A great recipe for 4 big zucchini?

Maryann

Tue, May 26 2020, 12:24 pm

Anyone have a good soup or any ideas I make with this?thanks!!

Success10

Tue, May 26 2020, 12:29 pm

https://www.kosherinthekitch.c.....cake/
Make it as muffins, uses 2 zucchinis.

Success10

Tue, May 26 2020, 12:38 pm

Or drizzle in oil and bake in oven until cooked, scoop out the middle and fill with cooked, seasoned rice. Very attractive stuffed zucchinis.

Hashemlovesme1

Tue, May 26 2020, 12:41 pm

You can do about 1/2 the recipe. Numbers don’t need to be exact at all!

Zucchini soup:
1-2 onions, sautéed
7 zucchini, chunks, with peel on
1-3 potatoes, peeled and chunks
Salt and pepper
Water to almost cover

Boil and cook 40 min. Blend.

octopus

Tue, May 26 2020, 12:42 pm

I slice it up throw into milchige pot with enough tomato sauce. Cook until soft. When cooked throw in some mozzarella cheese and oregano. It tastes like pizza without the crust.

jewishmom6

Tue, May 26 2020, 12:45 pm

-make zucchini soup or broccoli zucchini soup
-roasted veggies
-zucchini in tomato sauce

Lovemy5

Tue, May 26 2020, 1:24 pm

I think you can peel and slice, then flash freeze. Then use them for soups, etc.

paintbrush

Tue, May 26 2020, 1:32 pm

I like either to cut in circles and cook with mushrooms, onions and tomato sauce,
Or if you have a Spiralizer, spiralize it and cook like spaghetti with tomato sauce and shredded cheese.

tigerwife

Tue, May 26 2020, 1:47 pm

Zuchini soup
Zuchini pizza
Breade zuchini sticks
Crispy zuchini rounds

shmosmom

Tue, May 26 2020, 2:40 pm

Potato Squash Soup

1 extra large onion or 2 medium onions (chopped)
2 cloves garlic (minced) (optional)
oil (for sauteing
1 medium carrot (peeled and grated)
2 T flour or 1 T cornstarch
5 medium potatoes (cubed)
3 zucchini (peeled and sliced)
1 T salt
1/4 tsp white pepper

In a 4 qt pot, saute the onion and garlic in oil until translucent. Add the carrot and saute until it softens.
Add the flour or cornstarch and mix well. Add the potatoes, fill with water to cover and add the spices.
Bring to a boil, then cook over medium heat until the potatoes are soft (about 45 minutes).
If you'd like you can blend it.

Note: This soup does not freeze well.

Sauted garlic zucchini

1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
3 large zucchini, cut into rounds (I like to peel them but up to you)
1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes (optional)

Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, 30 seconds. Add zucchini and oregano. Cook until zucchini is tender, about 10 minutes. Season with salt, pepper, and a pinch red pepper flakes.

You can do this with mushrooms as well.

I'm going to serve this as a side tonight, thanks for the idea.