Rhonda's A 'Muse'-ing Rambles

Life and Times of a Busy Woman

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God-Zuka [aka BIG zuchinni]

Posted by Range Officer Rhonda on October 2, 2009

Thought I would share with you a few Zuchinni recipes as well as a picture of some of the veggies that came from my garden this year. Please note my standard disclaimer that the date on the picture is wrong, but after I downloaded these pictures, I actually fixed the problem; at least until hubby replaces the batteries without telling me. I could photo shop the pics, but too lazy to do it.

These zuke’s grew in approx. one week from the time we spotted them on the vine at approx. 2 inches in size. They are monsters – and we had many of them. As you can see in the picture, I have a 10 inch dinner plate to kind of give you an idea; the smallest one is about 16 inches long while the larger one is over 2 feet! God-zukasOne of these on the counter is still good enough to eat [it’s fresh] while the other two have gotten a little old and are starting to dry inside. We are saving these seeds for next year.

Easy Zuchinni Dip

First, take one small fresh zuchinni, peel all skin and slice length-ways into 4 spears. Remove all the seeds. Grate with a vegetable grater or use a food processor. Turn onto a layer of paper towels and drain; I use another couple paper towels on top to squeeze as much moisture from them as I can.

Combine all the following in a bowl, then refrigerate for at least 30 minutes before serving. This makes a great dip for bread, veggies or as a sandwich spread.

  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 small clove garlic, minced
  • 1 minced zuchinni
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • Fresh mint to garnish if you like

Bradley’s Zuchinni Muffins

Preheat oven to 350 degrees. Grease 24 muffin tins. Gather:

  • 3 eggs
  • 1 cup softened unsalted butter [or cup of oil]
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 cups grated zuchinni
  • 1 teasoon salt
  • 1 Tablespoon Vanilla
  • 3 cups flour
  • 1 teaspoon soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmet
  • 1/4 teaspoon each ginger & ground cloves
  • 1 cup chopped nuts

Cream butter & sugars together. Beat in eggs and vanilla. In a separate bowl, combine dry ingredients and spices. Sift or mix well with a fork. Slowly add wet ingredients and mix well. After well mixed, add zuchinni & nuts, mix well. Fill muffin tins 3/4 full. Bake at 350 degrees for 30 minutes. Check for doneness by inserting knife in center to be sure it comes out clean. Baking times vary by oven. Makes 2 dozen.

Side note: this recipe can be adapted to low fat or low sugar/low carb diets by experimenting with substitutes such as egg substitute, olive oil, Splenda, sugar free vanilla and flour substitutes such as sesame flour or  almond meal. I use almond meal for 2/3 of the flour and Splenda in my recipes.

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7 Responses to “God-Zuka [aka BIG zuchinni]”

  1. Thanks for the great zuke recipes, Rhonda, Queen of Zucchinis [rightly named!] I can’t do dairy, but I bet the dip would do just as well w/ tofu instead of yogurt [just soured w/ a little lemon juice.] Can’t wait to try the muffins – would be great w/choc chips too. I like the idea of using almond meal instead of all flour. [I have a cookie recipe like that. I also toast oats then grind in blender, and/or coconut – makes hearty/hardy cookies.]

    Love your blogsite, glad to have found it!

    Mary

  2. I’m off to the market tomorrow to buy zucchini since I have no garden, nor close-by gardening friends. I must try the Zucchini Muffins–I can almost smell then now!! Thanks for sharing.

    • Range Officer Rhonda said

      Susan/I: If you buy Zuchinni at the market, just remember that bigger isn’t always better. The small ripe ones actually seem to have a little more flavor. Another tip for cooking too: if you like to see a little green in your muffins or dip – then leave a little of the cleanest part of the peel on before you grate. Many people will tell you that the peel or inner lining on the peel of many fruits and vegetables have the greatest concentration of helpful minerals and vitamins. Unfortunately, if you are dealing with finicky eaters, you will need to leave the green out!

  3. Great recipes, Rhonda! I’m going out to the garden right now and do what the bees are supposed to be doing, in hopes of getting enough zukes this fall to make some of that yummy dip.

    • Range Officer Rhonda said

      Susan/A: I can see you now, coaxing the blooms! How do you help polinate – with the Qtip method or pulling one flower as a ‘duster’? We use both techniques here, especially with the tomatoes to encourage more fruit. And yes, the squash group responds very well to this method. Our bees are gone now too, not many this year as in the past.

  4. Still want to hear about using the zukes for pasta… Do you like/use spaghetti squash?

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