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Recipe: Zucchini Overload

Struggling with what to do with all those zucchinis? Here are two novel ideas from Bela Casson of the Truro Farmers’ Market:

Zucchini Chowder
Easy to prepare, with a hint of curry. It’s sure to please.
Yield : 6 one-cup servings

¼ cup butter or margarine
1 large onion, chopped
1 apple peeled, cored, diced (optional)
1 tsp salt
½ tsp ground ginger
1 tsp curry powder
1 Tbsp brown sugar
3 cups zucchini, unpeeled, diced (approx. two medium sized zucchini)
4 cups chicken or vegetable stock
½ cup milk or blend cream
¼ cup sour cream or plain yogurt

In a saucepan, melt butter, add onion, apple, seasoning and zucchini and saute for 5 minutes.
Add stock and bring to a boil. Reduce heat and simmer for 10 minutes.
Pour into blender and blend until smooth. Return to saucepan, add milk & sour cream and heat through. Taste and adjust seasoning.
Serve topped with fresh chives or parsley.

Variation: Replace zucchini with fresh carrots or summer squash or a mix of the two.

Zucchini Chocolate Cake
A tasty way to ‘sneak in’ extra nutrition
Yield : one Bundt cake or tube cake

2½ cups flour
½ cup cocoa powder
1 Tbsp baking powder
1 Tbsp baking soda
1 tsp salt
¾ cup butter
2 cups sugar
3 large eggs
2 tsp vanilla extract
2 cups coarsely-grated peeled zucchini
½ cup milk

Combine the first 5 dry ingredients and set aside.
Beat butter and sugar, then add eggs, stirring constantly.
Stir in zucchini. Alternately add dry ingredients and milk.
Pour into well-greased tube or Bundt cake pan.
Bake at 375º F (180º C) for 50 to 60 minutes or until cake springs back when touched.
Serve ‘as is’ or frost with your favorite icing.

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