I just bought a bunch of zuccini and summer squash from the local farm stand because they looked so good. does any of you have any yummy recipes to make with these goodies? thanks!
I love tempura, I do it with all kinds of veggies and seafood... Shrimp and Vegetable Tempura Recipe Ingredients : 20 large raw shrimp 2 cups tempura flour..or unbleached flour, sifted 2 cups ICED water may sure it is very cold I even through iin a couple of cubes while I'm mixing 1 egg 1 large zucchini, cut into disc's or strips 1 yellow squash cut the same 1 onion cut into ring Oil for deep frying, peanut oil is good or canola some plain flour on plate for coating Japanese sauce to serve. Method : Peel and devein the shrimps, leaving the tails intact. Cut 4 incisions in the under-section of each shrimp and straighten them out. Coat the shrimps lightly with flour, leaving the tail uncoated, and shake off the excess. In a bowl, gently mix the tempura flour, water and egg yolks and use at once (the batter will b e lumpy, don't over mix). Heat the oil in a deep pan or wok to moderately hot. Working with a few at a time, dip each shrimp into the batter, still leaving the tail uncoated. Fry briefly in the hot oil until lightly golden; remove from the pan and drain well o n paper towels. Repeat this process with the vegetable pieces, doing about 2 to 3 pieces at a time. Serve immediately with soy sauce. Add strips of fresh ginger to the soy sauce if you like. Note : Tempura flour is available from specialty Asian shops, and makes the lightest tempura batter. Plain flour can be used but the batter will be slightly heavier. Here is my favorite dipping sause: DIPPING SAUCE FOR VEGGIES 2 scallions, sliced 2 tablespoons rice wine vinegar 1/2 cup soy sauce 1 tablespoon ginger, grated Combine all ingredients in bowl. Stir to combine. Serve with deep-fried vegetables If you eat bacon... I fry up a few slices, take it out and crumble it..set aside. In the pan drippings I throw in the yellow squash with some onions and fry covered, on low till tender, add some grated cheddar and the crumbled bacon. I don't eat it often as its not the healthiest but a few times in the summer it finds its way onto the table. Oh I also add mushrooms to the tempura batter in the above recipe. Zucchini is always in my spaghetti sauce. And I slice it long ways and use it instead of noodles in my veggie lasagna. hope these help, teepi
ZUCCHINI SQUASH BURGERS Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Zucchini (or any other -variety of summer squash) 2 tb Oil 4 Garlic cloves 4 lg Onions, diced 2 Carrots, diced 1 Green pepper, diced 5 tb Tahini or peanut butter 3 tb Tamari 1/2 ts Paprika 1/2 ts Oregano 1/2 ts Basil 1/2 ts Sea salt 1/8 ts Red pepper (optional) 1/2 c Sesame seeds 1/2 c Sunflower seed meal 1 c Corn meal, or flour, or soy -powder Slice the zucchini and place in a large pot with 1/2 cup water, adding enough squash to fill the pot. Steam over medium heat for 7 minutes, until soft. Heat the oil in a large skillet over medium heat; add the garlic, onions, carrots, celery, and pepper; saute for 7 minutes, till vegetables are tender. Drain the zucchini and mash well. Add the sauteed vegetables, tahini, seasonings, sesame seeds, sunflower seed meal, and corn meal. The batter should be thick not wet--add flour if needed. Preheat oven to 375. Oil a cookie sheet. Using a tablespoon, make patties and place them on the sheet. Bake for 8 minutes on each side, until golden brown.
my family goes nuts over this:mince 2 cloves of garlic, add it to about 1/4 cup of margarine with a dash of salt and fresh cracked pepper. cut your squash in half, scoop out the seeds and with a fork stab the spot where the seeds were a few times, then put some of the garlic mix in, wrap each half seperately in foil and cook in the oven 350 for an hour or a bit longer depending on the size of the squash its ready when its soft but not too mushy. yummy great for most types of squash, my fave is acorn though.
I found a really cool yummy and easy idea: Stuffed Zucchini Ingredients• 2 medium zucchini (about 12 ounces total)• 1/3 cup finely chopped onion• 1 tablespoon olive oil or cooking oil• 2 teaspoons all-purpose flour• 1/2 teaspoon dried basil, crushed• 1/8 teaspoon pepper• 1/2 cup milk• 1/4 cup refrigerated or frozen egg product, thawed, or 1 beaten egg• 1/3 cup grated Parmesan cheese Directions1. Cut zucchini in half lengthwise. Place, cut side down, in a microwave-safe 2-quart square baking dish. Micro-cook, covered, on 100 percent power (high) for 1-1/2 to 3 minutes or until nearly tender. (Or, cook in boiling water for 3 to 4 minutes.) Scoop out pulp, leaving a 1/4-inch-thick shell. Set shells aside. Finely chop the zucchini pulp; set aside. 2. In a medium saucepan cook onion in hot oil until tender but not brown. Add chopped zucchini; cook 1 minute more. Stir in flour, basil, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Gradually add zucchini mixture to the egg product or egg. Stir in Parmesan cheese. Spoon mixture into zucchini shells; place in a 2-quart baking dish. 3. Bake, uncovered, in a 350 degree F. oven for 25 to 30 minutes or until filling is lightly browned. Makes 4 side-dish servings. Make-Ahead Tip: Prepare and fill zucchini; cover and chill up to 24 hours. Bake as above except bake 30 to 35 minutes.
yum . . . .yum . . . . .yum . . . . . yum . . . . yum . . . . . . . YUMMMMMMIE i didnt think u guys ate good up there mabe i will pay a visit . . . . . . for DINNER . .ha ha ha
