Wednesday, July 29, 2009

Baked Zucchini Chips - 5 star recipe

2 Medium Zucchini
2 Eggs
2 T Water
1 C Italian Breadcrumbs
2 T Grated Parmesan Cheese (we like cheese so I threw in extra)
1/8 t Cajun Seasoning (to taste)


-Preheat oven to 475 degrees.
-Cut zucchini into thin slices
-Mix egg with water in a small bowl and set aside.
-Combine breadcrumbs, parmesan cheese and Cajun Seasoning on a plate.
-Dip zucchini into egg mixture then dredge through breadcrumb mixture and place on a baking sheet sprayed with nonstick cooking spray.
-Bake each side approx. 5-10 minutes or until brown and crispy.

Sorry about the white stuff that "floated" into the picture.

Monday, July 27, 2009

Zucchini Bread

Here's the zucchini bread recipe I use with my zukes. Hope you enjoy.

Wet ingredients
3 eggs
2C sugar
3t vanilla
1C cooking oil
2C zucchini shredded/grated

Dry ingredients
3C flour
1t salt
1t baking soda
3t cinnamon
1C nuts (optional)

Mix wet ingredients in 1 bowl. Mix dry ingredients in another bowl. Add the bowls together (I put dry into wet - makes it easier to stir). Pour into 2 greased bread/loaf pans.

Bake 350 for 50-60 minutes

Below is a picture of my zucchini from the freezer. I shred it and freeze it in 2C or 5C bags for future recipes.
2nd picture is the finished product.

Saturday, July 11, 2009

Pruning Squash and Zucchini

Someone asked me about pruning squash and zucchini. This may not be correct BUT here's what I learned from someone else and tried it and had MAJOR success. As squash and zucchini ripens you need to pick it thus allowing the plant to create more. BUT if the plant becomes overgrown and too crowded then it stops producing veggies. Over crowding does not allow for air and sun to hit down at the roots where the veggies grow. Pruning allows air to circulate and sunlight to hit the roots. If you prune too much the plant is exposed. Below are some pictures after I've pruned. I'll try to explain w/ the pictures how it works.
Pictures 1 and 2 are a view of the plants showing the new growth on the LT and roots on RT. After a section produces veggies I cut back all the leaves pushing the plant energy towards new growth. Leave a few leaves around new growth to provide the shade it needs.
Pictures 3 and 4 continue on the same line. Showing the old places that produced veggies and how the new growth keeps going. Picture 4 with my hand in it shows where the root decided to produce 2 new growth sections. Zucchini plants will develop multiple new growth sections at the same time. Currently I have 1 plant that has started 5 new growth sections. Again prune off leaves that do not have veggies growing underneath.

Pictures 5-7 show new growth sections; roots are behind the new growth. Picture 5 shows a close up of new growth w/ baby zucchinis (3) and new flowers and leaves growing. Picture 6 shows new growth from previous week with a full grown zucchini. As part of pruning if you see smaller leaves that when grown will stunt the growth of a zucchini go ahead and prune it. You can see in this picture that I pruned a few things around this zucchini to let it grow. Picture 7 shows new growth of squash. New growth for both plants grows upward until it reaches a certain size then lays back down on the ground.
This may seem like a lot of information or even a lot of hard work but it's not really. We ended up doubling the amount of produce we got this year. We had neighbors who's plants started producing the same week as ours and we are still going where theirs has ended.

Friday, July 10, 2009

Squash Muffins

I keep forgetting to post updates on our garden. Below are pictures our our first squash and what we did with them. Yummy. This is our kids favorite way to eat squash and I have to admit it tastes good to.
Picture 1 is cut up squash.
Picture 2 is cooked squash.
Picture 3 is muffin mixture and
Picture 4 is the finished product.
Here's the recipe:
1lb squash, cut into slices (approx 2-3)
1/2 C butter melted
1 egg, lightly beaten
1 1/2 C flour
1/2 C sugar
2 1/2 t baking powder
1/2 t salt

Boil 1 in water; add squash. Bring to boil. Reduce heat, cover and simmer for 5 minutes. Drain and mash. Stir in butter and egg.
In a bowl combine flour, sugar, baking powder and salt. Stir in squash mixture til moistened.
Fill greased muffin cups 3/4 full. Bake 375 for 20-25 min til toothpick is clean. Yield: 1 dozen