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GREBJACK's Photo GREBJACK Posts: 3,272
9/4/13 9:47 P

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I'm totally curious about the zucchini cobbler

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EEVEE1's Photo EEVEE1 Posts: 4,426
9/2/13 8:39 P

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There is a low fat eggplant parmesan recipe on spark recipes that I have substituted zucchini for and it worked out great. If you salt the zucchini first then rinse it like the recipe says, it doesn't get squishy
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=133524


Edited by: EEVEE1 at: 9/2/2013 (20:39)
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CBRINKLEY401's Photo CBRINKLEY401 SparkPoints: (66,042)
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9/2/13 12:47 A

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My friend said she tried an "apple" cobbler recipe that was actually made with zucchini instead of apples, and you couldn't tell the difference. Said it takes about 16 cups of zucchini though, and I believe that is because you cook it down to reduce lots of the liquid. She's going to get me the recipe so if anyone is interested, let me know and I'll try to send it to you or even post it here.
I usually cook and then puree my zucchini, then strain it to remove more of the liquid to make it thicker and then freeze it in 2 cup containers. Since I use a pumpkin bread recipe to make zucchini bread, it calls for puree instead of shredded. I could also cook it down until it was thicker, but only if it was cool enough that I could have the windows open. Otherwise it would heat up the house too much to do that. I cook several batches, and the strained liquid goes back in the pot for cooking the next batch, so I figure I'm not losing too many nutrients. Once done, I usually add the remaining liquid to the compost bin.

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CRAZYNDNCOOK's Photo CRAZYNDNCOOK Posts: 581
8/29/13 9:42 P

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I have been seeing this one pin on Pintrest and got me interested. I made Zucchini Chips the past 2 days. I did them with salt, pepper and garlic powder, they aren't too bad with dip, but not so great on their own. I also seen another pin for Zucchini Lasagna using dried Zucchini instead of fresh so it isn't so mushy. I may try that soon too.

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GREBJACK's Photo GREBJACK Posts: 3,272
8/18/13 1:44 P

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I like the faux crabcakes idea - I think I'll try that!

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IMLOCOLINDA's Photo IMLOCOLINDA SparkPoints: (51,933)
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8/18/13 4:14 A

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We have a joke here in northern Montana about this is the time of year that you don't leave your car unlocked anywhere in town because if you do, when you return, the backseat will be filled with bags of zucchini! One of the things I really like is the fake crab cakes. You fine grate the zukes and mix in Old Bay seasoning and some other things and serve and eat like crab cakes. Don't have the recipe handy but I'm sure you can find it if you look online. It's quite popular here. My mom and I were just discussing a recipe that she used to use all the time and it has sausage and saltine cracker crumbs. Will check with her tomorrow and try to remember to post again!

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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,322)
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8/16/13 8:01 P

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Zucchini/Sesame Pizza Crust Recipe (Gluten-Free)

islandvittles.com/2012/04/02/zucchin
is
esame-pizza-crust-gluten-free/




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CRAZYNDNCOOK's Photo CRAZYNDNCOOK Posts: 581
8/15/13 11:13 P

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If I can get my zucchini to grow anything I make casseroles. I just finished a 3 hour marathon of casseroles. I made 3 meals Zucchini Casserole, 2 meals Zucchini and Rice Casserole, and 2 meals Chard Rolls (yeah I know not zucchini).

The Zucchini Casserole had Italian Sausage, onions, carrots, cream of chicken soup, sour cream, I added some sugar snap peas, peas and peppers. Then it had a bottom and top of Stove Top Stuffing and cheese.

The Zucchini and Rice Casserole was Italian Sausage (instead of hamburger), rice, onions, tomato sauce, italian herbs, then cottage cheese and an egg mixed together.

I add shredded zucchini to my pasta sauce and chili. Kids and hubby never know it is in there. I even serve it at the school I work at and the kids never know.

I make big batches of muffins and bread and freeze them for snacks. The muffins didn't have a chance once my son realized he could put them in his lunch bag frozen.

Not weight loss friendly, but I also make big batches of deep-fried zucchini sticks and freeze those, I heat them in the oven for 10 minutes while cooking up other finger foods. We like them better than the ones at the restaurant.

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TESSASMUM's Photo TESSASMUM Posts: 1,122
8/13/13 4:44 P

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some great ideas thanks.

I took a bagful into work (well, they were marrows actually) and they disappeared in minutes! Loads more coming though. Got some ideas to play with now.

Last year all the plants died it was so cold (in the UK). Like triffids this year.

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ANOTHERMOMOF2's Photo ANOTHERMOMOF2 Posts: 4,404
8/13/13 8:25 A

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I like grilling zucchini (and other squashes). The suggestion of shredding and freezing extra ones is a good idea. My zucchini is producing this year. The last several years they have just burned up.

Karen

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EEVEE1's Photo EEVEE1 Posts: 4,426
8/13/13 7:40 A

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I use shredded and frozen zucchini as a replacement for frozen spinah in the winter, Just have to squeeze out the extra water when you thaw it

Success consists of a series of little daily victories.

Laddie Hutar



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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,322)
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8/12/13 4:33 A

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emoticon My blog today was about zucchini chips that I make as a snack. Here is the link:

www.sparkpeople.com/mypage_public_jo
ur
nal_individual.asp?blog_id=5452402


I also use a spiralizer to make pasta like noodles out of the. I follow a Raw diet but you can cook the zucchini noodles in place of pasta or add into your spaghetti or linguine to bump up the nutrient level and be eating less pasta because now half of your noodles will be zucchini noodles. emoticon



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HOUNDLOVER1's Photo HOUNDLOVER1 Posts: 7,954
8/12/13 12:53 A

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There's no reason to keep zucchini in the fridge. They keep much better at about 50-60 degrees, I saved some big ones until February and then used them for all kinds of things, usually peeled because the peels get tough.
Birgit

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WHITEANGEL4's Photo WHITEANGEL4 SparkPoints: (206,557)
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8/11/13 10:48 P

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When I have an abundance of zucchini I share with neighbors We slice and grill them as we cook mnany of our meals on the grill

Keep on track


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HOPEFULHIPPO's Photo HOPEFULHIPPO Posts: 5,868
8/11/13 12:54 P

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Martha Stewart also has a lot of recipes, zucchini fritters, zucchini bread is my go to because you can give those away (along with muffins) and they are quick...

shred up the zucchini and freeze so that you have it for recipes.

Corinna
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TESSASMUM's Photo TESSASMUM Posts: 1,122
8/11/13 12:50 P

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I wondered about drying them - I've got a book about preserving without freezing - but I wasn't sure what to do with the dry chips. Do you just eat them as is? (Or throw them in the inevitable winter soup :-) )

Will look out the casserole idea.

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LARABY34's Photo LARABY34 SparkPoints: (37,090)
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8/11/13 12:33 P

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I can see my future will be aligned with where you are at and did some research last night. I did the squash and rice casserole (actually eating some leftovers right now for breakfast) which is good. You would need to take the cheese out but I think it would still work. I subbed in Greek yogurt for the sour cream. My plan for the large part is to dehydrate them and bring the chips to work and parties.

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ADAPTABLE_ELLEN's Photo ADAPTABLE_ELLEN Posts: 6,709
8/11/13 9:32 A

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For the oversized ones, I quarter them, scoop out all of the seeds leaving about an inch of flesh and then I cut the quarters into spears. I put the spears in a big bowl and toss them with olive oil, garlic salt, pepper and grated parmesan cheese. Then I toss them on the grill. (For the super sized zucs, cut the quarters in half.)

I didn't plant this year, but last year I had the same problem. I took the zucchini spears to our department lunch barbecue. They cooked up quickly and everyone loved them. They went so fast, the cooks and latecomers didn't get any.

It's a good problem to have. emoticon

Remember, nobody can go back to the very beginning and make a brand new start, but anyone can start here and make a brand new end.

There's a difference between interest and commitment. When you're interested in doing something, you do it only when it's convenient. When you're committed to something, you accept no excuses; only results."

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TESSASMUM's Photo TESSASMUM Posts: 1,122
8/11/13 8:34 A

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Hi guys
Our zucchini have gone nuts this year. Every time I check, which is pretty much every day, there seem to be more and more of the things. We can't keep on top of them.

My freezer is full of soup ready for the winter. Last night we had stuffed zucchini. We've had curried zucchini, zucchini with a tomato and garlic sauce (my personal favourite) but I'm running out of ideas.

I've given some away. I've got four oversize ones in my fridge, a couple of marrow-size ones in the bed outside and many more rapidly catching up.

Any ideas on recipes that I can freeze to enjoy for the winter? (No more soup, please!) And nothing with cheese as it gives me migraine.

Thanks



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