Kabac mucveri

Kabak mucveri

These deep fried balls of zucchini goodness have been a favourite restaurant menu item for longer than we’ve been married. Their kabac mucveris are bigger, fluffier and deeper-fried than ours, but you can’t expect miracles from a small home kitchen that doesn’t do deep frying at all. We do shallow frying and baking with an unhealthy amount of oil, and they’re all good.

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A different spicy tangy zucchini curry

Yes, we have our annual glut of zucchini from our veggie garden, and we’re on the search for new ideas. Apsara’s recipe for bitter gourd in spicy tangy gravy looked like it could be adapted to give our palates a different taste experience. And it was. It’s a deliciously tangy dish that makes zucchini taste like nothing else we are used to.

Smoked salmon pasta salad

This summer pasta salad of smoked salmon, avocado, fennel, lime and preserved lemon managed the high accolade of ‘my favourite pasta salad ever’. It’s easy to make and filling. You can also leave out the pasta for an easy, grain-free option.

Preserved zucchini

How to preserve zucchini

We’ve preserved zucchini by drying it (sun drying and in the dehydrator), ready for use in winter stews, and by this wonderful pickling method I found on an Italian vegan website: zucchini, salt, vinegar and oil. The Italian author says this dish will make the winter ‘lick his moustache’: what an excellent way to describe…

Pizza with rosemary, potato and zucchini

An entrée pizza: potato and rosemary

An entrée pizza with potato and rosemary isn’t a pizza for consuming between main courses, although you could do that if you want. And it’s not the main course either. No, here it’s a first-course pizza: to refuel hungry teenagers when they get home from school, and to feed hungry guests as they walk in the door.

Ratatouille served on polenta rounds and cucumber

Ratatouille

Ratatouille is flavoursome and versatile. Mostly we pair it with Basmati or brown rice for a healthy, vegan main course (until the kids add cheese to theirs!). But it also makes a great snack with polenta rounds or even cucumber slices. I’ve also seen it used in wraps. Really, you can’t go too far past ratatouille as a great all rounder.

White bean and zucchini salad

White bean and zucchini salad

Our family enjoys our sweet zucchini; and we love feta cheese (or any cheese, really). This dish ‘helps’ this kids eats their veges. The white beans make it a well-balanced Saturday lunch that really lasts until dinner.

Zuccanoes - baked stuffed zucchini

Zuccanoes

We’re blessed with a garden that can grow sweet zucchinis that grow from a nice size to massive in just a day or two. But how to use them? Everyone in the family loves these zucchini canoes, even the meat eaters. Thanks to Moosewood’s Mollie Katzen for the inspiration.