A Zucchini Explosion

With our vegetable gardens beginning to flourish, we might be finding ourselves with zucchini and squash coming out of our ears! Well, maybe not quite yet, but soon. VERY soon! If you are like me you look everywhere possible for recipes of all types to use up as much of this abundant crop as possible. But still, as hard as you try, you just can’t seem to keep up with this “creature” that seems to produce more and more each night!

If you are brave enough and do not fear starting a neighborhood dispute, you can celebrate “Sneak Zucchini On Your Neighbor’s Porch Day” on August 8. Those of us who have tried to unload their excess zukes on others know exactly what I mean by a dispute because after so many tries to get rid of your armloads of the stuff, folks begin to run in the other direction!

In the meantime, while you are looking for a few more recipes to use up your goods, you might give these I have listed a try. A couple on the savory side and one to appeal to your sweet tooth! Enjoy!!

Zucchini Cakes

2 cups zucchini, shredded
½ cup seasoned bread crumbs, or a little more if needed
¼ cup 4 blend Italian cheese
½ Tbsp. minced garlic
1 egg
Olive oil
Ranch Dressing

Put your zucchini in a thin dish towel and squeeze out the excess liquid. Then mix the zucchini, bread crumbs, cheese, garlic, egg and little salt and pepper. Shape into patties. Place in a fry pan coated with a generous amount of olive oil on medium heat. Cook for appoximately 2 minutes on each side or until golden brown. Serve with ranch dressing.
Makes approx. 5 good sized patties

Zucchini Pizza
4 cups shredded zucchini, drained and squeezed dry
2 cups cooked rice
1-½ cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 eggs
1 lb. ground beef
1 medium onion, chopped
1-½ cups spaghetti sauce
1 tsp. oregano
½ tsp. salt
2 cups shredded cheddar cheese

In a bowl, combine the zucchini, rice, mozzarella, Parmesan, and eggs until blended. Press into a greased 11×15 inch baking pan. Bake at 400 degrees for 20-25 minutes or until the crust is set and lightly browned. Meanwhile, brown the ground beef and onion; drain. Stir in spaghetti sauce, oregano and salt. Mix well. Spoon beef mixture over crust. Sprinkle with cheddar cheese. Bake again at 400 degrees for 15 minutes. Let stand for 5 minutes before serving.

Frosted Zucchini Brownies

2 cups all-purpose flour
1/3 cup baking cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1-1/2 cups sugar
3/4 cup vegetable oil (I used canola)
1/2 cup chopped walnuts
2 teaspoons vanilla extract

FROSTING:
1/4 cup butter, cubed
1 cup sugar
1/4 cup milk
1/2 cup semisweet chocolate chips
1/2 cup miniature marshmallows
1 teaspoon vanilla extract
1/2 cup chopped walnuts, optional

In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes. In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired. Yield: 2 dozen.

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2 Responses to A Zucchini Explosion

  1. Pingback: Zucchini Pineapple (Faux Pineapple) | Suburbhomestead's Blog

  2. longslowrise says:

    Utah Phillips joked that if you split zucchini open and dry them in the sun, you could burn them in your woodstove. According to the late singer-songwriter, one summer he had four cord of zucchini laid up.

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