I use sea salt flakes or rock salt in all my cooking
The flavour I think is better and you get more trace elements/minerals in it.
The flavour I think is better and you get more trace elements/minerals in it.
Outback Jack's quick and easy Zucchini recipes
Zucchinis taste
great
great
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Zucchini Soup Very quick and easy
1 tablespoon butter
500g zucchini partly peeled and sliced
1 medium-size onion, chopped
1 medium/large potato, diced
3 1/2 cups chicken stock
salt and pepper
Method:-
Place butter, onion, potato and zucchini in a medium/large micro-safe bowl, (or saucepan see below)
Cover closely with plastic wrap or a well-fitting lid.
Cook on high (100%) for 6 mins. stirring once after 3 mins.
Add chicken stock, then stir well and cook uncovered for 12 mins. stirring after 6 mins. Puree the soup with a stab mixer.
Season with salt and pepper. Garnish with basil (optional) May be eaten hot or cold.
This is also just as quick on the stove top. Just saute the ingredients until onion is transparent and soft.
I don't peel my zucchini at all because I love the green colour. I also have put in baby squash and a small crushed clove of garlic into this soup.
1 tablespoon butter
500g zucchini partly peeled and sliced
1 medium-size onion, chopped
1 medium/large potato, diced
3 1/2 cups chicken stock
salt and pepper
Method:-
Place butter, onion, potato and zucchini in a medium/large micro-safe bowl, (or saucepan see below)
Cover closely with plastic wrap or a well-fitting lid.
Cook on high (100%) for 6 mins. stirring once after 3 mins.
Add chicken stock, then stir well and cook uncovered for 12 mins. stirring after 6 mins. Puree the soup with a stab mixer.
Season with salt and pepper. Garnish with basil (optional) May be eaten hot or cold.
This is also just as quick on the stove top. Just saute the ingredients until onion is transparent and soft.
I don't peel my zucchini at all because I love the green colour. I also have put in baby squash and a small crushed clove of garlic into this soup.
Zucchini Bread - Zucchini loaf.
3 eggs 21/4 cups castor sugar
3 teaspoons vanilla 1 cup oil (maize, peanut or safflower)
2 cups grated zucchini (partly peel zucchini)
3 cups plain flour 1/4 teaspoon baking powder
1 teaspoon salt 1 teaspoon carb soda
3 teaspoons cinnamon 1 cup walnuts
Method:-
Beat eggs until light and foamy, add sugar and vanilla and oil. Beat until thick and mousse like. Stir in the grated zucchini. Sift together flour, baking powder, carb soda, salt and cinnamon. Fold this into zucchini mixture, then add the chopped walnuts. Pour into prepared loaf tins, in a
moderate oven. 2 23cm x 13cm tins. Bake for 1 - 11/2 hrs. I use 3 tins and bake for 45 mins. approx. 2 tins give you a higher bread.
This recipe freezes very well. When thawing out wrap in
a clean teatowel until thawed.
3 eggs 21/4 cups castor sugar
3 teaspoons vanilla 1 cup oil (maize, peanut or safflower)
2 cups grated zucchini (partly peel zucchini)
3 cups plain flour 1/4 teaspoon baking powder
1 teaspoon salt 1 teaspoon carb soda
3 teaspoons cinnamon 1 cup walnuts
Method:-
Beat eggs until light and foamy, add sugar and vanilla and oil. Beat until thick and mousse like. Stir in the grated zucchini. Sift together flour, baking powder, carb soda, salt and cinnamon. Fold this into zucchini mixture, then add the chopped walnuts. Pour into prepared loaf tins, in a
moderate oven. 2 23cm x 13cm tins. Bake for 1 - 11/2 hrs. I use 3 tins and bake for 45 mins. approx. 2 tins give you a higher bread.
This recipe freezes very well. When thawing out wrap in
a clean teatowel until thawed.
When cooking with Zucchini I only use them when they are small to medium in size as I don't like the big seeds a more mature zucchini has.If you do let yours grow too big like I sometimes do just remove the big hard seeds and keep the flesh for cooking.
Zucchini is low in calories and most of the nutrients are in the skin so eat them skin and all.
Zucchini is low in calories and most of the nutrients are in the skin so eat them skin and all.