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Old 04-16-2007, 06:58 AM   #11
Sous Chef
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
I love zucchini ideas - here are a couple, the first one was printed in a PG&E (local utility co.) years and years ago and it's still a favorite!


1 1/2 lbs zucchini -- cut in 1/4" thick. crosswise slices
1 large onion -- sliced 1/4" thick
boiling salted water
4 ozs pimientos -- drained & chopped
1/4 cup crackers -- soda
1 cup cheddar cheese -- sharp
1/2 tsp salt
1/4 tsp pepper
2 eggs -- beaten

Place the zucchini and onion slices in a pan with a small amount of boiling water and cook, covered, over medium-high heat until almost tender, about 4 minutes. Drain and cool quickly in cold water; drain well.
Place half the vegetable slices in a shallow 1-quart buttered casserole dish.

Top with half the pimento, crumbs, cheese, salt and pepper.
Top with remaining slices and top with the rest of the pimentos, crumbs, cheese and a little more salt and pepper.

Pour beaten egg over all; cover and bake at 350 F. until the egg sets, about 20


4 cups zucchini -- grated
4 eggs -- well beaten
1 cup bisquick® baking mix
1/2 cup oil
1 cup Parmesan cheese -- grated
1 small onion -- grated

Preheat the oven to 350 F.
In a large bowl, combine the zucchini, eggs, baking mix, oil, Parmesan cheese and onion. Pour into a buttered 9X9" baking dish.
Bake for 1 hour, remove from oven and let stand for 5-10 minutes before serving. Serves 8. (this makes the house smell wonderful as it bakes!)

an old cook, still learning new tricks!
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Old 04-16-2007, 10:44 AM   #12
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Join Date: Sep 2005
Posts: 4,764
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Here is another great recipe that takes care of a bunch of extra zucchini/courgette... though it works better with smaller ones.

600-700g (1-1/2lb, circa) zucchini (courgette), not too big
frying oil (something light, sunflower, corn etc.)
2 cloves of garlic, minced.
2 tbsp of balsamic vinegar
good quality evoo

Using mandolin or similar tool, slice up the zucchini very thin, in small circles.
Heat up the oil and fry the slices, to make something of zucchini crisps.
Dry the slices well on a few layers of paper towel.
Place them in a large bowl, toss with the garlic, balsamic vinegar, evoo (as much/little as preferred) and salt (see the amount for evoo).
Let it stand for at least half an hour to let the flavour settled in.

*An option for those who are conscious about the "deadly odour" of raw garlic... you can either roast the clove or sautè the minced garlic in a small amount of olive oil before tossing in.

**I found it suffice to use a type of oil that is less costly to fry up the veg, then add the drizzle of good olive oil. As the real high quality evoo tend to lose its distinctive aroma while being cooked, they are at their best when served uncooked.

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Old 04-16-2007, 11:03 AM   #13
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Join Date: May 2006
Location: England
Posts: 2,039
A few weeks ago I was given courgette tortilla as part of a buffet, it was delectable and I have since made it for DH's lunch boxes, adding lots of onion sometimes for sweetness. Grating the courgettes gives the whole tortilla a lovely greenish colour....I go heavy on the veg and light on the egg, just enough to hold it together.

In omnibus amor et iustum
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