Hey Friends! In this video we cooked together using our freshly harvested homegrown zucchinis from the garden! We made an Italian style zucchini bake and it was incredible!! There are lots of different ways you could cook this, changing up the meats, adding extra or more veggies, serving it with pasta or fresh bread, the changes are endless and it was super quick and easy to pull together!
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hey friends today we are going to be
making a dish from homegrown Pro juice
it’s not completely homegrown Pro juice
but it is using our very first teis that
we harvested a couple days ago in our
garden tour I’ll leave that down below
if you want to see that um so we got two
different types of kinis I have them
right here so we have a green skin
zucchini this is just like your regular
zucchini you’ll find at the supermarket
and we also have this lebanes zucchini
this Leones zucchini I’ve done for
research is definitely way too thick as
you can see the thickness compared this
is the perfect size zucchini because if
you do let these grow too big and when
they start growing they grow quickly um
if you let them grow too big then their
seeds are really big and they’re not
that Pleasant to eat through but those
Wiig seeds is what you want to save to
replant next year this zucchini grew
really fat really quick and it was only
half the size like it wasn’t very long
if you I’ll show you the link
lengthwise like it’s still shorter than
this green one but like it’s it’s long
enough um so it does what I was kind of
waiting for was the length and it
literally grew half of this length
overnight so that’s why I decided to
harvest it be interesting to see how the
seeds are inside if it’s going to be
very seedy if so we can just scoop
around the seeds and eat the flesh but
we’ve never tried a Lebanese zucchini
before you can’t buy that in a regular
grocery store so that’s why growing it
is just fantastic anyway as well as some
baby spinach and some fresh basil so
this is an Italian style zucchini bake
so I’m just going to slice up the
zucchini we’re going to do some pork
mints you can do beef mints any mints
you can have a vegetarian adding extra
veggies um we’re going to be having some
tomatoes that I got just from grocery
store and I was saying to Nick earlier
when I was getting things out I’m like
how amazing would this be like making
meals like this from a homegrown home
can tomatoes and my homegrown onions but
this is baby steps for me so we’re not
there yet but one day we will be there
but it’s fine using grocery store
products completely fine it’s completely
okay just for me and my journey it’s
going to be exciting when I can do full
like homegrown projes anyway so we’re
using pork M it’s going to be like a
Bolognese type of
style sauce and we’ll have the zucchini
laid and with cheese in the middle baked
in the oven is going to be delicious so
let’s start cooking all right all right
and to start with this is going to be a
molting task and cooking episode we are
going to have my pan on medium high heat
we’re going to add in couple of
tablespoons of olive oil I definitely
need olive oil cuz my pans are destroyed
unfortunately it is what it is I’ve
already just small dice it’s not super
fine you can have it whatever texture
shape size whatever you like um I’m just
doing small diced onion and at the same
time I’m adding in my 500 G of minced
pork and I do want to season the pork
with salt pepper and garlic
powder so I’m just musing this up and
giving it mix just to get that seasoning
kind of
Incorporated just a little bit and then
we’re going to let this sit and cook and
while it starts to warm up and cook you
don’t want to touch
it so while I wait for the pan to do its
thing I am going to go outside and bring
in my
laundry
and start watering the gun so while our
mixing stove is seasoning away I’m not I
just put in the washing it wasn’t too
much
um I’m not going to worry about watering
the garden just yet but with our
zucchinis we want to slice them thinly
I’m so excited to see what this looks
like
inside
okay does have much of a
smell is it even any
SE dude this is weird unless I’m not in
deep
enough but
I mean there is some texture to
it no seeds
yet oh hang on here they
come yeah
okay I think this is going to be okay so
here is the slide
so quite thin it’s a little bit thick on
that side it’s not quite even but that’s
okay definitely is coming up to the
seeds but they feel soft they don’t feel
hard it could be because I am slicing it
like this but these seeds are pretty
big but you can just see all the
different
texture that’s cool so I think we’ll
save I would like to somehow keep a
seed just to see like a hybrid from this
plant to the golden plant if it would
even produce fruit there’s no guarantee
it’s going to produce
fruit but I just think that would be
kind of cool
experiment okay so now the seeds have
kind of changed in direction
and you can see them
there so I think this is like the full
seed I’m just going to pick some
out
yeah so there is a full seed so I can
use this whole thing slicing and still
keep seeds I’m just going to take the
seeds out of this
slice
but with the bigger seeds out of this
slice at least they still feel quite
soft so I think it’s going to be fine to
eat and you flip it over and there’s
more seeds so the seeds aren’t thick at
all whoops and we can still
eat this
slice and like I said so it’s a cross
breed between this variety or cross high
breed I should say between this variety
and a golden Vari I can’t remember if
it’s the gold rush
or it’s just called Golden yeah I got
two yellow type Zu kinis one’s called
Gold Rush one’s called Golden I don’t
know which one I used so you can see
here I have sliced this
piece so we won’t use
that
but I just think this would be kind of
fun I think this is plenty seeds though
actually this one’s quite big so I’ll
keep slicing this but first before I
into zucchini I do want to now turn our
onion and pork
mixture so I’ve now turned this mixture
down to low and gave it another stir
it’s all cooked and as you can see nice
and golden in
color so we’re going to add in two cans
of whole peeled Tomatoes you can use
pada sauce diced tomatoes any kind of
tomato product really and I’m not
following by recipe this is just I don’t
know I just kind of feel like
aoi baloni with no pasta us up zucchini
Italian
flavors style bake so that’s just I’m
winging it and that’s what we’re
doing then go the second
can I’m going going to add in our
spinach and our Basel I’m not going to
chop it I’m just going to add it all
in it’s just a small handful of each um
that’s just what I have at the moment to
harvest so just harvesting the small
amount that I can get and definitely
using it and not letting it go to waste
plus it’s just going to add in some more
nutrition and
flavor and now at this point I do want
to put my oven on to preheat because
once this has pretty much come together
for about 10 minutes the oven will be
preheated my zinis will be sliced we can
assemble it and check it straight into
the oven and the last ingredient for now
is going to be some red wine vinegar I’m
just going to add in maybe about 2
tablespoons actually that’s a lie I will
add some sugar just because these
Tomatoes aren’t going to be cooking down
for a long period so they’ll be quite
hot then we go brown
sugar just because it’s a
little like tough so we’re add in a
tablespoon of sugar I just have to get
this
used and that’s just going to help
balance out the flavors so now just
going to give this a mix and we’re
adding the sugar I can use my non Sugar
Sugar because I’m on a sugar-free diet
I’m not really on a sugar-free diet it’s
just when I do home cooking home baking
I go sugarfree the products that I buy
besides from like chocolate and the
naughty stuff but like soft drinks
cordal everything like that all
sugarfree um we have brown sugar for
baking if I’m baking for somebody else I
would use proper sugar or like baking to
share
um but that brown sugar it needs to get
used so I just thought I’ll add it in
here and it’s a tablespoon it’s not
going to do much plus we still eat candy
and junk food as well nowhere near as
much as what we used to like 2 years ago
ridiculous amount now not so much um but
we’re not on like a strict no sugar diet
either so this is pretty much everything
I’m going to add I’m going to let this
come to a simmer we’re going to finish
chopping up this zucchini I’ll chop up
the other zucchini I’ll grate some
cheese the oven should be preheated and
then we’ll
assemble and then that’s it so simple
this is such a quick and easy simple
dinner as well all righty so I got these
two last pyat dishes we’re going to
start off with some sauce on the bottom
I don’t think what the zucchini is going
to fit so we possibly will have left
over zucchini if we do that is fine we
can The Cut N and then we can um cook
them up grow them up on the
barbecue tomorrow when we have our
barbecue
dinner well that’s kind of cool and then
we can fill in the gaps with this
teini that’s cute ain’t that
cute don’t mind me picking up those
seeds but
but um there is a dish where it’s like I
believe it’s aini it’s
eggplant I don’t know what else it
has H I don’t know I don’t know I know I
have the image in my head I just don’t
know what the dish is called but this is
also kind of similar to that I know that
is a vegetarian dish what is that called
it’s driving me crazy
now I don’t know if I think of it I’ll
put it on the screen
but my intentions wasn’t going to be
making two I was going to use a big one
but I’m like I don’t even have a big
enough dish for a big one this is pretty
much the biggest dish I own so that was
a bit of a
fail going to try and like do it the
opposite
all right my tensions was not to make
two but we made two so here they are you
can see
the beautiful layers
there I’m what I’m going to do I’m going
to bake one of these I’ll bake this one
in the oven I’ll check that in now the
oven’s preheated 180° C I’m probably
going to give it 25 30 minutes and then
it should be
fine now the one we’re baking is our
dinner this is going to be lunch
tomorrow so I was going to get clean
wrap but then I remember these dishes
come with lids which is fantastic this
is now going to go into the fridge I was
not expecting to make dinner and lunch
and have zucchin left over I know that
was a thick zucchini
but I don’t know it’s just more food
ended up being created than I first
anticipated but that’s like I said is
completely fine so dinner is cooking
this will go in the fridge I’ll let it
cool down a little bit cuz it is in
glass I just set it off here that we’ll
go on fridge for lunch
tomorrow we have a I don’t even think I
use half of the zucchini maybe about
half of the zucchini plus all of these
zucchini seeds that I saved so
yeah saving it like a sh you just
picking it out I’m trying to think as I
was assembling I was like did I get
distracted when I was talking about the
seed saving and how it’s going to come
out which I think I did I might be
repeating myself but pretty much because
I used the golden Mayo zucchini to
pollinate the female Lebanese
zucchini those seeds by my understanding
I’ve never experimented with this before
but my understanding is that’s not going
to be a Lebanese zucchini and it’s not
going to be a Goden zucchini it’s going
to now be a hybrid between the
two for the actual plant whether it
would produce fruit or not don’t know
and I believe each one of those
seeds will have different genetics
although it was all from that one fruit
I do believe that individual seeds will
have different genetics from both the
male and the female plant that I used to
pollinate to create that zucchini so
that zucchini is a purely perfect
lemones zucchini it just really fat I
don’t know why that is but when I did
Google pictures there was a lot of
pictures that were really fat but
typically the like I said the typical
like that green skin one we had that we
grew so I don’t know but I think that
maybe just a once off kind of thing it
just happens every now and
then um but yeah we’ll get some of these
seeds
planted in the next couple of days and
we’ll just see what happens see if we
get any fruits see what it’s like and
yeah like I said each one of these seeds
it’s probably going to be different and
I do have space in my garden for the
experiment so we we’ll just do it
otherwise oh I need to put this timer on
so I’ll pop this timer on for 25 minutes
and then we’ll check it and then we’ll
come back for a taste test actually one
quick thing before I go you may have
noticed in the background I don’t even
know if I captured it in the background
or not but my sourdough St is back out
and it’s back out to stay I know we’ve
done this before I came out and I said
it’s back out and we’re doing it I think
it lasted a day but today we’re we’re
day two of having a back out so we bet
that um it’s still alive it’s still
perfectly fine it’s probably been in the
fridge for I a month and a half before
our last fed it like I said we’re on day
two after feeding it the first time I
didn’t keep the discard because I wasn’t
sure if it was alive and I got a lot of
discard as well in the fridge I need to
use
but we are going to be making a very
first sad day at least attempting a very
first hour day bread
loaf for me this Sunday for you guys it
will be I would have done it by the time
you’ve seen this video but for me it
will be in a few days
so and we we’ll be doing it together so
that video will be coming soon but for
those people that are following on my S
Journey it it’s it’s still a journey
it’s we’re still here so I’ve just taken
it out of the oven now and it is
smelling so good it is nice golden brown
it was in for 25 minutes the last 5
minutes I did turn up the heat just to
get it more like golden on top the
cheese but I mean from the side doesn’t
really look like much besides from just
tomato sauce but I mean we know that
there’s layers there I forgot to add the
little top of the Basel garnish that
honestly just makes the dish just
beautiful anyway we are going to serve
up a bowl for
myself and then I’ll pop the lid on the
left are over this for Nick for
later and I’m just thinking like because
of how Saucy this is I’m probably going
to have like see I wish I had my
sourdough bread cuz I just feel like
fresh homemade s bread but you know what
we got store rad that’s going to
do um but even with rice or pasta you
can really serve this up with anything
we’re just going to have like I said as
is
um but just to bulk it up a little bit
I’m going to have some bread and butter
just to like kind of dip
in so this is absolutely boiling hot but
we’re going to give it toast test the
sun’s starting to sit now but I’m glad
the sun like the natural lighting still
okay it’s okay enough for this you know
so let’s just taste because it’s just
right on top and it’s going to be I mean
it’s still hot but hopefully it’ll be
kind of cool so this is just the pork
obviously with the sauce
cheese so we’ll just give this a taste I
need Taste of sauce as well to see if it
needed any added seasoning before I some
this it was so good it was so good as is
if anything I wish I had more battle to
thr win it but I Only Could Harvest so
much much um and it’s
okay
yum I’m going to try and cuz we sliced
up
thin zucchini with a bit of pork mint
and cheese in there and a leaf I’m
assuming it’s probably spinach because
of the size of it
um and this is the green skin zucchini
but it’s nice and tender both even the
thick one is nice and tender because we
slic it up nice and
thin tastes like a
zucchini now we’ll try the big
one so the big zucchini this is the main
thing I wanted to try so like out of
everything I was
growing
it’s
hot you know
what I mean obviously it’s not plain the
leftover when we grill it up and
barbecue is probably just going to have
oil on it um so we’ll get more of a
Define taste test
in
but
that is
delicious
yeah the texture is just like a zucchini
a little bit
sweeter I mean of course it’s just like
a zucchini it is still a zucchini but
for the zucchini like the regular
zucchini that we know it’s a little bit
sweeter and not as
like it’s not blander but it’s not as
like healthy tasting I don’t know I
don’t like things tasting healthy I
don’t like when my healthy food taste
healthy
but this is
good I do got to say I think it’ll be
interesting to see how it is tomorrow
night I will film The Little tast test
part if I remember it’s going to be like
it’s going to be like another midnight
barbecue probably
um or maybe I won’t just film it I don’t
know we’ll just see my M tomorrow I
might film it and add it into the next
video whatever that video is going to be
or I might just do it and report back to
you in next
video the side by side taste test but in
this meal I do have to say I think I at
quite largely prefer leony zucchini over
reg zucchini and I’m just so happy with
that cuz
obviously from when I found out about Le
Lebanese zucchinis and decided to
purchase the
seeds which way did I purchase that from
it would have even be happy valley seeds
or seed collection online or I might
have got it locally I don’t know where I
got the seeds from but obviously as soon
as I found out about it and brought the
seeds to plant that has been the main
thing I wanted well that and paprika but
all my paprika I planted Every Single
Seed then
half of it germinated and then they all
died but with what I had otherwise it
was the leemon
zucchini and I’m so glad that like it
doesn’t taste YK like I like it and I
like it more I think than regular teini
but anyway thank you so much for
watching this video please give it a
thumbs up if you enjoy subscribe down
below if you have any zucchini recipes
recommendations anything like that that
you either want me to try or you just
want me to make or you’re just
suggesting for me to try definitely let
me know down belows if there’s anything
that you’re interested to see what it
tastes like or your general favorite
seini recipes let me know in comments
below because I got a feeling we got a
lot of teis coming up I’ll see you guys
in my next video
bye