Zucchini

[cjsmith]

OK, you guys are all going to laugh at me when I say this, but next summer I want to try growing zucchini.

I'm serious. It's great with beef, tomatoes, onion, and garlic in a stir fry. It's lovely sliced up and steamed with yellow squash with nothing more than some pepper on it. It's probably going to be scrumptious in this cream-of soup I've got in the crock pot right now. I like zucchini bread and would make some now except I shouldn't eat any. I even plan to try scraping strips off it with a peeler and serving it like pasta. (Hey. No making fun of a desperate woman. I haven't had pesto, marinara, or alfredo in months.)

Anybody have a lot of zucchini they don't know what to do with? I can help out. I'm generous that way.

Comments

By request of CJ

[klwalton.livejournal.com]

krasota's grandma's zucchini bread. This is *so* good. US measurements, though. You cool with making the conversions?

3 eggs, beat until well dead and frothy. (very frothy)
beat in:
2 c sugar
1 c vegetable oil
1 T vanilla
beat until thick and lemon-colored and screaming in pain.
sift together:
2 c flour
2 T cinnamon
2 t baking soda
1 t salt
1/4 t baking powder
add to liquid ingredients
stir in 2 c loosely packed, coarsely grated zucchini
fold in 1 c walnuts (optional)

pour the mixture into 2 oiled and floured loaf pans. bake in preheated oven at 350° for 1 hour or until done.
let cool 10 minutes. remove and let cool on rack until completely cool.

c = cup
T = tablespoon
t = teaspoon
degrees are Fahrenheit
"until done"= toothpick inserted into center comes out clean, edges begin to pull away from pan