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Old 10-19-2011, 05:40 PM   #1
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Bonjour!

New to the forum, just saying hi! I grew up baking, loving desserts and became a pastry chef. The past couple of years, my tastes have run more into the savory side, and I'm learning to cook all these wonderful foods I never knew before. My main concern right now is using off all the monster zucchinis from my garden! I only know how to bake with it; any ideas on how to cook with it? It either comes out too crunchy or too mushy; I've love any tried and true recipes for zucchini!

http://chocotuile.blogspot.com/

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Old 10-19-2011, 05:48 PM   #2
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Bienvenue! Zucchini muffins, zucchini bread, zucchini fritters, zucchini chocolate cake...recipes abound on the Internet.
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Old 10-20-2011, 01:52 AM   #3
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Depending on their size, anything bigger than about 8 inches I would hollow out (just removing the seeds) and roast the shells with olive oil and garlic. I would then use them as a platform for a marinara and steamed vegetable dish. Or a nice Bolongese (sp) and Parmesan topping. Oh!!! serve beef stew or a beef barley stew in them.
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Old 10-20-2011, 12:19 PM   #4
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I've never thought about that! Is it in the vein of something like a stuffed squash? Sounds perfect for winter time. Thanks for the ideas! I tried a vege baked casserole, but I sliced the zucchinis too thick and they didn't bake at all, while the tomatoes were overdone.
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Old 10-20-2011, 01:32 PM   #5
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Slice lengthwise so they are 1/4" thick. Marinate in olive oil, balsamic, lemon juice, and garlic. Grill them until tender. I always splash a little extra balsamic on them when serving.
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Old 10-20-2011, 08:48 PM   #6
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have to look for the recipe, but my memory tells me, scoop them out, par boil the shells for a bit. Make a mixture of cottage cheese, eggs, seasonings, I think some of the "scoop out", stuff the shells and bake...makes a lovley custardy, savory side dish
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Old 10-21-2011, 01:57 AM   #7
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Quote:
Originally Posted by chocotuile View Post
I've never thought about that! Is it in the vein of something like a stuffed squash? Sounds perfect for winter time. Thanks for the ideas! I tried a vege baked casserole, but I sliced the zucchinis too thick and they didn't bake at all, while the tomatoes were overdone.
I was thinking an edible bowl...
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Old 10-21-2011, 11:44 AM   #8
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What if I did something like a deviled egg? Scoop out the meat, use the shell as the bowl, and do some kind of puree with the meat? Although I'll have to find some complementary seasoning for it... I can't stand the taste of steamed zucchini by itself!
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Old 10-21-2011, 11:48 AM   #9
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Scoop out the "filling" of a zucchini, fill with your fav tomato sauce, top with cheese, bake for about 20 minutes on a greased cookie sheet at 350.
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Old 10-21-2011, 11:51 AM   #10
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This is one of my favorites (I use fresh tarragon):

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