Zucchini coming out our ears

[Constance]

If you have a freezer, you can grate it up and freeze in ziplocks to use in bread, muffins, cakes, and zucchini fritters. You can even use the overgrown ones for this...just remove the seeds.
You can aso make great bread & butter pickles out of the little ones.

 

[Pati]

Zucchini side or main dish

4-6 garlic florets, sliced
4-5 TB olive oil
1 med/large zucchini, 1/2" sliced & quartered
1 med/large yellow squash, 1/2" sliced & quartered
l large onion, sliced thin
1 green pepper, sliced thin
two 14.5 oz cans diced (stewed or whole peeled) tomatoes
2 TB cornstarch, plus 1 Cup cold water
1 tsp dried basil
salt & pepper to taste
pinch oregano
red pepper to taste (4-6 shakes)

Saute garlic in olive oil about 1-2 minutes on medium heat in heavy skillet; add zucchini, summer squash, salt & pepper stir on high for another couple of minutes; now add onion & green pepper, basil, oregano and red pepper; let this cook down for a few minutes before adding the tomatoes; mix cornstarch with cold water and add to remaining juice in empty tomatoe cans and add this to the pot as well. Cover and simmer on low 30 minutes, stirring occassionally. Serves 6-8.

If you have 1/2 to a full cup of leftover steak or a pork chop, dice it up and toss in for added flavor. This recipe also freezes very well in single portion containers; transfer frozen zucchini to microwaveable glass dish and pop in micro for 2 minutes ... yum!

 

[Constance]

Zucchini Pie

4 cups zucchini, peeled, seeded and sliced
1 1/4 cups white sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 tablespoons cream of tartar
2 tablespoons lemon juice
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter, diced
1 recipe pastry for a 9” double crust pie


Directions
1 Boil zucchini until tender. Drain and let stand in cold
water for about 5 minutes, then drain.
2 Add sugar, flour, cinnamon, cream of tartar, lemon
juice, salt, and nutmeg. Mix well. Put into the pie crust.
Dot with butter. Put top crust on.
3 Bake at 400 degrees F (205 degrees C) for 40 to 50 minutes.

 

[Andy M.]

Stuffed Vegetables


2 Ea Portobello Mushrooms
6-8 Ea Button Mushrooms
2 Ea Tomatoes
3 Ea Zucchini
1/4 C Olive Oil
1 Ea Onion, diced
3 Cl Garlic, minced
1 Lb Ground Pork
2 tsp Salt
1 tsp Cumin
1 tsp Sweet Paprika
1 tsp Hot Paprika
1/2 tsp Black Pepper
1/2 Tb Oregano
1/2 Tb Cilantro
1/2 Tb Marjoram
15 Oz Canned Tomato
1 C Shredded Mozzarella
1/4 C Grated Parmesan


Preheat the oven to 375 F.


Remove the stems and gills from the portobellos. Save the stems for the stuffing. Chop the button mushrooms for the stuffing.

Core the tomatoes and half them horizontally. Scoop out the interiors of the tomatoes and reserve for the stuffing.

Cut two of the zucchini in half lengthwise and scoop out the seeds and reserve them for the stuffing. Dice the third zucchini for the stuffing.

Place the prepared portobellos, tomatoes and zucchini on an oiled half-sheet pan and season with salt and pepper.

Heat the olive oil in a large sauté pan over medium high heat. Sweat the onion and garlic.

Add the ground pork and the seasonings and brown with the onions and garlic.

Add the mushroom, tomato and zucchini saved for the stuffing and simmer for several minutes until the zucchini is soft.

Add the canned tomatoes and break them up with a spoon or spatula. Bring to a boil and simmer, uncovered, to cook off excess liquid (about 12-15 minutes).

Turn off the heat and mix in the mozzarella cheese. Stuff the vegetables and sprinkle the Parmesan cheese on top of the stuffing. Bake for 35-45 minutes.

Note: Other vegetables, such as peppers, may be stuffed. Other cheeses, such as cheddar or Swiss may be used.

 

[mish]

CHOCOLATE ZUCCHINI CAKE

2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt, optional
1 cup sugar
1/2 cup butter or margarine, softened
3/4 cup applesauce
4 eggs
1 tablespoon vanilla
2 cups shredded zucchini (about 1 1/2 to 2 small, 10 oz.)
Confectioners' sugar

In medium bowl, stir together flour, cocoa, baking powder, baking soda, cinnamon and salt, if desired. Set aside. In large mixing bowl at medium speed, beat together sugar and butter until light and fluffy. Beat in applesauce, eggs and vanilla until thoroughly blended. Reduce mixer speed to low and gradually beat in reserved flour mixture.

Gently stir in zucchini. Pour into lightly greased 9-cup fluted tube pan. Bake in preheated 350°F oven until cake tester
inserted in center comes out clean, about 60 to 70 minutes. Cool on wire rack 10 minutes. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Cool completely. Dust with confectioners' sugar.

*********

Zucchini Onion Bread

3 cups all-purpose flour
3/4 cup chopped onion
1/2 cup grated Parmesan cheese, divided
5 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 cup buttermilk
1/3 cup vegetable oil
2 eggs, lightly beaten
3/4 cup finely shredded zucchini

In a bowl, combine flour, onion, 6 tablespoons of Parmesan cheese, baking powder, salt and baking soda. In a small bowl, mix buttermilk, oil, eggs and zucchini; stir into flour mixture just until blended. Spoon into a greased 9-in. round baking pan. Sprinkle with remaining Parmesan. Bake at 350° for 40 minutes.

*******

Cheddar Zucchini Pie Wedges

1 medium onion, chopped
1/4 cup butter or margarine
2-1/2 cups biscuit/baking mix
1 T minced fresh parsley
1/2 t dried basil
1/2 t dried thyme
3 eggs, beaten
1/4 cup milk
1-1/2 cups shredded zucchini
1 cup (4 ounces) shredded cheddar cheese
3/4 cup chopped almonds, toasted

In a skillet, saute onion in butter until tender. In a bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. Stir in eggs and milk just until combined. Fold in the zucchini, cheese and onions mixture, and transfer to a greased 9-in, round baking pan. Bake at 400 for 25-30 minutes or until a toothpick inserted near the center comes
out clean. Cut into wedges Yield: 6-8 servings

*******

Oven Baked Parmesan Zucchini Strips
Can be served as a snack or with a meal in place of french fries.

Nonstick olive oil cooking spray
3 tablespoons seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
1 egg white
1 teaspoon milk
2 small zucchini (about 4 ounces each), cut lengthwise into quarters
1/3 cup maranara sauce, warmed

Preheat oven to 400°F. Spray baking sheet with cooking spray; set aside.

Combine bread crumbs and Parmesan cheese in shallow dish. Combine egg white and milk in another shallow dish; beat with fork until well blended.

Dip each zucchini wedge first into crumb mixture, then into egg white mixture, letting excess drip back into dish. Roll again in crumb mixture to coat.

Place zucchini sticks on prepared baking sheet; coat well with cooking spray. Bake 15 to 18 minutes or until golden brown. Serve with marinara sauce.

 

[Zereh]

I found some of the Golden Syrup everyone was raving about not long ago (Lyle's is the brand name) and here is what I am using it for tomorrow:

3 small zucchini, sliced into half length-wise and then into 6th or 8ths
1 red bell pepper, sliced into strips
1 orange bell pepper, sliced into strips
1 sweet onion, cut into wedges (halve the onion then into 6ths or so

Equal parts golden syrup and soy sauce ( start with about 3 T each, make sure there's enough to very lightly coat all of the veggies)

Generous dashes of white pepper

Sea salt

Preheat oven to 400. Chop vegetables. Coat with syrup, soy and then S&P. Toss to coat evenly. Bake for 1 hour. Stir every 15 mintues or so to keep the vegetables well basted in the sauce.

Swap out the vegetables as needed. (e.g. use only zucchini!)


Z