5 Delicious Zucchini Recipes from Our Homestead | Featuring a Giant Zucchini!

Join us in our garden with our booming zucchini plants! Pascale cooks up a storm in the kitchen making 5 delicious recipes.

00:00 The garden 3 February 2023
02:37 The beast
03:37 A 4 day harvest
05:25 New keyhole beds
05:51 Plans to renovate the original bed
06:48 Feeding pigs
07:15 Preparing zucchini
08:52 My 5 dishes
12:10 Collecting eggs
12:39 Zucchini slice
14:47 Zucchini Loaf
16:17 Zucchini Gratin
17:05 Courgette Soup
17:51 Zucchini Boats
19:06 The finished dishes
19:59 A week later in the garden!

RECIPES

1. Zucchini Slice
Ingredients
400g zucchini grated
1 large onion finely chopped
1 cup cheddar cheese grated
1 cup self raising flour
1/2 cup olive oil
5 eggs
3 rashes of bacon or pancetta diced (optional)
Salt and pepper to taste

Preheat the oven to 180°C (360°F) fan forced. Squeeze out as much water as you can from the grated zucchini over the sink. Combine zucchini, onion, cheese, flour, oil, bacon/pancetta and eggs. Thoroughly mix and then add to prepared baking tins. Bake for 30 to 40 minutes until well browned on top.
I doubled this recipe in the video and it freezes really well.

2. Zucchini Chocolate Loaf

This is a recipe from the wonderful Nagi @recipetineats (www.recipetineats.com)

3. Zucchini Gratin
Ingredients
1kg of yellow zucchini thinly sliced about 3mm thick (1/8”)
350mL cream
300g cheddar grated
200g parmesan finely grated
200g Brie or Camembert chopped, rind removed
50g butter

Layer the sliced zucchini in a colander sprinkling a light coating of salt over each layer. Once done press down slightly on the slices and leave somewhere to drain off excess moisture for a few hours. Preheat the oven to 180°C (360°F) fan forced.

Pat dry zucchini slice with paper towel and place in a layer on a baking dish overlapping each slice half way across the previous slice. In between each layer add a good handful of cheddar and parmesan cheese. Bring cream to a simmer in a small saucepan and reduce the heat. Add Brie or Camembert, butter and lots of ground black pepper and stir thoroughly. Pour mixture over layered zucchini and top with more parmesan and cheddar cheese. Bake for 30 minutes and allow 10 minutes for cooling before serving.

4. Courgette Soup
Ingredients
1Kg chopped zucchini/courgette
2 onions finely diced
800mL bone broth
200mL Cream

Place all zucchini, onion and bone broth in pressure cooker, bring to pressure and cook for 5 minutes. Allow pressure to release before opening. Alternatively you can simmer on medium heat in a normal sauce pan for 20 to 30 minutes. With a stick blender blend the soup to a puree, add your cream and salt and pepper to taste.

5. Stuffed Zucchini Boats

Ingredients
2 large zucchinis cut in half with flesh scooped out
Olive oil
2 finely chopped onions
1 tablespoon tallow/lard/ghee/butter
350g lamb mince
1 and 1/2 cups cooked medium grain rice
2 teaspoons chilli flakes
2 teaspoons ground cumin
100mL bone broth
150g finely chopped feta
2 tablespoons of crème fraîche or sour cream
Handful of fresh parsley and mint finely chopped
Parmesan to top

Preheat the oven to 180°C (360°F) fan forced. Place zucchini boats on a roasting tray and drizzle with olive oil and a sprinkle of salt. Bake for 30 minutes.

Fry onions and fat in a large skillet over medium heat until translucent and slightly browned. Add mince and fry until browned. Add chilli flakes, cumin, broth and rice. Stir together on medium heat until the broth has dissolved into rice and then add sour cream and feta cheese. Stir for a few minutes and then bring off the heat. Once cooled slightly add the finely chopped herbs and season to taste.

Pull the zucchinis out of the oven and mound them up with filling and top with grated parmesan. Bake for a further 20 minutes before switching to the grill/ broiler setting in your oven for 5 to 10 minutes until the top of the boats are crispy.

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FREE PROVISIONING GUIDE
Pascale has put together a FREE 40 page Provisioning Guide. The Guide explains and provides examples of how we can travel eating a variety of healthy and delicious meals for up to 6 months at a time on our tiny boat with no resupply. I hope this guide will inspire you to make more informed long term provisioning choices for the future! For more information visit the Provisioning Page on our website ( www.freerangesailing.com/boat-provisioning ) or to grab a copy directly by clicking on the link below.

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