Summer Squash like Zucchini

[coronabarb]

Pam’s Zucchini Relleno Casserole
served at NORCATT '05

1 1/2 lbs zucchini, cubed
1/2 cup onion, diced
1 Tbsp oil
4 eggs, slightly beaten
1/2 cup milk
1 tsp salt
Pinch cayenne pepper
2 tsp baking powder
3 Tbsp flour
1/4 cup chopped parsley
2 Tbsp green pepper, diced
1 (4 oz) can green chiles, diced
1 lb jack cheese, grated

Topping
1/3 cup dry bread crumbs
2 Tbsp taco seasoning mix
1 Tbsp butter

Steam zucchini over a small amount of water. Cook onion in oil until softened. Combine eggs, milk, seasonings, baking powder, and flour, mixing to remove lumps. Add peppers, onion, and cheese. Add zucchini and stir gently.

Grease 2 qt casserole dish and pour zucchini mix in. Mix breadcrumbs with taco seasoning and sprinkle on top of casserole; dot with butter. Bake at 350 degrees for 55 minutes.

Note: Pam made this with *wheaties* type cereal, as she didn’t have any breadcrumbs. I thought it tasted wonderful.

[coronabarb]

Barb's Chocolate Zucchini Bread

I found this recipe in a magazine about 25 yrs ago. I think it is the best quick bread I have ever tasted (well, I do love chocolate!).


3 eggs
1 cup oil
2 cups brown sugar
1 teaspoon vanilla
3 cups grated zucchini
2 sqs. unsweetened chocolate, melted
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 cup nuts, chopped

Beat eggs well, add oil and brown sugar, mixing thoroughly. Add vanilla, zucchini, and melted chocolate and beat well. Mix dry ingredients together, then add to zucchini mixture by spoonfuls, mixing well after each addition. Add nuts.

Bake in two 8x4-inch loaf pans at 350 for 40-60 minutes. Cool in pans until it can be removed (10-15 min), then cool on rack.

[Polar_Lace]

The Eggplant Recipe Database - Ashbury's Aubergines Eggplant Recipes

On another note:

" Egglin the Eggplant "

[Grub]

Great website. Thanks.

Heaps of ideas. Like this...

Bangon Aloo - Eggplant with Potatoes


3/4 pound eggplant
1/2 pound potatoes
1/3 cup sliced onion
1/2 teaspoon cumin seeds
1/2 teaspoon roasted and crushed coriander seeds
1 teaspoon grated ginger root
4 to 5 cloves garlic, finely chopped
1/2 teaspoon chili powder
1/4 teaspoon turmeric
1 tablespoon nonfat yogurt
1/2 teaspoon sugar
1 to 2 green chilis, chopped
1/3 cup chopped tomato
1 tablespoon lemon juice
2 tablespoons chopped cilantro leaves

Wash the eggplant. Cut it into quarters lengthwise, then, holding the pieces together, cut them across into 1/2 inch chunks.

Scrub the potatoes thoroughly and don't peel them. Cut into quarters and cut quarters twice so you get 12 bite size pieces from each tater.

Very slowly dry fry onion until it turns light brown (slowly caramelizing the onions)Add cumin and coriander seeds, stir for a minute, then add ginger, half garlic, chili powder, turmeric and cook over very high heat, adding a couple of tablespoons of water as necessary to keep the spice paste from sticking. Spices should deepen in color, this should not take more than two minutes.

Add eggplant, yogurt, sugar, and green chilis. Mix all together and cook 2-3 minutes.

Add 2/3 cup of water, lower heat and and simmer 15 minutes, with lid firmly on. Add taters, peppers, and tomatoes. Make sure lid is very tight, simmer another 10 minutes, checking occasionally so it is not burning or sticking..

If too dry, add a bit more water . Lastly, add cilantro, garlic, and lemon juice, cook 1 more minute, gently stir to mix, then turn off heat.
[/b]

[felpec]

Saturday, we put a pork roast on the rotisserie, made a big pot of barbeque beans and grilled some corn. Yummy!

For something different on Sunday, we picked a large zucchini (we grow a variety called Super Zuke that doesn't get seedy as it gets big). Cut it into 1/2" slices and sprinkle with garlic powder and Greek seasoning. Grill like a burger. Put on a hamburger bun (if you live in the Northeast, Martin's Potato Rolls are the BEST for this!) with slice of onion, condiments of your choice and later in the summer, a big fat slice of tomato. These are really delicious and make a nice vegetable-main-dish meal.

I was so hungry I didn't get a picture of the finished "Zuke Burger".

[shelleybean]

Yum, felpec! I almost always give the corn to my husband to cook on the grill anymore. Once it's wrapped in the foil, you can cook it and it stays hot so much longer that way. I've got enough to worry about in the kitchen anyway.

I used to grow a zucchini called Ronde de Nice and it made such great slices, almost like a little slab of zucchini, when picked at about four inches diameter. It was great for grilling.

Have a happy July Fourth and enjoy your grill! We're having a party and making chicken wings, Italian sausage and pork barbecue.

[nctomatoman]

We grilled some marinated swordfish....wonderful. Also some Old Bay spiced, skewered shrimp. Now that our summer squash are coming in, we quarter them, rub with olive oil, salt and pepper - wonderful grilled. This week we will grill our first eggplant of the season....soon to be followed by sweet peppers - tomatoes probably a week or two away. What a great time of the year!

[maryinoregon]

Tonight will be Morton's of Omaha Tri Tip, zucchini and some potato slices with a side of beet greens. And if I could figure out how to grill beet greens, I would probably do that too. As it is, I think tomorrow the greens will go into Craigs's swiss chard tart. I need to get out my favorite dough recipe.

[Thomas]

I have found this to be the best batter for everything from onion rings to zucchini.

1 C. flour
1 1/2 tsp. baking powder
1/4 tsp. garlic salt
1/2 tsp. cayenne
1/2 tsp. black pepper
1 lg. egg
1 Tbs. olive oil
3/4 C. of milk
1 C. of shredded (not grated) parmesan cheese

I like to add a little more milk to give it more of a creamy texture, I find that it gives more of a thin crispy layer than a thick breaded one. Of course you can add or take away from this.

Hope you enjoy.

[feldon30]

Interesting addition of the parmesan cheese!

I tried to make my own batter before and it was a disaster. The store-bought Onion Ring Batter (seems like the name of the company sounded British) has been the best for me so far, but it's expensive.

[Thomas]

The parmesan cheese is what really sets this batter apart. It is a really good recipe to tinker around with.
My wife doesn't care for cajun, but in my little bowl of batter I add cajun seasoning sometimes

[feldon30]

Have you got a secret for doing onion rings so you can do more than about 5 at a time? It seems if I try to add them too quickly, they stick to each other.

[Thomas]

I dont normally have that problem. I think the reason is because I make my batter a little more runny.

Are you deep frying or pan frying?

[feldon30]

I have been deep frying so far.

[Thomas]

Have you tried my recipe yet? Like I said.. make it a little runny. Get the oil hot, and let me know what happened