Zucchini Here, Zucchini There, Zucchini Everywhere

6 Aug

Dettamoda Personal Styling

My beautiful step-daughter arrived home this weekend from a 10-month long stay in London. We had a lot of fun catching up, sharing photos, seeing family, being silly and figuring out what to do with our overly abundant zucchini supply.

mom and step-daughter

zucchini harvest

baked zucchini and squash

Above  ::  I can’t offer you exact recipes because I rarely use them. I tend to toss in a little this and a little that and somehow it always works out……..lucky for my family.

Fresh Baked Zucchini, Squash and Onion ………Toss rinsed and chopped vegetables in olive oil, balsamic glaze, balsamic sea salt and fresh ground pepper. Place in a baking dish. Bake ,uncovered, for aprox. 30 minutes in a 375 degree oven. Check and gently toss as it bakes.

Baked Herb Chicken………Place washed chicken legs and thighs in a large zip-lock bag. Toss with olive oil, sea salt, fresh ground pepper and fresh herbs of your choice. Place in a baking dish in a single layer. Bake, uncovered, in a 375 degree oven for aprox. 30 minutes. Check and pour juices over chicken as it cooks.

I have the advantage of having two ovens in my kitchen so I cooked these dishes separately but you could cook it all in one dish.

Below  ::  Our dessert was a-maz-ing! Zucchini Cobbler. Yep, not apple or peach but zucchini. truly tastes like apple and is an excellent use of our zucchini load. I have to give credit to my fellow blogger, Beth of the Renegade Seamstress, (Read her zucchini blog entry and learn awesome DIY’s here) for the recipe.

zucchini cobbler

ruffle apron

Follow the original recipe here. Follow my updated version below.

Zucchini Cobbler


  • 8 cups peeled, chopped zucchini (I peeled, cut zucchini in quarters, removed seeds and sliced ¼ inch think. This really makes this dish look and taste like apple cobbler.
  • 2/3 cup lemon juice (I was 1/4 cup short on lemon juice so I added 1/4 cup of our homemade limoncello)
  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2  teaspoon ground nutmeg
  • 2 cups all-purpose flour
  • 2 cups oatmeal
  • 1 cups white sugar
  • 1 cup brown sugar
  • 1 1/2 cups butter, chilled
  • 1      teaspoon ground cinnamon


  1. In a large saucepan or skillet over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a 10×15 inch baking dish. In a large bowl, combine flour, oatmeal and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, (if zucchini mixture has a lot of liquid, gently strain it before placing on crust. A bit of liquid is okay) and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
  3. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold. (Mine took a bit longer to bake. Just keep on eye it.)


Have a great zucchini recipe to share? Please comment and give a link.

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2 Responses to “Zucchini Here, Zucchini There, Zucchini Everywhere”

  1. chicenvelopements August 6, 2012 at 5:45 am #

    Thanks for Zucchini Shout Out! I’m so glad you enjoyed the cobbler. So amazing how it tastes just like apples isn’t it. Your daughter is adorable and it looks like you two are having a great time together. ENJOY!

    • Paula Parisotto August 6, 2012 at 7:12 am #

      No, thank you Beth! The Zucchini Cobbler was thoroughly enjoyed by all and was great fun to make…….and eat and eat…… with my step-daughter.

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