 |
|
|
ZUCCHINI
Herbs and spices that
enhance the flavour of zucchini include ~ marjoram, cumin seeds,
parsley, dill, rosemary, savoury.
|
| |
|
|
|
|
 |
|
|
|
Bacon and
Zucchini slice
Serve
with tomato sauce or chutney
3 med courgettes grated
1 large onion 3 rashers bacon precooked 1/2 cup oil
1 cup grated cheese 1 cup SR flour 5 eggs
garlic salt and pepper.
Grate zucchini, chop onion and pre-cook bacon. Combine all
ingredients together. Into casserole dish and bake at 180c for 30 mins.
Vegetarian option:
omit the bacon and add sundried tomato.
|
|
Courgette pie
Mix
1 cup flour 1 tsp baking powder salt and pepper 1 cup
grated cheese. Add 5
beaten eggs 1/2 cup oil well mixed.
Sauté: 1 onion 1 chilli finely chopped or curry powder 375g
grated courgette 3 bacon rashers.
Combine all Put in large greased dish.
Bake 180c 30-40mins.
|
|
Zucchini Mint Salad
Ingredients:
Salad 1-2 zucchini 2-4 large silver beet leaves 1
red onion, sliced 1/2 cup feta cheese, crumbled
Dressing 1/4 cup olive oil 3 tbsp mint sauce
2 tbsp lime juice 1 tsp mustard 1 clove garlic, minced 1/4
cup chopped
fresh mint pepper to taste
Method:
Cut zucchini into bite-sized pieces
and steam until tender –crisp. Allow to cool. Tear silver beet into
bite-sized pieces and place in large salad bowl.
Add feta, onion and
zucchini.
Method
Dressing:
Combine all ingredients in a
jar. Shake well. Toss dressing with salad just before serving
|
|
Stuffed Zucchini
Preheat oven to 190 c
Ingredients:
4 medium courgettes 50 grams long grain rice 1
tbsp raisins 4 dried apricots 100g
minced lamb or beef 1 tbsp pinenuts or flaked almonds 1 small
onion
1 tbsp freshly chopped parsley 1 tsp freshly chopped
mint salt and pepper 150ml tomato juice
Method:
Wash the courgettes and cut in half lengthways. Scoop out a
hollow along the length of each half using a teaspoon. Retain the
flesh from the centre of the courgette and chop very finely. Stir in the
rice. Finely chop the raisins, onion, apricots, and nuts. Add to the mixture
with the meat, herbs, and seasonings.
Bind with a teaspoonful of the
tomato juice. Mix well together. Spoon some of the filling mixture
over each half courgette, and press well down.
Place the stuffed
courgettes in a baking tin or shallow casserole. Pour on the rest of the
tomato juice Cover with
aluminium foil, and bake for 50 minutes
|
|
Toasted Zucchini Snacks
Ingredients:
2 cups
shredded zucchini 1 tsp salt 1/2 cup mayonnaise or salad dressing 1/2
cup plain yoghurt
1/4 cup grated Parmesan cheese
1/4 cup finely chopped green pepper
4 spring
onions, thinly sliced 1 clove garlic, minced
1 tsp Worcestershire sauce 1/4 tsp hot pepper sauce
36 slices
snack rye bread
Method:
In a bowl, toss the zucchini and salt; let stand for 1 hour. Rinse and
drain; pressing out excess liquid. Add all other ingredients; stir until
combined.
Spread a rounded teaspoonful on each slice of bread; place on a
baking sheet. Bake at 170° for 10 -12 minutes or until bubbly. Serve hot
|
| |
Zucchini
Pickles
11/4 cups water 11/4 cups
cider vinegar 1 tsp salt 2 tsp mustard seed 12 black
peppercorns 4 zucchini unpeeled, thinly sliced
1 medium onion sliced and separated into rings 2 garlic
cloves thinly sliced 1 red capsicum cut into 10cm squares 2
tbsp chopped fresh dill
In a wide saucepan, combine the water ,vinegar, salt, mustard seed and
peppercorns. Bring to a gentle bubble and cook uncovered for 10 mins.
Meanwhile combine the zucchini, onion, garlic and capsicum in a large
bowl and toss to combine. Pour the hot liquid over the vegetables.
Scatter on the dill leaves and stir to mix. Cover the bowl and allow to
stand at room temperature for 4 hours.
Refrigerate until thoroughly chilled and drain off the liquid to serve.
|
| |
Zucchini Antipasto
Stores up to about 6 months.
1.5 kg zucchini 6 pickling onions
6 fresh sweet basil leaves 6 cloves of garlic fresh rosemary
2 tbsp salt 3 cups olive oil 3 cups white wine vinegar.
Wash and cut the zucchini into 5cm rounds. Crush the garlic. Add all the
ingredients into a pot and bring to the boil, stirring once in a while.
Once boiling, let it boil for exactly 3 minutes and then remove from
heat. Pack the zucchini into jars and distribute the onions evenly
between the jars.
Pour over the hot juices (with the herbs) and then apply the lids. Leave
the jars to cool and they can be consumed after about 2 weeks.
|
|
Zucchini Stir
Slice zucchini into matchsticks and thinly
slice a halved onion separating the rings. Mix together and stir fry in
a wok at hot temp
in olive oil for a
couple of minutes.
The zucchini should just be starting to get a bit
of colour. Season, add herbs to taste.
Zucchini Savoury
Sauté sliced
courgettes with bacon pieces and chopped onion in a little butter .Season When
veges are cooked, add tomato sauce to coat and heat through.
Zucchini BBQ
Combine garlic powder cracked pepper and parmesan cheese in plastic bag. Slice zucchini into
thick slices.
Add to the bag and shake to coat slices with mixture. Cook
on barbeque for a few minutes.
Zucchini Creamed
Slice four into one cm slices. Use a heavy based pan and put in 1 tbsp
butter, half a cup of water and bring to boil. Drop in the zucchini.
Cover and boil until water goes. Tip in 200 ml fresh cream, two tbsp
finely chopped tarragon and stir constantly until cream thickens. Serve
immediately
|
|
Back to Vegetables
|
|
