The summer squash harvest is beginning. A really quick and easy way to serve zucchini is just to slice and saute. Slice, sprinkle with salt and let sit for 30 minutes to an hour to draw the water out of it. Rinse well and pat dry. Heat a little bit of olive oil and saute until done. Yum!
Showing posts with label Summer Squash. Show all posts
Showing posts with label Summer Squash. Show all posts
Monday, June 29, 2009
Quick and Easy Zucchini
The summer squash harvest is beginning. A really quick and easy way to serve zucchini is just to slice and saute. Slice, sprinkle with salt and let sit for 30 minutes to an hour to draw the water out of it. Rinse well and pat dry. Heat a little bit of olive oil and saute until done. Yum!
Tuesday, August 05, 2008
What to do with all of the zucchini.....
I made muffins last night and they were super yummy. If you are not gluten free, you can subsititute regular flour and omit the xanthan gum.
GFCF Zucchini Muffins
1 ½ cups GF Flour (I used Bob’s Red Mill GF Blend)
½ teaspoon Xanthan Gum
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon baking powder
1 cup raw sugar
1 cup finely shredded zucchini – peel and all
1 egg
¼ cup coconut oil
Zest of one lemon
1 cup chocolate chips (optional – you could also add nuts if desired)
In a medium mixing bowl, sift together the first seven ingredients and set aside.
In another medium mixing bowl beat together sugar, zucchini and egg.
Add oil and lemon zest; mix well.
Stir flour mixture into zucchini mixture.
Fold in chocolate chips.
Spoon batter into muffin cups that are lined with paper liners or well greased.
Bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean.
Makes 1 dozen muffins
GFCF Zucchini Muffins
1 ½ cups GF Flour (I used Bob’s Red Mill GF Blend)
½ teaspoon Xanthan Gum
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon baking powder
1 cup raw sugar
1 cup finely shredded zucchini – peel and all
1 egg
¼ cup coconut oil
Zest of one lemon
1 cup chocolate chips (optional – you could also add nuts if desired)
In a medium mixing bowl, sift together the first seven ingredients and set aside.
In another medium mixing bowl beat together sugar, zucchini and egg.
Add oil and lemon zest; mix well.
Stir flour mixture into zucchini mixture.
Fold in chocolate chips.
Spoon batter into muffin cups that are lined with paper liners or well greased.
Bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean.
Makes 1 dozen muffins
Monday, July 23, 2007
Pickled Summer Squash
Pickled Summer Squash
4 lbs assorted summer squash – any kind works, I like a mixture
2 lbs. onions sliced thinly
Water to cover veggies
½ cup pickling salt
1 quart vinegar
1 cup honey
2 teaspoons celery seed
2 teaspoons turmeric
2 teaspoons dry mustard
2 teaspoons dill seed
Thinly slice squash and onions. Cover veggies with water and add salt. Let stand 1 hour and then drain.
Combine remaining ingredients, bring to a boil and pour over veggies. Let stand 1 hour.
Return to heat, bring to boil and cook 3 minutes. Pack in sterilized jars (don’t forget to run a knife around the edges to release the hiding air bubbles), adjust lids and process in a boiling water bath or 10 minutes.
Makes 8 pints.
4 lbs assorted summer squash – any kind works, I like a mixture
2 lbs. onions sliced thinly
Water to cover veggies
½ cup pickling salt
1 quart vinegar
1 cup honey
2 teaspoons celery seed
2 teaspoons turmeric
2 teaspoons dry mustard
2 teaspoons dill seed
Thinly slice squash and onions. Cover veggies with water and add salt. Let stand 1 hour and then drain.
Combine remaining ingredients, bring to a boil and pour over veggies. Let stand 1 hour.
Return to heat, bring to boil and cook 3 minutes. Pack in sterilized jars (don’t forget to run a knife around the edges to release the hiding air bubbles), adjust lids and process in a boiling water bath or 10 minutes.
Makes 8 pints.
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