Fried Green Tomatoes

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Preparation

Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

I know a tomato is a fruit but I always think of it as a veggie

Zucchini Gratin

Ingredients:

4 tablespoons butter
4 large zucchini, sliced
4 medium shallots, minced
2 teaspoons garlic, minced
1 cup heavy cream
2/3 cup cheddar cheese
1/3 cup Parmesan cheese
1/4 teaspoon oregano
Salt and pepper to taste
Green onions, sliced, for garnish

Directions:

Preheat the oven for 400 degrees F.
Heat a large, deep pot to medium heat and add the butter. Once melted, sauté the shallots and garlic in the butter until the shallots are translucent – about a minute or two.
Add the zucchini, heavy cream, salt, pepper, oregano, and Parmesan cheese. Let the mixture cook on the stovetop for about 8 to 10 minutes, until the mixture is bubbly. Make sure to keep mixing everything with a spoon while it is cooking.
Then, transfer this mixture to a greased casserole dish (9x13 or a similar size should be plenty big) and mix in most of the cheddar cheese – once everything is blended thoroughly, sprinkle the rest of the cheddar cheese on top.
Bake the gratin for 10 to 14 minutes, or until the cheese is bubbly and golden-brown. Top with sliced green onions for garnish, if desired.

1 TABLESPOON OF OLIVE OIL
1 MEDIUM ONION
2 CLOVES OF GARLIC
1 MEDIUM ZUCCHINI
1 MEDIUM SUMMER(YELLOW) SQUASH
1 LARGE POTATO
1 LARGE TOMATO
1 TEASPOON DRIED TYME
1 TEASPOON FRESH ROSEMARY (CHOPPED)
SALT AND PEPPER TO TASTE
1 CUP SHREDDED ITALIAN CHEESE

STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté onions in a skillet with olive oil until softened (roughy 5 minutes) then add the garlic until fragrant (about 1-2 minutes).

STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Slice them into the same shape. I used a mandolin but you could also use a food processor or by hand as well(just try to get them to be as close to the same thickness as possible)

STEP 3: Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

You always did have tons of zucchini, gbaby can eat it on her diet, we have been making chips in the dehydrator with different seasonings a good snack for her

been out all morning trying to get ahead of the rain and the weeds/grass, in garden and flowers beds,I think my back is permantly bent from pulling and hoeing, need a refreshment and  coffee 

I am going to try pickling some Zucchini this summer.

Grandkids mowed mine while we were gone, we have rain coming tomorrow, I hope that nasty line of storms in Texas poops out before it gets here, we don't need tornadoes.

We had tornado warnings all last week look like a repeat this week. I got caught in Rulers Mkt and had to move to back of store warnigs it was spooky all the sirens going off. thank God it went over.

A friend up by St Louis watched one go over her house and set down about 2 blocks away, they are dangerous for sure and we have no storm cellars here, they would be an underground pool our water table is to high to sink one in the ground.

Maque Choux
4 - 5 cups fresh cut corn
2 tbsp butter
1 onion chopped
1 bell pepper chopped
1 - 2 cups peeled and chopped tomatoes
salt, pepper and Tabasco OR Creole seasoning to taste( it's good either way)
Saute the onion and bell pepper in butter for about 10 minutes. Add corn, tomatoes and seasonings; simmer for about 45 minutes, if it gets too dry may add a little water.

Grilled Green Beans! - This marinade works great for Broccoli and Asparagus too

In a ZipLock Bag: Mix Lemon Juice, Olive Oil, Garlic Powder, Salt and Pepper.
Throw in the Green Beans and let marinate for 10 minutes - Toss on the grill for 10 more minutes, sprinkle with a little Parmesan... and... done, so easy

I just cooked a huge skillet of Zucchini,Eggplant,onions,grlic green peppers sauted and sprinkled with parmesan cheese, and crumbled bacon,with fried corn bread a complete meal in one skillet,Yummy!

Sounds really good

Gluten Free Pizza! Sliced zucchini, pizza sauce and toppings! Place on oiled baking pan, baked at 450 for about 15 min.

Sausage-Stuffed Zucchini
(makes 8 zucchini boats)

Ingredients:

4 medium zucchini
1/4 cup marinara sauce
1 teaspoon oil
1/2 small onion, finely diced
3 cloves garlic, minced
1/2 cup diced red bell pepper
2 Roma tomatoes, diced
14 ounces Italian sausage, removed from casing
1/2 cup shredded mozzarella
2 tablespoons grated Parmesan cheese
Salt and pepper, to taste
Directions:

Bring a large pot of water to boil while also preheating the oven to 400 degrees F.
Cut the zucchini in half lengthwise and scoop out the flesh using a spoon, so each “zucchini boat” is about 1/4-inch thick.
Put the zucchini in the boiling water and let them cook for a minute, then remove them from the water. Lightly grease a 9x13 baking dish, then add the marinara sauce so it covers the bottom of the pan.
In a large sauté pan, brown the sausage and break it up into smaller pieces while it is cooking. Once browned thoroughly, set it aside. Add the oil to the pan and add the onion, garlic, and bell pepper and let them cook on medium-low heat for 2-3 minutes. Add the sausage and some salt and pepper to the pan, letting everything cook together for another 2-3 minutes.
Use a spoon to scoop the sausage mixture into the zucchini (each should hold about 1/3 cup of sausage). Top each zucchini with a sprinkle of tomatoes, a tablespoon of mozzarella, and a sprinkle of Parmesan cheese.
Cover the dish with foil and bake for about 35 minutes, or the cheese is melted.

1 1/2 lb. Broccoli Florets
1/3 cup Parmesan Cheese
1/4 cup Olive Oil
2 tbsp. Fresh Basil, Chopped
3 tsp. Minced Garlic
1/2 - 3/4 tsp. Kosher Salt
1/2 tsp. Red Chili Flakes
Zest of 1/2 Lemon
Juice of 1/2 Lemon


1. Preheat oven to 425F. Lay broccoli florets onto a baking sheet covered with parchment paper.

2. Season the broccoli with 1/4 Cup Olive Oil, 2 tbsp. Fresh Basil (Chopped), 3 tsp. Minced Garlic, 3/4 tsp. Kosher Salt, 1/2 tsp. Red Chili Flakes, Zest of 1/2 Lemon, and Juice of 1/2 Lemon.

3. Sprinkle 1/3 cup Parmesan Cheese over the top of the broccoli and put into the oven for about 20-25 minutes.

4. Remove from the oven and serve – super simple, easy, and delicious!

Zucchini, Eggplant, Tomato Gratin Recipe
Prep time: 20 minutesCook time: 1 hour, 10 minutesYield: Serves 6 to 8.
We're topping this gratin with provolone and Parmesan cheeses. You could easily top it with Gruyere instead. For a more Provencal approach, skip the cheese all together and top with bread crumbs, minced garlic, parsley, and olive oil.

INGREDIENTS
3 Tbsp olive oil
2 cups sliced yellow onion (1 large onion)
1 cup of sliced red, orange, or yellow bell peppers
1 long eggplant (a slender eggplant like a Japanese eggplant, not a large globe, about 1/2 pound)
1 large zucchini (about 10 to 12 inches long, 1 1/2 inch diameter, about 1/2 pound), or other summer squash
2 medium sized tomatoes
3 cloves of garlic, peeled and smashed
1 1/2 teaspoons salt
2 Tbsp chopped fresh parsley
2 ounces Provolone cheese, sliced or grated
3 Tbsp grated Parmesan cheese
METHOD
saute peppers and onions spread peppers and onions out in an even layer

1 In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes. Add the sliced bell peppers and continue to cook with the onions until the bell peppers are softened and the onions are well browned, about 5 to 6 minutes more. When done, transfer the onions and bell peppers into a large gratin pan or casserole dish.

2 While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices. You'll also want to slice the tomato into 1/4-inch thick slices, but depending on how big your tomato is, you may need to cut the tomato in half or in quarters first. All of the sliced vegetable pieces should be about the same size to make it easier to layer them in an attractive manner.

top with slices of eggplant, zucchini, tomato continue to top with slices of tomato, eggplant, zucchini in an attractive pattern

3 Preheat the oven to 350°F (175°C). Spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish. Place the mashed garlic on top of the onions and peppers. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface of the dish.

top with cheese

4 Sprinkle with salt and parsley. Top with Provolone and Parmesan cheeses. Drizzle the remaining tablespoon of olive oil around the perimeter, where the vegetables meet the side of the dish.

5 Cover with foil (it helps to grease the underside of the foil with a little olive oil so that the cheese as it melts does not stick to the foil). Bake for 40 minutes at 350°F (175°C). Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned

One 3½ to 4½ lb. spaghetti squash
1 T olive oil
½ medium yellow onion, chopped small
1 medium zucchini
1½ oz. block of parmesan cheese
½ lb. fontina or mozzarella cheese
3 C very chunky marinara sauce (I use my mushroom marinara recipe, see link above)
1 C ricotta cheese (half of a 15 oz. pkg.)
2 large eggs
1 t Kosher salt
½ t ground black pepper
Make It
Preheat oven to 375 degrees. Cut squash crosswise into four equally thick rounds and place on a baking sheet. Sprinkle with salt (no oil) and bake for an hour, flipping over halfway through.
While the squash cooks: 1) In a skillet, heat a teaspoon of olive oil over medium heat until shimmering. Add onions and cook for 7 to 10 minutes, until browned. Set aside in a dish to cool. 2) Slice zucchini thinly, with slices just under ¼”. Lay on a clean kitchen towel or two layers of paper towels to absorb excess moisture. 3) Finely grate the parmesan. 4) Shred the fontina or mozzarella. 5) Optional: let the sauce drain in a fine mesh strainer, stirring a few times, to remove excess water. This will create a firmer pie, even hot out of the oven.
Cool squash rounds on a cutting board and lightly oil the baking tray (with olive oil spray, if you have some). Turn oven up to 475. Lay the zucchini slices on the tray and cook in bottom third of oven for 13 minutes, turning slices (carefully, they may stick slightly) halfway through. Remove slices to a dish to cool. Reduce oven temp to 375.
Use a fork to shred the squash into spaghetti noodles by gently running it around the inside circumference of the rounds. Place “noodles” in a colander in the sink, cover with a clean, dry dish towel, and press down to squeeze out excess moisture. Refold the towel a few times, “fluffing” the squash each time with tongs.
Place spaghetti squash flesh in a medium bowl. Add ricotta, cooked onions, eggs, half the grated parmesan, a teaspoon of salt (or more, depending on the saltiness of the sauce), and a quarter teaspoon pepper. Stir until well incorporated.
Spread 2 teaspoons olive oil in the bottom of a 9 inch, pie plate (glass if you have it). Spread squash mixture evenly in pan. Lay zucchini over squash mixture in a single layer, then spread an even layer of sauce over the zucchini (you should be right around the top of a glass pie plate by now). Sprinkle with all the shredded cheese, then a pinch of black pepper, and finally the remaining parmesan.
Place pie plate on the baking sheet (so it doesn’t create smoke when it bubbles over a bit) and bake in the top third of a 375 degree oven for 30 minutes, until bubbly. Increase heat to 425 for another 10 minutes to brown the cheese, if you like.
Rest pie for at least 10 minutes before serving. Eating it fresh out of the oven, it won’t be super firm in structure, but after chilling and eating as leftovers, it should have a much firmer consistency.

Zucchini Jam

6 cups peeled, shredded, zucchini
6 cups sugar
1 ( 16 oz. ) can crushed pineapple, undrained
2 tablespoons lemon juice
2 (6 oz) box peach gelatin

Peel zucchini and remove seeds and shred. In a large stock pot , add the shredded zucchini.
Cook on low heat; until zucchini comes to a boil; stirring often.
It should take 20 minutes for the zucchini to come to a boil.
Continue boiling over low heat; for 10 minutes; keep stirring.

Add the lemon juice, sugar, pineapple and 1 box of jello. Cook over medium heat; stirring constantly for 10 minutes more.
Remove pan from heat. Add the 2nd box of jello; stir for 1 minute.
Ladle jam into sterilized jars, and put in a boiling water bath to seal.
Boil half pint jars for 5 minutes and pint jars for 10 minutes.

Makes 5 qts jars of jams.

Easy Pickled Onions



Prep time
20 mins
Total time
20 mins

Ingredients
2 medium red onions, thinly sliced
1 cup hot water
1 cup apple cider vinegar
1½ tablespoons sugar
2 teaspoons salt
Instructions
Place the onions in a quart jar with a tight fitting lid. It might be necessary to pack them down pretty hard to get them in there.
In a small bowl. combine the hot water, cider vinegar, sugar, and salt. Stir until the sugar and salt have dissolved. Pour the liquid over the onions - enough to cover them fully. Place the lid on and refrigerate overnight, at least. The red color on the onions will fade and the onions will turn a light pink. Serve on burgers, hotdogs, bbq sandwiches, by themselves, you name it! They're even great on tacos!

Fried Green Beans

1 pound green beans
1/2 cup buttermilk
2 cups flour
1/2 cup cornmeal
2 teaspoons baking powder
2 teaspoons salt plus more for sprinkling
1/4 teaspoon cayenne
Oil for frying

Trim, rinse, and thoroughly dry the green beans. Put them in a medium bowl and toss with buttermilk to coat.
Combine flour, cornmeal, baking powder, salt, and cayenne in a large bowl or re-sealable plastic bag. Drain green beans and toss them in the flour mixture to coat thoroughly.
Bring about 1/2 inch oil in a wide, heavy pot to 350°-375°F over high heat.
Shake excess flour mixture off beans as you add enough of them to form a single layer in the oil. Fry until golden to medium brown and beans are tender, about 3 minutes. Sprinkle with salt and serve hot. Repeat with remaining beans.

Eat All Day Soup

Ingredients

1/2 cup onion chopped
1 can chicken broth
1can fire roasted garlic diced tomatoes
1can diced tomatoes garlic and basil (or Italian style)
1can cut green beans
1can green peas
1 can corn(or fresh)
3 or 4 small potatoes- I use yukon gold
1/2 bag slaw mix (carrot and cabbage)
salt and pepper
add jalapeno if you like heat
substitute veggies as desired but DO use the fire roasted tomatoes!

Directions

Put all ingredients in a big pot and bring it to a boil and then simmer until the potatoes are tender.

Ingredients
1 pounds Brussels sprouts
2 garlic cloves, minced
½ tsp cayenne pepper (optional)
4 tbsp olive oil
2 tsp lemon juice
salt to taste
Instructions
Preheat oven to 400 F.
Bring a large pot of lightly salted water to a boil, add the Brussels sprouts and cook for two minutes. Drain well and place the Brussels sprouts in a large bowl.
Add the minced garlic, cayenne pepper and olive oil and gently toss to coat. Transfer the Brussels sprouts to a baking pan and sprinkle with salt. Bake for 15-20 minutes, shaking pan occasionally, until sprouts are quite brown and crisp on the outside and tender on the inside.
Adjust the taste with more salt if necessary, drizzle with lemon juice, toss to combine and serve.

1 bunch of asparagus, woody ends trimmed...
3 T. butter, melted
1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)
1 T. grated parmesan cheese
3/4 C. shredded mozzarella cheese
italian seasoning
Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter. Sprinkle the house seasoning and parmesan cheese over the top. Place in a 400 degree oven for 15 minutes. Remove and top with the mozzarella cheese and a little sprinkling of italian seasoning over the top. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown.
source: Janet's Appalachian Kitchen