What can you do with a 2½ foot zucchini?

If you are anything like me you have been enjoying the bounty of your garden and the local farmers market this summer.  If so you probably have also wondered what to do when your bounty spills over.  Imagine it happening in one fell swoop.  Never one to falter @ a challenge I took on the zucchini……All 2 ½ feet!

• Bruschetta with summer squash, bacon and blue cheese
• Grilled zucchini: vegetable lavash roll, salads, panini
• Lasagna
• Slaw
• Zucchini chocolate chip bread

Prepping the zucchini: a mandolin is very useful but a knife will work also

4 C matchstick size

3 C shredded zucchini

Remainder 1/8 thick slices (sprinkle with oil, salt & pepper) grilled till golden brown

One thing to always remember when following one of my recipes, if it isn’t a “baked good” switch it up fudge and fiddle do whatever sounds good to you.  When baking be careful, if you substitute baking is a “science” liquid for liquid, dry for dry, leavening for leavening.

Bruschetta with summer squash, bacon and blue cheese

2 C matchstick size zucchini

1 Tbls red wine vinegar

3 Tbls extra virgin olive oil

½ tsp salt

½ tsp ground black pepper

5 strips bacon: small diced fried crisp and drained on a paper towel

4 oz crumbled blue cheese

10 slices thick bread (IE: French Bread cut on a bias 1 inch thick) rubbed with a clove of garlic lightly brushed with olive oil and toasted till just golden brown…croutons

Toss all ingredients (except croutons) together, let sit for 5 to 10 minutes, divide mixture evenly among croutons, put under broiler until cheese begins to melt,  for approximately 1 ½ minutes.

Slaw

2 C matchstick zucchini

2 C matchstick yellow squash

1 C matchstick carrots

1 C seeded and small diced cucumbers

½ C chives freshly chopped

(feel free to add any other vegetables; jicima, bell peppers)

Vinaigrette

¼ C lime juice

¼ C raspberry vinegar

1 C light oil

1 tsp crushed garlic

½ tsp kosher salt

¼ tsp white pepper

Blend vinaigrette ingredients with ¼ C of the chives in a blender/food processor

Mix all vegetables with remaining chives and toss with vinaigrette.  Chill and let sit for an hour before serving.  Try adding crumbled feta for an extra treat.

The grilled zucchini, a staple now in the refrigerator, use it in salads, pastas, sandwiches etc.

Vegetable Lavash Roll

Julienne: cucumber, bell pepper-red-yellow-green, carrot

Sliced and grilled: zucchini, yellow squash, eggplant

The beauty of this roll is you can add as much or as little as you want, as long as you can still “roll it”.

To assemble you will need a “glue/spread” some possibilities:

Hummus

Spreadable herbed cheese

Sundried tomato dip

Spread your “glue” of choice from the edge to the middle length wise. Starting on the opposite edge from the spread lay out the vegetables-thin layers leaving ½ an inch of the spread uncovered.  Roll the lavash from the vegetable side to the spread side; let the roll sit seam side down for a few minutes then slice into 2” thick rolls.

Lasagna

It’s all about the layers….and they can be whatever you want

Grilled: zucchini, yellow squash, eggplant

*Fresh diced tomatoes

*Fresh tomatoes pureed in a blender

Shredded cheese (mozzarella, cheddar, Jack)

Ricotta, parmesan cheese

Basil fresh (chiffonade/thinly sliced)

Salt & pepper

Oregano

*canned may be used or a tomato sauce

Rub a casserole with oil than begin to layer vegetables;1) “liquid”-tomato puree and tomatoes 2) vegetables 3) cheese repeat 1 thru 3 till just below top finishing with cheese.

Cook in a 375º oven for 30 to 45 minutes till golden brown and bubbly.

Chocolate Chip Zucchini Bread

2C (high altitude plus 2Tbls) unbleached AP flour

3 C shredded zucchini (moisture squeezed out)

¾ C sugar

½ C pecans or walnuts rough chopped (optional)

1 tsp baking soda

1 tsp baking powder

½ tsp salt

¼ C plain yogurt (whole, lowfat or non-fat)

½ tsp lemon juice

2 large eggs beaten lightly

7 Tbls unsalted butter, melted and cooled

¾ C chocolate chips

Preheat oven to 375º adjust shelf to middle position, grease the bottom and sides of a 9"x5" loaf pan, dust with flour tapping to remove excess (set pan aside).

Toast nuts 5 to 7 minutes till fragrant – cool.

In a large bowl combine flour, nuts, baking soda, baking powder and salt

In a medium size bowl whisk sugar, yogurt, eggs, butter and lemon juice together add zucchini and chocolate chips combine.  Fold the wet mixture into the dry mixture until just combined.  Scrape the batter into the prepared pan, smooth surface with a rubber spatula.  Bake until golden and a toothpick in the center comes out clean, 55 to 70 minutes.  Rotate pan ½ ways through baking.  Cool in pan for 10 minutes then transfer to a wire rack, cool for at least an hour then wrap in plastic.