(no subject)

[freyakitten]

It is now the season of Leaving Anonymous Bags Of Zucchini At Your Neighbour's Door. So I'm looking for everyone's favourite recipes involving zucchini - please respond with a link or a short description of the method :D

I will start with this AWESOME recipe for zucchini muffins (I made a batch (twelve of the large-size-muffin-tin muffins) last night, and there may not be any left when I get home...) http://simplyrecipes.com/recipes/zucchini_muffins/

Comments

[razorsharpblade.livejournal.com]

http://hubpages.com/hub/Zuccini_pasta_recipe__Not_zucchini_with_pastaZucchini_as_pasta

[shanghaied]

Jam!

No, really.

I've had zucchini jam before and it's surprisingly yum. never made it myself, but I've just had a shufti at the interwebs; took me a while to find a reasonable-sounding recipe (since almost all of them, presumable Ahh Murkan-generated, called for the addition of Jello. WTF? Jello?), but here:

http://www.freshinthekitchen.co.nz/recipes_show.asp?id=583

(Meanwhile, I just made some lovely kiwi/strawberry/blueberry jam, and that's the last of our current blueberry crop but at least we've dried a lot of them for putting on porridge in cooler weather...)

[trixtah]

From that seminal cookbook, Claudia Roden's New Book of Middle Eastern Food:

Courgettes with tomatoes (can be done with eggplant instead, or both)

750g courgettes and/or eggplant
1 crushed clove garlic (I use a bit more)
4-6 Tbl olive oil
375g skinned and chopped tomatoes
2 Tbl chopped flat parsley
Salt + black pepper

Chop the courgettes into moderately thick rounds. Sprinkle with salt and leave to drain in a colander or sieve for 1/2 an hour (or more). Squeeze dry.

Saute gently in olive oil with the crushed garlic, turning the slices over once, until they are soft. Add tomatoes and squash gently in the pan. Sprinkle with parsley, season with salt + pepper and simmer until veges are well done.

Can be served hot with a meal or cold as a snack/appetiser. For a more substantial snack, add 250g cooked chickpeas.

[trixtah]

And another one. Pickled zucchinis, by Peter Gordon:

Slice into 5mm rings and pack into a heat-proof container. Boil two parts water and one part white vinegar, salt, sugar and spices (star anise, garlic, ginger, chilli, mustard seeds) to taste.

Pour boiling liquid and spices over (careful if it's a glass container) and seal. Eat after three days. They'll keep for a week in the fridge if covered.