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Regardless of what you have in the garden, zucchini
is one vegetable you won’t have to worry about running out
of before you’re ready. Knowing we always have more than
enough, we set out only two plants this year and it’s still
enough and seems to multiply overnight! It’s amazing and
I love what you can do with it – in fact, its uses are as
broad as your imagination. I hope these recipes will give you
a few new ways to make the best of it while you still can.
Zucchini
Soup
2 Tbs. butter or olive oil
1 medium onion, minced
2 lb. zucchini, grated
4 cups vegetable stock or water
2 Tbs. dill, minced
1 cup sour cream
Salt
Pepper
Heat butter or oil over medium heat, add onion, and sauté,
stirring frequently, until soft and beginning to color.
Add zucchini and cook another 5 minutes, stirring occasionally.
Add stock, bring to a boil, lower heat, cover, and simmer until
tender, about 10 minutes. Remove from heat.
Optional: Purée some or all of the soup at this point.
Stir in remaining ingredients, taste, and adjust seasonings. Serve
hot or cold. If you need to reheat the soup, don’t allow
it to boil.
Zucchini
Bars
3 eggs
2 cups sugar
1 cup canola oil
2 cups zucchini, grated
3 teaspoons vanilla
2 ½ cups flour
¼ teaspoon baking powder
1 teaspoon salt
2 teaspoons baking soda
Frosting
½ cup butter or margarine, room temperature
1 tsp. vanilla
1 (3 oz) package cream cheese, room temperature
2 ½ cups powdered sugar
Milk, as needed
Preheat oven to 350F and grease/flour 13x9 baking pan. Beat
eggs; add sugar and oil.
Add the zucchini and vanilla; stir to mix well. Sift the dry ingredients
together and add to the egg mixture. Pour batter into prepared
pan and bake for 20 to 25 minutes, or until done. While the bars
are baking, whip the butter and cream cheese until light; add
vanilla and powdered sugar. Beat until fluffy, adding a little
milk as needed if frosting is too thick. Spread frosting on top
of the bars when cooled.
Zucchini
Pizza
Pizza dough for 12-inch pizza
Topping:
Olive oil (to brush on dough)
2 cloves garlic minced or garlic powder
1 tsp. dried basil
1 tsp. dried oregano
1-1 ½ cup zucchini, coarsely-shredded, (squeeze out liquid!)
1 large tomato, thinly sliced
1 pkg. mozzarella cheese, grated
Place dough to fit 12 inch pan. Brush dough with olive oil,
sprinkle garlic. Lay on sliced tomato, sprinkle on spices. Scatter
on zucchini evenly, top with cheese. Bake at 400 degrees for about
20 minutes or until dough is done and cheese has melted.
Zucchini
Cobbler
(Tastes
like apple pie)
8 cups zucchini
1 cup sugar
3 Tbs. flour
1 dash salt
1 tsp. cinnamon
¾ tsp. cream of tartar
1 Tbs. lemon juice
1 (10 oz.) can crushed pineapple
1 box yellow cake mix or white cake mix
1 cup butter, melted
1 cup nuts, chopped
Peel and cut zucchini, strip out seeds. Cook in boiling water
until tender.
Drain, place in cold water for 5 minutes. Drain, add sugar, flour,
salt, cinnamon, cream of tartar and lemon juice. Stir well. Add
pineapple juice. Mix well. Do not beat. .Pour into a greased 13
x 9-inch baking dish. Spread dry cake mix over top. Drizzle butter
over cake mix. Sprinkle nuts on top. Bake at 350 for one hour.
Baked
Stuffed Zucchini
2 medium zucchini, about 1 pound
2 Tbs. butter
1 clove garlic, minced
2 Tbs. finely chopped onion
2 cups soft bread cubes
½ tsp. poultry seasoning
Salt and pepper
Wash zucchini; cook whole in a small amount of boiling water
for about 8 minutes. Drain and cut into halves lengthwise. Scoop
out pulp; chop. Melt butter in a heavy skillet, sauté garlic
and onion for a minute, or until onion is tender; stir in chopped
zucchini pulp, bread cubes, poultry seasoning, salt and pepper.
Stuff zucchini with bread mixture. Place zucchini in a greased
baking dish and bake at 350° for 20 minutes, or until zucchini
is tender.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
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