Summer Squash like Zucchini

[RebelRidin]

2 lbs zucchini sliced into 1/4" thick rounds (about 4 medium)
Placed slice zucchini into medium pot of water and bring to boil
Boil 2 minutes, rinse in cold water to stop cooking and drain well

Butter a 10" pie pan
Layer zucchini slices in pie pan, season with salt and pepper between layers
Top with 1/2 cup grated parmesan cheese
Drizzle 2 Tbs melted butter over the top
Bake in oven at 400 F for 30 minutes
Check fro brown. If needed push temp up to 450 and continue baking until well browned.



Delicious..... I have a pan in the oven right now.

[RebelRidin]

Originally Posted by meadowyck

ok George I'll be right over to help with with those loaves..... I can smell them now.

Any time you want to drop by is fine Jan... There are still a couple pieces left.

[coronabarb]

Wow, George! Cranberry Orange Zuke bread? Sounds awesome!

[RebelRidin]

Originally Posted by coronabarb

Wow, George! Cranberry Orange Zuke bread? Sounds awesome!

They were pretty good Barb. I would send you some (still a couple pieces left) but Jan is dropping by for those. I'll put you on the list for the next ones

[coronabarb]

Sounds good!

[meadowyck]

Sorry DH didn't want to go for a drive, maybe another time???

[lakelady]

I grew the Zucchini da Fiore this year specifically for the lovely blossoms. Tonight I was preparing to fry some and wanted to make something a bit different, so this is what I came up with. Excellent! The salty bite of feta cheese is a wonderful contrast to the sweetness of the blossom. yum!

10 zucchini blossoms, washed and stamens removed
1/2-3/4 cup feta cheese
a few stalks of fresh oregano, cleaned and chopped
1 egg yolk

Batter:

1 cup flour
1 bottle of beer

Sea Salt for sprinkling on top

Mix feta cheese with chopped oregano and egg yolk. Cut slit down side of blossom and stuff a small bit (maybe 1/2 tsp) into blossom and press shut.

heat Canola oil in deep pot.

Mix flour and beer until you get the consistency you like ( i like mine a bit thinner so I can see the orange blossom through the fried batter)

When oil is hot enough, dip a zucchini blossom into batter then into oil until golden brown, drain on paper towels. Repeat with all blossoms, do not overcrowd pan.

Hope you like these!

[stonysoilseeds]

i like that beer batter idea lakelady i have been frying squas blossoms for yrs in an egg batter but i like the idea of a lighter batter.. recently i used my mpms turkish recipe to stuff them like i do zuchinni and other vegetables with meat rice and spice simmered in tomato sauce they were delicious and easy to stuff

[lakelady]

mmm...that sounds good! The flowers didn't fall apart? I never thought of stuffing them with anything heavy. If you have a recipe you can share, I'd love to try it

[happyseedplanter]

Zucchini and Tomatoes from Sue in England

Take two zucchini slice and saute until soft.
Place a layer in a dish and place a layer of sliced tomatoes over the zucchini.
Then put a layer of cheese-repeat the layer of zucchini then a layer of tomatoes. Then top with cheese and cook in the oven at 180 c until bubbly and golden.

[Zana]

Turkish Mashed Zucchini and Yogurt Salad - Kabak Salatasi

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds zucchini -- (small sized), peeled and diced
1 tablespoon extra-virgin olive oil
6 tablespoons full-fat plain yogurt
2 garlic cloves -- very finely chopped
juice of 1/2 lemon
salt -- to taste
To garnish: -- imported black olives, sliced hard-boiled egg, tomato slices (any or all are optional)
2 scallions -- chopped
2 tablespoons chopped fresh dill

DIRECTIONS
Place the zucchini in a large saucepan of boiling water and let continue to boil until very soft and let continue to boil until very soft and easily squashed with a fork, about 20 minutes. Drain in a strainer and press down lightly with the back of a wooden spoon to squeeze out any liquid.

Transfer to a medium-size bowl and mash with a fork, then stir in the olive oil, yogurt, garlic, and lemon juice and season with salt. Arrange on a platter and refrigerate for 1 hour before serving cool or at room temperature.

Garnish with black olives, egg slices, scallions and dill, and/or tomato slices.

Makes 8 servings as meze, or starter

AuthorNote: This Turkish meze called 'kabak saltasi' is a cooked and mashed zucchini salad. Its preparation is very simple, yet very flavorful when you use naturally sweet small fresh zucchini and a good-quality yogurt.

Cuisine:
"Turkish"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Sept 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 39 Calories; 2g Fat (45.6% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 9mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 797 0 0 0 0

[Zana]

Apulia Poor People's Summer Squash

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds zucchini -- or other summer squash, ends trimmed and cut into 1/4-inch thick rounds
salt
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar

Sprinkle the squash with salt, arrange on a paper towel-covered wooden board, and leave in direct sunlight until they are dry, blotting occasionally with paper towels.

In a large skillet, heat the olive oil over medium-high heat until it begins to smoke. Cook the squash in one layer, if possible, until golden on at least one side, 8 to 10 minutes, tossing a few times. Remove the squash from the skillet with a slotted spoon, letting the excess oil drip back into the skillet, and transfer to a serving platter or bowl.

Add the vinegar to the skillet with the oil and boil until reduced by half, 1 to 2 minutes. Pour 1 1/2 to 2 tablespoons of it over the squash and leave, covered with plastic wrap, at room temperature for 24 hours before serving. Discard the remaining liquid.

Makes 4 small meze servings, as a starter

AuthorNote: This simple recipe called 'zucchette alla proverella', from the region of Apulia in southern Italy, is excellent in the summer when you don't want to serve steaming hot food and when delicious baby zucchini are being harvested. In Apulia, they serve the dish as part of a 'taviola calda', a buffet table with many different dishes served at room temperature. This recipe can be made with any kind of summer squash.

Cuisine:
"Italian"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Sept 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 203 Calories; 20g Fat (86.4% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 Vegetable; 4 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0

[Zana]

If it was me, I'd be storing them in an airtight container lined in paper towel to absorb any excess moisture....hopefully they stay crispy then.

[kilroyscarnival]

All these are making me hungry and I just ate breakfast.

I have three zucchini plants, and I love zucchini a couple of simple ways. Favorite is either lengthwise planks on the grill or planks or long wedges (like pickle spear shape) in my cast iron grill pan. I can get ore wedges cooked at a time than planks. I spray the with my olive oil sprayer gizmo, a little salt and pepper, and a little supermarket balsamic glaze ( nothing too pricy) gives a nice flavor. Lately smoked black peppercorns are my favorite condiment, and a little ground smoked pepper and dash of cuin made up for the lack of charcoal char.

I have also either grated on a box grater, unpeeled, and sautéed the grated zuke and used as a pasta like side dishi. A little lemon peel and lemon juice at serving, or mint or basil, give it some bright flavor. Have also used zucchini interlayered with lasagna noodles (or eggplant).

The massage therapist was telling me Wednesday that her mom used to grow tomatoes and zucchini on their terrace in Germany, and that zucchini stuffed with sausage was a tradition on her birthday in late September. She says she longs for some fully grown large zucchini instead of how small they are usually picked; I will see if I can get some for her.

Never thought of mashed zucchini, and elsewhere on this site I saw zucchini stuffed tomatoes. Good stuff! Will have to try. - Ann

[Moshou]

See here
http://www.practicalkitchen.com/seas...overload.shtml