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Sunday, June 20, 2010

secret ingredient: zucchini

Big B requested I "do something" with all the zucchinis we are harvesting. So far we've gotten 10 big ones.

So tonight "Iron Chef MD" secret ingredient: zucchini.

I made zucchini brown betty

zucchini muffins

and fried zuch's over pasta.
It was all yummy!!


marcia@joyismygoal said...

Yummy: )I just made puntanesca and shredded awhole zucchini inglorious it's and it took in the texture of cheese, so I need ed much less cheese: )

utmommy said...

Yum!! I can't believe you already have that much.

Yvonne said...

Way to go. It all looks great.

The two old crows said...

It all sounds yummy

Shuldberg's in Texas said...

Zucchihi pancakes are yummy too. I had those growing up for dinner.

Although fired was my favorite. Dipped in eggs then in saltine crackers.

Enjoy yours!!

Caroline said...

Recipes?! Do share!! Here, I'll give you a recipe if you'll share yours! This one is pretty yummy, too! :)

Zucchini Pesto Tart
1 refrigerated pie crust, room temp
2 tsp olive oil
2 small zucchini
2 small yellow squash (you can mix and match the squash, doesn't have to match the recipe exactly as long as you have the required quantity)
Kernels of one ear of corn
2 tbls peso
2 oz goat or cream cheese, room temp
1 egg
5-10 cherry tomatoes, halved
1/4 cup shredded parmesan
5 basil leaves, thinly sliced

1) Heat oven to 450 degrees. Line baking sheet w/parchment or use nonstick pan. Place pie crust on pan, fold and pinch 1/2 inch around the edge.
2) Heat oil in large skillet over med. heat. Add squash, and corn. Season w/ salt and pepper. Cook until lightly browned (5 min). Transfer to bowl, allow to cool, and toss w/ pesto.
3) Whisk cheese and egg until almost smooth. Spread in pie crust. Spread veggies on top, then scatter tomatoes, and sprinkle parmesan. Bake until crust is golden (20 min). Let cool slightly then sprinkle w/ basil. Serves 8 comfortably. :)