Went to see if I had any to make a slice and this is what I found!!
http://images.trademe.co.nz/photoserver/full/251626722.jpg better check more often I will try fritters as well and maybe freeze them?

seniorbones - 2013-01-27 13:48:00

This message was deleted.

elliehen - 2013-01-27 13:51:00

I once made soup with my huge surplus, lots origanum in it, base from chickenstock, it was delicious and froze well.

lilyfield - 2013-01-27 14:01:00

Love it, I would post a pic of mine but not sure how to do it lol. I went to the garden yesterday and ours were from 20 to 45cm lol.

shop_tiludrop - 2013-01-27 15:09:00

At one stage we ended up giving two kilos of them away a day to people, we had about 25 plants grow from seed and it was bedlam. We took to putting several of them in peoples letterboxes around the neighbourhood with a note.

tielfan - 2013-01-27 19:21:00

lol, we just had zucchini "noodles" tonight added to stirfry instead of udon..they were actually quite good.

dezzie - 2013-01-27 19:30:00

Enjoy your courgettes as they are very expensive in the shops this year. I just planted some in the garden a couple of weeks ago they are growing well.

supercook - 2013-01-27 20:13:00

Seniorbones, that made me laugh. Plenty of Zucchini here too, some of which we had for tea today. Also made a batch of Zucchini & Feta muffins yesterday. Last week I found some of my gherkins had turned into cucumbers too as I hadn't checked them for a few days.

Edited by nauru at 7:28 pm, Mon 28 Jan

nauru - 2013-01-28 19:27:00

Try these they are divine!....I didnt ice them just dusted with icing sugar, had them warm, cold, hot with icecream as a cake.....

Zucchini Brownies
Original recipe makes 1 - 9x13 inch pan
1/2 cupvegetable oil
1 1/2 cupswhite sugar
2 teaspoonsvanilla extract
2 cupsall-purpose flour
1/2 cupunsweetened cocoa powder
1 1/2 teaspoonsbaking soda
1 teaspoonsalt
2 cupsshredded zucchini
ICING:
6 tablespoonsunsweetened cocoa powder
1/4 cupmargarine
2 cupsconfectioners' sugar
1/4 cupmilk
1/2 teaspoonvanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Note: the mixture seems very firm when all mixed but believe me they end up very moist and moorish

Edited by kiwigoldie at 10:58 pm, Wed 30 Jan

kiwigoldie - 2013-01-30 22:58:00

Kirkcaldie & Stains Café’s Courgette Slice

Base
125g butter
½ cup sugar
1 small egg
200g flour

Topping
4 eggs
300g brown sugar
pinch salt
3 tablespoons flour
100g sliced almonds
2 cups coconut thread
¾ cup chocolate chips
2 medium courgettes

Preheat the oven to 180°C. Grease a 30cm x 20cm baking tray and line it with baking paper.
To make the base, beat the butter and sugar together. Add the egg and the flour and stir until combined.
Press the mixture into the prepared pan. Bake for 15 minutes until golden.
To make the topping, whisk the eggs, sugar and salt together until combined. Mix in the flour, almonds, coconut and chocolate.
Grate the courgettes, making 2 cups full. Fold the grated courgette into the topping mixture. Spread the mixture evenly over the base.
Bake for about 30-35 minutes. The cooking time will vary according to the amount of moisture in
the courgettes.
Makes about 20 pieces.

Owner Lorraine Pells would like to thank Mark McDonough of Zarbo, Newmarket (www.zarbo.co.nz), for the use of his recipe.

bev00 - 2013-02-27 21:36:00

carrot cake recipe with corgettes instead of carrots are pretty darn tasty too.

ange164 - 2013-02-28 13:27:00

try the "lemon curd" recipe with zucchini in it instead of eggs... google it, it's genius

dms01 - 2013-02-28 13:49:00

Zucchini in chocolate cake is good too.

Edited by nauru at 7:31 pm, Thu 28 Feb

nauru - 2013-02-28 19:31:00

we have been slicing the buggers up, and putting them on the BBQ, and brush with an oil,garlic, balsamic vinegar etc mixture

sossie1 - 2013-02-28 19:33:00

dms01 wrote:

try the "lemon curd" recipe with zucchini in it instead of eggs... google it, it's genius

No need to "google it", the recipe is here on the Recipe MB and here it is again, from http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=1212368&topic=13

"Ingredients:
1kg yellow zucchini - or peeled green zucchini
juice and zest of 3 lemons
1kg sugar
125g butter

Chop zucchini finely and steam until tender. Puree in a food processor. Place zucchini pulp in a pot with the rest of the ingredients and stir over a low heat until the sugar is dossolved. Increase heat and boil for about 30 minutes, until the curd is thick and creamy like lemon honey. Pour into warm, sterilised glass jars and seal.
Quote happyshoppin (84 ) 8:16 " :-))

245sam - 2013-02-28 19:37:00

LEMON CURD:
there's a "healthy" version (still pretty darn sugary!) with zucchini to thicken it. Less butter, no eggs. When you have too many zucz in your garden its ideal. Sounds yuck, but tastes exactly the same. Its on the newstalk zb website but short enough to post
Slice up 500g golden zucchini. No need to peel. (If using green zucchini, do peel them or you'll end up with green flecks in your zucchini curd.)
Pop sliced zucchini in a bowl and steam in the microwave until tender. Then bung in your blender, whizz into a puree (it will look a bit like custard). Then place in a pot with 500g sugar, 60-100g butter and the juice and zest of 2 lemons.
Stir until sugar is dissolved. Then simmer for 30-45 minutes until thick. Pour into hot jars and seal.

Quotedms01 (400 ) 12:51 am, Thu 22 Nov #21

bev00 - 2013-11-23 00:28:00

I grate them up (a couple) and add when making meat loaves, gives a good texture to them too.

bindyloo - 2013-11-23 12:49:00

saving for the glut

bev00 - 2014-11-24 00:00:00

bev00 wrote:

saving for the glut

Good idea bev00.

sampa - 2014-11-24 10:03:00

Chocolate Zucchini Cake
125g butter
3/4 cup sugar
11/2 cups grated zucchini
2 eggs
1/2 teasp each cinnamon & mixed spice
1/2 cup choc chips
3/4 cup cocoa
11/2 cups SR flour
1/4 cup plain yoghurt

Cream butter & sugar, add eggs one at a time and beat in between each egg. Add spices, zucchini, choc chips & yoghurt & mix well. Add cocoa and flour and mix. Put mixture into a prepared microwave cake pan. Bake in microwave on high for 8 minutes. Stand 5 minutes before turning out onto a cooling rack.

They are great in savoury muffins & scones too.

Edited by nauru at 6:19 pm, Mon 24 Nov

nauru - 2014-11-24 18:14:00

bumping to save ..

bev00 - 2015-11-24 22:11:00

bev00 wrote:

bumping to save ..

out of genuine curiosity, if you don't go bumping threads do they expire and can no longer be found in the search bar?

rexavier - 2015-11-24 22:19:00

daarhn wrote:

out of genuine curiosity, if you don't go bumping threads do they expire and can no longer be found in the search bar?

Yep, threads live a year then head off to Never Never Land.

No further search will be entered into or - Okay, Bye-bye, as our resident parrot would say.

PS - that's a real parrot... not a sling off at any poster here. ;-)

sampa - 2015-11-24 23:21:00

Its that time of year again ..

bev00 - 2016-11-24 00:33:00

I freeze extra for soup in the winter.

jan2242 - 2016-11-24 10:14:00

seniorbones wrote:

Went to see if I had any to make a slice and this is what I found!!
http://images.trademe.co.nz/photoserver/full/251626722.jpg better check more often I will try fritters as well and maybe freeze them?

Darn, pic has gone.

pickles7 - 2016-11-24 17:53:00

ZUCCHINI LOAF
3 eggs
1 1/2 cups sugar
Three-quarters cup oil
2 cups grated zucchini
Quarter-teasp. Baking Powder
1 teasp. baking Soda
1 teasp. salt
3 teasp. cinnamon
3 cups flour
2 teasp. vanilla
1 cup chopped walnuts
Beat eggs until light and fluffy, add sugar and oil and beat until thick. Add vanilla essence. Then zucchini and sifted dry ingedients. Lastly add walnuts.
Bake in two lightly greased tins lined with paper. Cook in a moderate oven (180degrees) for one to one-&-a-half hours. This loaf freezes well.

veejay13 - 2016-12-02 10:14:00

I found this today, in Digby Law's Vegetable Cook Book. I haven't tried it yet, but I certainly make 'pizza type' bases from cauliflower which is most successful.
Along with the cauli base, I'm sure the secret is to get rid of as much moisture as possible, before combining with other ingredients.
about 750g courgettes
1 cup each of grated Mozarella & tasty cheese
2 eggs, slightly beaten
1/2 tsp salt
1 clove garlic crushed
500g mince
1 medium onion, chopped
1 cup tomato purée
2 tspns oreganum ( I'm presuming this is dried?)
1 green capsicum, cut into strips
125g mushrooms, sliced
1/2 cup grated Parmesan cheese
Grate Courgettes (should be about 4 cups) & squeeze out any moisture.
Mix with1/2 cup each of the Mozarella & tasty cheeses & the eggs.
Press mixture into a greased flat pie dish, about 25 x 36 cm & bake at 200C for 10 minutes.
Sprinkle salt & garlic in a frying pan over medium heat, add mince & cook until crumbly, add onion & cook until limp.
Spread mince mixture over the base. Spread tomato purée over mince & sprinkle over the Oreganum. Arrange capsicum strips & mushrooms on top & sprinkle over the remaining cheeses (inc the Parmesan) & bake in 200C oven for 30 minutes, or until the cheeses are bubbly. Serves 6.

samanya - 2016-12-05 14:42:00

This is on my "to try" list:

lemon, ginger and courgette jam
6lbs sugar
6lbs courgettes
4 lemons
4inches of root ginger
4 inches of stem ginger.

Peel the courgettes and chop into tiny cubes. This takes along time but the patience is worth it. Steam the courgettes until tender. Place the courgettes in a large bowl. Using a vegetable peeler peel the rind from the lemon in strips then juice the lemons adding the juice to the courgettes. Peel and bruise the ginger then put this together with the lemon rind in a gauze/muslin bag and add to the courgettes. Chop up the stem ginger into tiny cubes and add to the courgettes. Add the sugar and stir well. Cover the bowl and leave for 24hrs stirring occasionally.
Transfer the mix to a very large heavy based pan and bring to a rolling boil until the courgettes have become translucent and setting point has been reach. Test on a chilled saucer.
Once setting point has been achieved leave to stand for 15 minutes. Stir to distribute the courgettes evenly then pot up and seal whilst hot.
The jam has a lemon and ginger flavour whilst the courgettes add an attractive golden substance.

uli - 2017-11-20 10:59:00

And then of course there is this:
http://www.bite.co.nz/collections/2507/Courgettes/

uli - 2017-11-20 11:00:00

Should have my first ones for the season ready this week nearly big enough :)

Can't wait mmmmmmmm

beaker59 - 2017-11-27 20:10:00

I hope you enjoyed them beaker59. I harvested the first ones on Labour weekend here and I have just planted another 4 plants beginning of the month to take over from the now poor looking first lot which will be composted soon. The last lot will go in end of February for courgettes until June - then there is a courgette/marrow "rest time" until we start again in spring.

uli - 2018-01-20 16:10:00

bump for another zuchini thread!

uli - 2019-01-08 18:25:00

Cut a zucchini into thin slices and toss in 1 Tbsp olive oil, sea salt, and pepper. Sprinkle with paprika and bake at 450°F for 25 to 30 minutes. Using paprika not only to flavor this healthy snack, but also to boost your metabolism, reduce your appetite, and lower your blood pressure.

petal1955 - 2019-01-14 18:49:00

bump

bev00 - 2020-01-13 22:36:00

I make zucchini noodles to have instead of spaghetti

sarahb5 - 2020-01-15 10:38:00

WOW! This is a very old thread Seniorbones is the husbands nicname and this thread started before I had my own TM, we have moved from our lifestyle block to suburbia 6 years ago so that how long this has been going! Our section is too small for gardens now but I did grow them in a pots one year and they were very successful ????

kiwiscrapper1 - 2020-01-16 13:07:00

Apple and Zuchinni Muffins
2 cups self raising flour or 2 cups plain flour with 3 tsps baking powder
1/2 cup of brown sugar
1tsp cinnamon
2 eggs lightly beaten
1/2 cup of vegetable oil
1 tsp of vanilla essence
1 cup of apple peeled and grated
1 cup of peeled and grated zuchinni
Preheat oven to 160C fan forced. Spray or grease 12 cup muffin tray. Combine flour (baking powder if using), sugar, cinnamon.
In another bowl mix the eggs, oil, vanilla, apple & zuchinni. Pour wet ingredients into the dry using a spatula to turn the mixture until ingredients are just moist. Don't over mix. Spoon evenly into the muffin tin and bake 20. - 25 minutes

linette1 - 2020-01-27 20:23:00

tielfan wrote:

At one stage we ended up giving two kilos of them away a day to people, we had about 25 plants grow from seed and it was bedlam. We took to putting several of them in peoples letterboxes around the neighbourhood with a note.

Have you been reading Marge Piercy's poem - "Attack Of The Squash People." ? Lol. I still laugh every time I re-read it. Be careful you're not shot!

Edited by junie2 at 9:44 pm, Mon 27 Jan

junie2 - 2020-01-27 21:43:00

Why grow so many? I have one plant. It is more than enough for us. Have given a couple away but only once.

lythande1 - 2020-01-28 08:16:00

Well, many grow several, in case something happens to one....
...which is what happened to me this year, when I only planted one - and now it's the only plant in the garden that isn't taking well to the heat, and has stopped producing at all, and looking all sad and yellow.....

If I'd planted more than one plant - and I don't generally plant my plants in groups - I would probably still have some healthy plants, and lots of zucchinis.....

autumnwinds - 2020-01-28 21:28:00