Zucchini

Not long ago I accepted the 7 day challenge from a dear friend or two who were having issues with vegetables. No, the vegetables were not bullying them or causing problems at work, but more so were creating havoc at dinner time. Some of them kids, some of them adults, seem to have a ‘dislike’ to my good friends the veggies.

It’s quite common for parents to complain about finding new ways to hide vegetables in meals, but I unfortunately don’t agree with this thinking. It comes down to informed decisions that even a young pre-schooler should be afforded to make. I totally agree that a 3 or 4 year old won’t always choose the right thing in any situation, but when it comes to food and eating I think that if you are hiding the veg, then you are setting the example that it’s ok to not eat them (even if you know they’re in there).

There are a few ways we can get the kids to enjoy them; let them learn about them. Talk about them at the supermarket, plant them and so on. You don’t have to be a brain surgeon to know these are often good ways to introduce something, but also eating them yourself in every meal sets a good example.

As for our adults who aren’t keen on them, I know my friend eats them anyway, but as a passionate food loving wog, I ask the question; how can you eat something you are not enjoying? The vegetable that I was asked to deal with was Mr Zucchini (mister for obvious reasons) (because you have to change it before you can really enjoy it, he he..)

Okay here are my recipes that involve around, are based on and are special guest stars in recipes.

-          Moussaka

-          Fritters

-          Casserole

Try these... And for God’s sake, don’t commit my numero uno sin of steaming them & serving with butter!!! Be adventurous with your veggies & try something new with them, just like you keep telling your kids to do : )

Moussaka:

Notes

I use & recommend Barilla Basilico sauce) this has no additives or preservatives of any kind, just real ingredients, and no, using a jar sauce is not another one of my cooking sins in cases like this where there are already enough things you are prepping from scratch (& only if they contain whole ingredients.
I haven’t included any exact quantities as it will depend. I use a large rectangular baking dish for this meal & always have enough for seconds plus a serve or two for lunch. Use the amount of veggies it takes to line your baking dish in a single layer for each veg. The amount of meat shouldn’t really be increased for a family of 4 as this is meant to be an addition to the meal, not the star. After all this blog is about veggies ok? And no seasoning required (put that salt down & step away from the bench). I know MKR is all about sauce & seasoning but trust me on this one. Go cook already : )

Large eggplant
2-3 med zucchini
1 lge potato                                                                       
Beef mince 500gms                                                        
2 x jar sauce
Tasty or Motzerella or both     

Milk
Flour
ButterNutmeg

Preheat oven to 250C. Char grill all veg which have been sliced thinly lengthways. I use no oil. The veg don’t have to cook thoroughly, just tinged in color. The baking in sauce will cook them through. Set aside. Cook mince in some olive oil, then add both jars. Allow to heat through. No boiling or simmering for hours required : )

Place 1/3 of sauce in your baking dish. Layer this with potatoes first, then zucchini. Top with remaining mince. Follow with eggplant.

Make the béchamel the way you know how. Cover eggplant with the béchamel. Top with your choice/s of cheese lightly. Bake for around 15 minutes to heat through again & complete cooking process for veg. Serve w crusty bread & yummy salad.

Fritters

3 med zucchini grated                    Parmesan (lots)
1 egg                                    Water
1 cup flour (plain or SRF)               Garlic crushed, 3 cloves
Fresh chopped parsley

Mix everything gradually. Add more or less water & flour as needed. Should resemble a pancake batter.

Shallow fry in  olive oil. Serve with saganaki & spicy tomato pasta. Mmm. Oh, & strongly suggest a big dollop of yoghurt on the fritters for serving. (Zucchini’s best friend)

Casserole

4-5 med Zucchini sliced in circles                chicken stock powder
500gm beef mince                                  boiled water
tomato paste                                                    

Very lightly fry zucchini both sides. Set aside. Cook mince.

Place both into casserole dish & top with enough water for it to appear about 7cm’s ish under water. Add 2 heaped teaspoons chicken stock powder & 1 – 1 ½ tablespoons tomato paste.  Mix together gently so as to not squash zucchini.

Bring to the boil, then high simmer for 15 minutes.

Serve with bulgur on the side & salad. Top zucchini with....yogurt (told you they were friends).