[Image description: four zucchinis, each larger than garden shears, are on my dining table and are fated to become relish]

“It” being that part of the season when you’ve got to check cucurbits twice a day (for us, at least)

  • stiephelando
    2·
    1 month ago

    We’re on zuchini nr. 10 and have run out of recipes. Send help!

    • LilaOrchidee@feddit.org
      4·
      1 month ago

      I’ve made chocolate cake with finely sliced (grated?) zucchini before (recipe on chefkoch.de but you can probably find them online in US units as well if you prefer). You couldn’t tell there waa veggie in it but it was very juicy (and gone quickly)

    • xylem@beehaw.orgEnglish
      3·
      1 month ago

      I’ve only gotten two so far, but here’s what I’ve been doing -

      • coin the zucchini, salt, let sit for 20min and pat off the water
      • dip pieces in flour, then egg, then a bread crumb, parmesan, and seasoning mixture Bake at 400, 10 minutes each side

      After 10 I’d definitely be looking into breads and cakes, especially stuff that might freeze well

    • LallyLuckFarm@beehaw.orgOPM
      2·
      1 month ago

      Hey, I just replied a recipe and a variant for @AnonStoleMyPants, hope it helps you out!

      Otherwise I like doing spears on a grate set into a casserole dish - lightly toss in oil, then toss in salt, pepper, and parmigiana or romano cheese and bake at 350 until tender.

      We’re doing zucchini boats this week too - halve the zucchini, scoop the guts, and oil before seasoning and placing them face down on a baking sheet. Bake at 350 for 25-30 (this time varies by zucchini mass) and remove from the oven to cool. In a high sided pan, prep your filling - we’re doing peppers/onions/corn with some ground meat and a sloppy joe type sauce this time, but play around with it. Then add your filling to the zucchini you flipped over once it cooled a bit, top with cheese or breadcrumbs or both, and bake for another 25-30.