Zucchini Out Our Ears

Zucchini Out Our Ears

There in the front...one plant,...I said it, ONE plant.

This is post is part of the Hearth-n-Soul blog hop.   It’s definitely something Mike and I can get behind!  Don’t forget to check out the other participants!

Hearth-n-Soul Blog Hop

This year we planted one zucchini plant, kept it covered in the hoop house until July and when we opened it up it was the most giantest plant EV-er.  It bullied the broccoli plants out of its way and took over the whole end of the garden.  By mid-July we started plucking 5-8 lb vegetables off the plant every week.  Thus began the season of the zucchini! What to do with all this zucchini?  Roasting them on the grill is the quick and easy route to go but that gets boring quick.  My other stand-by is to grate the zucchini,  put them in ziplock freezer bags and throw them in the freezer.  I can make use for them over the winter for breads and muffins.   After storing 18 lbs of shredded zucchini I needed some new ideas so I started asking around.

Raw Noodles

Raw noodles

My friend Juliette was raving about this gluten-free appetizer so I asked her to send me the recipe.  It calls for zucchini cut into long thin strips.  I sent Mike down the road to Cynthia’s house to borrow her slicer.  She bought this cool slicer that spins the vegetables against a cutter head so you can make everything from curly fries to long strips of zucchini that look like spaghetti.  If you don’t have a Cynthia or a cool slicer of your own use a grater or vegetable peeler.  Note to Juliette:  I did veer off the recipe you sent me- just a bit :)

Serves 4

Ingredients:

10 c zucchini – peeled/sliced into long thin strips

4 tbsp almond butter

4 tbsp tamari

2 tbsp anchovy fillets minced (or umiboshi plums for the anchovy dissenters)

2 tbsp fresh tarragon, chopped (you can substitute basil if you have it fresh)

4 tsp curry powder

1 tbsp chopped fresh rosemary (I used dried and it was awfully pokey- next time I’ll skip it if I don’t have it fresh.)

Raw Noodles

Instructions:

Combine all of the ingredients in a large bowl.  I found it best if I added an ingredient and stirred, added the next, etc,…  If you are using a slicer the pieces can become very long.  I cut mine in half before I combined everything together.

 

Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins

When I make these muffins I double or triple the recipe and keep the extras in the freezer.  In our house the girls love to eat them for breakfast or an afternoon snack.  I throw protein powder in most of my muffins.  If that does not float your boat I’ve given you a way to opt out!

Makes 12 muffins

Ingredients:

1 1/2 c  all-purpose flour

3/4 c sugar

1 tsp baking soda

6 tbsp protein powder (I use a combo of generic egg and whey powder)

1 tsp ground cinnamon

1/2 tsp salt

1 medium egg (lightly beaten)

1/2 c vegetable oil

1/2 c milk (1/4 c if you don’t use protein powder)

1 tbsp lemon juice

1 tsp vanilla extract

1 1/4 c shredded zucchini (1 c if you don’t use protein powder)

1/2 c chocolate chips (I combine dark chocolate chips with semi-sweet)

 Zucchini Chocolate Chip Muffins

Instructions:

Pre-heat oven to 350 degrees.

  1. In a bowl, using a whisk, combine flour, sugar, protein powder, baking soda, cinnamon and salt.
  2. In a separate bowl combine, again using a whisk,  the egg, oil, milk, lemon juice and vanilla extract.
  3. If you have a Kitchen Aid mixer use the paddle attachment.  On level 3 stir the wet ingredients into the dry for 30 seconds.  Otherwise, just stir or mix until it’s mixed well.
  4. Fold the zucchini and chocolate chips into the mix.
  5. Put paper muffin cups into your muffin pan.  Fill cups two-thirds of the way full.  I use an ice cream scooper which makes a consistent size and cuts down on the mess.

Bake for 20-25  minutes.

Zucchini Chocolate Chip Muffins

Zucchini patties

Zucchini Patties

We started making these last summer.  They are a great starter and if you want you can cook them slightly ahead of time, throw them in the freezer and pull them out when you need them.  Then you can defrost them and cook for a minute or two.  Presto! instant dinner.  To make them gluten-free take out the bread crumbs and  add another egg and an extra 1/4 c of Parmesan cheese.

Makes 12 patties

Ingredients:

6 medium zucchini

1 c toasted bread crumbs

1 1/2 c shredded Parmesan cheese

1/3 c minced onion

2 large eggs (lightly beaten)

1 1/ tsp dried Italian seasoning

1/2 tsp salt

1/4 tsp ground black pepper

1/2 c butter or olive oil

shredded carrots or Parmesan cheese for garnish

Zucchini Patties

Instructions:

  1. Grate zucchini as finely as you can.  Press between a towel to get the excess moisture out.
  2. In a bowl, combine zucchini, toasted bread crumbs, Parmesan, onion, eggs, Italian seasoning, salt, black pepper.
  3. Shape mixture into 2″ patties about 3/4″ thick.  Make sure you press them firmly together. (if they’re not holding together try some more egg)
  4. In a large skillet melt the butter or pour a few tablespoons of olive oil over medium heat.
  5. Cook each patty for about 3-4 minutes until they are lightly browned.

Garnish and serve

Disclaimer:  We live  at over 7000 feet above sea level.  Often our recipes are tweaked to accommodate this.  It’s like  you’re living in a left hander’s world, people!

 Hearth-n-Soul blog hop‘s  mission is “about food from your hearth, made for your soul. Food that follows your intuition. Preparing food from scratch to nourish your family…body, mind AND soul! Food made with your own hands…infused with energy and passion and intent. Real food made by real people to feed real families (big and small, in blood or spirit). Ingredients from scratch, be it something grown in your garden or raised on your land…food foraged in the field or woods…food from local farms, farmers, or farmers markets…or even ingredients chosen by you from your local market that will be turned into something that feeds your soul. Tapping the food memory that each of us has stored inside; letting it guide and influence our own time in the kitchen.”

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22 Comments

  1. Grumpyrumblings
    Posted October 4, 2011 at 5:09 am | Permalink

    I can eat a nigh infinite amount of zucchini bread.

    • Posted October 4, 2011 at 5:48 am | Permalink

      Oh yeah, we have several loafs in the freezer.

  2. Posted October 4, 2011 at 6:55 am | Permalink

    I make a chocolate zucchini bread in loaves and freeze half loaves. They fit in a 7×8 ziploc freezer bag perfectly and is enough for a couple days portion.  I do get sick of eating zucchini though.

    • Posted October 4, 2011 at 6:59 am | Permalink

      Try the raw noodles. They are the best! I want to add in some beets for the color and because we have so many beets!

  3. Miz Helen
    Posted October 4, 2011 at 3:06 pm | Permalink

    We have had a great Zucchini this year and I look forward to trying your recipes. Thanks for sharing and hope you are having a great day!
    Miz Helen

  4. Posted October 4, 2011 at 5:43 pm | Permalink

    I am dying with squash envy.  Squash vine borers and rabbits (I think) have been the bane of my zucchini harvest. I think I next year I’ll have to go vertical with some tromboncini squash, maybe that’ll fix the rabbit problem.
    On the plus side, we’ve had plenty of salad greens, tomatoes, cucumbers and peppers. One single gypsy pepper plant went ballistic. I took so many peppers off of it, enough for ourselves and two neighbors.

    • Posted October 5, 2011 at 12:36 pm | Permalink

      Last year we planted 4 zucchini plants and some sort of fungus took them out- I actually missed not getting my huge veggies!
      One theory I’ve heard to keep rabbits out (if you don’t have a fence) is a raised bed. The idea is if they can’t see if from eye level they won’t bother.

  5. Posted October 4, 2011 at 8:36 pm | Permalink

    Oh my gosh, I am totally regretting that I didn’t plant zucchini this year.  My garden really bummed me out.  My melons were a bust, my heirloom tomatoes were lackluster.  My green beans, peas and cherry tomatoes rocked at least.

    I can’t believe you got all of that from must one plant.

    • Posted October 5, 2011 at 12:37 pm | Permalink

      Our heirlooms tomatoes we ‘whatever’ (nothing to write home about) and none of the melons came up. They are difficult to grow in this altitude.

  6. Posted October 4, 2011 at 9:01 pm | Permalink

    Made the muffins tonight with one of our monster zucchinis.  Yum!

  7. Posted October 4, 2011 at 9:58 pm | Permalink

    Hey — these recipes look wonderful! And so glad the slicer worked out. I’d like to know more about umeboshi plums — have never used them and am interested in why they’d cover for the anchovies. Aren’t they sweet? I too have squash envy — all I tried for this year was pumpkins for the kids and we got a lot of vine and not a lot of pumpkins this year.

    • Posted October 5, 2011 at 12:39 pm | Permalink

      I’ll have to consult with Juliette about the plums. I didn’t even try that substitution. Thanks again for lending it!

    • Juliette
      Posted October 13, 2011 at 11:34 am | Permalink

      umiboshi plums are japanese preserved apricots – and they’re very salty.  Supposed to be excellent for digestion and a host of other things.  In SF I know Whole foods has the paste, but I buy mine from Tailin Market in ABQ.

  8. Posted October 4, 2011 at 10:59 pm | Permalink

    Must add that we tweaked the recipe a bit–we used our fresh goat milk!  Can’t wait to try the noodles.

    • Posted October 5, 2011 at 12:40 pm | Permalink

      You suck :( We’re gonna have to get goats, aren’t we?

  9. Posted October 6, 2011 at 12:17 pm | Permalink

    Your recipes sound delicious, and I was very interested to hear that you can freeze raw shredded zucchini! Thank you for sharing this post with the Hearth and Soul Blog Hop 

    • Posted October 6, 2011 at 2:58 pm | Permalink

      When you freeze the zucchini it will become mushy when thawed. With breads and muffins that doesn’t effect the texture so it’s a great option.

  10. Little House
    Posted October 10, 2011 at 9:46 pm | Permalink

    All I can say is “Yum!” I love zucchini and these recipes sound delicious. The photos are totally working!

    • Posted October 11, 2011 at 3:33 pm | Permalink

      I can’t get off the zucchini recipes. I think I need to write a cookbook where every recipe has zucchini in it!

  11. Posted November 1, 2011 at 12:40 pm | Permalink

    Great garden! We had a few zucchini plants that totally exhausted themselves and then by the time they were almost done pushing out fruit, the stink bugs got hold of them and finished them off. We’re not up in Santa Fe, we’re in Los Lunas. I love seeing all that’s going on up there with your gardens and mini farms.

    • Posted November 1, 2011 at 4:25 pm | Permalink

      Thanks Angela! Mike and I are jealous of your more temperate weather. We do get snow though!

2 Trackbacks

  1. By The Vegetable Harvest - mikeandmollyshouse.com on October 7, 2011 at 10:18 am

    […] Zucchini: 98 lbs- From one plant!!  We pulled it a couple weeks ago ’cause we coudn’t take it anymore […]

  2. […] Molly have harvested hundreds of pounds of produce from their garden. What to do with 98 pounds of zucchini out the ears?  Click and find […]

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