Friday, August 22, 2008

In Defense of Zucchini

This time of year zucchini gets a bad rap. It's not the zucchini's fault. It is the fault of people who plant 800 Zucchini plants and then let the veggies grow to the size of a kindergaretner before picking and trying to pawn them off on the neighbors.

I adore zucchini. I love that they grow so well. I love the taste. I love the versatility. They're just darn good. So, before you say no to that armload of zucchini your neighbor is holding on your porch, think about what you could do with it and how welcoming some zucchini into your life would infinitely improve it.

Zucchini Bread*
1 cup brown sugar
1 cup white sugar
3 eggs
1 cup oil
3 tablespoons vanilla (the original recipe said tsp but once my mom messed up and used TBS instead and the effects were extraordinary)
3 demispoon cinnamon (when Beth and I took a cooking class at Thanksgiving Point the hoity toity chef lady kept using the term demispoon instead of teaspoon. Beth and I vowed to follow suit for the rest of our lives just so we'd sound obnoxious.)
1 demispoon baking soda
3 cups flour
2 cups grated zucchini (just wash it and grate it, peel and all. If you're using one of those 5 year old human sized zucchinis though, cut out the seeds and the softer middle section before grating)
1 demispoon salt
1/4 demispoon baking powder

Combine it all. Mix it up. Bake at 350 for 45 mins to an hour. I always make mini loaves (it makes 4, and those only cook for 30 mins).

*this is my mother's recipe and it is to die for, I actually probably will die from it because I've eaten a loaf and a half so far today...with not sign of stopping. And I wonder why the baby weight isn't just falling off me?

Zucchini side dish

2-3 small zucchini
1 can of diced Italian style tomatoes

Cut up the zucchini into bite sized pieces place in a pan over medium heat. Pour the can of Italian style tomatoes over the zucchini. Cook until zucchini is tender, gently stirring occasionally. Remove from heat and top with a small amount of your favorite cheese. Delish!


hollibilly said...

I love zucchini. I actually just unloaded some on the Boyers. I think you should add more zucchini recipes :)

Beth said...

We've never planted a zucchini plant ever, but we've never wanted for zucchini in the summer. I love it, too. I feel so healthy when I eat it and I love how you could sneak it into any casserole/dish and no one would notice. Plus, I think your zucchini side dish is the BEST way to eat the stuff. Bravo!

Ginna said...

OK I'm making the bread tomorrow. I was just wondering what to do with this zuchinni the size of my thigh that the neighbors gave us. And why not add to those already glorious thighs, right?

K said...

Yeah. If you hide it, I can eat it. Maybe someday we'll all be wildly thankful that zukes reproduce like rabbits. Except you don't have to - umm - off them to eat them.

the fellers said...

I have to agree with you, I love zucchini....and I dont have any, but would gladly take some...another thing that my grandma always makes with all her zucchini is jam...yes that is right, jam...if you want the recipe...let me know, you can do any flavor you want.....!! And I love to just chop it up, fry it in a little butter and seasoning, so nummy!

Rachel said...

Until this year I have always HATED the retched green things but for some reason I can't get enough this year. It is SO weird. I have to have like.....TWO.....everyday......
might be the fact that I fry them in a whole tub of butter intil they are crispy and then add scrambled eggs.....

Thanks for sharing your mum's recipe. She's made me the bread before but I'd not gotten the recipe. Gonna copy it right now!!!


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