Zucchini Three Ways
My friend E inherited a giant zucchini from a friend. Stressed from a recent move, she re-gifted it to me. I peeled, seeded and shredded it, which filled 6 3-cup containers–about 12 zucchini’s worth, I’d guess. I gave three containers away, then got to work.
First was having another go at the Chocolate Zucchini cake. I remembered the cocoa this time. And since I’d peeled the zucchini, there weren’t any telltale green flecks in the cake; my boys devoured this.
Next was a zucchini saute with fresh corn, tomatoes, onion and jalapeno in a chili-lime sauce. Better in theory than in its soggy reality. Zuke is just too watery to saute.
Finally, I made another go at zucchini bread, adding golden raisins and telling the boys it was raisin spice bread since there were no telltale green flecks. It was much more popular with the kids under its new name.
And that’s the end of that zucchini, and (I hope) zucchini this season.
September 21st, 2009 at 3:32 pm
I think the secret to sauteed zucchini is keeping it in slices rather than shredded–BUT, shredded is much easier for baking and storing. We also grill thick slices of zucchini with onions and peppers and dress it with some olive oil, salt, pepper and balsamic vinegar. Anyway, just in case zuc season isn’t quite over for you yet . . . I have three in my fridge right now.
September 21st, 2009 at 7:01 pm
That cake looks delicious. I remember eating some when I was a little kid, but I suspect I’d enjoy it a lot more now. Even without green flecks, I found it a little odd to be eating a vegetable-based cake!