Friday, September 12, 2014


This year I did not grow any zucchini.  My neighbors did. They have kept us supplied with zukes, little tomatoes and hot tabasco peppers.  Finding new things to do with the vegetables can be a challenge.

One standby is a stew/casserole of zucchini, tomato, and onion mixed with some meat.  We have done that with Italian sausage, pork sausage, smoked sausage, hamburger, and even chicken.  The zucchini is so heavy with water it is helpful to roast the veggies first.  Spread some on a cookie sheet and roast for an hour at about 400 degrees.

  Add some sausage and cheese to the mix. Or,  add the veggies to soup broth or a casserole.

Use a grater or food processor to shred whole zucchinis. Put the shredded zucchini in a strainer or colander and add some salt.  Let the water drain out for an hour.  Squeeze out remaining water.  In a bowl mix the zucchini, an egg and enough flour to make a thick batter.  Season with minced onion and hot pepper.  Fry until browned.

If you have additional zucchini place it a grocery bag, wait until dark, ...(you know what to do)