I have thirteen zucchini plants. I have been getting lots of zucchini. What to do?
Well, I have fried some. I slice them the long way on the mandolin. Dip them in beaten egg and grated cheese and then dip them into the sprouted spelt flour that I seasoned with garlic powder, himalayan sea salt, and black pepper. I fry them in olive oil and then I drain them on paper towel. I roll them up in the paper towel when they are cool and I store them in freezer bags in the freezer for later use.
I shredded them and used them to make zucchini bread. These breads are really delicious and sweet.
3 cups of organic white flour ,1 1/2 cups of organic sugar, 4 1/2 teaspoons of baking powder, 1 teaspoon of sea salt, 4 organic eggs, 2/3 cup of oil, 2 cups of grated zucchini, 2 teaspoons of grated lemon peel, and 1/4 teaspoon of lemon oil optional. Beat all the wet ingredients than add the dry until just moisten. Put into muffin cups, or bread pan, or pan of your choice butter and flour the pans. Bake in a preheated 350 degree oven for 1/2 hour to 1 hour depending on the pan sizes, if they are small go the 1/2 hour large pan full hour. Cool on racks.
Recipe #2 using the same measurements as above. Substitute the white flour with sprouted spelt flour, the sugar with maple syrup. Everything else is the same.
Or you could grate the zucchini and freeze in a freezer bag for future use., or use in a omlet, or mix the grated zucchini with onion and garlic and chop meat sautéed in a pan with olive oil and seasoning and some fresh tomato and basil, some sea salt and throw it over your favorite pasta.
1-2 cloves of garlic chopped, 1 small onion chopped, 2 stalks of celery chopped put in pot and saute in olive oil, add peeled chopped red potato, fresh plum tomatoes and basil with sea salt and about a cup of water, to a 1/2 cup or so more. Cook until the potatoes are tender. Then add about three small to medium zucchini cut into chunks cook until zucchini is tender. This is an old Italian recipe. To serve you can poach eggs on top. Or just serve the stew plain with grated Parmigiano cheese or romano cheese. Enjoy!
This stew is versatile you can add many vegetables. Like string beans or eggplant the ones that take longer to cook should go in before you add the zucchini. Everything can be mixed together.
Oh and those of you who are growing fryer peppers, or banana peppers a quick and easy recipe for them is. Saute some garlic in olive oil in a pan add some chopped fresh plum tomatoes basil and sea salt and basil, slice the peppers the long way and add to the mix, cover with a lid and cook until the peppers are tender. These are delicious by itself or served on your favorite sandwich.