I've been invaded by zucchini .... big ones, little ones, skinny ones, fat ones,they're everywhere!
I've been searching for different zucchini recipes, you can only eat so much zucchini slice, right?
There are several that I've found, here's one that I did today.
2. Grate the zucchini and potato and place in a strainer with a teaspoon of salt. Mix until coated.
3. Cook the rice with the 500mls water and cook until tender. Pour out any excess water.
4. Press out the zucchini and potato out and drain out as much liquid as possible. Mix the rest of the ingredients together. (Onion, parsley, s&p, garlic, condensed milk and oil.)
5. Flour the bench and roll out your pastry. Roll out larger than your pie shell.
6. Brush your oven dish with oil and place the dough into the dish. Do not cut off the overhang pastry. Make sure you get out all the air pockets between the dish and the pastry.
7. Place the mixture into the middle of the dish and wrap the over hanging pastry into the middle until covered. Brush with oil.
8. Cook in the oven on 160 degrees Celsius for approximately 1 hour or until golden pastry.
Either eat warm or cold with a salad!
I've been searching for different zucchini recipes, you can only eat so much zucchini slice, right?
There are several that I've found, here's one that I did today.
Zucchini Pie (Kolokithopita)
1kg zucchini, grated
250g rice
500mls water
4 potatoes, grated
1 onion, finely diced
1/2 bunch parsley, chopped
2 cloves crushed garlic
1 tin condensed milk
100ml olive oil
300g flour
1tbs salt
4tbs olive oil
water
Method
1. Mix the 300g flour, salt and olive oil together. Add enough lukewarm water to make a dough. Set aside.
1kg zucchini, grated
250g rice
500mls water
4 potatoes, grated
1 onion, finely diced
1/2 bunch parsley, chopped
2 cloves crushed garlic
1 tin condensed milk
100ml olive oil
300g flour
1tbs salt
4tbs olive oil
water
Method
1. Mix the 300g flour, salt and olive oil together. Add enough lukewarm water to make a dough. Set aside.
2. Grate the zucchini and potato and place in a strainer with a teaspoon of salt. Mix until coated.
3. Cook the rice with the 500mls water and cook until tender. Pour out any excess water.
4. Press out the zucchini and potato out and drain out as much liquid as possible. Mix the rest of the ingredients together. (Onion, parsley, s&p, garlic, condensed milk and oil.)
5. Flour the bench and roll out your pastry. Roll out larger than your pie shell.
6. Brush your oven dish with oil and place the dough into the dish. Do not cut off the overhang pastry. Make sure you get out all the air pockets between the dish and the pastry.
7. Place the mixture into the middle of the dish and wrap the over hanging pastry into the middle until covered. Brush with oil.
8. Cook in the oven on 160 degrees Celsius for approximately 1 hour or until golden pastry.
Either eat warm or cold with a salad!
Friday night is 'pizza night' so I'm not sure if we'll get to it tonight, DS4 would never let pizza night slide by!
As we'll probably be working on the stairs tomorrow I might save it anyway. The last thing I'll feel like doing after working in the shed all day is whipping up a gourmet meal. I also baked enough bread and rolls for the weekend to make it easier!
What zucchini recipes do you love?
Have a fantastic weekend :)
I've been dehydrating my excess zucchini so we can add them to winter stews and casseroles:
ReplyDeletehttp://green-change.com/2012/01/25/dehydrating-zucchini/
Your recipe looked awesome, and I was so disappointed to hear it didn't taste that good! Oh well, the search continues...
Hi Darren, I never thought of dehydrating them, will give that a go, still got zucchini coming out of my ears!
DeleteTHE recipe .... it did look awesome didn't it .... ah, never judge a book by its cover, suitable for so many things, lol :)