Back in the Northwest, right around Labor day (apparently more like Memorial day in Austin!), any gardener with Zucchini plants would be inundated with piles and piles of these guys - often to big to saute (they grow so darn fast!). What to do with all these zucchini? Make Zucchini Bread of course! What follows is my favorite recipe for Zucchini bread. I make a few loaves, keep one out to eat, and freeze the rest for another day.
Zucchini and Black Walnut Bread
3 Cups all-purpose flour
2 Cups sugar
1 Tbls ground cinnamon
1 tsp salt
2 tsp baking soda
1 Tbls vanilla extract
1 Cup vegetable oil
3 Eggs, beaten
2 Cups peeled, grated zucchini
1/2 to 1 cup chopped black walnuts
Preheat the oven to 325 degrees. Mix together all ingredients in a bowl, being careful not to overmix. Divide into 2 lightly greased 9x5x3 inch loaf pans. Bake 45 minutes.
Makes 2 loaves.
Another favorite recipe of mine is to batter and fry up zucchini slices. Yum! Here is the recipe:
Zucchini Flats
About 3/4 cup grated Parmesan cheese
2 Eggs
2 Tbls each all-purpose flour and finely chopped parsley
3/4 tsp salt
1/4 tsp pepper
2 cloves garlic, minced or pressed
1/4 cup milk
2 Large Zucchini (about 7 inches long)
All-purpose flour
1/4 cup salad oil
In a shallow bowl, combine 3/4 cup of the cheese, eggs, the 2 Tbls flour, parsley, salt, pepper, garlic, and milk. With a wire whisk or rotary blender, beat until smooth. Cover and refrigerate for at least 15 minutes.
Cut zucchini in half crosswise, then into lengthwise slices about 1/4 inch thick. Lightly dust each piece with flour. Heat oil in a wide frying pan over medium heat. Using a fork, dip each zucchini slice into cheese mixture, thickly coating both sides. Place in a pan, a few pieces at a time, and cook, turning once, until golden brown on both sides.
Drain briefly on paper towels, then transfer to a serving plate and keep warm until all are cooked. Sprinkle to taste with additional cheese. Makes 4 to 6 servings.
Enjoy!
8 comments:
I don't grow zucchini, mostly because no one in my family ate it...but since our Farm to Work program started, we've been getting a zuc or 2 a week. Our favorite way with them is to grill them:
Slice lengthwise (about 1/4" thick) and drizzle with olive oil. salt and pepper, and add some chili powder for some zest (you can add other herbs if you want too), let 'marinate' for 15 minutes or so. Then grill until done (I think it's like 4 minutes or so).
Katina,
Yum! That sounds really good. I am SO trying that recipe! Thanks for sharing ;)
I'm in awe of your zucchinis. When we lived in Canada I had hundreds of the things and, like you, made zucchini this and zucchini that! Here they fall prey to the squash vine borer. I did have better success this year after spending hours on my knees in the early morning picking off the eggs. However, we left town for a month and they took advantage of my absence. Time for a few wormectomies!
Jenny
Those look great! All we have been able to harvest so far is tomatoes. I'm ready for some other veggies!
Nice catch on the squash borer. I'll have to try your recipe for fried zucchini with squash and see how it tastes.
Lancashire rose,
I know! Those darn worms! Zucchini are supposed to be ridiculously easy to grow - stupid warm South and their big ol'bugs!
Shala,
Thanks! I think I will try growing tomatoes next year. I thought I would start with something I THOUGHT would be easy - zucchini - little did I know about the evil squash vine borer down here in the South! I am winning the battle though...so far that is.
Bonnie,
Stupid squash borers! I HATE those things!
Do try the fried zucchini - it is really yummy. I dip them in peppered ranch dressing after frying them up ;)
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