We always made zucchini and eggs.
Slice the zucchini fairly thin and fry it in oil.
While it is cooking, beat some eggs and add seasoning (we added salt, pepper, garlic and oregano).
When zucchini is tender and browned to desired color, add beaten egg. Keep folding egg batter in to coat zucchini and cook thoroughly.
Great on sandwiches!
We also make the same basic recipe in a frittata. The main difference is that when you make frittata you add a bit more egg to completely cover the zucchini and cover the pan and cook it on low for quite a bit more time until all of the egg sets. A frittata is basically a quiche without the crust and made in a frying pan instead of the oven. When we make zucchini into a frittata - we cook it on the stove top and after it is done we top it with grated cheese (Parmesean, Romano, or Fontinella). You can make a frittata with pretty much any ingredient you can use in a quiche. And if you want the top browned (for example if you add cheddar or mozzarella topping), cook the frittata completely on the stove, add your cheese, then pop it under the broiler to brown.
Both of these recipe's were eaten quite often in my parents households during the depression. They grew zucchini and raised chickens so it was a very affordable yet nutritious meal for the family.
10 cups zucchini shredded
2 cups onions chopped fine or shredded
5 TBL. Salt
2 TBL. Cornstarch
3 sweet green peppers chopped fine
3 sweet red peppers chopped fine
1 TBL. Nutmeg
2 TBL. Black pepper
1 TBL. Turmeric
6 cups of sugar
2 ½ cups of vinegar
Put zucchini, onions, and salt in large pan and let set overnight.
Next day rinse
Stir in rest of indredients and cook for 30 mins.
Put in scalded jars and seal.
Put in canner for 15 mins.
We make zuchini sticks: small zukes cut them into 1/4's-coat them with your favorite egg wash, Panko crumbs and put em in the oven to bake for about 20-30 minutes depending on the size .. Serve em with your favorite spaghetti or marinera sauce.
Thanks for sharing this recipe. My MIL used to make it, but we couldn't find the recipe, following her death. The family will certainly love it! Thanks again!
Slice 2 or 3 zuchinni (medium size)
Slice 2 or 3 tomatoes (medium size)
Slice large onion and break apart.
Shredded cheese.............cheddar, or mozorella, or swiss, or combination of shreded cheese
Layer zuchinni, then onion, then tomato, sprinkle cheese over this. Repeat layers until all items are layered in casserole dish. Add more as needed depending on size of dish. I bake this uncovered. The last layer is zuchinni and when almost done, I sprinkle cheese on top of this and return to the oven. Add seasonings of herbs if desired.
Bake at 350 for approximately an hour.
1 cup grated zucchini squeezed as dry as possible
1 large egg
¼ cup uncooked onion, diced
¼ cup Shredded Cheese, Reduced Fat, Mild Cheddar
1/4 cup seasoned breadcrumbs
Preheat overn to 400. Spray mini muffin tin with PAM. Grate zucchini into clean dish towel. Wring out excess liquid. Combine all ingred. in bowl. Season with S & P. Fill 12 mini muffin sections to the top, pushing down with spoon to compact. Bake 16-18*minutes till tops are golden