A bumper zucchini harvest! It's an ongoing thing... Episode 31
Good morning patrons
We hope our latest upload finds you all well.
One of the joys of Summer on the farm has been tending to and enjoying some delicious harvests from our garden. This week join Troy and I as we show you some more of our garden including our slightly out of control zucchini and pumpkin patch!
I cook up a storm in the kitchen preparing some meals for the week, as well as, some treats for the freezer. All the dishes were so easy to make and turned out absolutely delicious.
Actually, as soon as this is posted I will be covering another freshly baked chocolate zucchini loaf with a dark chocolate ganache to take to Troy's mum's place this afternoon for her birthday. It's such a great recipe, we can't wait for her to try it.
With gratitude to you all for your wonderful support and comments
Troy and Pascale
PS: Recipes for all of the dishes featured in this video are below but are also in the description for the video on YouTube.
RECIPES
Zucchini Slice
Ingredients
400g zucchini grated
1 large onion finely chopped
1 cup cheddar cheese grated
1 cup self raising flour
1/2 cup olive oil
5 eggs
3 rashes of bacon or pancetta diced (optional)
Salt and pepper to taste
Preheat the oven to 180°C (360°F) fan forced. Squeeze out as much water as you can from the grated zucchini over the sink. Combine zucchini, onion, cheese, flour, oil, bacon/pancetta and eggs. Thoroughly mix and then add to prepared baking tins. Bake for 30 to 40 minutes until well browned on top.
I doubled this recipe in the video and it freezes really well.
Zucchini Chocolate Loaf
https://www.recipetineats.com/chocolate-zucchini-bread/
This is a recipe from the wonderful Nagi @recipetineats (www.recipetineats.com)
This recipe freezes very well.
Zucchini Gratin
Ingredients
1kg of yellow zucchini thinly sliced about 3mm thick (1/8”)
350mL cream
300g cheddar cheese grated
200g parmesan cheese finely grated
200g Brie or Camembert cheese chopped and rind removed
50g butter
Salt and pepper
Layer the sliced zucchini in a colander sprinkling a light coating of salt over each layer. Once done press down slightly on the slices and leave somewhere to drain off excess moisture for a few hours.
Preheat the oven to 180°C (360°F) fan forced.
Pat dry zucchini slice with paper towel and place in a layer on a baking dish overlapping each slice half way across the previous slice. In between each layer add a good handful of cheddar and parmesan cheese.
Bring cream to a simmer in a small saucepan and reduce the heat. Add Brie or Camembert, butter and lots of ground black pepper and stir thoroughly. Pour mixture over layered zucchini and top with more parmesan and cheddar cheese.
Bake for 30 minutes and allow 10 minutes for cooling before serving.
Courgette Soup
Ingredients
1Kg Chopped zucchini/courgette
2 onions finely diced
800mL bone broth of your choice
200mL Cream
Salt and pepper
Place all zucchini, onion and bone broth in pressure cooker, bring to pressure and cook for 5 minutes. Allow pressure to release before opening. Alternatively you can simmer on medium heat in a normal sauce pan for 20 to 30 minutes.
With a stick blender blend the soup to a puree, add your cream and salt and pepper to taste.
Stuffed Zucchini Boats
Ingredients
2 large zucchinis cut in half with flesh scooped out
Olive oil
Salt
2 finely chopped onions
1 tablespoon tallow/lard/ghee/butter
350g lamb mince
1 and 1/2 cups cooked medium grain rice
2 teaspoons chilli flakes
2 teaspoons ground cumin
100mL bone broth of your choice
150g finely chopped feta cheese
2 tablespoons of crème fraîche or sour cream
Handful of fresh parsley and mint finely chopped
Parmesan cheese to top
Salt and pepper to taste
Preheat the oven to 180°C (360°F) fan forced. Place zucchini boats on a roasting tray and drizzle with olive oil and a sprinkle of salt. Bake for 30 minutes.
Fry onions and fat in a large skillet over medium heat until translucent and slightly browned. Add mince and fry until browned. Add chilli flakes, cumin, broth and rice. Stir together on medium heat until the broth has dissolved into rice and then add sour cream and feta cheese. Stir for a few minutes and then bring off the heat. Once cooled slightly add the finely chopped herbs and season to taste.
Pull the zucchinis out of the oven and mound them up nicely with the prepared filling and top with grated parmesan. Bake for a further 20 minutes before switching to the grill/ broiler setting in your oven for 5 to 10 minutes until the top of the boats are crispy.
Comments (15)
It is usually a case of trying to get rid of the Zucchini you grow. My wife is a school bus driver. One spring her supervisor left 6 or 7 huge zucchini on her bus when she wasn't there to stop him. We had too many of our own already. That afternoon on her bus run she gave away one zucchini per family to her passengers until she got rid of them all.
Nice video! Who was the cooking music? I'd love to add them to my library!
Hey David. So glad you liked the Frenchy cooking music! It was Berny Shepard. Hope you can find it to add to your library.
You both have talents I wholeheartedly respect. It's been years now and each week (or so..) the bar magically gets raised a touch or two higher, and I see no end in sight. I'll for sure be planting a Zuc this summer in a large pot on my deck..wish me success.. ✍️))) Cheers.., Rob
We wish you success (but not too much!)
Around here people take to leaving zukes on neighbors' porches just to get rid of it. ;)
We're lucky enough to have pigs AND neighbours to share them with!
I made the mistake of watching this before dinner, and now I'm absolutely starving! I am definitely going to try these recipes this summer. Zucchini has a way of hiding out. I can check them every other day and still find one of those monsters lurking under the leaves! And sadly, I don't have pigs to help!
It was getting unruly when we shot the video but as you've grown cucurbits, you will know that things have deteriorated into all out anarchy. We have to tie a rope around our waste when venturing in there now 😉
It is always a treat to see the notification that you have put up another episode. Thanks for all the lovely videos. What a lot of zucchini recipes! They all look delicious.
The cake has universal approval so far. The quickest way to dispose of zucchini outside of the pig pen!
Seeing the results of your labour in a delicious way is priceless, Like Oliver said...More please🤣👍
Even Oliver Twist would find enough in this garden to ease his hunger pangs! Next oversupply coming is Tomatillo if you have a family secret recipe.
Love the cooking videos, from the sea to the land :) As a side note, Nagi has got a great rub recipe for pork ribs. https://www.recipetineats.com/oven-baked-barbecue-pork-ribs/ Thanks again for sharing what you've been up to, great to see :)
Oh, thank you for that recipe. The last ribs we did were amazing, and there will be plenty this year to try a few different styles.