Anyone who has gardened knows that zucchini is a prolific vegetable. In July and August it’s almost impossible to give this abundant vegetable away. Hopefully these recipes will help you make use of all the different sizes that zucchini offers. Use the small, sweet seedless ones in the pickling recipe, the medium zucchinis for the fritters and the large, seeded ones for the stuffed zucchini. Enjoy!
Sicilian Stuffed Zucchini
3 medium sized zucchini, cut in 1/2 lengthwise
1 diced onion
1 tablespoon minced garlic
2 tablespoons minced parsley
4 cups cooked rice
1 lb ground beef
1/2 cup currants
1 tablespoons of capers
1/4 cup toasted pistachios
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon red pepper flakes
2 egg yolks
2 teaspoons of salt and pepper
1/2 cut grated parmesan
1 tablespoon extra virgin olive oil
- Preheat oven to 375.
- Heat a medium sauce pan with olive oil, add ground beef, salt and pepper. Brown beef, add garlic and parsley, spices and cook for two minutes longer.
- In a bowl mix beef mixture with rice and pistachios, currants, capers. Add the egg yolks and mix thoroughly.
- Spoon out seeds from zucchini and form into long boats.
- Stuff zucchini with beef and rice mixture.
- Cover with grated parmesan and bake for 30 minutes.
- Garnish with more parmesan and parsley.
Makes 5 pints
8 cups zucchini, sliced into 1/4 inch half moons
2 tablespoons salt
1 1/2 cups white wine vinegar
1 1/4 cups white wine
1/4 cup sugar
1 tablespoons pickling spice
1 tablespoons brown mustard seed
1 tablespoon red pepper flakes
1 tablespoon turmeric
- In a colander, mix zucchini and salt and let stand
for one hour. Rinse and pat dry with a towel.
- In a medium pot, bring vinegar, water, sugar, white
wine and spices to a boil.
- Sanitize jars and warm the lids.
- Divide zucchini evenly among jars.
- Pour hot brine over zucchini and leave 1/2 inch space.
- Wipe rims of jars clean with a towel.
- Seal lids and screw down (bands).
- Boil large pot of water.
- Process jars in water for 10 minutes. Remove and cool.
- Let flavors blend for a couple of weeks before eating!
3 cups grated zucchini
1/2 cup minced onion
3 tablespoons of dill
3 tablespoons of mint
1 1/2 cups of feta
1 cup chickpea flour
1 tablespoon salt
1 tablespoon black pepper
Pinch of nutmeg
2 tablespoons of canola oil for frying
- Place grated zucchini and onions in colander with sal and let stand for 30 minutes. Then squeeze out excess liquid.
- In a bowl, mix all other ingredients then add zucchini and onion. Mix until well combined.
- Form into 1/2 cup patties.
- Shallow fry the fritters in the canola oil. flip once and cook for a total of six to eight minutes. Make sure the canola oil is up to temperature before adding fritters.
- Garnish with your favorite tzatziki sauce.
Three Forks Grille is located in downtown Columbia Falls, just a short distance from the wild and scenic three forks of the famed Flathead River. Head chef Chris DiMaio takes pride in his original dishes and recipes by using only the best local ingredients. He supports many local growers, something that is important to his mission. For more information, visit www.threeforksgrille.com.