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Post by Mumsey on Jul 21, 2015 19:00:56 GMT -5
I got 2 giant zukes from Dad, a side benefit from fishing today. I don't make breads, etc. cause we are not in to eating that many sweets. Though I do like zuke bread with chocolate chips. (If it's sweet and it ain't chocolate, I ain't eatin' it!)
So I cut the things up and cut out the seeds and pulp. Sliced it and nuked for 6 minutes. Then added butter, salt, pepper and a little balsamic olive oil. Pretty darn good. I might chop some in the blender and use in chili this winter. It's a great way to "sneak" in those veggies!
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Post by lilolpeapicker on Jul 22, 2015 9:28:12 GMT -5
My sister cooked shredded zucchini in an omelet for dinner along with some cheese and spices called a zucchini pancake. I guess she had to squeeze the water out of it. Do you think there would be a lot of water if you blend it?
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Post by OregonRed on Jul 22, 2015 10:02:00 GMT -5
maybe if you used a potato peeler and made 'ribbons', you could use it like 'noodles' and put spaghetti sauce or what have you over it...
I also like chunks of steamed veg - including zucchini - as a base for sauces vs. noodles...
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Post by Mumsey on Jul 22, 2015 16:45:07 GMT -5
And I grind it up, like pulverized in blender and add to chili and veggie soup. No one is the wiser! (DH)
I don't think the really large zukes have as much water. Mine didn't fall apart to mush when I nuked them. I think I rather like the larger ones now. I could see those in pancakes.
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Post by James on Jul 22, 2015 17:02:11 GMT -5
Zucchini milk. You peel then liquify the fruit in a blender, high speed. The resulting 'Milk" can be used for part or all of the liquid in cakes, cookies, breads etc. You can even freeze this milk for use all winter.
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Post by OregonRed on Jul 22, 2015 17:03:17 GMT -5
Mumsey: there you go!
I might try that, as I visit the garden every few days, and the zuccs get big...
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Post by Mumsey on Jul 22, 2015 17:13:13 GMT -5
Oh yes, it freezes well!
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