What to do with Zucchini?

It’s the Great Garden question — what do I do with all that zucchini taking over my garden? It seems to grow overnight. One moment it’s shorter than the length of my hand and the next moment it’s the size of a baseball bat. I usually stir-fry zucchini or turn it into bread (see recipe here), but I needed more options. So I turned to the ever-trusty Google for answers and found several recipes to try.

Do you have any favorite zucchini recipes to share? Link them in the comments below 🙂

Zucchini Recipes

Zucchini Muffins from Simply Recipe  is the first of these zucchini recipes that I tried. They have a really good flavor  — love the cinnamon and nutmeg. They’re neither too dry nor too moist. We had a Lord of the Rings-like conversation here when my mother, sister, and I were talking about how filling these muffins were and my brother got this guilty Hobbit-ish look on his face and said, “I’ve had three.”

Verdict: This recipe is definitely a keeper!

Roast Carrots and Zucchini “Fries” from Voracious Veggie. This is the very best way to cook carrots. They’re healthy and taste like candy. Since we like them so well, we thought we’d follow this blogger’s suggestion and cook zucchini the same way. Maybe I did something wrong, but they were gross. Soft, squishy, slimey — the texture was so bad I couldn’t even tell you if the taste was any good.

Verdict: keep the carrots, toss the zucchini

Zucchini Pistou from Baked Bree uses as it’s base a French version of pesto made with zucchini  as well as basil. It caught my attention because Bree’s pictures are so gorgeous. Mine didn’t look much like this (for one thing I ran out of basil and used walnuts instead of pine nuts in the pistou), but it had a pretty good flavor.

Verdict: I cooked too much pasta, which spread the sauce around too much, so I plan to try this one again and see if I can get it right.

Julia Child’s Zucchini Tian. This one is still on my to-do list. It’s doesn’t look hard, just a bit time consuming. I’m sure anything baked in that much cheese has to taste good, though 🙂

 

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Quick Pepper-Chicken Stir Fry

Quick Pepper-Chicken Stir Fry | marissabaker.wordpress.comThe garden has started supplying us with giant bowls of lettuce, more beans than we know what to do with, crunchy green cabbages, baskets full of sugar snap peas, and the first zucchini of the summer. That means two things around here — salads and stir fries.

Quick Pepper-Chicken Stir Fry | marissabaker.wordpress.com
cabbage, zucchini, and peas are all from our garden

Couple days ago I wanted to do a stir fry with chicken as a the main dish, rather than stir fry as a side, but didn’t feel like something as sweet as my Sesame Stir Fry or a recipe which required quite so much time/effort to cook the chicken as the Simple Chicken Stir Fry. So I made something up. It’s an easy recipe — just throw the chicken and marinade ingredients together, mix up some sauce, cook the chicken, add vegetables, and then pour the sauce on at the last minute. I ground some peppercorns over it to make it look pretty and so I could call it pepper chicken. Enjoy!

Quick Pepper-Chicken Stir Fry

print this recipe

Chicken Marinade

1 pound boneless skinless chicken breast

1/2 teaspoon baking soda

1/2 teaspoon sesame oil

1 Tablespoon soy sauce

1 Tablespoon rice wine

Cut up chicken into bite-sized cubes and place in a bowl. Add marinade ingredients, and stir. Let sit for 15 minutes.

Quick Pepper-Chicken Stir Fry | marissabaker.wordpress.com
chicken marinade

Sauce

2 Tablespoons tapioca starch

2 Tablespoons rice wine

3 Tablespoons soy sauce

1 Tablespoon honey

1/2 teaspoon fresh grated ginger

1/2 teaspoon sesame seeds

1/4 teaspoon red pepper flakes

Mix tapioca starch with rice wine in a small bow. Add other sauce ingredients and set aside.

Quick Pepper-Chicken Stir Fry | marissabaker.wordpress.com
mixed the sauce up in the same measuring cup I used for rice. Might as well only wash one dish 🙂

Cooking

2 Tablespoons cooking oil

3-4 cups chopped vegetables (such as zucchini, snow peas, broccoli, carrots, cauliflower, and/or cabbage)

fresh-ground black pepper corns

Heat oil in a wok or deep skillet over medium-high heat. Add chicken and stir fry until cooked through. Add chopped vegetables and stir fry until they are tender but not so soft they become mushy. Add sauce, and stir (it will thicken quickly). Removed from heat and grind peppercorns over the stir-fry. Serve with rice.

Quick Pepper-Chicken Stir Fry | marissabaker.wordpress.com
start stirring as soon as you add the sauce to avoid lumps as it thickens.