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-> Recipe Collection
-> Healthy Cooking
SS6099
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Tue, Aug 11 2015, 6:55 pm
Zucchini doesn't usually freeze well due to its high water content. What are you looking to make? Sides? Mains?
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amother
Ecru
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Tue, Aug 11 2015, 7:19 pm
SS6099 wrote: | Zucchini doesn't usually freeze well due to its high water content. What are you looking to make? Sides? Mains? |
Yes
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MagentaYenta
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Tue, Aug 11 2015, 7:45 pm
I love Indian food and zucchini and onion Bhajis are on my menu for tomorrow night.
Here is a fool proof dairy dish for zucchini as a main course, with salad and bread it's perfect.
2.5 lbs zucchini sliced into 1/2 rounds
2 large carrots chunked
1 whole large onion sliced
8 oz fresh green beans in 1.5" segments
1 large yukon gold or red potato sliced in rounds
fresh sage and thyme
1C good cheddar cheese
1/2 C parmesian
1/2 C sour cream
butter and breadcrumb a large casserole
preheat your oven to 350
Saute the veg (start with the carrots, beans and potatoes, then add the rest) until the zucchini is slightly wilting. Let cool a bit and add the cheeses mixing well. Put in the casserole and bake until bubbling and brown in spots.
The flavor is incredible, no salt needed.
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chatz
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Tue, Aug 11 2015, 10:16 pm
I never tried freezing this. Side dish or dip
zucchini, peeled and cut up
cherry/grape tomatoes, cut up
garlic (couple of cloves), cut up (crushed if you want)
olive oil
salt
pepper
mix
broil until slightly blackened, mixing every so often
Can be eaten like that, but I like to blend it roughly with an immersion blender
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etky
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Wed, Aug 12 2015, 12:53 am
I've frozen zucchini in tomato sauce with relative success.
But yes, the high water content means that the best dishes to freeze will be those with flour in them like kugel and cake.
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BeHappy!
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Sun, Aug 16 2015, 3:46 pm
Do you know if I can substitute reg flour for the coconut flour?
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water_bear88
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Sun, Aug 16 2015, 3:59 pm
BeHappy! wrote: | Do you know if I can substitute reg flour for the coconut flour? |
I used regular all-purpose flour. Do you mean instead of the spelt flour/gf flour? I only saw coconut as an optional mix-in.
I also used:
-canola oil in place of the applesauce (in addition to the oil she calls for)
-a mix of brown and white sugar (about 50:50)
-added in a little cloves and allspice (maybe 1/4 tsp each)
-of the optional mix-ins, I went with walnuts and black raisins
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queenert
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Mon, Aug 17 2015, 11:10 am
I'm not a freezer so I can't vouch for these recipes' freezability.
A. Dice zucchini and an onion and sauté. Spice according to your taste preferences. Blend and add mayo if you wish (not necessary but good) for an amazing dip!
B. Stuff it with the zucchini mush you got from hollowing them, cheese, sauce, and breadcrumbs. Bake 40 min at 350.
C. Stuff it with ground meat (there are infinite variations from different cuisines).
D. This was in Ami I think...maybe Mishpacha.
I wasn't crazy about it but I think it was more just not my type than a bad recipe.
Sweet and Pungent Sauce
4 T oil
2 onions, sliced into rings
2 cloves garlic, crushed
8 stalks celery, thinly sliced
2 ¼ cups apricot jam
2 cups ketchup
6 heaping tablespoons tightly packed brown sugar
Sticky Zucchini Spears
Serves 8-10
3 medium zucchini, unpeeled and speared
½ recipe of Sweet and Pungent Sauce
Preheat oven to broil. Broil on high for 8-10 minutes. Remove from oven and toss with sauce until well coated. Serve warm.
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yo'ma
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Mon, Aug 17 2015, 11:46 am
latkes, by themself or mixed with potato
mini pizza, use the zucchini instead of dough
zucchini sticks, like french fries
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