Maybe many have seen this already- I just laughed my behind off! In a recent Saveur mailing there was a teensy little pamphlet with a few recipes. There's one for a deeply-moist chocolate zucchini cake. It's mentioned that in the region where the recipe comes from gardening and zuke-growing are past-times ALL partake in. It goes on to say that in late summer in this area the folks lock their cars up for one reason only- to keep neighbors from placing zucchinis in them. Ha! How true is that? Sure sounds faimliar to me!
I'm unlocking my car doors now - I love zucchini - and I'm putting the trunk up! LOL
Glad I've got another marinara sauce fan!
Zucchini, marinara, - gosh - zucchini lasagna sounds dang good to Mama!!!!
Layer in baking pan - marinara, sliced zucchini, seasoned ricotta with spinach - luscious layers - mmmmmmmmmmm - crusty Italian bread with homemade garlic butter and topped with my Italian cheese blend - salad on the side - mmmmmmmmm
Glad I've got another marinara sauce fan!
Zucchini, marinara, - gosh - zucchini lasagna sounds dang good to Mama!!!!
Layer in baking pan - marinara, sliced zucchini, seasoned ricotta with spinach - luscious layers - mmmmmmmmmmm - crusty Italian bread with homemade garlic butter and topped with my Italian cheese blend - salad on the side - mmmmmmmmm
I dig zukes too. Worked at a lodge once where we cut nice average 1-1/2" diameter zukes into 1" lengths. We then sat them up on end, and used a small melon-baller to hollow-out a "bowl" in the center of the zuke. Then filled the "bowl" with a stuffing made of lentils, eggs, carmelized onions, & parmesan cheese. We offered them first paired with various veggie sautees as a side-pairing to entrees, but in time we had requests to make the protion larger & turn it into a vegetarian entree- went over quite nicely... very pretty and yummy too!
Last year they were giving huge zucchini away at the farmers market lol. I
He def liked your marinara. Its to hot now for me to put up the windows and torture the neighbors and landlord while it simmers though.
I read where someone pureed fresh basil with olive oil and froze it in ice cube trays. Think that would be a way for someone like me who cannot get fresh basil at the store to get that fresh taste during the cold months?
He def liked your marinara. Its to hot now for me to put up the windows and torture the neighbors and landlord while it simmers though.
I read where someone pureed fresh basil with olive oil and froze it in ice cube trays. Think that would be a way for someone like me who cannot get fresh basil at the store to get that fresh taste during the cold months?
>in late summer in this area the folks lock their cars up for one reason only"
Least the zucchini banditoes strike again!
It's fairly common in many areas that, at that time of year, everyone has knee deep in zukes and yellow squashed, and trying to get rid of them.
I remember when our kids were small, they'd haul them around in their wagons, trying to foist them off on neighbors.
"Then filled the "bowl" with a stuffing made of lentils....."
That sort of verticle stuffed zucchini is common all over the Mideast and North Africa, Chubbs. Sometimes it's just a vegetarian filling, as you used. Just as often it's lamb-based.
Near as I can figure, the style originated in Turkey, and spread out from there, as you can find varieties of it wherever there's a Turkish influence on the cuisine. I've got a great version of it, for instance, from Malta, where they use marrows instead of zukes. But the end result is the same.
Many other cultures have versions of stuffed summer squash. But most of the time, as in the U.S. and Italy, the squash are split the long way, seeds removed, and then these "boats" are filled.
But I like the vertically stuffed style, as it makes for a nicer presentation, IMO.
Least the zucchini banditoes strike again!
It's fairly common in many areas that, at that time of year, everyone has knee deep in zukes and yellow squashed, and trying to get rid of them.
I remember when our kids were small, they'd haul them around in their wagons, trying to foist them off on neighbors.
"Then filled the "bowl" with a stuffing made of lentils....."
That sort of verticle stuffed zucchini is common all over the Mideast and North Africa, Chubbs. Sometimes it's just a vegetarian filling, as you used. Just as often it's lamb-based.
Near as I can figure, the style originated in Turkey, and spread out from there, as you can find varieties of it wherever there's a Turkish influence on the cuisine. I've got a great version of it, for instance, from Malta, where they use marrows instead of zukes. But the end result is the same.
Many other cultures have versions of stuffed summer squash. But most of the time, as in the U.S. and Italy, the squash are split the long way, seeds removed, and then these "boats" are filled.
But I like the vertically stuffed style, as it makes for a nicer presentation, IMO.