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Published on August 5th, 2009 | by Lisa Kivirist

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Zucchini-Pallooza: Showcase Summer Abundance with Zucchini Snacks

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Beware: This Saturday night, August 8, is “Sneak Some Zucchini on Your Neighbor’s Porch Night.” As a Midwest gardener, I’m guilty of using all forms of sneaky tactics to deplete my zucchini abundance on our farm this time of year. But most of all, I’m on the lookout for new ways to use zucchini and other forms of summer squash in creative, tasty recipes.

These Zucchini Snacks do exactly that: use zucchini in unexpected ways. When I serve this to guests at our Wisconsin B&B, Inn Serendipity, everyone seems to “taste” something different – from noodles to soy sauce – none of which are actually in the recipe. With a dash of culinary creativity, zucchini can “take on” various flavor entities. Call her the secret agent of the summer garden; summer squash can take bring an interesting dash of mystery to your table.

These Zucchini Snacks can be served either as a warm dip or on toasted bread pieces. The recipe works equally well with frozen zucchini (and can be a nice toasty warm-up comfort food during the winter months); just defrost and drain the zucchini. No need to add the extra salt to extract the water.

Zucchini Snacks

From Edible Earth:  Savoring the Good Life with Vegetarian Recipes from Inn Serendipity

Ingredients:

2 c. shredded zucchini (any summer squash will work)

1 t. salt

½ c. mayonnaise

½ c. plain yogurt

¼ c. grated Parmesan cheese

¼ c. finely chopped green pepper

4 green onions, thinly sliced

1 garlic clove, minced

1 t. Worcestershire sauce

Approximately 36 slices snack rye bread or crackers

Directions:

* In a bowl, toss the zucchini and salt. Let stand for 1 hour.

* Rinse and drain. Press out excess liquid.

* Add the remaining seven ingredients. Stir until combined.

Two ways to serve:

1) Spread a rounded teaspoonful on each slice of snack rye bread; place on a baking sheet. Bake at 375 degrees for 10 to 12 minutes or until bubbly. Serve hot.

2) Pour zucchini mixtures in a lightly greased, 8-in. square baking pan and bake at 375 degrees for 15-20 minutes or until bubbly. Serve hot with crackers.

Serves: 8 as an appetizer.

Photo credit:  Lisa Kivirist



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About the Author

Lisa Kivirist embodies the growing “ecopreneuring” movement: innovative entrepreneurs who successfully blend business with making the world a better place. Lisa is co-author, with her husband, John Ivanko, of Rural Renaissance: Renewing the Quest for the Good Life, capturing the American dream of farm living for contemporary times. Her latest release, ECOpreneuring: Putting Purpose and the Planet Before Profits is a compact, dynamic tool kit for a fresh approach to entrepreneurial thinking, blending passion for protecting and preserving the planet with small business pragmatics. As a W.K. Kellogg Food & Society Policy Fellow and Director of the Rural Women's Project, Lisa champions a voice for women farmers and rural ecopreneurs through media, speaking and advocacy work. Lisa runs the award-winning Inn Serendipity Bed and Breakfast in southwest Wisconsin, completely powered by renewable energy and considered amongst the “Top Ten Eco-Destinations in North America.” Her culinary focus on local and seasonal cuisine – with most ingredients traveling less than 100 feet from her organic gardens to B&B plates – earned recognition in publications from Vegetarian Times to Country Woman and inspired her cookbook, Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity. In addition to feature writing for publications such as Hobby Farm Home, Mother Earth News and Wisconsin Trails, Lisa is the lead writer for Renewing the Countryside, a non-profit organization showcasing rural entrepreneurial and agricultural success stories. Lisa also penned Kiss Off Corporate America: A Young Professional’s Guide to Independence. Lisa shares her farm with her husband, their young son, a 10kw wind turbine and a colony of honeybees.



One Response to Zucchini-Pallooza: Showcase Summer Abundance with Zucchini Snacks

  1. I’ll have to try this. I too have tons of zucchini. I’ve been making breads and even zucchini chocolate chip cookies.

    I have three different zucchini bread recipes, a cake recipe, cookie recipe, plus zucchini sticks, stir frys and all kinds of soups and casseroles. I think you can make just about anything with zucchini.

    I personally love the breads the best.

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