please does anyone know of some reciepes we have them growing in the garden ???? what ideas

horse30 - 2013-12-28 09:10:00

Sliced length ways, chicken stock and butter combined and brushed over

twindizzy - 2013-12-28 09:28:00

http://nz.lifestyle.yahoo.com/video/watch/088343a8-49e4-3f1c
-9f65-265f4eda962e/how-to-make-crepes-with-courgettes/

Try this

dbab - 2013-12-28 09:40:00

I have a glut of these. Growing like triffids and family have been making jokes about "courgette surprise" being a meal which has no courgettes! I have made two Alison Holst recipes Zucchini Chocolate cake and zucchini fritters. These are both from her vegetarian cookbook. Also have made frittata and stuffed courgettes using a mince stuffing. Have also made pickle. Have given them to friends and neighbours. I think I am going to have to pull some out or feed them to the cows soon!

magenta - 2013-12-28 11:05:00

Zucchini Yoghurt Dill Salad

serves 6

4 med zucchini
2 tsp salt
10 -12 spring onions, trimmed
125 ml olive oil
1 c well-drained mild yoghurt
pepper
big bunch of fresh dill, snipped

Trim zucchini, grate coarsely. Add salt, drain in colander 20 min.

Meanwhile cut green tops off spring onions and chop. Slice white parts into rounds.
Squeeze out as much liquid as possible from zucchini.

Hear oil in large pan over med - high heat, add spring onion whites and sauté 2 min. Add zucchini and toss well to coat with oil, cook 3 min. urn heat down, add spring onion greens, cover and cook 5 min or until zucchini is slightly wilted.

Cool uncovered until warm, add yoghurt, pepper, most of dill. Combine well, sprinkle with rest of dill, serve warm or cool.

davidt4 - 2013-12-28 11:14:00

Zucchini & Haloumi Fritters

makes 36 to serve 6

300g zucchini
4 spring onions, thinly sliced
200g haloumi, coarsely grated
1 tab coconut flour or plain wheat flour
2 eggs
1 tab chopped dill
60 ml olive oil
1 lemon cut into wedges
90g Greek yoghurt

Heat oven to 120C.

Coarsely grate zucchini, squeeze out as much liquid as possible (with hands). Mix with onion, haloumi, coconut flour, eggs and dill, season well with salt and pepper.

Heat oil in frying pan, cook heaped tsps of mixture 2 min each side until golden and firm. Drain on paper and keep warm until all cooked.

Serve with yoghurt, lemon wedges.

davidt4 - 2013-12-28 11:15:00

Salad of Baked Zucchini (Greek)

1 kg small zucchini
5 cloves garlic, thinly sliced
salt and pepper
10 ml ev olive oil
juice of 1 lemon
½ bunch flat leaf parsley, finely chopped

Heat oven to 180C.

Wash zucchini and make a lengthwise cut along 80% of each, leaving an end uncut. Slide the garlic into the slits.
Arrange in a baking dish, season and add 100 ml water and 50 ml olive oil. Cover and bake 30 min. Turn over and bake a further 30 min.

Remove from oven, remove lid and cool.

Serve at room temp. with remaining oil and lemon juice whisked and poured over, parsley on top.

davidt4 - 2013-12-28 11:15:00

Turkish Zucchini with Labna & Walnuts

serves 2 - 4

450 g zucchini
4 tab ev olive oil
¼ tsp salt
250 g labna
3 cloves garlic crushed with ¼ tsp salt
75g chopped walnuts
1 tab mayonnaise
3 tab finely chopped dill
½ tsp mild chilli flakes

Partly peel zucchini in stripes. Trim ends, dry. Grate coarsely.

Heat 3 tab oil in a frying pan over med. heat. Add zucchini and salt, sauté 8 - 10 min until cooked and no free liquid in pan. Remove from heat and cool.

When cool stir in the labna, garlic, walnuts and mayonnaise, check seasoning, arrange on serving dish. Sprinkle dill on top.

Mix 1 tab oil with chilli flakes, drizzle over top.

davidt4 - 2013-12-28 11:16:00

Grilled Zucchini with pine nuts and feta

serves 4

1 tab pine nuts
2 tsp currants
2 med. zucchini, trimmed and sliced 3mm
3 baby zucchini, halved lengthwise
pinch of salt
1 tablespoon juice
3 tab ev olive oil
zest of ½ lemon, finely grated
8 mint leaves, roughly torn
50g aged feta, crumbled
pinch of sumac

Toast pine nuts in dry pan until golden. Soak currants in water 10 min, drain and pat dry.

Heat barbecue or ridged grill pan. Toss zucchini with salt, lemon juice and 2 tab of oil. Grill very briefly until grill-marked and wilted but not cooked through.

To serve toss zucchini with zest, pine nuts, currants and 1 tab oil. Arrange on platter and strew with mint, crumble feta over, dust with sumac.

Edited by davidt4 at 11:17 am, Sat 28 Dec

davidt4 - 2013-12-28 11:17:00

Spanish Zucchini and Onion with Eggs (Zarangollo)

serves 4

350g zucchini, thinly sliced
350g onions, thinly sliced
6 tab olive oil
salt & pepper
8 eggs

In a large frying pan cook vegetables and oil over medium high heat until they collapse and start to brown. Turn frequently. When well coloured and tender drain, season.

Either scramble with eggs or serve fried eggs on top.

davidt4 - 2013-12-28 11:18:00

I make them into fritters.

Just grate them along with carrots some finely chopped onion, and any other veggie you like.

Combine with an egg and a couple of tablespoons of flour. Season with salt and pepper and I do them in the oven as I can get a whole lot done at once and serve all together at the same time.

Heat oil in a roasting type dish (or two if you are making lots). Put in spoonful lots into oil and press to flatten a little. Bake at 180c until first side crisp and then turn and do likewise to the other side.

mumstu - 2013-12-28 16:08:00

Zucchini fries are delish! Haven't tried making them myself, but when our courgettes start going wild will be trying a batch or two. Apparently you can oven bake them.

ruby19 - 2013-12-28 16:37:00

oven baked is yum, on or off kebabs
grate and squeeze out excess liquids to use in fritters or a crustless quiche with tomato's, onions and cheese, can also do with bacon in muffin tins for individual helpings
sliced lengthways and bbq or grill pan, add lemon rind and juice and olive oil, season. this can also be done raw - making the courgettes the pasta, or cooked and added to pasta.

motorbo - 2013-12-28 16:55:00

I made a chocolate zucchini cake the other day (recipe from on here somewhere) had 3 cups zucchini, yoghurt, nothing else to 'out there' and it was delish. Nephew loved it, got him to try it before i told him what it was, he turned his nose up for a minute after I told him, shrugged and finished off the rest of the quite large slice i took him (teenage bottomless pit). Tried to tell the other nephew the green flecks were bits of green pebbles as i'd run out of choc chips - don't think he fell for it... LOL

dibble35 - 2013-12-28 17:35:00

dibble35 wrote:

I made a chocolate zucchini cake the other day (recipe from on here somewhere) had 3 cups zucchini, yoghurt, nothing else to 'out there' and it was delish. Nephew loved it, got him to try it before i told him what it was, he turned his nose up for a minute after I told him, shrugged and finished off the rest of the quite large slice i took him (teenage bottomless pit). Tried to tell the other nephew the green flecks were bits of green pebbles as i'd run out of choc chips - don't think he fell for it... LOL

I make a Chocolate Zucchini cake too, baked in the MW on high for 8 mins. It's a lovely moist cake similar to a mud cake without all the eggs and you can't tell it has Zucchini in it. My Grandkids love it, they have no idea (and who am I to tell them) it has a vegetable in it or they wouldn't eat it, the things we do.

Edited by nauru at 5:49 pm, Sat 28 Dec

nauru - 2013-12-28 17:48:00

Thanks DT4 - some good ones there to try. I've got a new spiral cutter (thanks Santa) and it makes awesome courgetti.

bedazzledjewels - 2013-12-28 17:51:00

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.

I have will bump another Zucchini thread for you horse30, some good recipes in there too.

nauru - 2013-12-28 17:54:00

This would be the most popular recipe I have passed around, its from an Australian Womens Weekly recipe book about 30years ago!!...

Zucchini Slice.
3-4 Grated Zucchini
3-4 Rashes of chopped bacon..leave out if vegetarian
1 large onion finely chopped or grated.
1/2 cup of oil...I use Rice Bran
5 eggs...good if you have chickens too :-( sadly no more
1 cup of grated cheese
1 cup of self raising flour
Salt and Pepper

Mix all together ..easy peasy, in the oven 180oC 30-40 mins..its delicous for breakfast lunch or tea, lunch the next day. Can also be made in large muffin tins for a lunch/dinner with salad, Nice with a tomato chutney or relish of your choice and sometimes I have added a couple of teaspoons of grainy mustard.
I used to make one and hubby would take it to work for his daily lunch!!

I no longer have a garden either so will have to buy Zucchini!!!

kiwiscrapper1 - 2013-12-28 21:49:00

That is a great recipe kiwiscrapper, I've made it a few times, usually adding some chopped red capsicum and spring onion. Haven't made it in a while, must get my AWW book out and try it again, makes great picnic food too.

nauru - 2013-12-29 18:28:00

This message was deleted.

tullyann - 2013-12-31 16:46:00

Quick one. Slice round peeled courgettes , fry or saute in oil or butter with garlic, I use garlic flakes until cooked to your liking. place in shallow dish, a large pyrex lid is great . Cover with a layer of cheese and grill to crispy brown.

alston - 2013-12-31 17:35:00

Mmmm these easy and delcious

ZUCHINNI AND BACON FRITTERS

1 tbsp olive oil
1 small finely chopped onion
2 rashers bacon diced
1 clove crushed and chopped garlic
1 egg
1 tbsp chopped herbs (parsley, thyme or dill)
2 grated corgettes
Salt and Pepper
½ cup self raising flour
½ tsp baking powder
2 tbsp oil + 1 tbsp butter

Heat first measure of oil in a pan and sauté garlic, onion, and bacon. Set aside to cool. In a large bowl combine egg, herbs, zucchini, S&P and bacon mixture. Pour over sifted flour and baking powder, mix well.
Heat oil and butter until bubbly, fry tablespoons 2 minutes each side.
Serve with sweet chilli sauce, lemon juice and avocado chunks to make a salsa.

livinginsin - 2014-01-01 13:33:00

Roasted they are yummy. I have other vegetables as well, so cut them into smaller pieces and keep the zucchini pieces bigger as they cook quicker.

Make salad with carrots, nuts and herbs and balsamic dressing. I prefer it chopped rather than grated for this.

Self Crusting Quiche with bacon etc. I also do this with silver beet or both depending on how much I have of each, or want to use up.

Baked tea Loaf which can be sliced and buttered or not. I grate it for this. Goes nice with some cinnamon spice.

rai5 - 2014-01-02 21:41:00

Zucchini pesto fritters
from The Best of Annabel Langbein use four medium zucchinis and taste delicious.

Ingredients
1.5c self-raising flour
3 eggs
1t salt
freshly ground pepper
3/4c soda water
4 grated zucchinis/courgettes
1/3c parmesan cheese
2T basil pesto

Method
1. Mix together flour, eggs, salt, pepper and soda water until smooth.
2. Stir in grated zucchinis, Parmesan and basil pesto.
3. Stand for 10 minutes.
4. Cook spoonfuls in 1/2cm hot oil in a pan over medium heat until golden on each side.
5. Serve with salsa and sliced avocado.

Makes about 2 dozen.

Quotetoadfish (1719 ) 9:54 pm, Sun 30 Dec #21
ZUCCHINI, FETA AND MINT FRITTERS

From the Free Range Cook book by Annabel Langbein

1 1/2 cups plain flour
3 tsp baking powder
3 eggs
1 cup soda water or water, chilled
1 tsp salt
ground black pepper
1/2 cup finely chopped basil
finely grated zest of 1 lemon
2 medium zucchini grated (about 300 g)
1 tbsp lemon juice, 2 tbsp finely chopped spring onions (green party only)
1/4 cup chopped mint leaves
150 g finely crumbled feta
2-3 tbsp neutral oil or spray oil

To make the fritter base batter, combine the flour, baking powder, eggs, soda water or water, salt and pepper in a mixing bowl , beating to make a smooth batter. Cover and stand for 15 minutes or for up to 4 hours in the fridge. The base batter can be flavored with different ingredients (ie zucchini/mint/feta, Corn fritters, herb fritters with smoked salmon etc). Stir chopped herbs and lemon zest into the batter.

Grate 2 medium zucchini onto a clean teatowel, gather up and twist to squeeze out the moisture. Place zucchini in abowl and stir in finely grated lemon zest, 1 tbsp lemon juice, 2tbsp finely chopped spring onions, 1/4 cup finely chopped mint, and 150 g finely crumbled feta. Stir into the rested fritter batter.

Heat a heavy frypan over medium heat and coat or lightly spray with oil. Drop small spoonfuls of mixture into the hot pan and cook until bubbles form in the mixture, then turn to cook the other side. Fritters are cooked when they bounce back when pressed gently. Lightly re-oil pan in between batches.

Quotetoadfish (1719 ) 9:55 pm, Sun 30 Dec #22
Tuscan Zucchini Soup

1kg small green zucchini
3 tbsp extra virgin olive oil
4 cloves garlic, finely chopped
30-40 basil leaves, chopped
1 tsp salt
freshly ground black pepper
4 cups chicken or vegetable stock
1 tbsp chopped Italian parsley
50g parmesan, finely grated

Cut zucchini lengthways into quarters then into 1cm dice. Heat oil in a heavy-based saucepan. Add zucchini, garlic, basil, salt and pepper. Cook over low heat for 10 minutes or until zucchini has softened. Remove 1/3 cup zucchini and reserve for garnishing soup. Add stock to remaining zucchini and simmer over medium heat for 8 minutes or until zucchini is soft and transparent. Purée in batches in a food processor until smooth then return to saucepan. Adjust seasoning to taste. If not serving at once, cool, cover and chill. To serve, stir in parsley and parmesan and bring to just below a simmer. Ladle into 6 warm bowls and top with a spoonful of reserved zucchini. Serve immediately

Quotetoadfish (1719 ) 9:55 pm, Sun 30 Dec #23
Zucchini fritters with tomato & feta salsa

3 medium zucchini, grated
½ red onion, peeled and finely chopped
1 large red chilli, finely chopped
1 tsp cumin seeds
125g self-raising flour
2 large eggs
4 Tbsp olive oil, for frying
125g cherry tomatoes, quartered
100g feta, cubed
handful fresh mint leaves
juice of ½ a lemon

Mix the zucchini, onion, chilli, cumin, flour and eggs together and season to taste.
Heat 1 Tbsp oil in a non-stick frying pan and drop in heaped tablespo

bev00 - 2014-01-02 23:28:00

Chocolate and Raspberry Brownies
Ingredients
1 ½ c frozen or fresh raspberries
1 c sugar
1 ½ c softened (not melted) coconut oil
4 eggs
2 t baking powder
1 c cocoa powder
½ c coconut flour
2 courgettes/zucchini (1 c firmly packed), grated
200 g chocolate pieces, (dark 70-80% is best)
Method

Preheat the oven to 170°C fan bake
Place the raspberries into a small pot and simmer on low until they are mushed up, set aside.
Place the coconut oil and sugar into a food mixer and beat until smooth.
Mix together the cocoa powder, coconut flour and baking powder and spoon it into the liquids alternating by adding one egg at a time. Continue to beat.
Stir through the courgettes.
Pour the raspberries on top and gently fold a couple of times. Do not over mix.
Place into a 20cm round springform pan and place the chocolate pieces on top.
Bake for 40 mins .
Remove from oven and cool completely in the tray. When the tray is cool to touch, place the brownie into the fridge to set for several hours.
Cut into small fingers or triangles to serve

red45 - 2014-01-03 08:32:00

Zucchini Pickle
1 kg zucchini
4 large onions
1 red pepper
1 green pepper
1/2 cup salt
2 cup sugar
2.5 cups white vinegar
1 cup water
2 teaspoons turmeric
2 teaspoons celery seed

Chop unpeeled zucchini finely. Peel and chop the onions. Remove the seeds from the peppers and chop the flesh. Combine the vegetables in a large bowl. Sprinkle the salt over the surface and cover with water. Leave for 2 hours (I tend to leave overnight). Drain. Rinse thoroughly with cold water and drain again.

In a preserving pan boil the sugar, vinegar, water, turmeric and celery seed for 3 minutes. Add the vegetables and cook for 15 minutes. Spoon into hot dry jars and seal.

red45 - 2014-01-03 08:34:00

http://tinyurl.com/mxu2tej
Loads of links to recipes featuring zucchini noodles, a low carb alternative to pasta. If you don't have a spiraliser for making noodles, the easiest alternative is to lie a coarse grater sideways on a board and grate zucchini lengthwise. Other options are to julienne them lengthwise.

The recipe I use often in my small bench top oven is to bake a small piece of salmon drizzled with lemon and on the same tray I have a couple of lengthwise halved zucchini brushed with olive oil topped with sliced tomato and sprinkled with Parmesan

red45 - 2014-01-03 10:08:00

davidt4 wrote:

Turkish Zucchini with Labna & Walnuts

serves 2 - 4

450 g zucchini
4 tab ev olive oil
¼ tsp salt
250 g labna
3 cloves garlic crushed with ¼ tsp salt
75g chopped walnuts
1 tab mayonnaise
3 tab finely chopped dill
½ tsp mild chilli flakes

Partly peel zucchini in stripes. Trim ends, dry. Grate coarsely.

Heat 3 tab oil in a frying pan over med. heat. Add zucchini and salt, sauté 8 - 10 min until cooked and no free liquid in pan. Remove from heat and cool.

When cool stir in the labna, garlic, walnuts and mayonnaise, check seasoning, arrange on serving dish. Sprinkle dill on top.

Mix 1 tab oil with chilli flakes, drizzle over top.

Sounds yum, though am wondering what Labna is?

irenew - 2014-01-04 13:51:00

Don't forget the humble stir fry too. I use my glut to boost stir fries. So tasty!

irenew - 2014-01-04 13:51:00

irenew wrote:

Don't forget the humble stir fry too. I use my glut to boost stir fries. So tasty!

yep or grated and added to mjnce for lasagne, patties, spag bol, nacho mix... any mince mix really in it goes here haha.

kirmag - 2014-01-04 14:19:00

irenew wrote:

Sounds yum, though am wondering what Labna is?

Labna is strained yoghurt. To make it, line a big sieve with muslin or a new Chux cloth, place on top of a large bowl, pour in 500 ml of plain unsweetened unthickened yoghurt mixed with 1 tsp salt, leave in the fridge to drain for at least 6 hours, up to 24 hours. The thick substance left in the sieve is labna and the liquid in the bowl is whey, which can be used in bread or other baking, made into a soup, or sprinkled on the garden to boost nitrogen.

davidt4 - 2014-01-04 15:04:00

Super easy, and great on the BBQ

Chunky cuts of zuchini, and fresh asparagus, drizzled in olive oil, seasoned with s&p, dash of sweet chilli sauce if ya like it, then throw straifght onto hot plate for a few mins - so yummy (friends don't eat zuchinni - had 3 serves!!)

kay34 - 2014-01-04 16:01:00

kiwiscrapper1 wrote:

This would be the most popular recipe I have passed around, its from an Australian Womens Weekly recipe book about 30years ago!!...

Zucchini Slice.
3-4 Grated Zucchini
3-4 Rashes of chopped bacon..leave out if vegetarian
1 large onion finely chopped or grated.
1/2 cup of oil...I use Rice Bran
5 eggs...good if you have chickens too :-( sadly no more
1 cup of grated cheese
1 cup of self raising flour
Salt and Pepper

Mix all together ..easy peasy, in the oven 180oC 30-40 mins..its delicous for breakfast lunch or tea, lunch the next day. Can also be made in large muffin tins for a lunch/dinner with salad, Nice with a tomato chutney or relish of your choice and sometimes I have added a couple of teaspoons of grainy mustard.
I used to make one and hubby would take it to work for his daily lunch!!

I no longer have a garden either so will have to buy Zucchini!!!

This is very nice and uses 5 eggs.

anna95 - 2014-05-21 20:05:00

Zucchini-Pear Soup
Yield: 4 servings.
Ingredients
3 tablespoons butter or extra virgin olive oil, or a combination
1 medium carrot, peeled and diced
1 medium onion, peeled and diced
1 medium potato, preferably high-starch (“russet” or “baking”), peeled and diced
1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
Salt and black pepper (CAREFUL not too much SALT)
4 medium zucchini, trimmed and diced
2 medium ripe (but still firm) pears, peeled, cored and diced
4 cups chicken or vegetable stock, or use water (make stock weak)
Mint leaves for garnish (optional).

Method
1. Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
2. Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint, if desired.

thewomble1 - 2014-05-23 01:29:00

http://nblo.gs/Z8HON

Cardamom Ginger Zucchini Bread with Streusel Topping

3 fresh eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla bean paste
8 ounces cream cheese
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cardamom
1 teaspoon ginger
1 teaspoon salt
2 cups shredded zucchini (about one medium)

For the Topping

3/4 cup flour
3/4 cup brown sugar
3/4 cup old-fashioned oats
1 stick cold salted butter, cut into small cubes

Preheat oven to 350 degrees. Grease and flour two standard loaf pans and set aside.

In the bowl of a stand mixer, beat eggs, sugar, oil and vanilla until smooth. Beat in cream cheese until fully incorporated. Add flour, baking soda, baking powder, spices and salt and mix on low speed until blended. Scrape sides and then mix in the zucchini. Divide the batter between the two pans.

Mix the topping ingredients, rubbing the butter between your fingers or a fork with the dry ingredients until it forms small clumps. Sprinkle topping over the batter. Bake at 350 degrees for an hour or until lightly browned and a toothpick inserted into the center comes out clean. Let cool for ten minutes, run a knife around the edge of the loaf pan, then turn loaf onto a wire rack to cool completely.

We enjoy this bread spread with cream cheese or some freshly made butter. Store leftovers in the refrigerator or slice and freeze to enjoy later.

bev00 - 2014-08-15 00:47:00

Zucchini recipes in the middle of winter?

lilyfield - 2014-08-15 09:20:00

Early spring up here in the winterless north - and my first seedlings are just coming up - I always plant the first 4 courgette plants in the first week of September (under a bit of netting cover) - so when everybody else starts planting on Labour weekend - I start harvesting:)

Then I plant the next lot in mid-November and the last lot in February.

No need to spray anything - I just compost the plants that get the mildew.

uli - 2015-08-13 20:35:00

bump for zuccinis

uli - 2016-02-18 20:28:00

bump

bev00 - 2017-02-17 23:21:00

bump for the summer glut

uli - 2018-02-15 16:57:00

Yummy recipe to use up your glut of courgettes!!
:: 700g courgettes :: salt :: 1 large onion finely chopped :: 4 spring onions :: 4 sheets puff pastry :: 200g feta cheese :: 2 eggs :: 120ml double cream ::150g cottage cheese:: mint leaves stripped from 2-3 stems :: milk for glazing ::

Grate the courgettes and salt them allowing them to drain for 30 minutes
Squeeze out the excess juice
Fry both types of onions in a little of the olive oil until soft and then add the courgettes
Fry them together gently for 15 minutes until all the excess liquid evaporates
Pre heat the oven to 200 deg C
line your pie dish with pastry
Pour in the courgette mixture and crumble feta & cottage cheese over it.
Beat the eggs and cream together, add mint salt and pepper and drizzle them on top
Fork the cheese and egg mixture lightly into the courgettes
Cover with puff pastry and seal edges
Tuck around the edges and snip off any excess
Glaze the pie with a little milk and scatter sesame seeds over the top
Place the pie into the oven and cook for about an 1/2hour
Remove from the pan when the pie is set and the pastry is golden
leave it to cool before you eat.

ruby19 - 2018-02-15 18:00:00

kiwiscrapper1 wrote:

This would be the most popular recipe I have passed around, its from an Australian Womens Weekly recipe book about 30years ago!!...

Zucchini Slice.
3-4 Grated Zucchini
3-4 Rashes of chopped bacon..leave out if vegetarian
1 large onion finely chopped or grated.
1/2 cup of oil...I use Rice Bran
5 eggs...good if you have chickens too :-( sadly no more
1 cup of grated cheese
1 cup of self raising flour
Salt and Pepper

Mix all together ..easy peasy, in the oven 180oC 30-40 mins..its delicous for breakfast lunch or tea, lunch the next day. Can also be made in large muffin tins for a lunch/dinner with salad, Nice with a tomato chutney or relish of your choice and sometimes I have added a couple of teaspoons of grainy mustard.
I used to make one and hubby would take it to work for his daily lunch!!

I no longer have a garden either so will have to buy Zucchini!!!

kiwiscrapper1, thanks for this recipe. I've been making it since you first posted it & it's become a favourite when I have a glut.
I'm not keen on cooked zucchini but this is a good one.
I add crushed garlic, grated carrot & shredded spinach sometimes & that works well.

samanya - 2018-02-15 18:42:00

Yes, kiwiscapper, that is a favourite with us. We have chooks so plenty of free range eggs too. We serve the dish with a variety of chutneys, sweet chili sauce etc.

arden22 - 2018-03-01 16:14:00

sliced longwise then wipe with garlic, top with cheese bacon onion cover with bread crumbs and under grill or bake

gardner12 - 2018-03-03 16:44:00

Tried this Jamie Oliver recipe last night - delicious.
https://www.jamieoliver.com/recipes/vegetables-recipes/courg
ette-spaghetti-with-rocket-pesto/

akl439 - 2018-03-04 10:20:00

bump to avoid marrows

uli - 2019-02-16 15:00:00

arden22 wrote:

Yes, kiwiscapper, that is a favourite with us. We have chooks so plenty of free range eggs too. We serve the dish with a variety of chutneys, sweet chili sauce etc.

This dish is my 'go to' if I want to take a meal to a friend who is not keeping good health & she loves it.
I also grate Zucchini into around 2 cup bags & freeze & once thawed, squeeze out excess liquid & use them in either this dish or
Zucchini muffins/loaf/cake ...so those of us who are not in warmer climates can also enjoy them, albeit it not fresh but nearly as good as.

samanya - 2019-02-16 16:36:00

What is the best way to freeze courgettes or preserve if you have a glut of them.

frances1266 - 2019-02-17 10:59:00

frances1266 wrote:

What is the best way to freeze courgettes or preserve if you have a glut of them.

See #47 ...;o)

samanya - 2019-02-17 12:08:00

Vegetarian Kugel
2 med size zuchini, 1 large potato, 2 carrots,1 onion finely chopped, 2 eggs, 1 TBSP olive oil, 2 TBSP chopped fresh parsley or coriander, 2 TBSP chopped chives, 2 TBSP wholemeal breadcrumbs, 1/2 cup milk powder, 1 cup of grated cheese.
Grate zuchini, potato and carrot into a large bowl. Add all the other ingredients- except the cheese- add 1/2 and leave the other half for the top - mix well, put into a buttered ovenproof dish and bake at 180degrees for 30 mins, top with remaining grated cheese and bake for a further 15 mins or until golden brown and crispy on top.

linette1 - 2019-02-21 16:09:00