A case report on a woman who fell sick after eating a zucchini has highlighted the importance of getting an accurate medical history and the role of nurses in making a diagnosis. A 54-year-old woman with a history of epilepsy was admitted to an emergency department due to suspected gastrointestinal bleeding. She complained... Continue Reading

Inexpensive and very healthy zucchini as a food alternative for dinner - sliced and cubed zucchini as a rice substitute.

This week Zorba and Karl look at a study about how kids benefit more when parents step back and let them take the lead, and they talk discuss how laughter […]

Last summer, when my younger child joined my older child at sleepaway camp for a month for the first time, leaving us unmoored and a little restless, we made a list of restaurants we’d been meaning to try and friends we don’t see enough and took this task on like it was our job. I barely cooked once. By the end of the third week, everything hurt and we realized our template for a child-free life (going out late, cocktails on weeknights, and generally behaving despicably) was based on our age and energy level when we were last child-free, which (I’m sorry as this fact seems to upset you guys as much as it does his actual parents) was almost 15 years ago.

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A family recipe for a simple, moist chocolate zucchini cake made delicious by grated zucchini, oil, buttermilk and cocoa.

craving more? check out TasteSpotting

Zucchini season is best in mid summer, because it's a warm weather plant. Even so, zucchini can be found at most groceries through most of the year. Look for firm and glossy fruit with no marks or soft spots.


Simply wash the zucchini and then slice thinly. A mandolin would be the best choice of tool, but I did just fine with a chef's knife. If you want your zucchini chips to have lighter edges, then peel then first then slice.



Put the sliced zucchini in a lidded container and add the marinade. Shake well to coat.




Spread out in a single layer on lined dehydrator sheets. Dehydrate at around 145 degrees Fahrenheit for about an hour, then reduce the temperature to 120 and dehydrate for another 12 hours or so. Overnight is a good way to time it. They're done when all the moisture has been removed. They should be pretty crispy and only a little chewy. The full recipe is below.




ingredients

• 8 cups thinly sliced zucchini rounds ($5.00)
• 1/2 cup agave ($1.00)
• 1/4 cup balsamic vinegar ($.40)
• 1/4 olive oil ($.40)
• 2 tablespoons dried oregano ($.05)
• 2 tablespoons dried basil ($.05)
• 2 tablespoons dried parsley ($.05)
• 1 tablespoon garlic powder ($.05)
• 1 tablespoon onion powder ($.05)
• 1 teaspoon salt (or more to taste)
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes ($.05) 

directions

• Slice the zucchini, pat dry if needed, and place in a large, lidded container. 
• In a small bowl, whisk together the remaining ingredients.
• Pour over the sliced zucchini, cover, and shake (or just stir) until zucchini is evenly coated. 
• Spread the zucchini on lined dehydrator sheets and dry at 145 degrees for about an hour and then at 120 for about another 12 hours or overnight (dehydrating time can vary), until crispy. 
• Store leftovers in an airtight container and pop into dehydrator for a few minutes to crisp them up again if necessary. 

A good frittata is really simple to make, but it does need a little TLC to make sure that the eggs don't overcook. At its best the eggs are softly set and still really tender and the whole thing is such a pleasure to eat. So do take just a little extra care with this, it's really worth it.

500g chicken mince 1 large zucchini, coarsely grate(200g) 2 shallots, finely sliced 1 free range egg 1 handful of chopped mint leaves 1 handful of chopped fresh coriander 2 garlic cloves, crushed 1 tsp. ground cumin 1 tsp. Himalayan salt 1/2 tsp. ground black pepper A pinch of chilli flakes Sunflower oil for pan frying Soured Cream And Sumac Sauce 100g sour cream 150g Greek yoghurt 1 tsp. finely grated lemon zest 1 tbsp. lemon juice 1 garlic clove, crushed 1 and 1/2 tbsps. olive oil 1 tbsp. sumac Pinch of salt and pepper

375g zucchini, grated (approx 2 large zucchini) 5 eggs 150g (1 cup) self-raising flour, sifted 1 large onion, finely diced 200g bacon, chopped 1 cup grated cheddar cheese 60ml (1/4 cup) vegetable oil

2 tablespoons sesame oil 2 teaspoons garlic, minced 1 cup shredded carrots 1 cup cabbage, thinly sliced 1 red capsicum, thinly sliced 1 green chilli, sliced 3 large zucchini, spiralled into noodles 2 large chicken breasts, cooked & shredded Toppings 1/2 cup cashew nuts, chopped spring onion Satay sauce 1/2 cup peanut butter 1/3 cup honey 1/3 cup soy sauce 2 tablespoons sesame oil 2 tablespoons rice vinegar 2 teaspoons fresh ginger, minced 1 tablespoon sweet chilli sauce

A vegetarian dish with a tasty side salad

Alice Zaslavsky, shared this recipe on Foodie Tuesday, a weekly segment on ABC Radio Melbourne's Drive program at 3.30pm.

from Bon Appetit. -- posted by Vicki Kaye

It's the season of rampant zucchini and copious cucumbers. People will give them away to you in big paper bags. What to do if you don't relish loaves of zucchini bread?

Farmers are using innovative trench technique to grow the European vegetable they call 'jugni'', and are earning a good profit; none of them aware of its real name