new zucchini ideas?

[Zaphirah]

all I ever do with zukes is to make "pasta" and zuke chips. I'm kinda in a zuke rut. Anyone have any interesting recipes?

[Revvell]

Sushi, hummus and lasagna.

[Zaphirah]

thanks. I'm not a fan of raw hummus....yet!:p

I did get a clue, and remembered goneraw.com. I found an interesting recipe for zucchini tempura-but I'd ahve to adjust it to make it 100%-the recipe calls for garbanzo flour? I'm thinking sunseed meal, maybe?

[Revvell]

thanks. I'm not a fan of raw hummus....yet!:p

Then maybe you've not gotten a good recipe for it. It's GREAT!

[Zaphirah]

It tastes "gassy" to me-like unripened fruit-and OH THE AGONY after I eat it. I look like Violet Beauregard :p http://www.gregpiper.com/archives/photos/violet-willy-wonka.jpg

[jenw722]

Thank God! I thought I was crazy but raw zucchini blows me up like a blimp too!!!

[Revvell]

It tastes "gassy" to me-like unripened fruit-and OH THE AGONY after I eat it. I look like Violet Beauregard :p http://www.gregpiper.com/archives/photos/violet-willy-wonka.jpg

What are you making it with? You get gas from zucchini?

[Revvell]

Thank God! I thought I was crazy but raw zucchini blows me up like a blimp too!!!

well, then, maybe asking for zucchini recipes is not a good idea. :confused:

[Zaphirah]

no-not the zukes-the sprouted beans in hummus make me gassy. :D

[queenfluff]

Have you tried this zucchini hummus recipe?

http://www.goneraw.com/recipes/9-Hummus

this is the best raw hummus I have ever had - tasted like cooked but no sprouted beans. I didn't like the sprouted chickpea hummus either - tastes bitter.

I am very picky about my hummus and i love this recipe! It is easy to make too! :)

[Eveleaf]

Mediterranean Almond Bread

Makes 18 ’slices’

1/2c olive oil
1c sun dried tomatoes, loosely packed
3c almond flour*
1c flax meal
3 medium courgettes (zucchini), peeled & roughly chopped
2 apples, cored and roughly chopped
3T lemon juice
1t salt
3T Herbs De Provence or herbs of your choice
2T marjoram or herbs of your choice

*You can make almond flour a number of ways. My favourite is to save the pulp from any almond milk I make and dehydrate it so I can keep it in a glass jar until needed. You could also use the almond pulp wet. Another way would be just to grind some almonds into flour in a high powered blender or coffee mill.
- Process the olive oil, sun dried toms, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed.
- Add the almond flour and process again until a batter is formed.
- In a bowl mix the batter with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.
- When mixed, process the whole batter in the machine again in small batches to achieve a light fluffy texture.
- Divide the mixture in 2 and place on Paraflexx sheets, on dehydrator trays.
- Use an offset spatula (aka offset palette knife or cranked palette knife) to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.
- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.
- Dehydrate for approx 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.

[Rawkinlocs]

Do a search on here for "just like ritz crackers" and try that recipe. They're good.

Alissa has a zucchini bread recipe (though I've never tried it)

I know you said you've done enough pasta with it, but have you ever tried a teriyaki sauce and marinated zuke noodles in that? YUMMY!

I've often (when I used to make them) diced zuke in burger recipes in the place of mushrooms (which I dislike) with favorable results

[Zaphirah]

oh! I like the idea of using them in place of mushrooms. I'm not much of a shroom person, only on rare occasions.

[Revvell]

no-not the zukes-the sprouted beans in hummus make me gassy. :D

I never said anything about beans. You asked for zucchini ideas. The sprouted bean thing never has tasted good to me.

I like the idea of zukes in place of fungus too. Never have liked fungus in recipes. Thanks Cherie.

[zig_zag]

I like the idea of zukes in place of fungus too. Never have liked fungus in recipes.
HAHAHA, oh boy

[klomasius]

What about a Gorilla Sandwhich using zucchinis instead of cucumbers?

I'm not a fan of cucumbers in large amounts, so I'm going to try this. I might even hollow the zuke out and dehydrate it a little first.

And I've heard SO many good things about that hummous recipe from goneraw. I WILL make it at some stage!

[Revvell]

HAHAHA, oh boy
:D :D :D :D ......

[rawstrength]

I made the zuchini hummus from goneraw.com today. It was SO good. I threw in a red bell pepper and some sundried tomatoes 'cause mine was a little watery. I only used 2/3 cup tahini because that was all I had. Also, my zuchinis were rather small. That's why mine might have been thin/watery. But the tomatoes and peppers cured the wateriness and perked the flavor up, too.
Would I make it again? Yes, YES and YES! I might even eat it as a soup instead of as a dip!

[Zaphirah]

I'm on it...brb. LOL!