Announcement

Collapse
No announcement yet.

Nobody's favourite - overgrown zucchini

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Nobody's favourite - overgrown zucchini

    Well I've been given an overgrown zucchini and I don't want it to go to waste.

    None of us are mad keen on them so rather than making a feature of it, I'd rather do something that disguises it (like grating it into a chocolate cake).

    What would you suggest?
    Annie Ups the Ante
    http://www.marksdailyapple.com/forum/thread117711.html

  • #2
    Overgrown Zucchini? I grew up in the UK and I can assure you that Zucchini are just immature vegetable Marrows. Cut it into rings and scoop out the mushy centres, stuff the rings with a mix of minced lamb or beef mixed with grated onions, an egg and herbs to your taste.
    Drizzle with bacon fat of fat of your choice and sprinkle with salt and pepper , and even sprinkle with grated cheese if you are into cheese on this diet, otherwise some bacons ribbons.

    Bake for half an hour in a hot oven.

    The bigger the marrow the more juicy and luscious it will be. Surprised you kiwis aren't into marrows, being often more of the UK tradition than us Aussies.

    Comment


    • #3
      Split lengthwise, scoop out the seeds, fill with a meat mixture, top with some cheese and bake.

      Comment


      • #4
        Lots and lots of vegetable "linguine"?
        Paul
        http://www.pjgh.co.uk
        http://www.livingintheiceage.co.uk

        "... needs more fish!"

        Comment


        • #5
          I hide all kinds of veggies in ground beef. Chop it up fine, then mix it into your favorite meat loaf or meatball recipe. I also love zucchini sauteed and included in scrambled eggs with some parmesan sprinkled on top.
          "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

          B*tch-lite

          Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

          Comment


          • #6
            Thanks, folks. I ended up stuffing it with leftover mince/kumara bound with egg, sprinkled with cheese and baked in oven with bacon on top. It was a tasty enough lunch and the family ate it without complaint, they must have been hungry.

            PS I was offered another one yesterday but I turned it down
            Annie Ups the Ante
            http://www.marksdailyapple.com/forum/thread117711.html

            Comment


            • #7
              i LOVE zucchini!

              shred, salt, squeeze, drain. saute til brown, like hash browns, then add some eggs and herbs to scramble it like a sort of fritatta! great with goat cheese or swiss if you do dairy.
              As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

              Ernest Hemingway

              Comment


              • #8
                ooh, thanks, Noodle, I might try that for my breakfast. Zucchini really doesn't do much for me, I just eat it because they are growing in my garden (and in everyone else's garden too, which is why there is such a surplus). I do miss hash browns a little, so this is definitely worth a try.
                Annie Ups the Ante
                http://www.marksdailyapple.com/forum/thread117711.html

                Comment


                • #9
                  Some people have had success using zucchini and tahini to make a dip like hummus.
                  Primal Breakfast Club

                  Comment


                  • #10
                    shred, salt, squeeze, drain. saute til brown, like hash browns, then add some eggs and herbs to scramble it like a sort of fritatta!
                    i sorta do this when i do kina. except i fry some onion and garlic with the zucchini. then i scramble up the kina and the eggs separately and serve them over the zucchini. you could prob do this with anything. not just kina and eggs.

                    Comment


                    • #11
                      what the heck is kina? google tells me it's a monetary unit from new guinea, so i am quite sure you're not eating that.

                      annie, my b/f isn't a zucchini fan, but he does like this: shred the zukes into ribbons with a peeler. salt, squeeze drain. then saute with butter and dried thyme til soft. finish with lemon, chopped almonds, black pepper and herbs. both guests and he loves them like that.

                      i also julienne them with a mandolin and soften them in bone broth for breakfast. decent enough noodle sub.

                      we're predicted to get another blizzard with up to a foot of snow tonight so i have major garden envy for you!
                      As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

                      Ernest Hemingway

                      Comment


                      • #12
                        This is a delicious recipe I saved some months ago and used it - delicious!

                        Zucchini Casserole/Quiche

                        Rice Layer:

                        4-5 cups cooked rice (I boil up 2 cups dry rice and whatever that makes goes in the dish)
                        2 cups shredded cheddar cheese, I use mild
                        2 eggs, beaten
                        1/2 tsp salt (I always add a bit more)
                        Mix the cheese into the hot rice, then add the eggs & salt (it’s usually cooled enough by then not to cook the eggs). Spray the bottom of a 913 pan and spread the rice mixture on the bottom of the pan.

                        Zucchini Layer:

                        1/2 of a large overgrown zucchini, shredded. Srsly I don’t measure. 4-6 cups. It always works!
                        1 can cream of mushroom soup (staple of Mormon casseroles, what can I say?)
                        1/2 to 1 tsp salt
                        4 eggs, beaten

                        Mix all ingredients and spread over the rice mixture. Cook uncovered for 1 hour at 350F. It may start to brown on top, if so cover with tin foil at 45 min. mark. When done the center is quite ‘set’. Remove from oven and sprinkle with another cup of shredded cheese.

                        I don't remember from where I got it tho
                        I am not a bodybuilding/fat loss/strength training "guru" BUT I achieved a lean state with ease after learning the correct way to train and eat and I want to HELP YOU achieve the same.

                        Getting fit is also about managing your mindset:
                        http://getfitmindset.com

                        Comment


                        • #13
                          I just made the Zucchini Egg Bake from the Primal Blueprint Cookbook (first recipe I tried).
                          It's similar to Noodletoys frittatta, but includes sausage and parm cheese.
                          It called for 2 pounds of shredded zucchini. I had young (6-7 inches) zucchini, but surely you try with older ones.
                          It was delicious, even reheated the next day.
                          Zucchini Egg Bake | Primal Blueprint Meal Plan
                          "Just give me all the bacon and eggs you have. Wait, wait. I'm worried what you just heard was, 'Give me a lot of bacon and eggs.' What I said was, 'Give me all the bacon and eggs you have'. Do you understand?" - Ron Swanson

                          Comment


                          • #14
                            Originally posted by noodletoy View Post
                            what the heck is kina?
                            Sea Urchin endemic to NZ
                            There's a pic here:

                            'And so the story goes... ': K is for Kina
                            Annie Ups the Ante
                            http://www.marksdailyapple.com/forum/thread117711.html

                            Comment


                            • #15
                              LOL you beat me to it Annie. I so would love to put my foot on a colony of kina. usually i have to dive in the sea to get them. i am one of the few people i know who like them and apparently OMG our daily limit is 50. I can only usually manage 2 or 3 on my own.

                              i was sure i saw a courgette cake recipe the other day when the kids were looking up GF cookie recipes so i did a search of the same web site. 326 courgette recipes to inspire you!
                              BBC - Food - Recipe finder : courgette

                              Comment

                              Working...
                              X