Zucchini

[donna]

With the post on Zucchini Brownies thought post some of the history of zucchini. Zucchini is part of the squash family. They have been around for thousands of years. Archaeologist have found evidence of them in Mexico as early as 7000 B.C. Zucchini is part of the "Three Sisters" group, corn, bean and squash of the ancient Americans.

The zucchini most of us know today is one from Italy. It was popular with Italian immigrants and was brought by them to America and first cultivated in California.

Zucchini has grown in popularity and is grown in many gardens today. It can be sautéed, baked, poached, stuffed, eaten raw, and of course baked in bread and brownies.

 

[donna]

A recreated recipe from "Confederate Home Cooking" using zucchini:

Zucchini "Crab" Cakes

2 1/2 cups grated zucchini
1 cup seasoned bread crumbs
2 tablespoons onion, finely minced
1 egg, slightly beaten
1 tablespoon butter, melted
1 teaspoon Old Bay Seasoning
3 or 4 teaspoons flour or cracker crumbs
oil for frying

In mixing bowl, combine zucchini, beaten egg and melted butter. Ad seasoned bread crumbs, minced onion and Old Bay seasoning. Mix well. Shape into patties. Heat oil in frying pan. Roll patties in flour or cracker crumbs. Fry until golden brown on all sides. Drain on absorbent paper.

You can add a bit of red pepper to give the cakes a "zip".

 

[E_just_E]

Remember my grandma use to make these incredible zucchini fritters, and here is my recreation:

3 zucchinis (shredded)
1 onion (shredded)
1 TBS of dill
2 eggs beaten
1/2 c of cheese (shredded)
black pepper to taste

Mix all and refrigerate for 30 minutes. Pan fry in a bit of oil in medium heat for 2-3 minutes of each side until golden.

Similar to Donna's. Lots of latke-like zucchini recipes out there

Another thing I like to do with Zucchini (eggplants too) is to slice them really thin (largest spacer in a mandolin works well) and bake them in a 425 oven until golden with dark edges and caramelized. Great topping in pizza, salads, or even inside a sandwich. In the summer time, I cut them just a tad thicker and grill them. Cannot beat that

 

[diane]

I never saw a plant could produce like one little ol' zucchini! Most people stuff them with a meat sauce when they get pretty big, make boats. But you can slice them, take out the seeds and put the filling in that way. It's a little different and makes more individual servings!

 

[FarawayFriend]

Small Zucchini can be cut in (not too) small cubes and mixed with cubes of Feta cheese and Greek yoghurt. Add salt and pepper and a little garlic and eat it whith white bread, makes a great light lunch or snack on hot summer days!

But make sure you only use young, small Zucchini!!!
I once made that with a big, old one from our garden and we were sick for days!
That was because of a certain toxin, read here:
Zucchini (courgette)
Zucchini may occasionally contain a group of natural toxins known as cucurbitacins. These toxins give zucchini a bitter taste. Bitterness in wild zucchinis has been known for a long time but is rarely found in commercially grown zucchinis.
Eating bitter zucchinis have caused people to experience vomiting, stomach cramps, diarrhoea and collapse. Do not eat zucchini that have a strong unpleasant smell or taste bitter.
http://www.foodsmart.govt.nz/whats-in-our-food/chemicals-nutrients-additives-toxins/specific-foods/

 

[E_just_E]

Small Zucchini can be cut in (not too) small cubes and mixed with cubes of Feta cheese and Greek yoghurt. Add salt and pepper and a little garlic and eat it whith white bread, makes a great light lunch or snack on hot summer days!

But make sure you only use young, small Zucchini!!!
I once made that with a big, old one from our garden and we were sick for days!
That was because of a certain toxin, read here:
Zucchini (courgette)
Zucchini may occasionally contain a group of natural toxins known as cucurbitacins. These toxins give zucchini a bitter taste. Bitterness in wild zucchinis has been known for a long time but is rarely found in commercially grown zucchinis.
Eating bitter zucchinis have caused people to experience vomiting, stomach cramps, diarrhoea and collapse. Do not eat zucchini that have a strong unpleasant smell or taste bitter.
http://www.foodsmart.govt.nz/whats-in-our-food/chemicals-nutrients-additives-toxins/specific-foods/

Yeah. Lots of bitter squashes are having medicinal uses, that are not totally pleasant. Not sure if you are familiar with colocynth:



It has been used in ancient Egypt as a laxative and to terminate pregnancies. Pretty strong stuff. Bitter taste is a good indicator that something should not be eaten

 

[Allie]

I had zucchini just yesterday in Korean silken tofu soup. If you're feeling a little adventurous, here is a similar recipe. Warning: hot!

http://www.chow.com/recipes/29506-kimchi-soft-tofu-stew-soondubu-jjigae

 

[CSA Today]

With the post on Zucchini Brownies thought post some of the history of zucchini. Zucchini is part of the squash family. They have been around for thousands of years. Archaeologist have found evidence of them in Mexico as early as 7000 B.C. Zucchini is part of the "Three Sisters" group, corn, bean and squash of the ancient Americans.

The zucchini most of us know today is one from Italy. It was popular with Italian immigrants and was brought by them to America and first cultivated in California.

Zucchini has grown in popularity and is grown in many gardens today. It can be sautéed, baked, poached, stuffed, eaten raw, and of course baked in bread and brownies.

The Indians on Roanoke Island had a variety of different kinds of squash including one that must have looked like a zucchini, the English settlers, in the 1580s, thought they were a type of cucumber --an old world crop.

 

[diane]

The Indians on Roanoke Island had a variety of different kinds of squash including one that must have looked like a zucchini, the English settlers, in the 1580s, thought they were a type of cucumber --an old world crop.

Are those sort of like the Mexican cucumbers, sort of look like little striped watermelons? Those have been around forever and they make great sour pickles! I wondered because I know there was a trade route by sea into the Carolinas from Mexico and Guatemala. Might have brought a few plants of these little guys!

 

[CSA Today]

Are those sort of like the Mexican cucumbers, sort of look like little striped watermelons? Those have been around forever and they make great sour pickles! I wondered because I know there was a trade route by sea into the Carolinas from Mexico and Guatemala. Might have brought a few plants of these little guys!

The settlers were straight from England in 1585 so I rather think they would have been familiar only with the old world cucumber.

 

[TinCan]

Love fried Zucchini!

 

[Blessmag]

Daddy always said (Gump?) one hill of Zucchini would feed a whole state. He hated the stuff

 

[diane]

The settlers were straight from England in 1585 so I rather think they would have been familiar only with the old world cucumber.

Oh, that would be so. Well, I'm planning to make zucchini bread and butter pickles this year - my family likes them better than cukes! And I've also got a couple hills of crookneck squash, the old fashioned variety. They are so rich and creamy when picked at the right time. Both will pickle up marvelously!

 

[MRB1863]

Like zuchini in breads, muffins, fried, baked in casseroles, lightly steamed with a tomato sauce and cheese, and several other recipes. A very versatile veggie! Will have to look through our recipe file to see what we can share.

 

[hanna260]

This thread caught my eye because I believe I've had zucchini blossoms/flowers before (I think deep-fried), as well as normal zucchini which my mom likes to serve with dinner. Has anyone else ever had them, as well?

Here's a delicious looking recipe for them that I found online.

Ingredients

1 cup all-purpose flour
1 cup sparkling water
3/4 teaspoon kosher salt, plus extra for seasoning
1/3 cup (2 ounces) goat cheese, at room temperature
2 tablespoons (1 ounce) cream cheese, at room temperature
2 teaspoons heavy cream
1 tablespoon chopped fresh basil leaves
1 green onion, finely chopped
Freshly ground black pepper
8 zucchini blossoms* see Cook's Note
Vegetable oil, for frying
Serving Suggestion: serve with your favorite marinara sauce or vinaigrette



Read more at: http://www.foodnetwork.com/recipes/...fed-zucchini-blossoms-recipe.html?oc=linkback

 

[FarawayFriend]

Yes, I had them also, tempura style. They have become quite popular here since about 5 years ago. First Zucchini blossoms were regarded as exotic, but now every ambitious chef tries to serve them. But just as starters, as you probably could eat 25 of them without ever noticing an effect on your hunger, LOL

 

[E_just_E]

had those stuffed and prepared like stuffed grape leaves. Not bad tasting at all.

 

[Mr. King]

I just picked my first one from the kitchen garden last night. I like to sautee mine in olive oil with garlic salt and black pepper. I also have been known to toss potatoes, squash, green beans, and onions into the mix. Basically anything that is ready in the garden is apt to be tossed into that wok.

I like gardening...

 

[Mr. King]

I just planted my second round of squash and zucchini last night.

 

[donna]

Zucchini Bread

"two cups of sugar, three eggs, and one cup of oil. three cups of flour, two tablespoons of cinnamon, one teaspoon of salt, three teaspoons of vanilla, one teaspoon baking soda, one fourth teaspoon baking powder, two cups grated zucchini, and one half cup nuts (optional).

From: "Old Time Recipes To Enjoy, The Kentucky Explorer Magazine",