What to do with surplus zucchini

[onegunshort]

Tried a new recipe suggestion from a co-worker for a dish called calabacitas ("little squash" in spanish). It's basically a stove top casserole. Very tasty.



5 Peppers (Poblano, Anaheim, Bell, etc.) Your choice depending on desired heat level.
4 cups sliced or chopped zucchini
2 Tbs. butter or oil
2-3 cloves of garlic, minced
1 small onion, minced
4 roma tomatoes
1 Tbs. fresh chopped Cilantro or Epazote
4 oz. Mexican cheese grated or cut into half dollar sized pieces (Panela, Oaxaca, or any other cheese you prefer)



1. Apply a thin coat of oil to the peppers and fire roast over a grill
2. When nice and blistered place in a plastic or paper bag for 4 minutes
3. Remove from bag and peel the skin off by hand and discard skin. Do not wash the peppers after skinning.
4. Slice peppers in strips and remove seeds if desired, (I left a few in for some heat)
5. Sautee minced garlic and onion with oil or butter in a dutch oven or some kind of 5 quart pot until onions are translucent.
6. Add zucchini, stir
7. Add tomatoes, stir
8. Add pepper strips, stir
9. Simmer for about 10 minutes or until zucchini is tender and add Cilantro or Epazote
10. Evenly distribute cheese over the casserole and simmer until melted
11. Stir just a few times and serve, top with mexican crema or sour cream if desired, salt and pepper to taste

You can also add meat of your choice or serve taco style

 

[reerc]

I'll be right over = that looks great!

I seriously don't understand the negative rep zucchini has received, I love it - alone, with a little yellow crookneck and onion, or shredded in breads and cakes.

 

[Muley Gil]

If you live in the country, you're liable to find a bag full on the front seat of your pick-up truck, or on your front porch. Neighbors tend to share their bounty.

 

[ACP230]

Zucchini trap anyone?

My wife grew way too many one summer.
We haven't grown them since.

I was listening to a radio station from Wisconsin the next year and the announcer said:

"Now as the great tide of zucchini creeeeps across Wisconsin..."
The line was followed by static and I never was able to tune in the station again.

 

[Jack Flash]

Beautiful dish -- I will try that recipe as soon as it starts to come in around here.

One thing, you never have to plant any yourself; people give it to you and act so relieved when you take some, you'd think you just help them send an old mooching uncle back where he came from.

 

[mwtdvm]

My coworker once said he could not understand how there could be starving people in the world when there was Zucchini.. He could miss one and on the next trip thru the garden, it was almost two feet long..

Zucchini bread is as good or better than banana bread.. Just MNSHO..

 

[Capt Steve]

IMHO: All Zucchini, along with any other variety of squash (and lets not forget Lima beans), are surplus. They might make nice targets....if I could find any ammo. (o;

 

[Cobroller]

Looks tasty.

My wife made me a skillet meal tonight. She used zuchinni and yellow squash. I have to had my own "heat". We use just about anything that grows in the garden in ours including green tomatoes and squash blossoms.
My usual practice is three hills with three seeds per hill. Throw out any that are larger around than a silver dollar--smaller is better. If you tell someone you like zuchinni they will bring you a "county fair" entry that weighs ten pounds. I just take them home and throw them out.

Do not leave your pickup unattended in town or your car doors unlocked--the zuchinni gnomes will fill them up prize specimens.

 

[2Loud4You]

That's all yours man. No zucchini on my plate thank you. Actually I'm with Capt. Steve..other than the lima beans.

 

[montezumaz]

When I lived in Utah 30 years ago, we would cruise church parking lots on Sunday and when we found a car with its doors unlocked, we'd load it up with our surplus zucchini. As the summer progressed, it became harder and harder to find cars that were left unlocked.

 

[J. Galt]

D@#n! That looks good. I'll have to try it.

 

[Erich]

Calabacitas are huge with New Mexicans. Chop a little corn off a cob and stir it in, too.

Another great thing to do with excess zukes is to take a carrot peeler to them and stir-fry the strips in olive oil real quick - a great low-carb sub for pasta.

 

[Riccur]

Good saying this time of year:

If you have to buy zucchini, you don't have any friends!

 

[Tom M]

The manager of one of our local gun shops planted waaay too many last year. He brought them into the shop, and anyone who bought a gun, got a free zucchini. Excellent marketing scheme!

 

[CW Spook]

Zucchini are a lot like accordians. I have a friend who is an accordian player who went to the mall, and left his accordian in the back seat. When he got back to his car he found the rear window broken and 3 more accordians in the back seat.

 

[charlie sherrill]

Mine are coming in like crazy right now. Made a casserole last night. Cut some more up and threw them in the freezer. When I get back from vacation I'm gonna fry some with some fish and fried green tomatoes.

 

[Gress]

yummy

 

[DelavanKs]

Make Bread..........It's the greatest
Chuck

 

[armadillo]

When I lived in El Paso, I learned about "Calabicita de Puerco" which expands this recipe with a pound or two of browned, diced pork steak and a small can of Rotel tomatos. It is one of our favorites.

 

[oldRoger]

I agree with the "pick them very small comment" be carefully in your checking of the plants, never let one escape. Any zucchini over 4" long is a curse. Treat it as you would a negligent discharge.

My wife used to take bags of them and leave them in the teachers lounge, soon the Principal had to post a guard. Carrying a zucchini into school was treated exactly the same as an automatic weapon.

In my opinion, more people have been harmed in attempts to make zucchinis taste like something—like anything, than firearms ever have or could.
IMO Onegunshort's recipe would be as good without the zucchini.

The motto of a former grower: "All zucchini are surplus!"