The Waste Not, Want Not Cookbook by Unknown

Author:Unknown
Language: eng
Format: mobi, epub
Published: 2015-03-03T22:59:12+00:00

ZuCChiNi

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Don't Waste It!

Perishable summer squash,

+ Combine shredded zucchini and shredded potatoes with minced like zucchini, grows large but

onion, egg, and bread crumbs, then fry in oil to make savory should be purchased when

zucchini fritters. Serve with sour cream and chives.

small and young in summer.

+ Sauté grated zucchini in butter until tender, about 5 minutes, Usually dark green but may

then toss with cooked short pasta, chopped fresh mint, and salt be yellow or pale green.

and pepper.

Store

+ Cut zucchini into slices, brush with olive oil, season with salt and pepper, and grill until tender.

Refrigerate for up to

4 days. Shred and freeze

+ Like carrot cake, zucchini spice bread is an easy way to use up in measured portions to

excess squash. Grate your zucchini and freeze in 1-cup or 2-cup add to breads or cakes.

portions to add to your recipes.

+ Slice zucchini, salt, and squeeze to remove some of the liquid, Serve

then layer with noodles, cheese, and tomato sauce in your Zucchini is a fresh, sweet

favorite lasagna recipe.

summer squash that takes

+ Slice small zucchini and toss with salt. Let stand for 15 minutes, well to grilling and roast-then squeeze out excess liquid. Add rice vinegar, sugar, sesame ing, soaks up flavor, and

oil, garlic, and chopped chiles for a fast Asian pickle.

marries well with other

+ Use a vegetable peeler to create long, thin zucchini ribbons, Mediterranean ingredients,

then sauté with garlic and olive oil to toss with pasta.

from tomatoes to eggplant.

You can even serve it raw.

+ Substitute zucchini for cucumbers in your hamburger relish or pickle recipes.

+ Chop zucchini into small cubes and add raw it to potato or pasta salads for color and crunch.

+ Oversized zucchini? Slice into 2- to 3-inch chunks and hollow out. Sauté chopped onions, garlic, and Italian sausage meat (removed from casings) until brown, then mix with bread crumbs, a little broth, and grated mozzarella cheese. Stuff zucchini chunks, top with tomato sauce, and bake at 350°F for 30 minutes.

147

ZuCChiNi graTiN

In summer, serve this fresh vegetarian dish warm or cold. SeRVeS 4.

4 Tbsp olive oil, divided

1 large onion, thinly sliced

½ tsp granulated sugar

In a sauté pan over medium-high, heat 2 tablespoons of the olive oil. Add the onion and cook for about 10 minutes, until soft and 3 lb small zucchini, sliced

beginning to brown. Reduce heat to low, cover the pan, and sweat for 6 ripe Roma tomatoes,

10 minutes. Remove the lid and sprinkle the onion with the sugar.

thinly sliced

Continue to cook, stirring, until the onion is nicely caramelized.

6 cloves garlic, minced

Set aside.

1 tsp chopped fresh thyme

Preheat the oven to 350°F.

Drizzle 1 teaspoon of the olive oil into a shallow gratin dish, and Salt and freshly ground

arrange a third of the zucchini in the dish, overlapping in concentric black pepper, to taste

circles. Top with half of the caramelized onion. Add half of the toma-1 cup fresh or dried

toes, a third of the minced garlic, a little thyme and salt and pepper, bread crumbs

and about ¼ cup of the bread crumbs.

Repeat the layers. Add a final layer of zucchini, season with the

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