It's that time of year when the cook and the gardener meet (either
internally or severally) for discussions about what to do about "the
great zucchini glut".

Some ideas and recipes please on what to do with the glut (but please,
no recipe for stuffed giant zucchini - these boat sized things are
best just chucked in the chook pen IMHO).

Back when I was a kid my mum used to make zucchini pickles with all the
large zucchini's that one of her friends used to give her to get rid of
her stash. It was the best pickles I remember ever trying,
unfortunately I have never had the excess zucchini's nor do I have the
recipe, but if you find one, I tell you it's nice, especially on cold
lamb sandwiches

Nita


Farm1 wrote:
It's that time of year when the cook and the gardener meet (either
internally or severally) for discussions about what to do about "the
great zucchini glut".

Some ideas and recipes please on what to do with the glut (but please,
no recipe for stuffed giant zucchini - these boat sized things are
best just chucked in the chook pen IMHO).

Frittatas and fritters.

You could try searching for 'courgettes' if you're using British web sites,
eg.
http://uktv.co.uk/index.cfm/uktv/Foo...eria/courgette

"Farm1" please@askifyouwannaknow wrote in message
...
It's that time of year when the cook and the gardener meet (either
internally or severally) for discussions about what to do about "the
great zucchini glut".

Some ideas and recipes please on what to do with the glut (but please,
no recipe for stuffed giant zucchini - these boat sized things are
best just chucked in the chook pen IMHO).

In article ,
"Farm1" please@askifyouwannaknow wrote:

It's that time of year when the cook and the gardener meet (either
internally or severally) for discussions about what to do about "the
great zucchini glut".

I find the best solution is prevention. Just say no!

As a matter of fact, I like zucchini, but DH isn't that keen unless it's
hidden in ratatouille. I have 'Early White' squash and Queensland Blue
pumpkins popping up atm. We've had a few squash -- again, I like them, but DH
isn't so keen. I love their UFO shape :-)

Zucchini a la Grecque is nice -- I don't have a recipe, but you cut them into
quarters lengthways and stew them in olive oil in the oven.

--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)

"Parenthood is like the modern stone washing process for denim jeans. You may
start out crisp, neat and tough, but you end up pale, limp and wrinkled."
Kerry Cue

"Nita" wrote in message
Back when I was a kid my mum used to make zucchini pickles with all
the
large zucchini's that one of her friends used to give her to get rid
of
her stash. It was the best pickles I remember ever trying,
unfortunately I have never had the excess zucchini's nor do I have
the
recipe, but if you find one, I tell you it's nice, especially on
cold
lamb sandwiches

Bugger! I'd love a recipe for zucchini pickles. I have some in the
fridge bought from a local supplier that I'd love to be able to
replicate. It is a very clear pickle but with a light crisp flavour
and obvioulsy not heated for very long as the zucchinis are still
holding a perfect shape.

When you want to make a pickle
The search from google
makes it simple
http://www.cooks.com/rec/search/0,1-...uchini,FF.html
Enjoy I'll be needing these. Looks good!!

Farm1 wrote:
"Nita" wrote in message

Back when I was a kid my mum used to make zucchini pickles with all

the

large zucchini's that one of her friends used to give her to get rid

of

her stash. It was the best pickles I remember ever trying,
unfortunately I have never had the excess zucchini's nor do I have

the

recipe, but if you find one, I tell you it's nice, especially on

cold

lamb sandwiches


Bugger! I'd love a recipe for zucchini pickles. I have some in the
fridge bought from a local supplier that I'd love to be able to
replicate. It is a very clear pickle but with a light crisp flavour
and obvioulsy not heated for very long as the zucchinis are still
holding a perfect shape.

"Farm1" please@askifyouwannaknow wrote in message
...
It's that time of year when the cook and the gardener meet (either
internally or severally) for discussions about what to do about "the
great zucchini glut".

Some ideas and recipes please on what to do with the glut (but please,
no recipe for stuffed giant zucchini - these boat sized things are
best just chucked in the chook pen IMHO).


Zucchini relish is wonderful If you are interested I can post the
recipe.

Aus Wendy

"AusWendy" wrote in message

Zucchini relish is wonderful If you are interested I can post
the
recipe.

Yes please Wendy.

"Jonno" wrote in message
When you want to make a pickle
The search from google
makes it simple
http://www.cooks.com/rec/search/0,1-...uchini,FF.html
Enjoy I'll be needing these. Looks good!!

Thanks Jonno. The very first pickle recipe mentioned looks like it
might just be the very same one I have in a bottle in the fridge. The
simmering of the zucchini for only 3 mins before packing into the
bottle should keep the cut zucchini looking exactly like they do in my
bottle (which given the longer boiling for most pickles was something
I'd been wondering about).

"Farm1" please@askifyouwannaknow wrote in news:45ad661f$0$27890$5a62ac22
@per-qv1-newsreader-01.iinet.net.au:

It's that time of year when the cook and the gardener meet (either
internally or severally) for discussions about what to do about "the
great zucchini glut".

Some ideas and recipes please on what to do with the glut (but please,
no recipe for stuffed giant zucchini - these boat sized things are
best just chucked in the chook pen IMHO).



Zucchini slice is easy and yummy, great hot or cold (good for lunches),
freezes well etc. Unfortunately I don't have the recipe on me ('tis packed
away somewhere in renovation-land), but I think it's something like:
500g zucchini, grated
1 cup plain flour
1/2 cup vegetable oil
1 egg
seasoning to taste
chopped bacon (optional - i've also used chestnuts inna vegetarian version)
grated cheese

Mix all ingredients except cheese, spread in slice tray, sprinkle cheese on
top, bake in mod oven until set inside and golden on top. Or something.

Shall post proper version if I find it, but I usually just use it as a
guide anyway, so you can probably figure something out :P

I've also had it inna cake (like a zucchini version of carrot cake), and
it's good in curries.

Brigitte Hafner has a delicious-sounding salad recipe he
http://www.theage.com.au/news/epicure/no-cooking-
required/2007/01/15/1168709647097.html?page=fullpage


K

"Farm1" please@askifyouwannaknow wrote in message
...
"AusWendy" wrote in message

Zucchini relish is wonderful If you are interested I can post
the
recipe.

Yes please Wendy.

I'm posting one as well for zucchini choux fritters they are unreal

1 cup of water,
90 g butter,
1/2 teaspoon of salt,
1 tablespoon of sugar,
1/2 cup of plain flour,
4 X 55 g eggs,
500 g zucchini grated coarsely,
6 mint leaves shredded,
2 spring onions finely chopped,
vegetable oil for frying.

1. Place the water, butter, salt and sugar into a small saucepan and bring
slowly to the boil. Sift the flour onto a piece of kitchen paper and tip
the flour all at once into the boiling liquid. Beat vigorously over a low
heat with a wooden spoon until all the ingredients are combined and the
batter is shiny.

2. Remove from the heat and turn the mixture into a bowl, spreading it
around the bowl to help it cool. Beat in the eggs one at a time, beating
well after each addition. Squeeze excess moisture from the zucchini and
stir into the flour mixture with mint and spring onions.

3. Heat about 2 cm of vegetable oil in a wok over medium heat. Add
tablespoons of mixture to the oil and cook in batches for 3 mins on each
side or until golden and puffed. Drain on paper towels and serve
immediately.

I usually serve these with dipping sauces and salad they are super Yummo

Zucchini Relish

10 cups chopped zucchini,
4 cups chopped onions,
2 cups chopped red and green capsicum,
Sprinkle with 5 tablespoons of salt and let sit overnight. Drain and rinse
well.

Brine

2 1/4 cups of vinegar,
5 cups of sugar,
1 tablespoon tumeric,
2 tablespoons cornflour,
1 tablespoon of celery seed,
2 tablespoons of mustard seeds.

Bring to a boil. Boil for 5 minutes stirring often.

Add vegies and cook on a slow heat for 30 minutes.

Then bottle as you would any chutney/relish.

This in my opinion, is far yummier than corn relish.

Enjoy,

Aus Wendy

AusWendy wrote:

I'm posting one as well for zucchini choux fritters they are unreal


Fabulous, thanks Wendy. Have copied, pasted and emailed that to my
recipes folder!

"AusWendy" wrote in message


I'm posting one as well for zucchini choux fritters they are unreal

(snip)

I usually serve these with dipping sauces and salad they are super
Yummo

They sound superb! Thanks for those - I'll try them with the next
batch I harvest.

Zucchini Relish

This in my opinion, is far yummier than corn relish.

:-)) That wouldn't be hard, but then I'm not a fan of corn relish.
Thanks for psoting these, I've already printed them out and added them
to my recipe file.

Tricia wrote:


Off topic but if using OE you could just drag the original message to your
recipe folder instead of going to the trouble emailing it.


I use (Mozilla) Thunderbird as my mail & newsreader and being not too
different from OE, that'll prob'ly work too. Hang on, I'll try:
whaddya know, it works!

Tsk, you're too clever for me Tricia. (I didn't realise you could drag
just a copy from a newsgroup - jeez I'm a nong.) Thank you!

"AusWendy" wrote in message
...
I'm posting one as well for zucchini choux fritters they are unreal

Have you ever tried just baking them in the oven, like you would, say a
profiterole (which is just choux pastry)? I'm pretty sure it would work and
possibly be less greasy.