It’s that time of year when I begin picking dinner from my back yard. There is nothing more satisfying than heading into the house, arms loaded with produce I’ve grown. It’s even cooler to cook and eat it that same day. I love it. We are at the point in VT where everyone is attempting to get rid of the excess zucchini they’ve grown, except for me. I can ALWAYS find ways to use zucchini. I’m even growing some at Green Mountain at Fox Run in our garden.
Last night I made zucchini fries (recipe posted below) which I like to eat dipped in horseradish mayo. I’ll also be marinating and grilling some zucchini this weekend and of course grating and freezing some as well. Grated or pureed zucchini is one of my favorite things to add to baked goods. I love it in cake, muffins, pancakes, and waffles. Many of you who’ve visited Green Mountain have probably had our Chocoalte Zucchini Cake or Sweet Potato & Portabello Mushroom Wrap at some point, both made with this summer squash.
Zucchini also makes a pretty good parmesean, if you don’t have eggplant handy. Pretty soon I’ll be harvesting eggplant too, but at the moment I’m working on ways to use purslane. Purslaneis one of the rare vegetables that has some alpha linolenic acid, a type of omega 3 fatty acid. It also grows like a weed (and in most cases is considered a weed) so any purslane recipes you know of would be greatly appreciated.
What interesting ways have you been using abundant produce you’ve grown? Any other ideas for creative ways to use zucchini?
As promised, here is the recipe I use for Zucchini Fries:
3 medium sized zucchini
3/4 cup whole wheat flour
1/4 cup white flour
2 tablespoons of whole grain corn meal
3/4 tsp of salt
1/2 teaspoon of black pepper
1/4 tsp paprika
2 whole eggs
Directions: Preheat oven to 475 degrees F and spray 2 or 3 large sheet pans with non-stick cooking spray. Cut zucchini into spears about 4 inches long and 3/4 inches wide and set aside. In a large mixing bowl combine remaining ingredients, except eggs, and mix thoroughly. In another large bowl wisk the 2 eggs. Dip zucchini spears in the eggs then transfer to flour-mixture to coat. Place coated spears on sheet pans, leaving space between each piece. Spray tops of zucchini with cooking spray and bake for about 8 minutes. After 8 minutes, flip zucchini with a spatula and return to oven for about 5 more minutes. Serve while hot.