The week after I posted my last blog about zucchini and tomatoes, the Los Angeles Times ran an article about canning and included a recipe for zucchini relish. There was also an article about making jam in small batches, just a few cups at a time. This is an awesome idea for first time jam makers or for those of us that like to experiment. And a few days ago the Californian had some recipes for excess tomatoes such as panzanella, a day-old bread and tomato salad.
I also receved a number of suggestions on Facebook combining the tomatoes and zucchini.
- from my friend Tola: I saute the zucchini first with olive oil then add corn, tomatoes and finish with cheese.
- from my friend Mary: Olive oil in the pan and cook the zucchini and/or squash of various kinds. I put in mushrooms and bell peppers and tomatoes and Mrs. Dash to season.
- from brother Michael: don’t over cook the zucchini (I do that a lot). First I like to heat the extra virgin olive oil and start with some sliced purple onion, add the zucchini quickly with fresh basil, cut off the heat and add crumbled goat cheese and big chunks of tomatoes and season with Kosher salt and fresh ground pepper. Serve luke warm with salmon cakes.
I will try to get my zucchini muffin recipe up soon, since that is what I do with frozen grated zucchini. Another idea I forgot to post previously is to steam the zucchini and run it through the blender or food processor until smooth and freeze in ice cube trays for sneaking in other foods (like pasta sauce, smoothies and popsicles, sshhh!)
That’s all for now, I have a sick toddler and two worn out parents in the house.