Tight Wad in Utah: What to do with Zucchini, part two

Monday, August 23, 2010

What to do with Zucchini, part two

There is so much you can do with zucchini.  I'm having a blast finding new ways to use it.  This way, one never grows tired of it.

This week in my adventures in cooking with zucchini, I made:

Zucchini bread.

The recipe I used had great ratings on All Recipes and for good reason.  It is so tasty! Instead of two loaves, I made four mini loaves and one 8x4  inch  loaf.  It was delicious. Walnuts are a perfect in this bread.  The mini loaves were done is just 20 minutes.  Keep the extra zucchini bread in the fridge or freezer or give it away to family and friends!

As noted by Audrey recently, it's a good idea to keep extra zucchini already grated and ready to go in the freezer.  I keep 2 cups of zucchini per zip lock bag since the recipe I use for zucchini bread calls for 2 cups exactly.

Zucchini with Chick Pea and Mushroom Stuffing.

I love this recipe (also from All Recipes). The first time I made this, my husband commented that a bit of grated cheese on top would be perfect. I found that the lemon, coriander and cumin along with the chick peas add such flavor that adding cheese would be nice, but not necessary.  The second time I made it, I tried it with a bit of Romano cheese on top - as a compromise :).  Still delicious!

As you can see, I used two different sizes of zucchini just to see what size was better.  I think what's important is choosing zucchini that is nice and tender.  You have to try this recipe, seriously.

Sauteed Zucchini with Roasted Pepper.

This recipe is simple, quick, tasty and one of my own.

For two servings:

1 medium sized zucchini
1 roasted red pepper (I always have them in stock at home)
1/2 small white onion
3 minced garlic cloves
4 Tbsp Olive Oil
4 Tbsp Sherry Cooking Wine

First, I don't have real Sherry at home - real cooks and chefs would wince at the fact I use cooking wines, but that is what I do. In this recipe, it works - I promise.

Heat up the oil then add the onions until translucent.  Then add the zucchini and the garlic.  I love garlic and this comes out quite garlicky. I let the zucchini become very tender before adding in the sherry cooking wine and roasted red pepper.  It's ready once all juices have evaporated.

This is a nice side dish for one or two.  An alternate option would be a light dinner.  My husb had this for dinner the other night with a fried egg on top and a piece of good bread (for taste our suggestion would be Harmons French Baguette - why are good breads so pricey, though!).

Go here for the previous Zucchini Post!

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plainoldsarah said...

my husband also believes cheese makes things better.

Veronica said...

perhaps it's a husband thing? :) Thanks Sara WR.