[Image description: four zucchinis, each larger than garden shears, are on my dining table and are fated to become relish]

“It” being that part of the season when you’ve got to check cucurbits twice a day (for us, at least)

    • LallyLuckFarm@beehaw.orgOPM
      2·
      4 months ago

      Hey, I just replied a recipe and a variant for @AnonStoleMyPants, hope it helps you out!

      Otherwise I like doing spears on a grate set into a casserole dish - lightly toss in oil, then toss in salt, pepper, and parmigiana or romano cheese and bake at 350 until tender.

      We’re doing zucchini boats this week too - halve the zucchini, scoop the guts, and oil before seasoning and placing them face down on a baking sheet. Bake at 350 for 25-30 (this time varies by zucchini mass) and remove from the oven to cool. In a high sided pan, prep your filling - we’re doing peppers/onions/corn with some ground meat and a sloppy joe type sauce this time, but play around with it. Then add your filling to the zucchini you flipped over once it cooled a bit, top with cheese or breadcrumbs or both, and bake for another 25-30.

    • xylem@beehaw.orgEnglish
      2·
      4 months ago

      I’ve only gotten two so far, but here’s what I’ve been doing -

      • coin the zucchini, salt, let sit for 20min and pat off the water
      • dip pieces in flour, then egg, then a bread crumb, parmesan, and seasoning mixture Bake at 400, 10 minutes each side

      After 10 I’d definitely be looking into breads and cakes, especially stuff that might freeze well