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 Post subject: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 9:41 am 
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Vegan Since Before There Were Vegetables
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Location: Wolfville, Nova Scotia
Maybe you all live in climates where zucchini is over, but I still have eight zucchinis that weigh more than my (plumpest) cat.

So far I've done:
muffins (Get It Ripe date-zuke)
salad dressing (improvised)
marinated and barbecued
soup (improvised a really good one with lime and monstrously large green onions/chillis and will make again for freezing)
Isa's zucchini ribbon salad from Bust
South Indian zucchini curry

I'm about to give up and just chop and freeze; but I still want to honour these massive beasts from the garden even though zucchini is like the only vegetable (fruit) my partner hates.

As a general rule--I'm not wild about lasagna or raw recipes.

Anything delicious I'm missing?


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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 10:01 am 
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Huffs Nooch

Joined: Wed Oct 31, 2012 12:41 pm
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How 'bout zucchini butter?

http://www.thekitchn.com/recipe-jennie- ... i-b-121770


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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 10:03 am 
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Vegan Since Before There Were Vegetables
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Location: Astoria, NY by way of San Diego, CA
breaded zucchini sticks are one of my faves.

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 10:21 am 
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Seagull of the PPK
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this first recipe is basically what i do, except i don`t press the garlic, i mince it, and mine looks a lot prettier.
http://www.npr.org/2012/08/28/160125138 ... ant-resist
(from Land of Plenty, an awesome if not vegan cookbook)

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 10:36 am 
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Hearts James Cromwell
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Stuffed zucchini is great, I have a great recipe somewhere that is basically a samosa filling (with curry and potato) inside zucchini, but any type of stuffing works.
Grilled zucchini is nice in salads or on sandwiches and pizza.


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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 10:39 am 
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Hearts James Cromwell
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And when I have a lot of zucchini's (my father has some productive plants in his garden) I just chop them and add them to every mixed vegetable dish, stir fries, tomato sauce, steamed vegetables with some sort of sauce, everything works.


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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 11:22 am 
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The black bean- zucchini tacos from Appetite for Reduction are excellent. Even non-zucchini fans tend to like them since you can't really taste the zucchini once it's cooked with everything else.

I've also successfully used this filling in empanadas.

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 11:23 am 
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Saggy Butt

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http://www.theppk.com/2013/07/zucchini-banana-bread/

This is the best banana bread ever.


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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 11:26 am 
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Tell me more about this soup and curry you made! Each week we are gifted a zucchini that is truly larger than Gershwin and, like you, I'm running out of ideas! But those sound super good.

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 11:48 am 
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Thinks Plants Have Feelings

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I've made zucchini grinders after seeing this recipe. I think I did my own sauce & just used the recipe as a guideline. They were awesome! http://m.allrecipes.com/recipe/73456/fa ... i-grinders


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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 12:43 pm 
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I had a bunch to use up, and I wanted to make something super quick, so I grated a couple, sauteed them with garlic, olive oil, and chili flakes, then added some nooch and a little bit of tahini. Stirred the whole thing through some pasta, and it was mega tasty.

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 1:16 pm 
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zucchini boats with marinara sauce & vegan moz!

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 1:38 pm 
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I made some zucchini cutlets (Company's Coming meatless cookbook)- just eliminate the eggs, and 2 loaves of zucchini bread ( The Compassionate Cook) last week, we made short work of both. We both love zucchini, but I think both recipes are suitable for those with a zucchini aversion.

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 2:24 pm 
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You have way too many great ideas up there to be needed a thread, jeez! <3
Way better than most of us!


My standby use is usually chili, either shredded or finely diced. I usually only eat chili once a year now, but I'll probably make the Meaty Beany and throw some zukes in there. I've had really nice little zukes from my CSA share since I've been back, and they've all gone into fried rice, stir fries and Singapore noodles.

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 9:43 pm 
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Not NOT A Furry

Joined: Wed Jan 11, 2012 8:38 am
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Location: Aarhus, Denmark
This zucchini salsa is amazingly delicious. Everybody in my family, including the almost 2 year old, eats it in great spoonfuls by itself. Just be sure to be heavy handed with the lime juice.

http://www.loveandlemons.com/2012/05/23 ... ado-salsa/


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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Sun Aug 24, 2014 9:49 pm 
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Location: Astoria, NY by way of San Diego, CA
Oh yeah, almost forgot about patties! I always make csa/farmar patties with shredded zukes, carrots, whatever veg and blended up tofu, breadcrumbs, herbs/spices. Always so good.

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Mon Aug 25, 2014 4:57 am 
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Location: Munich, finally!
I love the zucchini fritters from Vcon, with tomatoes and tofu and the tzaziki sauce.

I successfully used up 4 pounds of zucchini in a delicious vegan rendition of my mum's favorite zucchini pasticcio: julienne the zucchini and let them expel water under a weight, finely chop several onions. Sautee the onions in oil or margarine until soft, throw in a couple of garlic cloves sliced in half, add the zucchini and mix well. Let cook for about 20 minutes, until everything is soft. In the meanwhile cook 200 grams of rice (the proportion is 100 grams of rice for 1 kg of zucchini). Once the zucchini mix is cooked remove the garlic, add 4 tablespoons of flour, mix, and add splashes of soy milk until everything is nice and creamy. Then my mum adds parmesan, I ground together cashews, nooch, rosemary, salt, and coriander seeds (round about 1/2 cup or a bit more) and mix it all into the zucchini.
Pour into an oiled casserole dish, sprinkle with breadcrumbs and some margarine, and bake at 200 C for about 30 minutes.

It freezes so well, I have meals for the whole winter!

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Mon Aug 25, 2014 5:03 am 
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Location: Wolfville, Nova Scotia
Ooh lala! So many good ideas!

Anek, I completely forgot about those fritters, and I want to try that pasticcio!


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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Mon Aug 25, 2014 5:13 am 
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Location: Wolfville, Nova Scotia
paprikapapaya wrote:
Tell me more about this soup and curry you made! Each week we are gifted a zucchini that is truly larger than Gershwin and, like you, I'm running out of ideas! But those sound super good.

The curry was a library book recipe but it was pretty simple. Something like this: http://www.cookingandme.com/2011/11/zuc ... chini.html but my recipe had lime juice squeezed on at the end of cooking and that's when I discovered that lime loves zucchini.

So I made a lime-y soup. I'm really bad at writing down improvised soup recipes (as in, I've never done it), but I started by sauteing onions, garlic, and two serranos and this weird berbere I bought that doesn't really taste a lot like berbere but is delicious, adding one chopped potato and a LOT of zucchini after deglazing with cider, broth, roughly chopped MASSIVE scallions from my friend's garden, and I simmered that shiitake until the potato was well cooked then seasoned to taste, added the juice of one big lime, and pureed it so my husband would eat it.


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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Mon Aug 25, 2014 9:43 am 
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Breaded and fried zucchini bites. Other than that I've been making zucchini pasta like mad. Either large ribbons or thin julienne slices. Basically I just heat up some sauce throw in chickpeas or crumbled tempeh. Let that heat up while I make the zucchini pasta and then throw that in the pot until it's all heated through. Top with nooch and basil. Easiest dinner ever!

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Mon Aug 25, 2014 9:51 am 
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^^that sounds brilliant, and will be my dinner tonight. thanks!

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Mon Aug 25, 2014 9:53 am 
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It's so so easy, like 15 minutes and done! I normally use 4 big zucchini's for 2 people. And I like using a spicy marinara sauce but any red sauce is great.

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Mon Aug 25, 2014 10:38 am 
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Location: nj
I planted tromonchino this year a little late, and it takes a while to grow. I've got a 2.5 footer on the vine now and can't wait to make this soup with it:
http://www.epicurious.com/recipes/food/ ... oup-238289
I know you already made soup but this recipe is soooo good.

There's also zucchini crab cakes http://scratch-sniff.blogspot.com/2009/ ... cakes.html

and this zucchini hummus that was from the PPK a few years back. I saved the recipe but haven't tried it yet:
Zucchini Hummus
Image

To a food processor add:
1 zucchini, peeled and chopped
2 tb tahini
1 clove garlic
pinch of salt

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Mon Aug 25, 2014 10:52 am 
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Here are a few things I've done when inundated with zucchini.

Chowda!
http://elizaveganpage.blogspot.com/2008 ... isque.html

Pasta!
http://elizaveganpage.blogspot.com/2013 ... guine.html

KInd of ambitious, but awesome.
http://elizaveganpage.blogspot.com/2013 ... ecake.html

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 Post subject: Re: We Need To Talk About Zucchini
PostPosted: Mon Aug 25, 2014 11:22 am 
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I grate it nd use it instead of carrots and brussel sprouts in Vegan Yum Yum's Seven Spice Udon. It's also my favorite way of using broccoli stalks.

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