Our garden is flourishing and the zucchini plants are full of green and yellow beauties. What to do with all this bounty? There are two dozen zucchini muffins from last year still in the freezer, but yesterday I whipped up another batch. I have also made zucchini chocolate cake, zucchini fritters, zucchini stew, and tonight's main course is a zucchini rollup. The rest will go to friends and neighbours until they holler "Stop!"
Recipes of the past sometimes resulted in dishes that we wouldn't dream of eating today.
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7 comments:
That's great that the garden is producing bountiful produce Hermione. Hmm,not sure I fancy these recipes lol. Gotta love the weight watchers one lol
Hugs
Roz
So what else is in your garden, Hermione? Any diversification away from zucchini? Those recipes are insane, proving that what we ate back in the 50s/60s was interesting, in a diabolical way.
No no no no no not SPAM! I would rather eat the stick of butter than Spam.
Yuck on those recipes. Your Zucchini chocolate intrigues me. Tell us more please.
Love,
Ronnie
xx
what i would do to be living next door to you right now. I LOVE ZUCCHINI!
Also, butter to lubricate the vessels. no no no no no! LOL
And while I'm anti-spam, that picture sure looks delicious!
Roz - It's been a great year for gardening ever since the foxes removed the rabbits from the area.
Baxter - We have radishes, carrots, sweet peppers, cucumbers, tomatoes, garlic, onions and chia.
Wendel - One of our favourite breakfasts is pancakes with a slice of grilled Spam. It's salty but yummy in small amounts.
Ronnie - It's a just a regular cake recipe with cocoa, and 2 cups of grated zucchini added, then topped with a bag of chocolate chips.
Fondles - I wish I could give you an armful of zucchini.
Hugs,
Hermione
Zucchini butter is amazing. Easy to make and even easier to eat.
Fill a pot with large diced zucchini. Add a little water and cook until soft. Take the lid off and let it cook down to a mush. Add butter to taste, garlic and salt to taste and then a mound of fresh thyme. Simmer until most of the moisture is gone and eat to your heart's desire.
We eat it hot, cold, with stock added to make a soup, mixed through pasta, spread on toast etc, etc.
I let some zucchinis grow very large and make a very yummy chutney. This gets mixed into cottage cheese, greek youghurt, used to make devilled eggs and simply devoured! There are many recipes out there but I use this one
https://www.abc.net.au/radio/recipes/zucchini-chutney-from-the-darke-side/8929154
If you don't want to link, type in
Zucchini chutney from the Dark side
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