If you plan to make muffins or bread from your zuc, then freezing it is simple. Just grate your extra into storage bags or containers and pop them in the freezer. But if you want to maintain the texture of your zuc, then you need to blanch it before freezing it.
Blanching, or dipping your zuc in boiling water, kills the enzymes responsible for decomposition. If you do this before freezing them, then the flavor and texture of the veggie will be better preserved. Check out our article on freezing zucchini to see the steps needed for proper freezing and thawing of marrow. Whether you have a ton of frozen marrow in the deep freeze or a bunch of zucchini clubs sitting on the counter, you are going to need some ideas for using up your stock.
Here are 26 of our favorite vegetarian and vegan recipes that taste great with immature or overgrown zucchini. Savory zucchini recipes often work well with overgrown zucs. Those that require larger than average zucs for stuffing or for turning into tasty zucchini noodles or rings work especially well for using up marrow.
Their mild flavor and drier flesh can complement the zesty sauces and bold flavors in many dishes. Baked goods are the perfect place to hide overgrown zucchini for the same reason they work to hide normal zucchini: the texture and taste of the vegetable are easily masked by the other ingredients. In fact, overgrown zucs tend to work better for muffins and breads because they have less moisture and less flavor, which means less work on your part to squeeze the water out of them and an even more decadent tasting treat when you are done.
Soups may seem like an obvious place to use large zucchini since the broth and other ingredients help hide the tougher texture and milder flavor of mature marrow. But the thick skins on these larger zucs can be problematic, even after they have been cooked for a long period. One way around this is to use your thick-skinned marrows in soups that get blended before serving.
Sara Seitz is a freelance writer and avid gardener brought up by generations of women with green thumbs. She loves the challenge of growing a variety of vegetables and incorporating them into her cooking.
With the really big ones you can cut them in half, hollow them out but save and roast the seeds-better than pumpkin seeds. Beware of large, super-sized zucchini, as they can have bland flavor and woody texture.
Experiment with different varieties like yellow zucchini, pattypan and Eight Ball squash-they all cook up the same way as the usual zucchini. Test Kitchen tip: To save time, skip the peeler. Zucchini skin is safe to eat and almost flavorless. Ideally, zucchini squash harvesting will commence when you have fruit that is inches cm. Some cultivars have fruit that is still edible at up to a foot 30 cm. That said, if you leave the fruit on too long, the seeds and rind harden, making it unpalatable.
Zucchini is packed with beneficial nutrients including Vitamins C and A, potassium, folate, and fiber. All contribute to a healthy heart by decreasing the risk of stroke, reducing high blood pressure, and lowering cholesterol. Get maximum benefits by eating either raw or cooked zucchini and feel free to eat the skin— it's edible.
Find more than zucchini recipes, rated and reviewed by home cooks. Explore recipes for zucchini bread, baked zucchini, stuffed zucchini, and more!
About 4 cups diced zucchini to use for soups or in recipes, 7 bags of shredded zucchini to use in this recipe. If the zucchini is big, you may want to cut it in half for easier handling. Put one side of the zucchini flat against the blade, and the other side against the prongs. Turn the crank — and voila! The Zucchini Bacon Recipe.
The zucchini bacon recipe is pretty simple. I do recommend marinating the zucchini overnight if you are able to. Truly, though, I love cooking with zucchini. Serve them hot or at room temperature. Stuffed zucchini is kitchen economy at its best: Nothing goes to waste and a little bit of this and that only makes it better. Cut them in half lengthwise. A melon baller is the best tool for hollowing out the center. Start with the biggest spoon, and scoop out little balls just as you would for a honeydew salad.
Then switch to the smaller spoon and smooth out the sides. Or not. Some cooks prefer to stuff the zucchini raw and cook everything through during the baking. A tomato sauce is always a good idea, preferably one spiked with capers or olives or something else to give it a little pop. Or you can go with a simple light broth or even water. As far as serving goes, you can pretty much play that as you like as well are you sensing a theme here? Bake them in advance and refrigerate, then just let them come to room temperature before serving.
Stuffed vegetables are easy that way.
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