Wednesday, July 7, 2010

The Zucchini Diaries: pt. 2

Sorry about the picture quality, my good camera is being charged then packed for the beach! (Only 2 more Days!)


Zucchini cans quite poorly, and to be honest, it doesn't freeze incredibly well either.  There are, however, a couple ways to make freezing a little better. 

For every-day use, like tossing disks into pasta, slicing them into your favorite shape then blanching helps keep them from getting too mushy.  Cool immediately to arrest cooking, pat dry & freeze in serving-sized containers, as they will still loose some liquid when thawing so you only want to do so once. 



Since mushiness really isn't a concern for zucchini bread, just shred, measure into whatever amount your recipe calls for, and freeze! You'll need to drain it a little when you thaw it. 




This is just my take on it, but no matter what your recipe, it gets rid of the zucchini!

3 c. White Whole Wheat Flour
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1/2 tsp. baking powder
1 c. Finely chopped walnuts
3 eggs
1 c. Unsweetened applesauce
1 1/2 c. Honey (or 2c. of sugar or whatever your preferred sweetening agent is)
2 c. shredded zucchini
3 tsp. vanilla

Mix, Grease & bake for 1 hr @ 350.  Makes 2 regular sized loaf-pans worth. 




I haven't made this one yet this year, but its a favorite!  Tastes just like apple pie. 

  • 1 recipe pastry for a 9 inch double crust pie
  • 2 large zucchini
  • 2 tablespoons lemon juice
  • 1 pinch salt
  • 1 1/4 cups packed brown sugar
  • 1 1/2 teaspoons ground cinnamon or your favorite apple pie spices
  • 1 1/2 teaspoons cream of tartar
  • 1 pinch ground nutmeg
  • 3 tablespoons all-purpose flour
  1. Peel the zucchini. Cut into halves lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
  2. In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
  3. Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Make sure you slit it, or this pie also works well with a lattice top.  Bake in oven at 400 degrees F for 40 minutes or until golden brown


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