Zucchini Fries

The zucchini plant is still producing, so I am still finding new and creative ways to use it up.  However, this is an old favorite I tried to improve this year.

Chop a medium zucchini in half.  Cut off the sides as you would with a pineapple avoiding the seedy middle as much as possible.  If you miss some, scoop it out and set aside (see below for ideas).  Cut pieces in half again and slice into fries.

You could use different bowls for this step, but I took the easy road and used baggies.  Fill one with about 1/2 cup of flour.  I also sprinkled in some garlic salt, onion powder, and seasoned salt.  Add zucchini and shake!  Be sure all pieces are coated.

Crack 2 eggs into another bag and scramble by squeezing in the bag.  Transfer zucchini pieces to this bag and coat well.

Dump the flour out of the first bag and replace with Italian bread crumbs - about 1 cup.  Transfer zucchini and shake once again.  All pieces should be coated evenly.

If you want, you could shallow or deep fry until golden at this point...

OR you could

"Flash freeze" by laying out on a cookie sheet and placing in the freezer until completely frozen.  Then place in a freezer storage bag until ready to use.

This was the first time I tried freezing them (so I could prepare before supper-time AND in an effort to get the coating to stay on better).  We fried them up today, and it went pretty well.  Some of the coating came off, but for the most part, they turned out well!  Just about a minute in the deep fryer cooked them through.  I use tomato sauce for dipping.  YUM!

If you have extra zucchini seeds/insides, place in a food processor (add more zucchinis if you have them).  Use this to make bread, muffins, cake, whatever.  You can also place the processed zucchini into freezer storage bags and freeze until you are ready to use them.  Maybe you'll need a taste of summer in the dead of winter...

Lemon Glazed Zucchini Bumbleberry Jelly Roll

A random issue of Kiwi magazine showed up in my mailbox this week.  I'm definitely not "Growing /my/ family the natural and organic way," but ok. :)  Two recipes in the back caught my eye.  One was for "chewy zucchini-lemon sugar cookies" and the other "easy bumbleberry jam".  After a failed attempt at both, and a genius idea from my mom, this is what I came up with:

the "roll" part:

1 medium zucchini, shredded/processed

1 1/2 c.  flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. butter, softened

3/4 c. sugar

1/2 tsp. vanilla

1/2 tsp. lemon zest

2 T.  milk

• Place the zucchini in a wire mesh basket/colander and allow to drain for about 30 min.
• Preheat oven to 375 degrees.  Line jelly roll pan with parchment/wax paper.
• In one bowl, combine flower, baking powder, and salt; whisk together.
• In a stand mixer (or whatever), beat butter for a minute.  Add sugar and beat for 1-2 minutes until fluffy.  Add vanilla, lemon zest, and milk.  Beat until combined.
• Add the dry ing. in batches until combined.
• Fold in zucchini.
• Spread in jelly roll pan until even.  Bake for 12-15 minutes.  Toothpick should come out clean.  

the "jelly" part:

2 c. strawberries, hulled and chopped

1 c. raspberries

1 c. blackberries

1 1/4 c. sugar

2 tsp. pectin

1/4 c. lemon juice

1. Place the berries in a bowl and mash with potato masher until no whole berries remain.

2. In another bowl, add sugar and pectin; stir well to combine.

3. Add the berries and lemon juice to a medium pot.  Cover and bring to a boil.  The add the sugar-pectin mixture while stirring constantly.  Lower the heat to a simmer and continue stirring 1-2 more minutes until the sugar and pectin are completely dissolved.

4. Ladel jan into clean jars and refrigerate for up to 2 weeks.

• Spread chilled jam on completely cooled roll.

Use the wax paper to help roll.  May break a part as you do this step, but don't fret!  When you get to the end, wrap tightly in the wax paper and place it in the freezer for an hour.  This holds it together and makes it easy to transport while it thaws.  

the "glaze" part:

1/2 c. powdered sugar

2 T. milk

1/4 tsp. lemon zest

Whisk together until combined.  Brush/pour over jelly roll.

Easy to cut.  Looks beautiful!

Cheesy Zucchini Boats

Recipe:
4 zucchinis, halved lengthwise
3T olive oil
1/2 onion, chopped
5 plum tomatoes, chopped (I used canned, diced)
1 c. bread crumbs
1/2 c. walnuts (toasted & chopped)
1 tsp. oregano/italian seasoning
salt and pepper
6 oz. mozzarella cheese
1/2 c. parmesan

Preheat oven to 375 degrees.  Scoop out flesh of zucchini.  Wrap in a towel and squeeze out liquid.  Place shells cut side down on a baking sheet and bake for 15 minutes.  In a skillet, pour 2 T of the olive oil and saute the flesh and onion.  Add tomatoes.  In another skillet, use the other Tablespoon of olive oil to toast the bread crumbs for 2 minutes.  Remove and stir in nuts and oregano.  Flip over shells and fill in this order: mozzarella, filling, extra crumbs, and parmesan cheese.  Bake 20-25 minutes.