Zuchini recipe's Please

[Guest guest]

Hi,

I have zuchini's coming out of my ears from my garden. Does anyone

have any interesting Zuchini recipee's.

Many thanks,

Sheri

[Guest guest]

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

 

 

 

 

[Guest guest]

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

[Guest guest]

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