Our vegetables are coming off quickly.
~Photo Courtesy of Kaden~
I am finding as many ways as possible to use them.
Skewers -
I took thin steaks and cubed them.
then Marinated them in olive oil and Worcester sauce, peppered with Montreal steak seasoning
Cut the vegetables. (Squash, Zucchini, tomatoes, potatoes)
I boiled the potatoes for a few minutes just to make sure they would get done, before putting them on the skewer.
Last I splashed olive oil, Worcester sauce and steak seasoning over all of it.
~ My boys came and helped put the skews together, then their friends came in and wanted to help, it was a neighborhood affair~ It was fun.
Karl then cooked them on the grill, long enough to make sure the meat was done, OOOhhhh sooo yummy. We will have to do this again.
Zucchini Patties
1-15.5 oz can of chickpeas (aka garbonzo beans) drained and rinsed
1- cup plain breadcrumbs
1-zucchini grated
1- small red onion grated
1- egg slightly beaten
1-tsp salt
1/4 cup olive oil
Mash chickpeas in a bowl until smooth. Stir in breadcrumbs, zucchini, onion, egg, and salt. Form into patties about a half inch thick.
Fry patties in oil until golden brown and crisp. Is good with ranch dressing, greek yogurt or sour cream.
I had my doubts as so did my family, but they actually turned out good.
We have zucchini coming out our ears, I have made bread and muffins until the family is sick of it.
Mini loaves, Karl and Ethan delivered to the widow ladies in the neighborhood.
Zucchini banana Bread: ( from allrecipes.com)
Ingredients
3 eggs
3/4 cup vegetable oil
2/3 cup packed brown sugar
1 cup white sugar
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped walnuts
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.
In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
What do you do with your zucchini?? :)
2 comments:
This makes me so excited to start our garden next year!
I will try the zucchini patties today. Thanks! Here is one of our favorite zucchini recipes:
Zucchini Casserole
6 cups zucchini, cubed
1/4 cup onion
1 cup carrots
Boil for 5 minutes, drain. Reserve water to add to soup mixture if too dry. Add to soup mixture.
Combine:
1 can cream of chicken soup
1 cup sour cream
(I added about ½ cup zucchini water to make it more moist.)
Combine:
1/4-1/2 cup melted butter
8 oz. Pepperidge Farm Stuffing (the bag with blue on it)
I also add a little water to this, so I don't have to use as much butter, and so the crumbs are moist.
Layer ½ the crumbs on bottom of 9x13 pan. Put all of zucchini mixture on top, then other half of crumbs. Bake at 350 for 30 minutes.
Serving Suggestions: Serve as a main dish with garden tomatoes on the side, or as a side dish. Mmm...
Post a Comment