Posts Tagged ‘sun oven zucchini’
At this time of year, zucchini is a garden favorite. We choose to consume our abundance of zucchini largely by soup making. The double box solar ovens come in handy when doing that, since the large oven chamber can accommodate a big pot. Of course, zucchini bread is always a welcome choice.
However, zucchini’s delicate flavor can be mixed with so many other vegetables and meats to create some amazing dishes. In an evacuated tube solar oven model, you can approximate a stir fry, in a parabolic solar cooker, you’ll have it.
On this particular sunny day, finding ourselves laden with a fresh zucchini or two, actually a lot of zucchini. You might say we had a raft of zucchini. So, we decided to make zucchini “boats”. It’s an easy way to use up the entire zucchini and a few extra ingredients and simple to make and bake.
Today we used the All American Sun Oven to bake the zucchini boats. Here’s the easy recipe:
Prepare the zucchini: First, cut off the ends of the zucchini, and then slice them in half. If they are longer ones, cut those halves across the middle so they fit into your solar dutch oven pot (3 quart “stoneware”). Slice lengthwise into the zucchini then make cross slices into it. Scoop out the chunks and save to make filing.
On the stove top, in a frying pan, first saute some garlic and diced bell pepper chunks, and black pepper, in olive oil, then add in a small skinned/diced potato, a few small diced carrots. The chunks of zucchini are then stirred in along with some spices, oregano and a catch-all “Italian Seasoning” and salt if preferred. Once all is softened, pour off the liquid (which you can use as a soup vegetable base), and add 2 ounces of your favorite salsa, and a cup of tomato sauce (we used Reggano’s). Stir all in and let simmer a few minutes. Then add in 2 ounces of finely diced pepper jack cheese and mix until melted. Next, simply spoon the filling into the “boats”, put the lid on your pot and set it into your preheated solar oven. After 2 ½ hours, the zucchini hulls were soft and about ready.
So, we sprinkled a cup of fiesta cheese blend to top our boats, and replaced them into the oven for another half hour. The temperature hovered around 250 degrees, and with some passing clouds, we found the zucchini boats were soft and ready to eat in about 3 hours of cooking time. They were absolutely delicious.
Having trouble keeping the bugs away while your zucchini and other plants grow? Here’s some help!
So, go have some fun…start cooking with the sun!