Thursday, 25 August 2011

Will Run For Zucchini Mash, Hash, & Succotash


I thought that I would share part of my favourite zucchini poem (doesn't everyone have a favourite zucchini poem?) written by George Shannon and illustrated by Sam Williams. 

It begins....

Zucchini
Meeny
Miney
Moe.
Plant a seed
And watch it grow
And ends with...
Zucchini juice.


Zucchini mouse.

Zucchini jam and scone.
Zucchini hash
And succotash
Zucchini
Meeny
Miney
MOAN!
I'm not going to lie. I don't really like zucchini.  I especially don't like zucchini in vast quantities (there is a reason for international put a zucchini in your neighbour's mailbox day).  I might have spent almost every Saturday singing the praises of summer squash at the local market last summer but that was only because I wanted other people to buy the summer squash so I wouldn't have to eat it.  A girl can only eat so many slices of zucchini loaf. 
Then I discovered Mama Peas' Summer Succotash Quesadillas with Nacho Mmm Sauce recipe from her blog www.peasandthankyou.com .  But why would I follow a delicious recipe when I could wing it (so that I can enjoy a very empty and clean refrigerator that's why)?

Mash, Hash & Succotash
(Serves 4)
ingredients

1 small yellow zucchini 
1 small green zucchini
2 large portobello mushrooms
1 medium cooking onion
1/2 large ripe tomato 
1 Tbsp sunflower oil
Daiya mozzarella shreds 

Begin by slicing zucchini, mushrooms and onions.  Dice tomatoes.  In a large frying pan over medium heat warm oil.  Saute onions and mushrooms until soft.  Add zucchinis and tomato.  Saute ingredients until zucchinis are soft but not limp (disgusting!)

saute your vegetables






Mash, Hash & Succotash Sauce
(approximately 1 C)

ingredients

1 ripe avocado
1/2 C chunky salsa
1/4 C nutritional yeast
1 large garlic clove
1 Tbsp lime juice
chipotle chili powder (decorative)

Blend all ingredients in blender until desired consistency is reached.  You may have to scrape down the blender.


blend salsa, garlic, nutritional yeast, avocado, and lime juice


decorative chipotle is hot!




Ezekial Wrap Chips

ingredients

4 Ezekial wraps cut into triangles
1/2 tsp unrefined sunflower oil
cumin
chili powder

Preheat oven to 350 F.  Lightly brush Ezekial wraps with oil.  Sprinkle wraps with cumin and chilli powder.  Bake in oven at 350 F on baking stone until the edges begin to curl and turn brown (5 minutes or less).


baked Ezekial tortilla with sunflower oil, cumin & chilli powder 

Top Ezekial chips with Succotash.  Add a dollop of Mash, Hash, & Succotash sauce.  Top with Daiya shreds or cheese.  Broil on high until cheese is melted.





meeny, miney, moan!

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