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Have you made mucver, Turkish zucchini fritters? They include dull, mint and feta and are amazing with a little garlic yogurt. I thinly slice them lengthwise for a pizza topping. I love zucchini in a tomato soup with rosemary and chickpeas. A nice slowly roasted tian is once of my favorite late summer treats. When I have a real glut I also grate them and freeze portions for future use in quick breads, and a veg addition to pasta sauces, etc.
Dill, not dull!
Zucchini pineapple muffins are a great use for leftover zucchini from the garden! From Martha Stewart, recipe can be found online. It only takes about a cup of zucchini, but is good enough to justify several batches.
Zucchini bread, of course! It freezes really well. http://www.marthastewart...
I also really like to make zucchini "pancakes." http://www.nytimes.com...
there is a zucchini fritters recipe on the cover of the food52 cookbook, and also on this site of course, under Recipes. i made it but found it wanting. i made zucchini fritters last night. i grated zucchini (the size for cheddar cheese), let drain an hour, squeezed in towel. To 2 cups of this zucchini i added 1/8-1/4 c. chopped sauteed onions,1/2 of a beaten egg, a few pinches of bread crumbs, alot of S and P and 2-3T. smooshed feta. Made 3" fritters and cooked in butter over med high heat so to get crispy.Ii was not aiming for pancakes with a batter. I wanted the fritters to be mostly zucchini, and crispy, so this recipe of mine would use up more zucchini for you!
Chocolate zucchini cake. Just Google it and you will find a great recipe. So moistit doesn't need frosting. I use half canola oil and half applesauce for the fat to make it healthier.
Recently I went to some food related shooting, the contestant had zuchhini tempura fritters with some miso. It tasted awesome! I don't know recipe, it was crispy and the touch of miso was awesome...
devangi, was miso in the fritter or in a dipping sauce?
Sam is a trusted home cook.
Slice them length wise scoop out some of the inside. Use a tomato shark, or melon baller to scoop.
Cook the inside bits chopped up with some ground meat, mushrooms, middle eastern seasonings. (Thyme, lemon zest, garlic, oregano, cinnamon, ginger, cumin..etc). Cook that briefly and stuff them, top with feta cheese and bread crumbs olive oil. Cover with foil and bake. Until the veggie is soft. Then crisp up the bread crumbs on top.
Serve with a Greek tomato sauce (or bake them in the sauce), or a yogurt/mint/garlic tazaki sauce.
now sam, THIS is a mouth watering suggestion. your sophistication shows in the spices/herbs and the alternate sauces. thx so much!i'm going to do it.
I forgot allspice and parsley.
There's a Greek Orthodox Church that has a food festival here. For years I've been trying to replicate their stuffed yellow squash. It's so lemony, briney. I'm suspecting because they use tons of grape leaves for their dolmas they save the liquid to simmer the squash. It's not baked, like my suggestion. But cored stuffed and simmered/braised. One day, I'll decode it! One day!
Le Bec Fin - it was in the fritters becoz there was no dipping sauce...
i just wrote you; sorry i missed your response but now i understand. I have 3 misos in my pantry to experiment with. will work on it!
Here is the link to the zucchini recipes on this site: http://www.food52.com/recipe...
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