Zucchini

Zucchini Pizza Casserole

One last dinner before our trip and we needed to use up the rest of the zucchini (until I picked more the next day, that is)

This was a surprise treat. Although my family likened it more to a lasagna than a pizza, but whatever you call it, it went over really well.

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I had planned on having leftovers to freeze for when we came home, but no, any leftovers were claimed for lunch the next day before we left.

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Zucchini Pizza Casserole

Slightly adapted from Taste of Home

4 cups shredded unpeeled zucchini (from the garden)

1/2 teaspoon salt

2 large eggs (from Farmer Kim)

1/2 cup grated Parmesan cheese

2 cups shredded part-skim mozzarella cheese, divided

1 cup shredded cheddar cheese, divided

1 pound ground beef (locally raised)

1/2 cup chopped onion

15 ounce can Italian tomato sauce

Directions

Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.

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Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13″x9″baking dish. Bake 20-25 minutes.

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Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce and cook about 5 minutes.

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Spoon over zucchini mixture. Sprinkle with remaining cheeses. Bake until heated through, about 20 minutes longer.

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Serve and enjoy!

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Serves 8

Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Categories: Main Dish, Recipe, Zucchini | Tags: | 1 Comment

Rye Zucchini Sourdough Bread

It’s that time again.

Zucchini time! Zucchini bread time! Only this time, there is a twist. I found a recipe that adds zucchini to my current obsession – sourdough bread.  This version adds in rye flour.  The result…

A fairly perfect bread – crisp outside and soft, chewy inside.

And it all starts with some microwaved and mashed zucchini from my garden.

Rye Zucchini Sourdough Bread
from Breadtopia

2 3/4 cups bread flour

1 1/4 scant cups whole grain rye flour

1 scant cup water

1 scant cup cooked and mashed zucchini; slice and microwave it and do not strain out the liquid (from the garden)

1/3 cup sourdough starter 9g (1.5 tsp) salt

Directions

Mix the flour, zucchini, and water. Cover to autolyse for about 1 hour.

Add the leaven and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.

After the rest, begin a series of 4-6 stretch and folds every 20-30 minutes.

Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature and starter strength. My Rye Zucchini Sourdough fermented 7 hours at 76F.

Scrape the dough onto a well-floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape.

Fold it in thirds and then in half.

Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose and bran flakes.

Flip the dough and shape it into a boule. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.

Let the dough proof 1-3 hours at room temperature, or 6-10 hours in the refrigerator. My Rye Zucchini Sourdough proofed 2 hours at 76F. Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside (I use a Le Creuset dutch oven).

Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel.

Score the top, cover, and bake:

500 F for 30 minutes lid on

450 F for 10 minutes lid off

Or until the internal temperature is over 205 F.

Remove from baking vessel and cool on a wire rack. Enjoy!

Make 1 loaf

Categories: Bread, Kosher, Recipe, Vegetarian, Zucchini | 3 Comments

Quajado

Our Spanish Passover continues…

Lauren is home, so we needed a vegetarian dinner option and opted for a Quajado, an egg, cheese and vegetable dish. For tonight, we used zucchini, feta and cheddar. The combination was simply delicious. Salty, rich and slightly sweet.

To complete the dinner we added a Spanish spinach dish with pine nuts and raisins. The combination was served on my grandmother’s beautiful depression glass plates.

Quajado

from Chabad

1 medium onion, diced

1 Tbsp olive oil

6 eggs (from Farmer Kim)

6 cups zucchini, grated and left to drain in a colander

1 cup creamy feta cheese

1 cup grated cheddar

2 Tbsp fresh parsley, chopped

salt and pepper to taste

Directions

Sauté the onion in the olive oil until soft.

Squeeze any excess moisture out of the grated zucchini.

Combine zucchini, onions, eggs, parsley and cheeses. Add salt and pepper to taste. Feta cheese is extremely salty so it may not need any salt at all.

Spoon into a greased 9 x 13 inch baking pan. Bake at 350 for approximately 1 hour, until set.

Serve warm or at room temperature. Enjoy!

Serves 8.

Categories: Kosher, Main Dish, Passover, Recipe, Vegetarian, Zucchini | Leave a comment

Minestrone for an Autumn Day

I went to one of our local farm stores and found this…

It’s a crookneck squash, and it is gigantic! It is about the size of 3 or 4 butternut squashes! So you will likely be seeing this, or parts of it, a few times over the next few weeks. This recipe used just 1/2 of the bulb section.

We also dove into out CSA box and pulled out some collard greens.

My daughter and I had been to one of my favorite Persian kabob restaurants in DC today, so I wanted a light dinner.  Time for some minestrone soup.

When you look at my pictures below, feel free to chuckle at the size pot I used. I don’t know what I was thinking.

Minestrone Soup

adapted from Cooking Classy

2 medium carrots, diced

1 medium onion, chopped

1 Tbsp olive oil

3 cloves garlic, minced

6 cups vegetable stock

2 1/2 cups 3/4-inch diced yukon gold potatoes

2 1/2 cups 3/4-inch diced crookneck or butternut squash (locally grown)

1 medium zucchini, sliced into half-moons or quarters

1 – 14.5 oz can diced tomatoes

1 tsp dried oregano (from the garden)

1 tsp dried thyme (from the garden)

2 bay leaves

Salt and freshly ground black pepper

2-inch parmesan rind

2/3 cup dry ditalini pasta

2 cups packed chopped collard greens (ribs removed)

1 – 14.5 oz can cannelini beans, drained and rinsed

Shaved parmesan cheese, for serving

Directions

Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer.

Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves, pamesan rind and season with salt and pepper to taste.

Bring to a boil then and stir in pasta if using. Cover, reduce heat to medium low and and simmer for 10 minutes, add the collard greens. Cover and cook another 5 minutes. Stir in the cannelini beans and cook until collard greens are tender, about 5 minutes longer. Remove bay leaves

If you want a thicker soup, use an immersion blender for about 10 seconds.

Serve warm topped with shaved parmesan cheese. Enjoy!

Serves 6 – 8.

Categories: Butternut Squash, Carrot, Kosher, Recipe, Soup, Vegetarian, Zucchini | Tags: | Leave a comment

Beef and Zucchini Chili

My super producing zucchini plant was destroyed in a summer storm, so I have been buying my zucchini from a variety of local farmers. The zucchini in this dish was from 2 different farms in Kent and Sussex Counties. They may not be my zucchini, but they are GOOD zucchini.

School is back in session, so our days are filling with sports and after school activities. So, time for some dinners I can make earlier in the day and have ready for a quick meal before we have to head out again. Chili is a perfect dish for that, I can make it and have it staying warm on the stove for the 15 minutes we are all in the house. Yes, I believe in family dinnertime, no matter how short it has to be, we all eat together.

I make several different chilis in different seasons.  This is a perfect summer chili – the zucchini brightens it up and it is bursting with flavor. It feels light and fresh (not something I usually say about chili). It took a great deal of restraint to stop at 1 bowl.

Beef and Zucchini Chili

adapted from Food Network Magazine’s Beef and Summer Squash Chili

1 tablespoons extra-virgin olive oil
1 lb ground beef chuck
1 onion, chopped
1 poblano chile pepper, seeded and chopped
3 cloves garlic, minced
2 tablespoons chili powder
Kosher salt and freshly ground pepper
2 10-ounce cans diced tomatoes with green chiles
1 15-ounce can pinto beans (do not drain)
2 medium zucchini, cut into 1/2-inch pieces (locally grown)
1 avocado, diced

Directions

Heat the olive oil in a large pot over medium-high heat. Add the ground beef and brown, breaking up the meat as it cooks, about 3 minutes. Add the onion, poblano and garlic; cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5 minutes.

Stir in the chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined, about 1 minute.

Add the tomatoes, beans and their liquid to the pot; bring to a boil, then reduce the heat to medium and simmer until the liquid is slightly reduced, about 5 minutes.

Add the zucchini and stir to mix in. Partially cover and cook, stirring occasionally, until the squash is tender and the chili thickens slightly, about 15 minutes. Season with salt if necessary.

Top each serving of chili with avocado. Serve with tortilla chips and enjoy!

Serves 5.

Categories: Kosher, Main Dish, Recipe, Zucchini | Leave a comment

Andalusian Gazpacho & Catalan Vegetable Paella

Tonight’s dinner brought me back to my trip with my daughters to Barcelona last November.  Or, should I say, MAKING tonight’s dinner brought me back to our cooking class in Barcelona. I even used the recipe for gazpacho that Emily made that night.

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But tonight we served it in glasses.

As our main meal I made a vegetable paella…

Both dishes were full of beautiful vegetables and herbs from my garden.

Memories of Spain… garden vegetables… a satisfying vegetarian dinner… happiness.

Andalusian Gazpacho

from Barcelona Cooking

6 tomatoes (from the garden)

1/2 cucumber (from the garden)

1 garlic clove

1 small jalapeno pepper (from the garden)

1/2 red pepper

300 ml water

2 Tbsp sherry vinegar

1 slice bread (or 1 small homemade roll)

2 Tbsp olive oil

Directions

Grate the tomatoes and cut up all the vegetables.

Set aside a little  (1 – 2 ounces) of the cucumber, green pepper and red pepper and dice them very finely to garnish the gazpacho.

Soak the bread in the water and vinegar.

In a bowl, mix all the vegetables together and pour the soaked bread in and blend while adding olive oil to emulsify.

Refrigerate for at least 1 hour. Garnish, serve and enjoy!

Serves 4

Catalan Vegetable Paella

from Perla Meyers

tablespoons olive oil1 small fresh green chili pepper, finely minced (from the garden)

1 large Bermuda onion, peeled, quartered and thinly sliced

1 large red bell pepper, cored, seeded and thinly sliced

1 large green bell pepper, cored, seeded and thinly sliced

2 large cloves garlic, peeled and finely minced

1 ½ teaspoon imported paprika

1 tablespoon fresh thyme leaves (from the garden)

1 medium-sized zucchini, trimmed and cubed (from the garden)

4 large ripe tomatoes, peeled, seeded and chopped (from the garden)

Salt and freshly ground black pepper to taste

1 ¼ cups arborio rice

2 cups chicken stock or bouillon

Finely minced fresh parsley for garnish (from the garden)

Directions

In a large deep, 12-inch iron skillet, heat the olive oil over medium-high heat. Add the chili pepper, onion and bell peppers, reduce the heat to medium-low and cook for 20 minutes or until the vegetables are tender and the onion is lightly browned.

Add the garlic, paprika, thyme, zucchini and tomatoes. Season with salt and pepper. Cover the skillet and simmer for 15 minutes.

Stir in the rice and chicken stock or bouillon and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 to 25 minutes or until the rice is tender. Taste and correct the seasoning. Garnish with finely minced parsley.

Serve the paella hot as an accompaniment to roasted or grilled meats or as a light Sunday supper, directly from the skillet, accompanied by a well-seasoned green salad. The paella can also be served at room temperature, doused with fresh lemon juice and a drizzle of fruity olive oil.

Serves 4 – 6

 

 

Categories: Cucumber, Kosher, Main Dish, Recipe, Soup, Tomatoes, Vegetarian, Zucchini | 1 Comment

Zucchini Bread Waffles

“These are the best waffles ever!!” – was my 7 year old’s reaction after his first bite.  And that was after complaining that he did not want waffles for breakfast today.

I have been busy making zucchini breads – our one “must have” each summer.  Slowly filling the freezer with them.  I usually also make zucchini bread pancakes at least once, but decided to convert it to a waffle recipe this year.  Adding the crunchiness of waffles was great.  One of my favorite waffles as well!

 

Zucchini Bread Waffles

Adapted from The Smitten Kitchen’s Zucchini Bread Pancakes

2 large eggs (from Farmer Kim)

1/4 cup olive oil

2 tablespoons light brown sugar

1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth

1/2 teaspoon vanilla extract

2 cups shredded zucchini (from the garden)

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/4 teaspoon table salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

Directions

In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth.

Stir in zucchini.

In a smaller bowl, whisk together flour, salt, baking soda and cinnamon. Stir dry ingredients into zucchini batter, mixing until just combined.

Preheat oven to 200°F and place a tray on a middle rack.

Heat a waffle iron and spoon 1/3 cup mixture for each waffle.  Cook til your desired doneness.

Transfer waffles to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm. Enjoy!

Makes 6 waffles

Categories: Breakfast, Kosher, Recipe, Vegetarian, Zucchini | 1 Comment

Kuku-ye Kadoo (Persian Zucchini Omelet)

Italians have their frittata, Spaniards have tortillas, and Persians have kukus. They are all similar, yet distinct from each other.  The kuku gets its flavor from saffron – which is ground with sugar and dissolved in hot water.

My first introduction to the kuku was the second night during my first trip to Iran.  It was about 3 am and we had fallen asleep without eating dinner.  So when we woke up, my husband’s sister-in-law made tuna kuku for us. Ever since then, kukus bring me a feeling of being nurtured.

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The star of this kuku is zucchini from my garden – or kadoo, as it is called in Farsi.

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I like kukus with a good salad, here I paired it with a cucumber, tomato and feta salad – a bright, light, yet satisfying dinner.

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Kuku-ye Kadoo (Persian Zucchini Omelet)

2 medium zucchini, sliced thinly (from the garden)

8 eggs (from Farmer Kim)

1 large onion, sliced

1/2 tsp saffron

2 Tbsp Sunflower or canola oil

Kosher salt and freshly ground black pepper

Directions

Prepare the saffron: grind the saffron with some sugar in a mortar and pestle.  Add a few spoons of hot water to dissolve the saffron.

In a large nonstick or cast iron skillet, add 1 Tbsp oil and fry the onions over medium heat until slightly golden. Remove to a plate with paper towels.

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Add the other tablespoon of oil to the skillet.  Fry the zucchini in batches until golden browned.  Drain on paper towels.  Allow to cool.

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Beat the eggs in a bowl with salt and black pepper to taste. Add the saffron and mix well.

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Add the zucchini and onions, mix and adjust the seasoning.

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Wipe out the pan, leaving a light coat of oil. Heat until hot.  Pour in the mix, flatten the surface with the back of a spoon and cook over medium heat until it starts to set through, about 5 to 10 minutes.

Cut the kuku into 4 wedges, turn over and cook for another 5 minutes.

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Serve and enjoy!

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Serves 4.

 

Categories: Kosher, Main Dish, Persian, Recipe, Vegetarian, Zucchini | 3 Comments

Zucchini Chips

Harvest time! Zucchini has started.

Our first zucchini dish of the season was actually a request from my 7 year old – he wanted “those round things that are like potato chips, but you make them in the oven.” After trying to figure out what he was talking about, he said he thought they were cucumber chips. Then I got it – zucchini chips! He loves these.

It is a great way to get veggies into your kids, whether they are 7 or 23.  I pulled these out of the oven and Cam and Emily descended and the chips were gone in less than 2 minutes. Next time I need to make a larger batch.

Zucchini Chips

Based on Food Network Magazine

Zucchini, medium-sized is best (from the garden)

cooking spray

salt (kosher or sea salt)

Directions

Heat the oven to 250F. Line a baking sheet with parchment paper (may need more than one if making several zucchini). Spray generously with cooking spray.

Slice the zucchini 1/16 – 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer – they will shrink, so they can be very close to each other, but they must be single layer. Spray with cooking spray and sprinkle with salt.

Bake for 50 minutes, turning the tray around after 25 minutes.

Flip the slices over and bake until browned, 30 – 40 more minutes.  Cool on a wire rack.

Enjoy!

Categories: Kosher, Recipe, Zucchini | 2 Comments

Zucchini Tian with Curried Bread Crumbs

This was going to be my last dish with the zucchini from my garden, so I wanted it to be a good one.  This recipe intrigued me – curry AND rosemary – I wanted to make it, but I wasn’t positive that it was going to actually taste good.

Well, it lived up to the hopes for my farewell zucchini dish, it was full of deep, rich flavor, with a great texture contrast from the breadcrumbs and onion-tomato mixture.

I served it with rice, we ended up mixing it all together, yum!!  Definitely worth a try. But be prepared for a house smelling of curry…makes you want to eat more!

Zucchini Tian with Curried Bread Crumbs

By Melissa Clark

1 tablespoon curry powder7 ½ tablespoons olive oil1 ¼ cups whole-wheat or regularpanko bread crumbs2 teaspoons coarse kosher salt1 large white onion, halved and thinly sliced

2 teaspoons finely chopped rosemary

1 pint cherry or grape tomatoes, halved

¼ cup dry white wine

2 garlic cloves, minced

1 teaspoon orange zest

½ teaspoon black pepper, more to taste

4 medium zucchini (about 1 1/2 pounds), thinly sliced (about 7 cups)

Directions

Heat oven to 400 degrees. Heat a large skillet over medium-high heat, then add curry powder and let toast until fragrant, about 30 seconds. Add 2 tablespoons olive oil, then stir in panko bread crumbs and 1 teaspoon salt. Cook for 2 to 3 minutes, stirring occasionally. Transfer to a bowl and wipe out skillet.
In the same skillet, heat 2 tablespoons olive oil over high heat, then add onions, rosemary and 1 teaspoon salt. Cook for 10 to 15 minutes, stirring often, until onions are a deep golden brown.Add tomatoes and cook for another 5 minutes. Pour white wine into pan and bring to a simmer, scraping up any brown bits. Remove from heat and stir in garlic, orange zest and black pepper.Grease inside of a medium-size gratin dish with 1/2 tablespoon olive oil and spread a third of the onion and tomato mixture on the bottom. Begin layering zucchini in an overlapping pattern, beginning around the outside and working your way in.Sprinkle with a third of the bread crumbs. Repeat layering two more times, ending with bread crumbs.Drizzle 3 tablespoons olive oil over bread crumbs and bake for 1 to 1 1/2 hours, or until vegetables are extremely tender and top has browned.Serve with rice and Enjoy!

Serves 4 – 6.
Categories: Kosher, Main Dish, Recipe, Tomatoes, Vegetarian, Zucchini | Leave a comment

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