To Appease the ZGs
A recipe that I can’t eat, but love with all my heart:
8 C sliced Zucchini
1 C chopped onion
1/2 c or so broth
1 T or so Worcestershire sauce
Sauté until mushy, then sorta mash, if there’s a lot of liquid left drain some of it.
Add:
2 C cooked brown rice (a real nutty mix of rices w/wild is very good)
throw in some cheese: some cheddar, some Parmesan, whatever you’ve got at whatever level of cheeziness you prefer,
throw in some sour cream or cream or canned milk or milk for whatever level of creamy fattiness you prefer.
1/4 C or so of bread crumbs (you can skip these, but helps with texture)
2 eggs
salt and pepper to taste
bake 350, 30 min
(I added some chopped up fresh green beans last time I made it and it added a lovely slight crunch texture. Some pine nuts or shelled pumpkin seeds would be nice, I think or throw in whatever you’ve got around.)
Now the rest of you can share more Zucchini recipes that I can’t eat.
May the Zucchini Gods bless your bikes and your digestion and your grandchildren.
Sorry for the threadjack (especially on the first comment), but all this zucchini and garden talk is reminding me that I have to figure out how to use three more heads of cabbage from my produce co-op. I had just finished our THIRD dinner of cabbage soup in two weeks from the last batch of cabbage, and now I have three more heads. Yuck. We finally finished our third dinner utilizing green beans this week. My poor kids keep begging me to pick out what we have for dinner, and I keep saying no because I have to use up all these vegetables we are tired of eating. I think I need to learn to can or something . . . (or at least convince my co-op buddies to get stuff like carrots or potatoes that we like).
Comment by Stephanie — August 13, 2008 @ 10:57 pm
At least you can freeze green beans. Cabbage, on the other hand, you’ve pretty much got to use fresh, unless you want to put up some saurkraut or something, and I think your kids would probably think that you were punishing them if you made them eat that . . . Aside from soup or coleslaw, the only thing I know to do with cabbage is to make fake Chinese-style dumplings.
Comment by Quimby — August 13, 2008 @ 11:04 pm
allrecipes.com has a really good zucchini bread recipe - it’s their zucchini bread iv, and I’m kinda in love with it.
Comment by Quimby — August 13, 2008 @ 11:04 pm
cabbage is really good on fish tacos. And cole slaw.
and yaki soba: slice it up, sauté with some mushrooms, maybe a little thin meat if you’re a carnivore, big chunks of onion, add yaki soba noodles (buy it usually in the produce section (do not boil), add some yaki soba sauce (sometimes you have to go to an Asian market for it, but some groceries sell it)
you can also put it in a baked mac & cheese, pretty tasty.
And canning is easy. I heart canned green beans (though I can’t eat them).
Comment by fMhLisa — August 13, 2008 @ 11:08 pm
cabbage: gado gado YUM!
Also, fill a pie crust with a mix of saute’d (in butter) veggies like cabbage, onion, mushrooms, broccoli, carrot, scallions, (spices like salt dill garlic caraway) put in some cottage cheese, some eggs, top with a layer of some sourcream or yogurt, paprika on top, bake until set. Yum.
Comment by fMhLisa — August 13, 2008 @ 11:24 pm
I really like zucchini best with just some olive oil and salt and pepper, thrown on the grill. Or sauteed with butter and garlic - that is also good. My mom served it tonight grilled, then dressed with basil and balsamic vinegar. My dad thought it was too fancy (rme).
Stephanie, try Asian slaw for a nice change (dress the cabbage with sesame oil and rice vinegar - add some other veggies, whatever you like - sprinkle with sesame seeds)
I shouldn’t get started about food this late at night.
Lisa, I can hardly wrap my mind around your dietary restrictions. I’m so sorry.
Comment by Ana — August 13, 2008 @ 11:27 pm
Cabbage–such a funny word.
I like it for kimchi and eggrolls. Don’t know if your kids would. You can make a ton of eggrolls and freeze them. Or just make your neighbors love you even more.
You actually can freeze cabbage, depending on how you want to eventually use it.
And, shredded cabbage with lime for anything Mexican.
Man, this is making me hungry.
Comment by Lupita — August 14, 2008 @ 12:10 am
mmm egg rolls.
Comment by fMhLisa — August 14, 2008 @ 12:18 am
you could make a couple of those cabbage pies and freeze them. That’s a way to freeze cabbage too.
You can stuff cabbage too. Core it, blanch it, use the big outside leaves to stuff (kinda like stuffing grape leaves or spring rolls), use the smaller inside leaves for soup or pie or egg rolls. Make like a cashew ginger sauce to dip them in.
Comment by fMhLisa — August 14, 2008 @ 12:24 am
Okay, I’m starting to feel really sorry for Lisa. Let’s discuss really gross foods so she doesn’t feel so jealous. What about steak tartare with mushroom sauce, or eel with a side of brussel sprouts.
Comment by Quimby — August 14, 2008 @ 12:25 am
Stephanie- stuffed cabbage (and chop up a bunch of it to mix in the stuffing as well). You can also add it to any salad for great taste and texture. Coleslaw is always a hit here.
I love zucchini just about any way it can be done. We have a very simple favorite. Julienne the zucchini with summer squash and very thinly sliced red peppers. Steam until al dente. Very simple and pretty with absolutely anything. Sometimes we lightly sprinkle parmesan on top.
Lisa, you are a very good sport to post recipes.
Comment by Kimberly — August 14, 2008 @ 5:13 am
While you can’t freeze whole raw zucchini, you can shred it and freeze, for those times in the winter when you really crave a zucchini bread, or some chocolate zucchini cake, or curried scrambled zucchini eggs on rice. It’s mushy after you freeze it, but you’re not gonna care when it’s destined for baked goods.
As for fresh zucchini, or any other summer squash, how about Thai green curry?
1 can coconut milk
2-3 T green curry paste (Thai Kitchen?)
1 baseball bat sized zucchini, cut into chunks (normally I only use the cigar sized ones, but the big ones work well in this)
1 other hard-ish summer squash, maybe a yellow one
1 1/2 cups chicken broth, vegetable broth, or water
(1 T fish sauce, optional)
2 T brown sugar
A handful of fresh basil leaves, sliced
salt to taste
Warm the coconut milk in a large pan, boil for a couple minutes until fragrant, add curry paste, stir until dissolved. Add chicken broth, squash, sugar, fish sauce, simmer for 10 minutes or so, until the squash is tender to mushy. Add basil leaves and salt. You could also add some chicken. Or cabbage!
Comment by sarah k. — August 14, 2008 @ 7:09 am
#10
once my mom, usually a very good cook, made some wierd kind of recipe involving skipper’s peanut butter and beef ramen noodles. It was a terrible day. She had to use an ice-cream scoop to serve it.
Also…
my little sister, just back from a mission to taiwan, says they eat congealed duck blood and big blocks of animal fat, compressed and jello-like, as delicacies. No offense to the Taiwanese, but I think I’m going to have a few nightmares.
Comment by sare — August 14, 2008 @ 7:30 am
sarah,
I feel compelled to say that the fish sauce is not optional. Not if you enjoy good flavor. And this from someone who does not really like fish much (but it isn’t fishy, I swear, just don’t sniff it before you add it to the curry, that is a very bad idea), also, you can make the same thing with yellow curry paste if your family does not like hot foods.
Quimby, mmm steak tartar with mushroom sauce! I don’t even know what that is but I’m sure it’s terrible. How about liver and onions? or boiled tripe, or hagus! Although none sound as good as congealed duck blood. Now I’m really hungry.
Comment by fMhLisa — August 14, 2008 @ 8:46 am
Though eel is actually quite nice, it has a delicate flavor and a lovely flaky texture. And I like brussel sprouts too, with lots of butter.
Comment by fMhLisa — August 14, 2008 @ 8:47 am
Cabbage = Chinese chicken salad and egg rolls at my house.
I love the little zucchinis slices and fried. I coat with mixture of flour, s&p, pamesan, and chopped green onion. The little men in my house will eat these if they dunk them in ranch dressing. Come to think about it, I can get them to eat about anything with ranch.
I have a low-fat zucchini bread recipe that is made in a bundt pan.
Now I am sad I didn’t plant any zucchini, do you think I should announce that in RS?
Comment by big mama — August 14, 2008 @ 8:52 am
Oh, Oh, Zucchini patties! shread the z, then put in a strainer and push some of the liquid out, mix with an egg or two a couple of T of flour or pancake mix, salt, pepper, minced rosemary, form into patties and fry in oilve oil. Serve with a big green salad.
Comment by fMhLisa — August 14, 2008 @ 8:59 am
big mama,
that just made me think of this old z post.
Comment by fMhLisa — August 14, 2008 @ 9:01 am
cabage will last for a really long time- you shouldn’t feel pressured to cook it right away.
Comment by mfranti — August 14, 2008 @ 9:47 am
Yes, I know that the fish sauce is required to give that authentic taste, and I know everyone says you can’t detect it in the finished product, but I am one of those unfortunate souls who can actually detect it, and when it’s there, it makes me gag. I think it’s a holdover from the hyper-olfactory senses acquired during pregnancy. This only happens with homemade Thai, though. I don’t have the problem at restaurants.
Also, I always like to give alternatives for the vegetarians out there. Not that I think they can’t figure out how to vegetarianize their own food…
And I swear, the Thai Kitchen green curry paste is not spicy. I fed it to my three kids (6, 4 and 2) without incident. Or maybe I just didn’t add very much.
Comment by sarah k. — August 14, 2008 @ 9:48 am
well, sarah, i guess we can still be friends, but it may take me a while to adjust to your strange and unholy opinions.
Comment by fMhLisa — August 14, 2008 @ 10:10 am
Cabbage - just chop it into medium sized chunks, toss with some olive oil and salt, and roast at baout 400 deg for 20-30 minutes until it just starts to brown. It is really delicious and surprisingly turns a little sweet.
Comment by anon — August 14, 2008 @ 12:14 pm
The ZG do not bless my home. I have never planted Z ever, since all my neighbors do and end up having plenty for everyone within a 10 mile radius. Thanks for recipe.
Comment by Abby — August 14, 2008 @ 12:36 pm
Not that I will ever cook or eat Zucchini.
Comment by Abby — August 14, 2008 @ 12:39 pm
Wow, thanks for all the cabbage advice. My favorite is that it will last a long time so I don’t have to eat all of it this week! And fish tacos. I love fish tacos. Good idea. Thanks, all.
Comment by Stephanie — August 14, 2008 @ 1:32 pm
My favorite way to eat zucchini is steamed with a little season all on it, over couscous (I put chicken broth in the couscous).
It’s very good.
I guess my real actual favorite way to eat zucchini is in bread or muffins, or something else with lots of sugar.
Comment by Alliegator — August 14, 2008 @ 4:04 pm
I love zucchini bread with chocolate chips. But then it’s not really a vegetable anymore, is it? Kinda like the carrots in carrot cake. Yum.
Comment by ECS — August 14, 2008 @ 5:43 pm
Here’s the best zucchini (or summer squash) recipe ever (from Deborah Madison’s “Vegetarian Cooking for Everyone). It’s refreshing and light for summer:
1 1/2 pts. small or medium zucchini
1/3 to 1/2 cut olive oil to taste
2 garlic cloves, thinly sliced
Salt and freshly milled pepper
1/2 cup half-and-half or milk (I’ve only made this recipe with milk)
1 lb. spaghetti
1/2 mixed freshly grated Parmesan and Romano (I usually use just Parmesan)
Handful of basil leaves (I usually use lots and lots of basil becasue I love it)
Heat water for the pasta. Cut the zucchini into chunks, and warm the oil in a wide skillet. Add the zucchini and season with salt and pepper. Cook over medium heat, stirring occasionally (until the zucchini is soft and slightly browned). Add the milk and cook for about 10 more minutes. Meanwhile, cook the pasta. When everything is cooked, toss the pasta with the zucchini, and then add the cheese and basil. Toss and season with salt and pepper.
This recipe is really, really good (and is usually the first thing I make when I have fresh zucchini).
Comment by Seraphine — August 14, 2008 @ 6:56 pm
Okay, how pathetic am I that I’m so excited about these new recipe?. I love zucchini, and usually just sautee it with butter and garlic to serve it alone, or grill it on the barbecue, or bake cakes, or add it to soups and stews and curries. Okay, so I guess I do alot with it, but we all like it. I’m the weirdo who wishes my zucchini plants would produce more.
Comment by Kerri — August 14, 2008 @ 10:12 pm
mmm. I’m always looking for new ways to use squashes.
Comment by sare — August 15, 2008 @ 9:18 am
My favorite favorite favorite collection of recipes is the title cookbook found at the blog, Chocolate and Zucchini. I cooked out of it all last summer and now my copy is stained and warped from proximity to one too many spills. Besides a zucchini crumble with figs and fresh mozzarella, and an absorption pasta with grated zucchini and little cacao crumbles, and a fresh zucchini carpaccio with raspberry vinegar (all delicious and easy to make), it has my favorite recipe for zucchini and chocolate cake (super super moist, with stealth zucchini).
The cookbook has other delicious french recipes sans chocolate or zucchini, and Clotilde’s blog is full of recipes and cooking advice.
Comment by JohnR — August 16, 2008 @ 5:19 pm
John neglected to mention in his comment above that we made an offering on your behalf to the ZGs tonite by making your recipe with a monster zuke from my garden with some fresh corn cut off the cob for the crunchiness.
It was teh awesome even though John made it a wee bit spicy with tobasco sauce.
Comment by JanaR — August 16, 2008 @ 9:35 pm
JanaR neglected to mention the wee bit of Jesus grape juice we had and the toast we made to you and the Zucchini Gods. We hope they accept our oblation. Santé!
Comment by JohnR — August 16, 2008 @ 9:55 pm
woo hoo, I’m so glad you made it and liked it and appeased the ZGs for me. Today’s family-garden adventure went off without a hitch, so maybe we’re headed in the right direction!
Comment by fMhLisa — August 17, 2008 @ 1:33 am
I look at the time stamps on the posts and wonder if ya’ll ever sleep? You are not just feminist women, you are SUPER women. My hats off to you!!
If only they had had this internet blogging thing all those years I was up nursing the babes.
Comment by big mama — August 17, 2008 @ 9:04 pm
so this thread is over, but I just wanted to say that I tried the recipe in the original post, and it is sooooo delicious!
Comment by courtney — August 21, 2008 @ 1:01 pm
[…] getting a couple of massive zucchini from a neighbor, I also tried this recipe on Sunday. It comes out tasting a lot like another Mormon classic– Funeral Potatoes! […]
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