🚀 go-pugleaf

Frittatas and fritters.

You could try searching for 'courgettes' if you're using British web sites, 
eg. 
http://uktv.co.uk/index.cfm/uktv/Food.search/sid/5163/azOffset/1/searchArea/566/searchCriteria/courgette

"Farm1" <please@askifyouwannaknow> wrote in message 
news:45ad661f$0$27890$5a62ac22@per-qv1-newsreader-01.iinet.net.au...
> It's that time of year when the cook and the gardener meet (either
> internally or severally) for discussions about what to do about "the
> great zucchini glut".
>
> Some ideas and recipes please on what to do with the glut (but please,
> no recipe for stuffed giant zucchini - these boat sized things are
> best just chucked in the chook pen IMHO). 

In article <45ad661f$0$27890$5a62ac22@per-qv1-newsreader-01.iinet.net.au>,
 "Farm1" <please@askifyouwannaknow> wrote:

> It's that time of year when the cook and the gardener meet (either
> internally or severally) for discussions about what to do about "the
> great zucchini glut".

I find the best solution is prevention.  Just say no!

As a matter of fact, I like zucchini, but DH isn't that keen unless it's 
hidden in ratatouille.  I have 'Early White' squash and Queensland Blue 
pumpkins popping up atm.  We've had a few squash -- again, I like them, but DH 
isn't so keen.  I love their UFO shape :-)

Zucchini a la Grecque is nice -- I don't have a recipe, but you cut them into 
quarters lengthways and stew them in olive oil in the oven.

-- 
Chookie -- Sydney, Australia 
(Replace "foulspambegone" with "optushome" to reply)

"Parenthood is like the modern stone washing process for denim jeans. You may 
start out crisp, neat and tough, but you end up pale, limp and wrinkled."
Kerry Cue

"Farm1" <please@askifyouwannaknow> wrote in message 
news:45ad661f$0$27890$5a62ac22@per-qv1-newsreader-01.iinet.net.au...
> It's that time of year when the cook and the gardener meet (either
> internally or severally) for discussions about what to do about "the
> great zucchini glut".
>
> Some ideas and recipes please on what to do with the glut (but please,
> no recipe for stuffed giant zucchini - these boat sized things are
> best just chucked in the chook pen IMHO).
>
>
Zucchini relish is wonderful :)  If you are interested I can post the 
recipe.

Aus Wendy

"AusWendy" <no@notlikely.com> wrote in message

> Zucchini relish is wonderful :)  If you are interested I can post
the
> recipe.

Yes please Wendy.

"Farm1" <please@askifyouwannaknow> wrote in news:45ad661f$0$27890$5a62ac22
@per-qv1-newsreader-01.iinet.net.au:

> It's that time of year when the cook and the gardener meet (either
> internally or severally) for discussions about what to do about "the
> great zucchini glut".
> 
> Some ideas and recipes please on what to do with the glut (but please,
> no recipe for stuffed giant zucchini - these boat sized things are
> best just chucked in the chook pen IMHO).
> 


Zucchini slice is easy and yummy, great hot or cold (good for lunches), 
freezes well etc.  Unfortunately I don't have the recipe on me ('tis packed 
away somewhere in renovation-land), but I think it's something like:
500g zucchini, grated
1 cup plain flour
1/2 cup vegetable oil
1 egg
seasoning to taste
chopped bacon (optional - i've also used chestnuts inna vegetarian version)
grated cheese

Mix all ingredients except cheese, spread in slice tray, sprinkle cheese on 
top, bake in mod oven until set inside and golden on top.  Or something.

Shall post proper version if I find it, but I usually just use it as a 
guide anyway, so you can probably figure something out :P

I've also had it inna cake (like a zucchini version of carrot cake), and 
it's good in curries.

Brigitte Hafner has a delicious-sounding salad recipe here:
http://www.theage.com.au/news/epicure/no-cooking-
required/2007/01/15/1168709647097.html?page=fullpage


K

"Farm1" <please@askifyouwannaknow> wrote in message 
news:45aeadc1$0$20001$5a62ac22@per-qv1-newsreader-01.iinet.net.au...
> "AusWendy" <no@notlikely.com> wrote in message
>
>> Zucchini relish is wonderful :)  If you are interested I can post
> the
>> recipe.
>
> Yes please Wendy.
>
I'm posting one as well for zucchini choux fritters they are unreal :)

1 cup of water,
90 g butter,
1/2 teaspoon of salt,
1 tablespoon of sugar,
1/2 cup of plain flour,
4 X 55 g eggs,
500 g zucchini grated coarsely,
6 mint leaves shredded,
2 spring onions finely chopped,
vegetable oil for frying.

1.  Place the water, butter, salt and sugar into a small saucepan and bring 
slowly to the boil.  Sift the flour onto a piece of kitchen paper and tip 
the flour all at once into the boiling liquid.  Beat vigorously over a low 
heat with a wooden spoon until all the ingredients are combined and the 
batter is shiny.

2.  Remove from the heat and turn the mixture into a bowl, spreading it 
around the bowl to help it cool.  Beat in the eggs one at a time, beating 
well after each addition.  Squeeze excess moisture from the zucchini and 
stir into the flour mixture with mint and spring onions.

3.  Heat about 2 cm of vegetable oil in a wok over medium heat.  Add 
tablespoons of mixture to the oil and cook in batches for 3 mins on each 
side or until golden and puffed.  Drain on paper towels and serve 
immediately.

I usually serve these with dipping sauces and salad they are super Yummo :)

Zucchini Relish

10 cups chopped zucchini,
4 cups chopped onions,
2 cups chopped red and green capsicum,
Sprinkle with 5 tablespoons of salt and let sit overnight.  Drain and rinse 
well.

Brine

2 1/4 cups of vinegar,
5 cups of sugar,
1 tablespoon tumeric,
2 tablespoons cornflour,
1 tablespoon of celery seed,
2 tablespoons of mustard seeds.

Bring to a boil.  Boil for 5 minutes stirring often.

Add vegies and cook on a slow heat for 30 minutes.

Then bottle as you would any chutney/relish.

This in my opinion, is far yummier than corn relish.

Enjoy,

Aus Wendy

AusWendy wrote:

> I'm posting one as well for zucchini choux fritters they are unreal :)


Fabulous, thanks Wendy.  Have copied, pasted and emailed that to my 
recipes folder!

"AusWendy" <no@notlikely.com> wrote in message


> I'm posting one as well for zucchini choux fritters they are unreal
:)
(snip)

> I usually serve these with dipping sauces and salad they are super
Yummo :)

They sound superb!  Thanks for those - I'll try them with the next
batch I harvest.

> Zucchini Relish

> This in my opinion, is far yummier than corn relish.

:-))  That wouldn't be hard, but then I'm not a fan of corn relish.
Thanks for psoting these, I've already printed them out and added them
to my recipe file.

Tricia wrote:


> Off topic but if using OE  you could just drag the original message to your 
> recipe folder instead of going to the trouble emailing it.


I use (Mozilla) Thunderbird as my mail & newsreader and being not too 
different from OE, that'll prob'ly work too.   Hang on, I'll try: 
whaddya know, it works!

Tsk, you're too clever for me Tricia.  (I didn't realise you could drag 
just a copy from a newsgroup - jeez I'm a nong.)  Thank you!

"AusWendy" <no@notlikely.com> wrote in message 
news:Zo3sh.3326$u8.1138@news-server.bigpond.net.au...
> I'm posting one as well for zucchini choux fritters they are unreal :)

Have you ever tried just baking them in the oven, like you would, say a 
profiterole (which is just choux pastry)?  I'm pretty sure it would work and 
possibly be less greasy. 

funny i see this post now... have not long taken a zucchini bake out of
oven. much the same as already posted eg: zucchini, onion, flour, eggs, oil,
cheese and bacon... but i didn't have bacon or cheese but added sweet
potato, carrot and some spice. definitely needs the cheese and/or bacon!
hoping it will improve with time!
cheers
carmel

"Amarantha" <kyliejohnson@NOSPAMhotmail.com> wrote in message
news:Xns98BC9C4BAC9EkyliejohnsonNOSPAMho@204.153.244.170...
> "Farm1" <please@askifyouwannaknow> wrote in news:45ad661f$0$27890$5a62ac22
> @per-qv1-newsreader-01.iinet.net.au:
>
> > It's that time of year when the cook and the gardener meet (either
> > internally or severally) for discussions about what to do about "the
> > great zucchini glut".
> >
> > Some ideas and recipes please on what to do with the glut (but please,
> > no recipe for stuffed giant zucchini - these boat sized things are
> > best just chucked in the chook pen IMHO).
> >
>
>
> Zucchini slice is easy and yummy, great hot or cold (good for lunches),
> freezes well etc.  Unfortunately I don't have the recipe on me ('tis
packed
> away somewhere in renovation-land), but I think it's something like:
> 500g zucchini, grated
> 1 cup plain flour
> 1/2 cup vegetable oil
> 1 egg
> seasoning to taste
> chopped bacon (optional - i've also used chestnuts inna vegetarian
version)
> grated cheese
>
> Mix all ingredients except cheese, spread in slice tray, sprinkle cheese
on
> top, bake in mod oven until set inside and golden on top.  Or something.
>
> Shall post proper version if I find it, but I usually just use it as a
> guide anyway, so you can probably figure something out :P
>
> I've also had it inna cake (like a zucchini version of carrot cake), and
> it's good in curries.
>
> Brigitte Hafner has a delicious-sounding salad recipe here:
> http://www.theage.com.au/news/epicure/no-cooking-
> required/2007/01/15/1168709647097.html?page=fullpage
>
>
> K
>
>
>
>