in the freezer from last year, so I'm sponsoring a contest. Leave me your unusual zucchini recipe in a comment!


By unusual I mean -


- No zucchini bread
- No chocolate cake
- No ratatouille recipe or anything with canned/jarred spaghetti sauce
- No faux apple pie
- No chicken/cream soup casserole with or without stuffing
- No deep-fried anything


I already have a lot of recipes like those.

What I'd like are hors d'ouvres, soups, salads, something for the freezer that doesn't result in an unappetizing green icicle. Your recipe should be YOUR original recipe, and you must give me permission to publish it, acknowledging you as the author.



First prize is a vintage hand-embroidered table runner and creamer/sugar bowl set with goldtone (or maybe gold?) trim. Second prize is a vintage apron.

Deadline is July 20th at 5:00 pm. Good luck!










7 comments:

Anonymous said...

Not so much an exact recipe, but this is how I cook.


Fresh relish or salsa featuring zucchini:
Stir up 1 diced zucchini and a diced tomato (or other fruit) with a squeeze of lime (or other citrus), a pinch or two of salt, a handfull of chopped cilantro and a diced little pepper if you have one, or a dash of tobasco if you don't.

1badmamawolf said...

My all time favorite zucchini recipe is: sorry i don't have a name for it.

1 extra large zucchini
1-1 1/2 lbs groundbeef
1 med red onion
seasoning to taste

slice top 1/4 length ways off of zucchini, scoop out insides and drain in colander, mince up drained zucchini, and onion, saute in oliveoil til tender, brown hamburger with seasoning, ( I use a pinch of sea salt and garlic), drain 90% of grease, mix in sauted zucchini and onion mix, stuff into hollowed out zucchini and put top back on, wrap tightly with foil, and throw on the barbeque and turn every 10 minutes for 30 minutes or so. Un-wrap carfully, slice and serve.

Teresa (1badmamawolf on FGC)

Lisa Marie said...

Ok, if you don't want faux apple pie, you probably don't want my mock apple crisp, so...I don't really have any other recipes to speak of; just ideas. So, here's a few:

I dice zucchini and add to a variety of soups and potato salad. I pickle them using my sweet bread and butter pickle recipe. And, last but definitely the most efficient way to use them up, I dry them in slices. I got a dehydrator last year and was experimenting with everything and went on a drying spree. With the zucchini, I sliced them; leaving skin on and soaked them in several different seasonings or solutions before placing them on the dehydrator racks. Various solutions were: sea salt or kosher salt and vinegar (I love salt and vinegar!); teryaki sauce; bbq sauce; apple juice with organic sugar, ground cinnamon and ground cloves (these were gobbled up first); pineapple juice with a bit of organic sugar. The zucchini slices soak up these flavorings within 5 minutes and I just set the dripping wet slices on the racks and dried them to a crisp. It's a bit tricky with the sticky ones and you need to turn them over on the racks every so often to prevent them from sticking to the racks really bad. Otherwise you'll end up with a lot of broken little pieces. But, my all-time fav is just plain zucchini chips that have been dried and then stored in gallon zip bags with organic powdered sour cream, onion powder and garlic salt .... mmmmmm ... can't wait for my zucchini to start coming in!

Bright Meadow Farms said...

I'm posting this for Tammyb who visited my blog but for some reason had trouble posting - she posted to MJF forum instead.

Couldn't get the recipe to post on your blog so here it is.
Zucchini pickle relish

Enough zucchini along with 3 cucumbers to total 10 cups grated.
2 green and 2 red peppers grated. 5 tablespoons salt.

Mix and let set for 1 hour. Put in a strainer and drain. Rinse with cold water and let drain again completely.

Add 5 cups sugar, 2 1/2 cups vinegar, 2 tsp. celery seed, 1 Tbsp. mustard seed, 1 tsp. tumeric, and 2 Tbsp. cornstarch ( when adding cornstarch mix into a little vinegar then add) and bring to a boil, cook for 30 minutes.

Can into hot pint jars and waterbath for 20 minutes.

Tammyb
Sisterchick #541

serene bean said...

Squash-Stuffed Chicken

3 T. butter/margarine
1/4 C. chopped onion
1 T. minced fresh parsley
1/2 t. dried basil
2 medium zucchini, shredded (about
2 1/2 cups worth)
3 slices bread, torn into course crumbs
1 egg, beaten
3/4 C. shredded Swiss cheese
1/2 t. salt
1/8 t. pepper
4 bone-in chicken breast halves (with skin)

melt butter and saute onion; throw in parsley and basil. add zucchini and cook 2 minutes longer. remove from heat; stir in bread crubs, egg, sheese, salt and pepper. carefully loosen skin of chicken on one side to create a pocket. stuff each breast with mixture and place in greased 13X9 baking dish. bake at 375 degrees for 50-60 minutes or till juices run clear.

I havn't personally tried this recipe yet, but it's on my list to try when my garden zucchini is ready! i've tried stuffing chicken like this with a cheese mixture and it was great, so i have a feeling this recipe will also be delicious!

serene bean said...

Zucchini Enchiladas

3 C. chili cream sauce (below)
6 flour tortillas
2 1/2 C. shredded zucchini
1 1/2 C. shredded jack cheese

spread 1/2 c. sauce in baking dish and warm remaining sauce in pan. warm tortillas till pliable and dip in warm sauce; place in baking dish.

spread 1/6 of filling (shredded zucchini and cheese) down center of each tortilla. wrap tortilla around filling to form enchilada and place seam-side down in baking tray. cover with remaining sauce and more jack cheese. bake at 350 degrees for 20 minutes.

Chili Cream Sauce

1/4 C. butter
1 C. milk
1/2 t. salt
1 1/2 C. chicken broth
1/2 C. flour
1/2 C. diced green chilies

Melt butter in pan over low heat and then add milk, salt, and broth till heated through. slowly add flour until blended. increase heat to medium, add chilies. cook and stir for 10 minutes till sauce has a creamy texture. serve warm.

i forgot to let you know on my last post, i am prairie_princess on the maryjane chatroom!

❁ Meadow Flower Farm ❁ said...

I cook this frequently when I have squash/zucchini. It's a good side dish or a main dish over rice. You can leave out the tofu if you want an all-vegetable dish.

Sunshine Tofu and Squash

* 1 small zucchini (or part of a large one), cut length-wise, then again, and then sliced (you should have triangle-shaped pieces)
* 1 yellow squash, also called summer squash, cut the same way as the zucchini
* 1 block of tofu, pressed a few minutes to release the water (tofu is optional; you can make this wihout it)
* 1/2 inch ginger, chopped finely
* 2 tbsp chopped garlic (love that garlic!)
* one small to medium onion, chopped
* 1/4 to 1/2 lemon
* handful of fresh dillweed
* olive oil
* salt and/or soy sauce or Bragg's Aminos
* white pepper (can use black also)

Sautee onions, garlic, and ginger in olive oil until onions are translucent. Add squash and sautee until nearly soft. Add tofu with soy sauce and salt/pepper to taste. Add lemon (start with 1/4 lemon) and dill. Continue to stir/sautee until the squash is soft. Add more lemon and dill if desired. I like mine tasting strongly of dill and slightly lemony.

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