Here are a few more recipes I have made with my zucchini stash.
Recipe 3: Grilled Zucchini
The other night I got a pork tenderloin at Central Market and marinated it then grilled it with walla wallas and zucchini. It was awesome. The best part about grilling is there is very little mess to clean up.
Recipe 4: Zucchini Orzo Salad
Found this recipe while I was shopping at central market. They served it with rockfish and it was awesome. I just made it for a side dish twice this week for two picnics.
3/4 cup orzo pasta
1 1/2 T unsalted butter
1 1/2 T olive oil
1/2 cup finely chopped shallot
1 med zucchini (3/4 lb) diced
1 med yellow squash (1/2 lb) diced
1 T white wine vinegar
1/2 cup toasted chopped haselnuts
1/4 cup chopped flat-leaf parsley
1/4 cup chopped basil
1 t lemon zest
Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions. Drain pasta and set aside. Meanwhile, heat a large saute pan over medium high heat. Add butter and olive oil. When butter melts and foam subsides, add shallot. Saute until translucent and lightly browned. Add both squash and stir occasionally until tender and lightly browned. Add vinegar and season with salt and pepper. In a large bowl. toss together vegetables and orzo. Add hazelnuts, herbs and zest. Adjust seasoning and serve ware, room temperature or chilled.
Recipe 5: Pureed Zucchini (for Miles)
Wash and cut the zucchini into 1" circles. Steam the zucchini until tender then rinse in cold water to stop cooking. Blend in food processor or blender until a smooth consistency. Then freeze in ice cube trays and transfer to air tight bag for up to three months. Defrost to serve. Or store in the fridge for up to three days in an air tight container.
Now for the taste test, haha, this is great!
I have been told that it can take over 10 times to get a baby to begin to like/enjoy certain foods so we will keep trying.