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2 years ago today…

August 24, 2011

we posted this blog about “too much zucchini”. It’s like every spring, I forget that those tiny little plants eventually grow into something that is uncontrollable and prolific…

Anyway, it’s the same old story, every gardener is plagued with giant zucchinis by the end of August. So, I’m re-posting some of the tried and true zucchini recipes that we loved back then when there were only 8 (!) members in our CSA and we had 6 zucchini plants! Those round one-balls are especially good for baking.

Chloe forwarded this link for yummy zucchini chocolate chip cookies (http://www.animalvegetablemiracle.com/Zucchini%20Cookies.pdf)  , and Jon’s mom, Polly,  passed along these delicious sounding recipes:

Disappearing Zucchini Orzo
3/4 # package orzo pasta – cook 8-10 minutes
1 chopped onion
garlic to taste (minced)
3 large zucchini shredded
Olive oil for saute’
Thyme
Oregano
1/4 grated Parmesan cheese- we like the real stuff, not Kraft!

Use a cheese grater or mandoline to shred zucchini; saute’ briefly in olive oil with onion and garlic until golden brown.
Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat.
Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.

Polly’s Awesome Zucchini Bread
(makes 2 loaves)
3 eggs
1 cup veg oil
2 cups shredded raw zucchini
1 3/4 cup sugar
1/4 tsp. Baking powder
2 tsps. Baking soda
2 tsps. Cinnamon
1 tsp. salt
2 tsps. Vanilla
1 Cup chopped nuts
2 Cups flour (I use unbleached)

Put zucchini in strainer and press or squeeze with hands to get excess liquid out.  Beat eggs, sugar and oil together.  Add flour,baking powder, soda, cinnamon, salt, vanilla and nuts.  Mix together by hand with large wooden spoon.  Add zucchini (minus liquid). Beat mixture on medium.  Pour into 2 greased and floured loaf pans.  Bake 1 hr. @ 350*.  Recipe may be doubled :)

 

p.s. Polly says to add a shredded carrot for extra fun.

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