zucchini recipes

Did you know every August 8th is “National Sneak your Zucchini on your Neighbors Porch Day”? Vegetable gardeners with too many “green clubs” and a conscience which will not allow them to toss their overabundance of the fruit, make themselves feel better by anonymously leaving zucchini on neighbor’s porches. The best of these gardeners will arrive on neighbor’s porches, stealth like, at night to leave their pile of zucchini for these poor soles to deal with in the morning!

The word zucchini means small gourd. The green Italian squash was once used as a reference to the small, dried squash used as a container for tobacco. By the 1840s, the Tuscan word zucchini was appropriated to small gourd. The world’s heaviest zucchini, grown by Bernard Lavery of Plymouth Devon in England, was 69.5 inches long and weighed 65 pounds. Zucchini is actually a fruit. Hopefully you won’t find a fruit that size on your porch!

Such a fun and silly national day! If you are lucky enough to find zucchini on your porch, try 3 these recipes. One is sweet and the other two savory.  Zucchinis are good for you as they are loaded with vitamins and minerals and have more potassium than bananas. So, use up all the excess your neighbor gifted to you!

 

O’Live A Little’s Blueberry Orange Zucchini Bread

Ingredients:

  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 3 eggs
  • 1 cup O’Live A Little’s Orange Extra Virgin Olive Oil
  • 1 tablespoon vanilla Extract
  • 3 cups all-purpose flour
  • 1 teaspoon fresh ground nutmeg
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/3 cups grated zucchini – once grated, wrap in towel to squeeze out excess water from zucchini
  • 1 cup fresh blueberries
  • 1 cup toasted pepitas or toasted chopped pecans – allow to cool before adding to batter
  • Sanding sugar (optional)

 

Method of Prep:

  1. Preheat oven to 325 degrees and generously spray two 8”X4” loaf pans with non-stick spray
  2. Beat till combined in med speed eggs, olive oil, sugar and vanilla
  3. Combine and stir all dry ingredients and then add to mixed ingredients above. Mix till just all incorporated. Don’t over mix
  4. Add grated zucchini, blueberries and pepitas or pecans. Again, mix till just incorporated.
  5. Portion evenly into each loaf pan
  6. Sprinkle tops with sanding sugar
  7. Bake for 50-60 minutes. Use tester to ensure center is baked prior to removing from oven
  8. Place baked loaves on wire rack and allow to cool for at least 30 mins prior to removing from loaf pans

 

zuchini bread 

Dilly Summer & Zucchini Squash

Ingredients:

  • ¼ cup O’Live A Little’s Black Pepper Extra Virgin Olive Oil
  • ¾ cup diced sweet onion
  • 2 large cloves of garlic minced
  • ½ cup diced red bell pepper
  • 7-8 cups yellow summer and zucchini squash trimmed and shredded. Can use all summer or all zucchini if desired
  • 2 tablespoons all-purpose flour
  • 1/3 cup sour cream
  • 2 tablespoons fresh lemon juice & 2 teaspoons lemon zest
  • ¼ cup chopped fresh dill
  • 1 teaspoon each salt and pepper (more or less to taste)

 zuchini bread recipe

Method of Prep:

  1. Heat black pepper olive oil in fry pan over med high heat. Add onion and red pepper can cook till softened. Stir in garlic and cook till fragrant (about 1 minute).
  2. Add squash and cook until squash releases excess liquid, stirring occasionally (7-10 minutes).
  3. Stir in flour and cook 2 minutes more. Remove from heat
  4. Stir in lemon juice and zest, then sour cream and dill. Combine well and season with salt and pepper
  5. Can be made ahead and reheated
  6. If you don’t like dill, use an herb you enjoy. Tarragon is excellent with this as well!

 

Zucchini Carpaccio

Ingredients

 

Preparation

  1. Using a Mandolin, shave the zucchini into very thin, oval slices. Discard the first slice that is very dark green skin. Arrange the slices on a platter, overlapping the slices.

  2. Either mix together or top individually with the Truffle Oil, Lemon Balsamic, salt, pepper, and parsley. Pour the mixture evenly over the zucchini slices. Allow it to sit for at least 15 minutes, or for up to an hour.

  3. Use a vegetable peeler to shave thin slices of Parmesan over the zucchini to your satisfaction! This Carpaccio is great served over a toasted baguette as well.

Written by Jennifer Ostrowski Jill Babcock