Best Zucchini Tip EVER!
I love this time of year, it’s the end of summer and my husbands beloved vege garden is in it’s next transition.
The fruit trees have done their job, we’ve gorged ourselves on apricots, cherries and plums – and figs if you’re lucky! (ours are still a work in progress . . . ) The apple and pear trees have done a great job of feeding us and the local cockatoo community. It’s been a hot dry summer so we’ve had limited success with tomatoes, cos lettus, peas etc. but the garlic crop was once again epic!
But regardless of the weather you can always count on one thing here in the Macedon Ranges . . . when it gets to the end of February we all have so many zucchinis it feels like they’re multiplying overnight like something from a Stephen King thriller!
So we get busy in the kitchen and start cooking. The satisfaction of cooking with home grown produce is hard to beat. Ingredients are fresh and organic, it didn’t cost you anything (other than your own blood sweat and tears!) and when it comes to the humble Zucchini the recipes are seemingly endless:
Zucchini noodles, zucchini lasagna, zucchini salad, zucchini fritters, zucchini pickles, zucchini slice, zucchini muffins, zucchini chocolate cake . . . roasted, sautéed, baked, mashed or fried – dinner is only limited by your imagination.
But here’s one another zucchini idea to consider, we do this every year, and it is brilliant!
Freeze them and save them for winter!
Grate raw zucchini with a regular grater and store in a large freezer proof container or bag. We usually grate 3 or 4 large zucchinis to fill a large freezer bag, giving us approximately 1.5 to 2ltrs of grated zucchini. Put them in the freezer ready for a super easy dinner one cold and cosy night.
And when the cost of zucchinis in the supermarket is ridiculously high during winter you can enjoy delicious Zucchini and Cashew Nut Soup in all its warm, creamy, luxurious, deliciousness – it’s super simple, recipe below:
Zucchini & Cashew Nut Soup
Note: when grated zucchini defrost it will be mushy, perfect for soup!
You’ll need a large pot or stock pot – at least 4ltrs in capacity.
Ingredients:
· 1 - large bag of frozen grated zucchini, approx. 2ltrs
· 1 - 750gm bag raw cashew nuts
· 1 ltr chicken stock
· Season to taste
Place all ingredients in the pot and bring to a boil, place the lid on and reduce to a simmer.
Simmer for an hour, stirring occasionally and checking the softness of the cashews (it takes a while to soften them up).
When cashews are soft, remove from heat and blend until smooth.
Serve with warm crusty bread and enjoy!
How easy is that!
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