Posts Tagged ‘what to do with zucchinis’

Are you inspired by all the great handmade gifts our writers have been making? We like to cook things for the ones we love as well! Here’s some handmade recipes for holiday giving!


Of course, sweets are the mainstay of homemade holidays, but this year I decided to go savory. Every year I grow tomatillos, make pints and pints of salsa verde, and then it sits on the shelf because no one eats it. Naturally, this year I decided I’ll make it in half-pint sizes, and then use it for gifts. I made 20 half-pints. When I went to check for this photo, I was down to 11; I think my husband has been eating it because of the nice small sizes. I used Rick Bayless’ wonderful recipe, and grew everything myself except the limes. By the way, this stuff is great on pizza!Salsa


Well, Xan has me drooling over her salsa verde.

With the successful zucchini growing season this fall, I (Sincerely, Emily) knew exactly what some people were going to be getting this year for gifts! Zucchini Relish!  I started making this recipe back in the fall of 2009 with a few zucchini from my garden (before the nasty borer got to it!) and more from the farmers market. Now I am thrilled I can use all of my own, homegrown zucchini for the recipe. I have not harvested my horseradish yet, or I would have used that too!) I found the recipe over at Homesteading in Maine and I also have the zucchini relish recipe posted (with permission) over at my blog too.

Zucchini Relish 2We love this relish on sandwiches in place of mayo.


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If you have been reading my personal blog, by now, you must realize my love for all things “Zucchini!” Even though I have only talked about the sweet treats I make with zucchini, I must admit I could could do without the sweet things all together and go all out for savory! By far, the easiest way for us to go through zucchini fast is to simply grill it.

Back when the zucchini were ready to harvest I was leaving town so I shredded the first few and stuck them in the freezer. Those bags still sit there waiting to be used. When I returned form my trip I started using the fresh zucchini and one of the first thing I made were these Zucchini “Things.” I have no idea what to call them, so “things” was the answer.

I used a recipe I have for Zucchini “Crab” Cakes (or zucchini fritters) and started playing around. What came out of that was Zucchini “Things.” I made a few batches of these and LOVED them every time. I am not big on measuring ingredients, so each batch tasted a bit different, but that was fine.

Here is the measurements of what I did (and I hope they turn out for you too!):

  • 2 1.2 cups of shredded/grated zucchini
  • 1 cup bread crumbs
  • chopped onion
  • 2 eggs
  • 1 cups shredded cheese (I used sharp cheddar)
  • 2 1/2 T cornmeal

I filled the mini muffin cups full.

Bake at 350F for 17 minutes (in mini muffin tins.) You would have to vary the time if you used the regular size muffin tins. I also imagine you could forgo the muffin tin completely and just plop some scoops on a cookie sheet, flatten them a bit if you want to and bake that way.

Right now, for me, it is all about saving time, but I DO know that you can fry these in the fry pan on your stove top and have good results too.  In your hands, you can form them in to small patties or just spoon some into fry pan and flatten with spatula. Depending on the length of time you fry them, you can get a crispy crust on them.

I posted about the Zucchini “Crab” Cakes yesterday on my personal log. Head over there to get the recipe.

Other Zucchini posts:

Sincerely, Emily

You can see what else I am up to over at Sincerely, Emily. The topics are varied, as I jump around from gardening to sewing to making bread or lotion and many things in between.

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This time of year many of us have squash coming out our ears. Have you been bombed with bags of zucchini yet? Are you wondering just what to do with all those crooknecks? Did you pick up too many of these cucurbits because they were on sale?

If you have a favorite recipe or advice on freezing and canning squash, here’s your chance to share it – and share some blog lovin’. 


Through this Saturday write up a post about your favorite squash recipe and link it here in the comment section. If you don’t have a blog feel free to share a short recipe here in the comment section. Here’s where the blog lovin’ comes in. For each of you that responds I challenge you to visit at least two other recipe posts and comment there. Perhaps you’ll find a new favorite place to visit and learn and share in the meantime!

Here’s one to get started with over at my blog, Unearthing This Life.

Grilled Patty Pan Squash

pattypan squash

I really look forward to all these recipes! Let’s have fun. Link away!

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Squash blossom soup

Zucchini squash blossoms ready for soup making.

Zucchini squash blossoms ready for soup making.

Every summer, I look forward to making and eating this soup. So, I am always excited to see the first zucchini flowers begin to form. It seems I never plant enough of these plants and so I only get to make and enjoy this fine soup once or twice per summer. At the end of each summer I vow to plant more zucchini plants the following year but never seem to. Over the long winter, I forget how much I like this delicately flavoured soup and come planting time I think I should ‘save space’ and plant ‘better keeping’ vegetables instead. Using the squash blossoms performs a couple of tasks at once: it is a fine way of beating back those overly prolific zucchini plants (this is how I discovered the soup in the first place; the happy result of an overly abundant year), and they grace your table with delectable–yet interestingly uncommon–foodstuffs. I hope you enjoy this as much as I do!


15 squash blossoms (or more!)

6-8 small zucchini (costata romanesc are my favourite)

2 tbsp butter (or olive oil)

1 large white onion

3-4 large garlic cloves

litre of chicken stock (home canned if possible)

Several sprigs of fresh oregano or marjoram (or 1 tbsp dried)

1 cup whipping cream

1/2 tsp salt, or more al gusto


Place butter in pan on medium-low heat. Finely chop onion and add to the pan, then chop the garlic and add to the pan. Keep the butter, onion and garlic in pan covered and let the vegetables ‘sweat’. Chop the zucchini and add to the pan, then roughly chop the squash blossoms and add to the pan. Let the whole thing sweat for several more minutes stirring to prevent scorching. When veggies are lightly cooked, add the chicken stock, oregano, and salt al gusto. Let simmer several minutes until the veggies are tender. Turn  off heat and add whipping cream. Let cool slightly and place in blender or food processor. Process until roughly smooth. Reheat if necessary or serve immediately.

Goes well with cornbread or good crusty loaf for drenching and dipping.

Squash blossom soup with whole wheat naan bread.
Squash blossom soup with whole wheat naan bread.

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