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I am looking for something other than bread?  Anyone want to share?

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I have taken zucchini potatoes , a little cheese , milk , egg & a little flour for a binder & made pancakes They are really good Oh I did drain the zucchini before it was all put together .. Also what I have done is shred & frozen enough for another batch to be used for a latter date..
What are zucchini potatoes??? this sounds good!

linda Kramer said:
I have taken zucchini potatoes , a little cheese , milk , egg & a little flour for a binder & made pancakes They are really good Oh I did drain the zucchini before it was all put together .. Also what I have done is shred & frozen enough for another batch to be used for a latter date..
This looks really good thinking of trying this tomorrow.

Cornelia said:
Sorry I omitted the ,,,, It is Zucchini & POTATOES

Christene Catlin said:
What are zucchini potatoes??? this sounds good!

linda Kramer said:
I have taken zucchini potatoes , a little cheese , milk , egg & a little flour for a binder & made pancakes They are really good Oh I did drain the zucchini before it was all put together .. Also what I have done is shred & frozen enough for another batch to be used for a latter date..
Here are 2 recipes... the second one well suited for using up huge zucchini ( the quiche also freezes well!).


Farcis a la Nicoise
Serves 6

Ingredients:

3 small eggplants
6 green or red bell peppers
1/2 cup of extra virgin olive oil
3 small yellow onions, peeled
3 small zucchini
3 medium tomatoes
1/4 pound of lean salt pork, diced
1/2 pound of ground lamb
3/4 cup of cooked rice
1 cup of finely chopped flat-leaf parsley
2 cloves of garlic, minced
Sea salt and freshly ground black pepper to taste
2 eggs, lightly beaten
1/2 cup of finely grated Parmigiano Reggiano
1/2 cup of fresh bread crumbs
1 bunch of fresh time

Method:

Preheat oven to 350°F

Cut the eggplants in half lengthwise.
Cut the tops from the peppers, then core and seed them.
Brush the peppers and eggplant with oil and place in a tian or on a baking sheet. Bake for 30 minutes and then let cool.
When the eggplant is cool enough to handle, scoop out the pulp, leaving about a 1/2 inch thick shell. Chop the pulp finely and place it in a large bowl.
Simmer the onions and zucchini in salted water for about 10 minutes and then drain them and set aside to cool.
Halve the onions crosswise and remove the centers, leaving a shell of about 3 outer layers. Halve the zucchini lengthwise and scoop out the pulp, leaving a 1/2 inch thick shell. Halve tomatoes crosswise, squeezing out and discarding the juice and seeds. Scoop out the tomato pulp, chop it finely and add it to the eggplant.
Finely chop the onion centers and zucchini pulp and add them to the eggplant.
Increase oven temperature to 375°F.
Heat 2 tablespoons of the oil in a large skillet over low heat. Stir in the vegetable mixture, salt pork, lamb, rice, parsley, and garlic. Season with salt and pepper and cook for about 15 minutes, stirring occasionally. Remove from the heat, cool slightly, and stir in the eggs.

Fill the vegetable shells with the stuffing, taking care not to pack them too tightly. Top with reggiano and bread crumbs, drizzle with oil, and bake for 30 minutes on an oiled sheet.
Serve garnished with the sprigs of fresh thyme.



Crustless Zucchini Quiche
They say in Downeast Maine, “The only time you have to lock your car around here is in August, because if you don’t, by the time you get out of the store, someone will have filled your front seat full of zucchini!”

This recipe helps.

Ingredients:

3 cups of grated zucchini
1 cup of flour
1 teaspoon of baking powder
1 onion, minced
1/2 cup of freshly grated Parmesan
1/4 cup of minced parsley
1/2 red bell pepper, minced
1 teaspoon of sea salt
2 tablespoons of fresh oregano, minced
3 cloves of garlic, minced
1/3 cup of extra virgin olive oil
4 large eggs
8 ounces of feta cheese, crumbled

Method:

Preheat oven to 350°F
Beat the eggs in large bowl and add all of the other ingredients, adding the crumbled feta last and mix well.  
Pour into a greased 9 x 13-inch pan and bake for 40-60 minutes, or until the quiche is lightly browned around the edges and the center is set.
Let the quiche cool before cutting.

Quite a bit more zucchini may be added; it all depends on how much free zucchini is in the front seat. Simply add more flour and slightly more baking powder to make up for the added moisture.

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