Zucchini recipes – right from the yard
Anyone who has planted a zucchini plant knows you only need one.
In the spring I actually planted two spots for zucchini. The seeds are so tiny, I didn’t even think about the plant growing larger than me. It was disappointing when one of the young plants died. Now I am glad it did.
My favorite are the very young vegetable before it becomes ginormous. You have to watch it every eight hours though. They grow so fast. One day it’s too small and the next day it’s too big. The teachers in my building love it though. I have been the bearer of many zucchini of all sizes for the last four weeks.
Zucchini recipes – what to do with them.
Eat them raw.
This summer I began eating vegetables with humus. Costco carries an organic red pepper humus that is very good. I take the smallest zucchini and eat it raw with that humus. The size is perfect. It does not require any cutting and I eat it like a cucumber. It’s so full of vitamins when it is fresh picked. I take my time eating it, thinking what a wonderful vegetable I am eating. (That sounds kind of corny, I know, but what the heck).
My mother used to saute zucchini with all spice seasoning then scramble a couple of eggs into the zucchini. That was a favorite. I have since learned that was a form of a frat-ta. I like to saute zucchini, onion, garlic (fresh from my garden), and bell pepper, throw in a couple of eggs, and top it with cheese. Any flavor of cheese will do. The smells in my house are heavenly.
Bake bread with them
Zucchini bread is tasty. A couple of weeks ago I shredded the large zucchini and froze it in one cup baggies. Now I am ready to bake Christmas gifts using my frozen zucchini.
There are many zucchini recipes but I prepared one that I believe is original. It was so good, I was very proud of myself and thought I would share it with you on my blog.
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In my refrigerator I had broccoli and cauliflower that needed to be used as well as the zucchini. This is the recipe I came up with:
- 1/2 head cauliflower – steamed
- 1 bunch of broccoli – steamed
- 1 avocado
- 2 cups chicken broth
- 1 cup water
- Sauteed zucchini (as much as you want)
- 1 onion, sauteed
- 1 garlic, sauteed
- spices to your liking, I used turmeric and cumin
Blend the steamed cauliflower, broccoli, avocado, chicken broth and water.
(The avocado makes the broth creamy and smooth. Add more liquid if you need to.)
Saute the zucchini, onion and garlic.
Add to the broth and any seasonings you desire.
The soup was very good. It was fun coming up with something I had never really heard of before.
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There are many zucchini recipes out there on the internet. There are so many variations you can do if you are not afraid to experiment.
Try them out then blog about your favorite zucchini recipes.