#39 (ENH) Feasting on Zucchini

Shownotes for #39 Feasting on Zucchini!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the end of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at [e-mail].

The podsafe music used in the show:

The week, I am featuring "O the Deed" by Nethers. This song

Here are the recipes I describe in the show:

Zucchini and Cucumber Soup

1 lb zucchini, chopped
1 medium cucumber, peeled, seeded if necessary and chopped (2 cups total)
1/2 cup chopped sweet onion
2 tbs white-wine or cider vinegar
1/4 c water
1 tsp chopped green chili
1 tsp salt, or more to taste
1 tsp ground coriander
1/2 c creme fraiche, sour cream, or drained yogurt

Purée zucchini, cucumber, onion, vinegar, water, chili, 1 teaspoon salt, and 1/2 teaspoon coriander in a blender until very smooth.

Whisk remaining 3/4 teaspoon salt and 1/2 teaspoon coriander into crème fraîche. Serve soup topped with dollops of crème fraîche, sour cream or drained yogurt.

Makes about 4 cups.

Zucchini Frittata

1 lb zucchini, shredded
1 tsp salt
2 tbs olive oil
1 tsp fresh marjoran chopped, or a pinch of dried marjoram
2 large eggs
ground black pepper to taste
1 tbs butter.

Zucchini Pancakes

1 pound zucchini, trimmed, coarsely grated
2 cups chopped green onions, about two bunches
4 eggs, beaten to blend
3/4 cup all purpose flour
1/3 c chopped fresh mint or basil
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup crumbled feta cheese (about 3 ounces)
2/3 cup chopped walnuts (about 3 ounces)

Olive oil

Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels. Reaqlly wring the squash out as much as possible.

Combine zucchini, chopped green onions, 4 eggs, flour, chopped mint or basil, parsley, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.

Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven at 200 F to keep warm. Serve pancakes hot. Makes about 20.

Zucchini Chips

Vegetable oil in a wok to a depth of three inches (approx 2-3 cups)
1 cup milk
1 cup bread crumbs
1/2 c grated parmesan cheese
1 large or 2 medium zucchini

Preheat oven to 425. Mix together the gread cdrumb and the cheese. Slice zucchini diagonally into long thin slices. Dip in milk then a mixture of bread crumbs/parmesan cheese. Place on a cookie sheet that has been coated with cooking spray and bake for 1/2 hour.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make Pizza on grill. Buy several cans of Pillsbury's or any other brand of refrigerated pizza crust, a can of tomato sauce, fresh mozzarella, fresh basil. This is for the classic Neapolitan Margherita. If you want to buy you favorite pizza toppings, go ahead. I'll also give you alternative recipes that will use the following: medium yellow squash, more mozzarella, parmesan, fresh thyme, 2 lb red boiling potatoes, fresh rosemary, Romano cheese, Fontina cheese, roasted red peppers, 1 cup low fat ricotta, 40 ultra-thin slices soppressata, and fresh parsley.