Excessive Zucchinis? Try these two recipes!

If you happen to have a prolific crop of zucchinis (we we do from just three plants), here are a couple of recipes that will help out.

Zucchini , Corn and Parmesan Soup

This soup is really tasty. I accidentally added Mozzarella instead of Parmesan. I thought that was a shame so added both – hence I have made the Mozzarella optional.

2 tablespoons olive oil

1 tablespoon butter

4 large spring onions, white part only, sliced

1.5kg zucchini , ( if the zucchinis are large, peel and remove seedy core before weighing)cut into 1.25cm pieces

4 cloves garlic, crushed

1 teaspoon stock powder
1 handful of fresh basil leaves.
1.5 litres chicken or vegetable stock
100g freshly grated Parmesan

100g grated Mozzarella, optional
400g tin creamed corn

1 teaspoon salt

300ml sour cream

1 tablespoon sweet chilli sauce, optional

Heat oil and butter and sweat down the zucchini, spring onions, garlic, salt and basil. Cook gently till zucchini is soft.

Add remaining ingredients and bring to the boil. Reduce heat and cook a further 30 minutes.

Puree the mixture, then stir in the Parmesan (and Mozzarella if using).

Add salt and pepper to taste.

Stir in the sour cream and sweet chilli sauce.

Add salt and white pepper to taste.

Sprinkle each with chopped parsley.

Chocolate and Zucchini Cut-and-Come-Again Cake

This lovely, moist light cake is I deal for a quick snack school lunches. IT can be cut and served straight from the baking pan.

It can be iced with chocolate icing of course, but it’s really not necessary.

It can even be served cut into squares, as a dessert.

A drizzling of chocolate ganache over each portion on the plate is delicious, along with a dollop of mascarpone and fresh berries.

250g butter, cubed

3 cups sugar

½ cup cocoa powder

1½ cups coarsely grated zucchini (not firmly packed)

1 teaspoon bicarbonate of soda

2 cups water

4 eggs

3 cups self raising flour

½ teaspoon vanilla essence or extract

Place butter, sugar, cocoa, zucchini, bicarbonate of soda and water in a large saucepan and bring to the boil. Immediately turn heat to very low and barely simmer for 2 minutes.

Remove from heat and allow to cool for fifteen minutes.

Meanwhile heat oven to 170°C and grease a 25 x 35cm (approximately) deep sided baking dish.

Quickly whisk the eggs into the chocolate mixture, and then the flour, whisking until there are no lumps.

Pour immediately into the greased tin. Bake for approximately 30 minutes until a metal skewer inserted into the centre comes out clean.

 

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5 thoughts on “Excessive Zucchinis? Try these two recipes!

    • sallywiseau says:

      Thanks so much Kate. Fixed. There was chocolate in my original chocolate cake recipe that I played with. Replaced the chocolate with zucchini and forgot to take it out of the method. Regards, Sally

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  1. Sandra says:

    Any chance you have a recipe or two for excess cucumbers. Have already pickled and also used your picalilly recipe but still lhave heaps growing

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    • sallywiseau says:

      Here’s a recipe for pickled zucchini or cucumber slices Sandra. Recipe cones from my book “A Year on the Farm”.

      Pickled Zucchini or Cucumber Slices

      These slices are delicious served in a sandwich, with a burger or with cheese.

      1kg small to medium zucchinis or cucumbers
      2 large or 4 small onions, peeled
      2 red capsicums, cores and seeds removed
      ½ cup salt
      3½ cups white or cider vinegar
      2 cups sugar
      1 teaspoon curry powder
      2 teaspoons mustard seeds
      1 bay leaf
      ½ teaspoon dried chilli flakes, optional

      Cut the vegetables into 8mm slices. Place in a large bowl with the salt and barely cover with water and stir to combine. Leave to stand for four hours or more (even overnight is ok).

      Combine the remaining ingredients in a large saucepan; bring to the boil, stirring often.

      Tip the vegetables into a colander to drain well, then add to the boiling vinegar mixture. Bring just back to boiling point, then remove from heat.

      Spoon into sterilised jars, making sure that the vegetables are completely submerged in the vinegar solution. If needed, to stop them floating, crumple a piece of greaseproof or baking paper and press into the top of the jar (making sure there are no air pockets underneath). Leave for about and week, after which the paper can be removed as the vegetables will have absorbed the vinegar and should stay submerged.

      These pickles can be eaten after about a week when the flavours have developed.

      Once you have eaten the vegetables from the jar, the leftover vinegar can be used as part of a salad dressing.

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