Heathcote Valley Online

I love growing zucchinis. They reward my endeavours with a bounty of gratitude that is staggering. But only if I plant six. Over the last twenty years I have invariably found that if I plant two of them, which should be more than enough for two people, they both wither and die.

If I plant four, two wither and die and the other two sulk. If I plant six of these contrary botanical specimens, they all grow and flourish to such an extent that my whole life gets taken over by them and most of each day is spent trying to think up new ways to use them.

Well, help is at hand and if you, like me, still have the little blighters refusing to lie down and die, I will share with you some of the cooking recipes that I have come up with in moments of zucchini overload.

Zucchini Salad

Wash and grate required number of zucchinis.
Toss in a mixture of olive oil, lemon juice, lemon zest, tarragon (or herb of choice) S and P.

Baked Zucchini

Butter an oven dish. Lay in zucchinis sliced in half length-ways. Sprinkle with tasty cheese, paprika and S and P. Cover with foil if you wish. Bake 150C approx 30mins.

Zucchini and Tomatoes

Put olive oil or butter in a frypan. When warm add in this order, crushed garlic, sliced onions, sliced zucchini,sliced tomatoes, basil and S and P. Place lid on frypan and simmer approx 20 minutes. Check liquid level occasionally and add small amount of water if necessary. It usually isn't.

Zucchini Muffins

            
         
                
                                   

Add fruit to dry ingredients, then add combined wet ingredients. Mix until just combined. Sprinkle top with cinnamon and sugar. 200C for 15 -20 minutes for small muffins or 30 mins for large. Can be baked as a loaf.

Zucchini Frittata

 
Grate zucchini coarsely, finely chop onion and bacon, beat eggs. Mix all together. Pour in to well-greased tin. Bake in mod oven 30 - 40 mins till brown.