Z-Word
For the last few weeks that favorite summertime squash, zucchini, has been a common staple of our weekly share. Let’s face it a zucchini is no small vegetable and they can last for up to two weeks if care is taken. So when receiving 1-2 zucchini a week it is best to have a plan to use them up. I was thinking about this recently as Amy made a delicious Zucchini Bread recipe. Then on Saturday, J.D. over at the excellent blog Get Rich Slowly has a guest post by his wife covering the topic of “What to Do with All That Extra Zucchini“.
Now both Amy and J.D. have some excellent ideas on how to use zucchini, but let me add my own $0.02 to the conversation. By far my favorite use of zucchini is to make Connie’s Zucchini ‘Crab’ Cakes. Note, it is the Old Bay that puts this recipe over the top. Better yet, mix in a little jumbo lump crab meat to stretch the recipe and make it authentic. I fry these cakes on my grill’s side burner while also roasting some summer sweet corn on the grill itself (note, you soak the corn in water first and grill it with the husks on). Makes for, as Alton Brown would say, ‘Good Eats’.
Have more tips or suggestions for using zucchini? Let me know by posting a comment.
Photo of Zucchini Cakes from Allrecipes.com
July 22nd, 2008 at 11:28 am
Hey everyone! It’s Amy – AKA MrsDave. Here is a link to that zucchini bread recipe Dave mentioned.
http://allrecipes.com/Recipe/Moms-Zucchini-Bread/Detail.aspx
It’s really easy to adapt to alternate ingredients. Here’s what I changed: I used 1 1/2 cups each all-purpose and whole wheat flour; I used 1 cup of white sugar and 1 cup of brown sugar AND I will probably cut that back to 1/2 cup each next time; I used 1/2 cup applesauce in place of 1/2 of the oil; I used 1/4 cup walnuts (because that’s what I had) and 1/4 cup pecans, and 1/2 cup raisins.
I got 2 cups of shredded zucchini (LOVE our food processor!) from 1 medium zucchini. I may even add more next time to increase the moisture content. I may add 1/4 cup less whole wheat flour, too (for a total of 2 3/4 cups flour). I like my zucchini bread really moist! Everyone who has tried it has loved it – even our kids! What a great way to get veggies into them!
Please let us know if you try the recipe and if you made any changes. Thanks! See you today at pick-up! Amy
July 1st, 2009 at 9:54 pm
[...] tomatoes, and some of the green onions will be used for salads and burger toppings. I may make zucchini bread with the zucchini and squash. My mother-in-law was telling me how she sauteed swiss chard with [...]