What to do with extra homegrown zucchini

It is said that two zucchini plants produce enough zucchinis for a family of four to eat as much as they can for the entire summer. This year I grew three zucchini plants for the two of us, which meant way too much of it if we were to stick only to our traditional Persian style zucchini stew.

Almost every single morning I checked on my vegetable garden I found a new baby zucchini turned into a huge heavy one almost before my eyes. So, even with all I gave away to family and friends I still had to come up with new creative ways to consume this delicious vegetable.

Below is some of the stuff I tried and was quite happy with the result.

Grilled Zucchini I washed and cut unpeeled zucchini into fairly large pieces, sprinkled salt and barbequed them on both sides.

The barbecued zucchini is an excellent addition to any summer main meal be it barbecued chicken or meat kabab or juts other vegetables.

The barbecued zucchini is also very tasty when served with yogurt and herbs along with bread as a Persian side dish.

Finally, grilled zucchini can be cut into small pieces to go in any type of salad.

Blended zucchini: Put small pieces of washed zucchini in blender and mix it with tahini, cooked beans, olive oil, lemon juice, turmeric, salt and pepper – here is the detailed recipe.

Zucchini dip is tasty and refreshing with raw vegetables or chips.

It can also be used as spread to make sandwiches.

Zucchini blooms: Zucchini blooms taste very good and look amazing in your salad. We just need to be careful not to pick the ones that produce zucchini though.

As you might know, a zucchini plant produces both male and female blossoms. Male blossoms appear at the end of slender stems, like shown in the picture, and do not set fruit. Their job is to provide the pollen for bees to carry to the female blooms. This is how female blooms swell and produce fruits. The number of male blooms you get throughout the summer is usually more than what you need to have your female ones pollinated. For this reason we need to make sure  to pick male blooms for our salad – the ones at the end of long slender stems. Do not start picking these flowers early in the season though, or you won’t get any fruit at all.

Thoroughly wash the flowers. Cut them in half and use in salad raw just like that. Frying them will diminish the color and taste.

Grated zucchini: Finally you could grate raw zucchini to make zucchini frittata.

There are many recipes on the internet for this. I will share mine with you soon in a separate blog entry.

All I can tell you is that it is very fast and easy and it turns hard on the outside and tender in the inside. So stay tuned!

Share with us what YOU make with green/yellow zucchini.

Summer Dip with Zucchini, white beans and tahini

I found the recipe for this delicious and easy dip in PRAVA organic site and modified it slightly to my taste. You could do the same I am sure as long as you keep the main ingredients in: It is a vegetarian recipe and completely gluten and dairy free.

Ingredients Read the rest of this entry »

Mixed Berries Jam, Persian and Healthy Style

Traditional Persian jams are made with whole or cut fruits rather than crushed fruits; they usually have no additive to make them jelly like and as a result any kind of fruit jam preserves that fruit’s look to a large extent.  It is hard to find this type of fruit jam in the market in Montreal, giving me one more incentive to make them at home from scratch.

For this particular jam, I used the four berries currently in season in Montreal:  Strawberries, black berries, blue berries and raspberries. You could certainly go with your own choices.  Also for this particular jam, I have deviated from traditional Persian jams by making it less sugary/sweet. I have used brown sugar instead of white sugar and only to a much less degree, and used maple syrup to get to the desirable thickness and sweetness. I am pretty happy with the result: Not as thick as a traditional Persian jam but much tastier! Give it a try to see for yourself! Read the rest of this entry »

Moment Photography30

Summer Solstice, sunset in “lac des Deux Montagnes”, at 8:47

Curry Vegetables Stew

This is a modified version of an eggplants curry which I once tried in an Indian restaurant and absolutely loved. It is made of my favorite vegetables eggplants, portabella mushrooms, red potatoes and tomatoes; it is also aromatic and absolutely gorgeous looking. So, give it a try if you are in for fried garlic, turmeric, black pepper and curry. As a stew, it is best served with white rice.

Ingredients: Read the rest of this entry »

Here we come again Summer!

The Victoria Day on May 21st in Canada is the official start of the gardening season – when the earth is warm enough for planting and there is no danger of overnight frost. The long weekend is marked by glorious display of breathtaking colorful annual and perennials and small yet vibrant sidling of virtually any vegetable and herb you might fancy growing in your backyard or balcony. Please click on the first image below to start the slideshow!

Read the rest of this entry »

Moving  back to the old house

My dear friends, between today and April 20th, I will be moving my English and Persian blogs back to the wordpress.  My current host is Hostgator, which I am not finding very useful given the limited amount of activity I am engaged in.

So, fingers crossed, the transition should be smooth and my readers will be automatically redirected to the new site, which is different in appearance but identical in content. I will try to replace and fix missing contents and categories, should it be necessary.

PS I found in my ebook files, this drawing by my good and talented friend Vahid Dastpak. And figured it somehow reflects my decision to go back to the good old wordpress.com !!

See you soon!