It is that time of year when people with gardens discover that planting more than two or three zucchini plants might not have been a good idea once the crop keeps coming in seemingly overnight. I don’t think it is against any laws to secretly ‘gift’ complete strangers with a bag of surplus zucchini on their doorstep . . .
The last six months, we have been making an effort to eat healthier and various squash and mostly zucchini has been our most cost effective way to add to our meals. We have finely chopped and added them to tomato sauce. We regularly prepare a pan of oven-roasted vegetables heavy on the zucchini. Any and all soups reflect the summer’s abundance of zucchini!
Recently, however, we discovered an tasty way to present zucchini. I found a nifty peeler/julienne tool that makes both long, wide, thin slices of zucchini as well as ‘noodle-shaped’ ones.
The wide thin slices make a great salad with the addition of a favorite light oil/vinegar dressing, halved cherry tomatoes, and lots of pepper and salt to taste.
The ‘noodle’ ones saute nicely. I usually start with finely chopped onion in a large skillet. When the onions are almost translucent, I add diced mushroom, a smashed and diced clove of garlic, and cook a minute or two longer. I add back the zucchini noodles, given them a few turns in the pan to heat through, add salt and pepper to taste and serve.
I’m always looking for new and interesting ways to use this vegetable. I guess I’m one of the few that truly like it. I even eat it sliced and raw for a lunch time snack. Here is a way to sneak some vegetables into your unsuspecting family’s diet.
Zucchini Spice Oatmeal Cookies
1/2 cup butter
3/4 cup honey
1 large egg
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 tablespoon grated orange zest
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup grated zucchini
1 cup rolled oats
1/4 cup finely chopped walnuts
1 cup dried cranberries (although raisins or diced dates would work, too)
Cream together the butter and honey. Add the egg and beat well. Mix in the dry ingredients and then stir in the rest of the ingredients.
Drop by teaspoonfuls onto a parchment-lined or vegetable oil sprayed cookie sheet and bake in preheated 375 degree oven for approximately 10 minutes.
You can dust them with powdered sugar for presentation purposes or ice them with lemon or orange icing. Makes about 4 1/2 to 5 dozen cookies. Great with a glass of milk for an after-school/work snack.
Crazy Quilts, Catholics & Cookies 