Guest guest Posted August 23, 2004 Report Share Posted August 23, 2004 Hi, I have zuchini's coming out of my ears from my garden. Does anyone have any interesting Zuchini recipee's. Many thanks, Sheri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2004 Report Share Posted August 23, 2004 Hi Sheri, Try www.living-foods.com sheriljay <sheri wrote: Hi, I have zuchini's coming out of my ears from my garden. Does anyone have any interesting Zuchini recipee's. Many thanks, Sheri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2004 Report Share Posted August 24, 2004 Sheri, HI, I'm new, I just signed up and saw you needed a zucchini recipe. I haven't tried this myself but a friend did and she loved it. Zucchini-and-Green-Zebra-Tomato Lasagne with Basil-Pistachio Pesto Servings 6 Ingredients Lemon-Pignoli " Ricotta " 2 cups raw pignoli nuts (pine nuts), soaked in water for at least 1 hour 2 tablespoons lemon juice 2 tablespoons nutritional yeast (optional; available in health food stores) 1 teaspoon sea salt Tomato Sauce 2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours 1 medium ripe tomato, diced 1/4 small onion, chopped 2 tablespoons lemon juice 1/4 cup extra-virgin olive oil 4 teaspoons maple syrup 2 teaspoons sea salt Pinch hot-pepper flakes Basil-Pistachio Pesto 2 cups packed basil leaves 1/2 cup raw pistachios 6 tablespoons extra-virgin olive oil 1 teaspoon sea salt, or to taste Pinch freshly ground black pepper Lasagne 3 medium zucchini, ends trimmed 3 medium green-zebra tomatoes (or other heirloom variety) 2 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh oregano 1 tablespoon fresh thyme leaves Garnish: whole basil leaves Cooking Instructions Lemon-Pignoli " Ricotta " Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside. Tomato Sauce Place all ingredients in a blender, and process until smooth. Basil-Pistachio Pesto Place all ingredients in a blender, and process until smooth. Lasagne Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13- inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of " ricotta " and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2004 Report Share Posted August 25, 2004 Hi Sheri, I found the following recipe from Frederic Patenaude's " Raw Soups, Salads and Smoothies. I made it couples of times for friends and family and every one like it very much. It is much lighter than real Hummus but it tastes even better to me . I hope you will like it as well. Special Hummus: 2 cups peeled Zucchine, chopped 4 Tbs. Olive Oil 1 and 1/2 lemon, juice of 3/4 cup sesame seed hulled ( I use sunflower seeds sometimes) 3/4 tsp sea salt 2 garlic cloves 1 tsp paprika (I often don't use it) Blend all of the ingredients in your Vita_Mix or food processor. Be sure that you use hulled sesame seeds which are white. If you use a food processor, you should grid the seeds beforehand in a coffee grounder. serve with vegetable. (sometimes I make the raw sushi out of it). sheriljay <sheri wrote: Hi, I have zuchini's coming out of my ears from my garden. Does anyone have any interesting Zuchini recipee's. Many thanks, Sheri Quote Link to comment Share on other sites More sharing options...
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