Main Courses
4 med. zucchini
1 clove garlic, crushed
1 med. onion, chopped
¼ C green pepper,
chopped
¼ C celery,chopped
½ C fresh mushrooms,chopped
¼ tsp. marjoram
1 tsp. parsley, minced
2 egg whites, stiffly beaten
1. Wash whole zucchini and parboil for 10 minutes. Drain and cool. Cut lengthwise. Scoop out the pulp and chop it finely. Set aside.
2. Sauté garlic, onion, green peppers,
celery, and mushrooms until tender.
Add marjoram, parsley, and zucchini pulp.
Heat. Remove from heat and cool.
3. Fold in stiffly beaten egg whites. Fill the cavity of each zucchini half with the mixture.
4. Place stuffed zucchini in a shallow nonstick*
baking pan. Bake at 350 for
30 minutes. Serve.
Serves 4
ZUCCHINI CHEESE LAYERS
3 med. zucchini, peeled and sliced
¼ C onion, chopped
1 lb. low-fat cottage cheese
1 Tbsp. lemon juice
1 tsp. basil
¼ C parmesan cheese,
grated
1. Sauté zucchini and onion.
2. Whip cottage cheese, lemon juice, and
basil in blender.
3. Alternate layers of zucchini and cottage
cheese mixture in a 1 1/2quart nonstick casserole.
4. Top with Parmesan cheese. Bake uncovered
at 350 for 25 to 30 ' minutes.
Serve hot.
Serves 6
ZUCCHINI PINEAPPLE STIR-FRY
1 sm. zucchini, sliced
1 med. onion, chopped
1 C crushed pineapple
1 ½ C bean sprouts
½ C pineapple juice, drained
from canned pineapple
1 ½ Tbsp. soy sauce
3 C brown rice, cooked
1 carrot, shredded
1. Sauté zucchini and onions in wok
or nonstick skillet until tender.
2. Add pineapple, sprouts, juice, and soy
sauce. Cook, uncovered, until thoroughly heated. Serve over rice.
Serves 6
Mama’s Zucchini Casserole
Finely grated zucchini
½ c. Minute Rice
chopped onions
1 lb. Browned hamburger, drained
1 – 2 cans green chilies
3 tomatoes
grated cheese
Slightly chop up tomatoes with blender. In a bowl, combine onions, zucchini, green chilies and tomatoes. Let set a few minutes. Pour rice into liquid that settles on top. Grease 9x13” pan. Spread half of mixture into pan. Sprinkle lots of cheese over it and top with remaining meat mixture. Sprinkle top layer with more cheese. Cover and bake at 350 F for 35 – 40 minutes.
Italian Biscuit-Topped Casserole
1 ½ pounds Italian sausage, casings
removed
1 ½ cups chopped green bell peppers
1 cup chopped onion
3 garlic cloves, pressed
2 cups sliced zucchini
1 ½ cups sliced fresh mushrooms
3 cups chunky garden vegetable spaghetti
1 teaspoon dried Italian seasoning
1 package (12 ounces) refrigerated buttermilk
flaky biscuits
2 tablespoons grated Parmesan cheese
Preheat oven to 375', In 4-quart Dutch oven, cook and stir sausage, bell peppers, onion and garlic over medium heat 6 minutes or until sausage is browned and crumbly; pour off drippings. Add zucchini and mushrooms; cook 3 minutes, stirring frequently, Stir in spaghetti sauce and seasoning. Bring to a simmer; cook 2 minutes, stirring frequently. Pour mixture into greased 3X9-inch baking pan. Arrange biscuits around outer edges of pan. Sprinkle cheese over top of biscuits.
Bake 25-30 minutes or until biscuits are golden brown.
Yield: 8-10 servings
Italian Pasta Stir-Fry
1 package (8 ounces) linguine, uncooked
1 tablespoon olive oil
2 large garlic cloves, pressed
1 medium zucchini, sliced
1 medium onion, chopped
2 medium tomatoes, seeded and chopped
1/4 cup snipped fresh parsley
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/8 teaspoon salt
1/8 teaspoon ground black pepper
¼ cup (1 ounce) grated Parmesan cheese
Cook pasta according to package directions; drain and keep warm.
In wok or deep-sided 2-inch skillet, heat oil. Add garlic; stir-fry 15 seconds. Add zucchini and onion; stir-fry 2-3 minutes or until crisp- tender. Add tomatoes, parsley, basil, oregano, salt and pepper. Gently cook and stir 1-2 minutes or until thoroughly heated. Remove from heat; stir in pasta. Sprinkle with cheese; serve immediately.
Yield: 6 servings
Zucchini Parmesan
1/4 cup Peanut Oil
8 medium zucchini, thinly sliced
2/3 cup coarsely chopped onion
4 cups peeled chopped tomatoes
2 Tbs. chopped parsley
1 large clove garlic, crushed or minced
1 Tbs. Salt
1/4 tsp. Pepper
1/4 tsp. oregano leaves
1/4 tsp. rosemary leaves
1/2 cup grated Parmesan cheese
Heat Peanut Oil in large skillet. Add zucchini, onion, parsley, garlic, salt, pepper, oregano and rosemary. Sauté mixture over medium heat, stirring often, until zucchini is tender, about 20 minutes. Toss in tomatoes and continue to sauté until tomatoes are thoroughly heated, about 5 minutes. Turn mixture into a serving dish; sprinkle with Parmesan cheese. Makes 8 to 10 servings.
Zucchini Frittata
2 tablespoons salad oil
1 small onion, finely chopped
1 clove garlic, minced or pressed
2 large Swiss chard leaves (including stems),
coarsely chopped
1 medium-size zucchini, coarsely chopped
6 eggs
1/8 teaspoon pepper
1/4 teaspoon each dry basil and oregano
leaves
1 cup (3 oz.) grated Parmesan cheese
Heat oil in a wide frying pan over medium-high heat. Add onion, garlic, chard, and zucchini; cook, stir ring occasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables. Pour into a greased 9 inch pie pan. Bake in a 350 oven for 25 to 30 minutes or until puffed and browned. Serve hot or at room temperature.
Makes 6 servings.
ZUCCHINI-MUSHROOM BAKE
1 Tbsp. plus 1 tsp. olive oil, divided
1/2 c. chopped onions
2 garlic cloves, minced
2 c. thinly sliced zucchini
1 c. sliced mushrooms
1/2 tsp. basil leaves
1/4 tsp. each salt and pepper
4 eggs
4 oz. shredded Monterey Jack cheese, divided
Preheat oven to 400 F. In 12 inch skillet, heat 1 Tbs.. oil, add onion and garlic. Sauté until onion is translucent. Add zucchini, mushrooms, red pepper and seasonings, stirring constantly. Sauté until vegetables are tender-crisp, about 5 minutes. Remove from heat. l o medium bowl, beat eggs. Add 2 oz. cheese and the sautéed vegetables and stir to combine. Grease 8x8 inch baking dish with remaining tsp. of oil. Transfer vegetable mixture to dish and sprinkle with remaining 2 oz. cheese. Bake 25-3Q minutes until puffy and browned and knife inserted in center comes out clean.
Makes 4 servings.
VARIATION: May be cut into bite-size pieces and used as an appetizer.
ZUCCHINI TORTE
2 c. grated zucchini
1/4 c. oil
1/2 c. Bisquick
1 egg
1/2 c. Parmesan cheese
1 clove garlic, squeezed
Dash of salt and pepper
Dash of Italian seasoning
Mix ingredients together well. Pour into greased 9x9 square pan.
Serves 4.
ZUCCHINI CREOLE
2 medium zucchini, chopped
2 medium tomatoes, chopped
2 stalks celery, chopped
1 medium onion, chopped
1 green pepper, chopped
1 c. cooked meat (roast, ham, etc.)
2 Tbs. Rice
1/8 tsp. garlic salt
Dash of nutmeg
Dash of Worcestershire sauce
1/8 tsp. sage
Cook all ingredients together in 2 quart saucepan on low heat until tender. Season to taste.
Spaghetti With Zucchini Sauce
1 medium onion, sliced
¼ cup olive oil
2 medium zucchini, sliced (about 6 cups)
3 cups diced tomatoes
1/2 tsp. salt
1 bay leaf
1/4 tsp. Pepper
1/4 tsp. basil leaves
1/4 tsp. oregano leaves
8 ounces Mueller's spaghetti
Grated Parmesan cheese
In large skillet or pot, sauté onion in hot oil until crisp-tender. Add zucchini, tomatoes, salt, bay leaf, pepper, basil and oregano. Simmer covered for 15 minutes; uncover and simmer 10 minutes longer. Discard bay leaf. Meanwhile, cook spaghetti as directed on package; drain. Serve spaghetti topped with zucchini sauce and grated Parmesan cheese. Makes 4 to 6 servings.
Italian Zucchini Crescent Pie
4 cups thinly sliced, unpeeled zucchini
1 cup coarsely chopped onion
¼ cup margarine or butter
½ cup chopped parsley or 2
Tbs. parsley flakes
½ tsp. salt
½ tsp. pepper
¼ tsp. garlic powder
¼ tsp. basil leaves
¼ tsp. oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded natural Muenster
or Mozzarella cheese
8 oz. can Refrigerated Crescent Dinner Rolls
2 tsp. Dijon or prepared mustard
Heat oven to 375'F. In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 1 1-inch quiche, or 10-inch pie pan or 12 x 8-inch baking dish; press over bottom and up sides to form crust. Spread crust with mustard.
Pour vegetable mixture evenly into crust. Bake at 375 F for 18 – 20 minutes or until knife inserted near center comes out clean. (If crust becomes too brown, cover with foil during last 10 minutes of baking.) Let stand 10 minutes before serving. Cut into wedges. To reheat: cover loosely with foil, heat at 375 F for 12 – 15 minutes.
Cheese-Stuffed Zucchini
8 medium zucchini, about 2 ¼
lbs.
1 package (8 ounces) cheese, shredded
2 eggs, beaten
1 cup cooked rice
¼ cup finely chopped onion
¼ cup fine dry bread crumbs
1 Tbs. parsley flakes
½ tsp. Salt
Seasoned salt
Paprika
Parboil zucchini for about 5 to 7 minutes. Cool. Cut in half lengthwise. Scoop out zucchini pulp, leaving shell. Place zucchini cut side down to drain. Chop pulp. Mix pulp with cheese, (reserving ½ cup) eggs, rice, onion, bread crumbs, parsley and salt. Sprinkle zucchini shells with seasoned salt; then stuff with cheese-rice mixture. Place in a greased 15 ½ X 10 ½ X 1-inch pan. Bake 350 F for 20 to 25 minutes or until heated through. Last few minutes of baking top with remaining cheese. Makes 16 pieces.
Zucchini Squash Casserole
10 zucchini squash
½ cup butter
¾ cup Cheddar cheese
¼ cup Gruyere cheese
1 cup sour cream
½ teaspoon salt
¼ cup chives
½ teaspoon paprika
1 cup crumbs
Parmesan cheese
Preheat oven to 350. Slice zucchini in hunks. Cook for a few minutes in boiling salted water. Drain thoroughly. Make a sauce from the butter, Cheddar cheese, Gruyere, sour cream, salt, chives and paprika. Put squash in a 3 quart casserole dish. Pour sauce over the top. Sprinkle crumbs on this. Dot with butter. Grate Parmesan cheese over the crumbs. Bake until heated through. Serves 8.
Zucchini Casserole
1 cup red onion rings
1 cup green pepper rings
¼ cup butter
2 cups zucchini, cut in
1 inch slices
4 tomatoes, peeled and cut in wedges
salt and pepper
Parmesan cheese
Preheat oven to 375. Sauté onion
and green pepper in butter. When vegetables wilt, add zucchini and sauté
about 5 minutes longer. Add tomatoes and cook until soft (about 5 minutes).
Season with salt and pepper. Turn vegetables into a 1 quart baking dish
and sprinkle with Parmesan cheese. Just before serving time, bake until
topping browns and vegetables are hot. Serves 6.
Stuffed Zucchini with Pasta
5 lg zucchinis
1cup soft bread crumbs
1 1/4 cup diced onion, divided
4 cloves minced garlic, divided
1 Tbsp.s olive oil
4 15oz cans diced tomatoes, divided
1/2 c. red wine vinegar
salt and pepper
2 tsp. olive oil
1/2 cup parmesan
1 bunch of chives
16oz linguinie
Cook the zucchini lengthwise into 1/4" thick slices. Cook the slices in boiling water for 1 minute, drain and then plunge into ice water to stop the cooking process. Drain and set aside. Bake the bread crumbs at 350 for 4 minutes or until toasted. Saute 1/2 cup onion and 2 cloves of garlic in 1 Tbsp.s oil. Add 2 cans of tomatoes, 1/2 cup wine, 1 tsp. salt, and 1/4 tsp. pepper. Cook and stir frequently for 15 minutes. Process mixture in a blender until smooth. Pour into a sauce pan and set aside. Saute the remaining onion and garlic in 2 tsp. oil. Add the rest of the tomatoes, vinegar, S&P. Cook and stir until thick and remove from heat. Stir in the breadcrumbs, 1/4 cup of parmesan and basil. Shape into 24 mounds. Wrap 1 zucchini slice around each mound and tie witha a chive. Place in a lightly greased baking dish. Sprinkle with 1/4 cup of parmesan and bake covered at 350 for 3 to 4 minutes. Cook sauce on medium heat. Chop the rest of the chives and toss with pasta. Serve zucchini over pasta and top with sauce.
Quick Vegetable Curry
Start boiling water for rice the minute
you get home, and you'll have supper in less than half an hour.
1 Tbsp. oil
1 clove garlic, minced
1 tsp. cumin
1/2 tsp. turmeric
1 tsp. ginger
1 tsp. salt
1 head cauliflower florets
One 10 oz. package frozen peas
1 zucchini or summer squash, diced
One 14 oz. can chickpeas, drained
In a saucepan, heat the oil and stir the
garlic, cumin, turmeric, ginger and salt over low heat for 2 minutes. Add
the cauliflower, peas, squash and drained chickpeas with 1/2 cup of water.
Stir, cover, and simmer
until the vegetables are tender, about 15
minutes. Makes 4 servings.
Mexican Casserole
2 cups elbow macaroni -- cooked and drained
1 cup onions -- chopped
1 cup bell peppers -- chopped
1 zucchini -- sliced
2 stalks celery -- sliced
1 pkg. taco seasoning mix
1 tsp. paprika
15 oz. black beans -- drained
15 oz. dark red kidney beans -- undrained
16 oz. tomato sauce
16 oz. diced tomatoes (canned or fresh)
2 cups fat-free cheddar or mozzarella cheese
-- grated
Preheat oven to 375 degrees F. Coat a 2-quart
casserole dish (9 x 13-inch) with cooking spray; set aside. Coat a skillet
with cooking spray (or use alittle veggie broth) and cook the onions, bell
peppers, zucchini, and celery until they are tender. Stir in taco seasoning
mix, black beans, dark red kidney beans, tomato sauce, and diced tomatoes.
Reduce heat and simmer, uncovered for 5 minutes; set aside. In the casserole
dish, layer half the macaroni and half bean mixture in prepared pan. Sprinkle
with 1 1/2 cups of the cheese. Repeat layers. Bake, uncovered, for 25 minutes
or until heated through.
Roasted Vegetables Roma
8 ounces large fresh mushrooms, halved
2 large zucchini, cut into 1-inch slices
and halved
1 large green or red bell pepper, cut into
1-inch pieces
1 small onion, cut into ¼ -inch slices,
rings separated
3 tablespoons olive oil
2 garlic cloves, pressed
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
2 large tomatoes, each cut into 8 wedges
Preheat oven to 425 F. In 15x10 inch jellyroll pan, combine mushrooms, zucchini, bell pepper and onion. In small bowl, combine oil, garlic, basil, oregano and black pepper. Pour mixture over vegetables; toss to coat. Bake 15 minutes. Stir in tomatoes. Bake 5 – 10 minutes longer until vegetables are tender.
Serves 4 – 6
Creamy Zucchini-and-Rice Gratin
1 tablespoon olive oil - divided
1 c. chopped onion
7 c. finely chopped zucchini
2 large garlic cloves
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 c. cooked arborio or other short
grain rice - 1/2 c.uncooked
2 eggs
1/3 c. feta cheese
1 teaspoon fresh thyme - 1/4 tsp. dried
cooking spray
1/4 c. breadcrumbs
Preheat oven to 375. Heat 1 teaspoon oil in large skillet over medium heat. Add onion, and saute for 3 minutes. Add zucchini, garlic, salt, and pepper. Saute about 10 minutes. Spoon into large bowl, and let cool slightly. Add rice, parsley, egg, cheese, and thyme to mixture. Stir well, and dump into casserole coated with spray. Sprinkle breadcrumbs over top, and drizzle with olive oil. Bake for 45 minutes, or until set. 4 - 6 servings.
1 small head Romaine lettuce
1 cup radishes, sliced
1 small head Boston lettuce
1/2 cup cauliflower, sliced
2 medium zucchini
SUGGESTED GARLIC DRESSING:
3 tablespoons sliced green onion
1/3 cup salad oil
3 1/2 tablespoons tarragon vinegar
2 1/2 teaspoons salt
1/4 teaspoon black pepper
1 clove garlic, crushed
Wash, dry and chill salad greens in a large bowl. Tear Romaine and Boston lettuce into bite-size pieces. Slice zucchini, radishes and cauliflower. Add to chilled salad greens. Chop green onion thoroughly. Add salad oil, tarragon vinegar, salt, garlic, and black pepper to green onion and mix thoroughly. Refrigerate, chill for 30 minutes. Pour dressing over salad, toss until greens and vegetables are well coated.
Zucchini Fiesta Salad
1/2 pound each small zucchini and crookneck
squash, cut crosswise in 1/4-inch-thick slices
2 tablespoons lemon juice
1/4 cup salad oil
1/2 teaspoon salt
Dash each of pepper and ground cumin
1 green onion (including top), thinly sliced
1/3 cup diced green chilies
1/3 cup pimento-stuffed olives, cut in half
crosswise
1 small package (3 oz.) cream cheese, cut
in 3/4-inch cubes
1 small avocado
Lettuce leaves
Fresh coriander (cilantro) sprigs
Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well.
In a large bowl, combine lemon juice, oil, salt, pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate. Gamish each salad with a sprig of coriander.
Serves 4
Zucchini and Apple Salad
1/3 cup salad oil
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 teaspoon each sugar and dry basil
About 3/4 teaspoon salt
1/4 teaspoon pepper
3 medium-size red or golden Delicious apples
1/2 medium-size red onion, thinly sliced
lengthwise
1 green pepper, seeded and cut
1 pound zucchini, thinly sliced
In a large salad bowl, combine oil, lemon
juice, vinegar, sugar, basil, salt, and pepper. Core and dice unpeeled
apples and add to dressing; coat apples well with dressing. Add onion,
green pepper, and zucchini. Stir lightly. Cover and chill.
Just before serving, mix salad again until
well combined. Taste and add more salt if needed.
Makes 8 servings.
Zucchini and Chickpea Salad
3 medium zucchini
5 Tbsp. white vinegar
garlic to taste
thyme -- to taste
½ c. olive oil
1 c. chickpeas
olives -- sliced or whole,
3 scallions -- chopped
1 canned chipotle chili pepper in adobo
-- drained, seeded, in sauce
1 ripe avocado
Feta cheese or FRESHLY GRATED Romano or
Parmesan cheese
1 head Boston lettuce -- rinsed and patted
dry
sliced tomatoes
cilantro leaves if desired
Make the dressing by combining the vinegar, garlic, thyme and olive oil.
Peel, cut lengthwise and then cut zucchini into skinny slices; place in a bowl and sprinkled with salt. Toss to mix, then spread it out on a kitchen towel. Let the squash stand at room temp for 30 minutes to drain.
Toss zucchini with the dressing, chickpeas, olives, onions, toss lightly, cover and let it refrigerate at least 30 minutes to 4 hours, stirring occasionally.
Add chili to salad just before serving. Peel, pit and cut the avocado into cubes or however you like it. Toss lightly to mix.
2 large carrots
2 medium celery stalks and tops
1 medium onion, quartered
1 small zucchini
2 cups water
2 beef bouillon cubes
1 clove garlic
1 (8 ounce) can tomatoes and liquid, cut
in pieces
1 /2 (6 ounce) can tomato paste
1 (8 ounce) can kidney beans, drained
1 1/2 teaspoons parsley flakes
1 teaspoon salt
1/4 teaspoon black pepper
1/8 pound spaghetti, broken in pieces
Dice carrots and celery. Chop onions and add to chopped. Shred zucchini.
Heat water to boil: add bouillon cubes. After bouillon cubes have dissolved add onion, garlic, carrots, celery, and zucchini, and cook for 5 minutes in covered saucepan. Reduce heat to simmer, add tomatoes and liquid, tomato paste, kidney beans, parsley flakes, salt, and pepper. Cook for 1 1/2 hours. Stir occasionally.
Adjust heat to medium setting, and add spaghetti. Cook for 30 minutes.
Chili Vegetable Soup
2 cans (14 1/2 ounces each) chicken broth
2 cans (14 1/2 ounces each) stewed tomatoes
2 cans (15 ounces each) tomato sauce
1 large onion, chopped
2 stalks celery, chopped
1 package (1.25 ounces) taco seasoning
1 can (15'1/2 ounces) spicy chili beans
in sauce, undrained
2 medium zucchini, halved lengthwise and
sliced
2 medium yellow squash, halved lengthwise
and sliced
In 5-quart Dutch oven, combine broth, tomatoes, tomato sauce, onion, celery and seasoning mix. Bring to a boil; reduce heat and simmer, uncovered, 30 minutes, stirring occasionally. Add beans, zucchini and squash; simmer 10 minutes longer or until vegetables are tender.
Yield: 10 servings
Savory Vegetable Mini Quiches
1 pkg. (15 oz.) refrigerated ready-to-bake
pie crusts
2 eggs
½ c. milk
1 c. chopped zucchini
½ c. chopped fresh mushrooms
½ c. (2 oz.) shredded cheddar cheese
¼ c. cooked, crumbles bacon or bacon
bits
¼ c. sliced green onions
1 garlic clove, pressed
dash of black ground pepper
Preheat oven to 375 F. On lightly floured surface, roll each pie crust into a 12X10 inch rectangle. Cut 12 (3 inch) circles from each rectangle. Press each circle into a mini-muffin cup. In large bowl, whisk eggs and milk. Stir in zucchini, mushrooms, cheese, bacon, onions, garlic and pepper. Fill each muffin cup with about 1 tablespoon filling. Bake 15 – 18 minutes or until puffed and lightly browned. Cool in pan 2 minutes. Remove carefully; serve warm.
To make a 9” quiche, place 1 pie crust in
9-inch pie plate according to package directions. Double all ingredients,
except use 3 eggs. Slice zucchini and mushrooms, if desired.
Pour filling into crust. Bake 35 – 40 minutes or until knife inserted
into center comes out clean.
3 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
1 cup shredded zucchini
1 cup shredded carrot
1 cup chopped nuts
Preheat oven to 325 F. In large bowl, combine flour, sugar, cinnamon, salt, baking soda and baking powder. In small bowl, whisk eggs, oil and vanilla. Add to dry ingredients; mix well. Stir in zucchini, carrot and nuts. Pour batter into two well-greased 9X5-inch loaf pans. Bake 1 hour or until golden brown.
WHOLE GRAIN ZUCCHINI BREAD
Makes 1 loaf
1 whole egg
4 egg whites
¼ cup vegetable oil
1 cup apple juice concentrate
1 teaspoon vanilla extract
2 cups grated unpeeled zucchini
1 cup whole-wheat flour
½ cup wheat germ
2 teaspoons baking soda
1 ½ teaspoons baking powder
2 teaspoons ground cinnamon
1 cup raisins
½ cup chopped walnuts
Vegetable cooking spray
1. Preheat the oven to 350'F.
2. Beat the egg and egg whites in a large
bowl until thickened. Beat in the oil, juice concentrate, and vanilla.
Fold in the zucchini.
3. Combine the flour, wheat germ, baking
soda, baking powder, and cinnamon in a small bowl. Add to the zucchini
mixture and stir until just blended. Fold in the raisins and walnuts.
4. Pour the batter into a 9 x 5 x3-inch
loaf pan coated with vegetable cooking spray. Bake until a toothpick inserted
into the center comes out clean, about 1 ¼ hours.
5. Cool slightly before removing from the
pan. Cool completely on a wire rack before slicing.
Zucchini Bread
1/2 cup raisins
2 cups all-purpose flpour
1/2 cup packed light brown sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
½ cup finely chopped walnuts
2 large eggs, at room temperature
½ cup buttermilk, at room temperature
1/3 cup vegetable oil
½ pound zucchini, coarsely
chopped, about 2 cups
Heat the oven to 350 degrees. Lightly butter a 9-by- 5-inch loaf pan.
Toss the raisins in a bowl with 2 tablespoons of the Hour. In another bowl stir together the rest of the flour, brown sugar, baking powder, salt, nutmeg and walnuts. In another bowl beat the eggs with the buttermilk and oil. Stir in the zucchini and raisins. Make a well in the center of the dry ingredients, add the buttermilk mixture and blend well. Turn the batter into the prepared pan.
Bake for 1 hour until a toothpick inserted in the center of the bread comes out clean. Remove the pan to a wire rack. Cool for 10 minutes before removing the bread from the pan. Cool completely on the rack.
Zucchini Bread
1 1/2 cups all-purpose Hour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 cup sugar
1 cup finely shredded unpeeled zucchini
1/4cup cooking oil
1 egg
1/4 teaspoon finely shredded lemon peel
1/2 cup chopped walnuts
Oven 350
In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another mixing bowl combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well. Add flour mixture; stir just till combined. Stir in chopped walnuts.
Pour batter into a greased 8x4x2-inch loaf pan.
Bake in a 350' oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.
Remove bread from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).
Zucchini Raisin Bread
3 eggs
1 2/3 cups sugar
1 cup oil
1 1/2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground nutmeg
2 tsp. cinnamon
3/4 cup nuts -- chopped
1 cup raisins
Beat eggs until light. Gradually add sugar and oil. Sift dry ingredients together. Add and beat until smooth. When well blended, stir in remaining ingredients. Place batter in two buttered and floured loaf pans (8-1/2" x 4-1/4"). Bake at 350 degrees for one hour.
Zucchini and Ginger Compote
Makes about 3 lb
Preparation: 30 minutes, 24 hours ahead
2 lbs. zucchini
4 1/2 c. sugar
1/4 c.ground ginger
1 oz fresh gingerroot, peeled
1 1/2 large unwaxed lemons
1/2 tsp. cayenne
Peel the squash with a potato peeler, cut
it in half, remove the seeds and cut the
flesh into 2x1 inch chunks.
Place the squash in a deep bowl, and sprinkle
with half the sugar, the ground
and fresh ginger, wisps of peel taken from
the half lemon with a zester, the juice of, a11 the lemons, and the cayenne,
Cover and leave for 24 hours.
Put a preserving kettle over moderate heat
and put the squash mixture into it.
Cook gently until tender. Add the rest of
the sugar and bring very, very slowly just to a simmer, stirring constantly.
Cook gently until gel point is reached.
Mash the squash with a potato masher, then
put into warm, dry, sterilized jars.
Cover and label.
ZUCCHINI SQUASH PICKLE
7 lb. squash
5 lbs. sugar
2 gallons water
3 pints vinegar
3 cups lime
½ box pickling spice
Peel squash. Cut white sections without seeds into strips 1½ -2" in length. Dissolve lime in water. Soak strips in lime water for 24 hours. Drain and soak in clear water, changing water 3 to 4 times. Drain well. Bring sugar, spices and vinegar to a boil. Add squash and set overnight. Bring to a boil and simmer 1 hour. Place in jars and seal. Place jars in a hot water bath and process 10 minutes at simmering temperature, about 180 degrees. (This is vary similar to the watermelon pickle.)
Vegetable Relish
8 medium tomatoes, peeled, cored, and cut
up (about 2 ½ pounds)
6 medium zucchini, quartered lengthwise
(about 3 pounds)
3 large sweet red peppers, sterns and seeds
removed, and cut up
3 large green peppers, sterns and seeds
removed, and cut up
2 medium onions, quartered
4 cloves garlic
1/4 cup pickling salt
2 cups sugar
2 cups vinegar
1 cup water
2 teaspoons dried thyme, crushed teaspoon
pepper
Using the coarse blade of a food grinder, grind tomatoes, zucchini, red peppers, green peppers, onions, and garlic. Place in a colander to drain excess liquid. Place ground-vegetable mixture in a large non-metallic container and sprinkle with the pickling salt. Let stand overnight.
Rinse ground-vegetable mixture. Drain well. In an 8- or 10-quart kettle or Dutch oven combine sugar, vinegar, water, thyme, and pepper. Bring to boiling, stirring to dissolve sugar. Stir in ground J-vegetable mixture. Return mixture to boiling. Remove from heat. Makes about 8 pints (256 one-tablespoon servings).
Boiling-Water Canning: Ladle hot vegetable mixture into hot, sterilized pint jars, leaving a 1/2inch headspace. Adjust lids. Process in a boiling-mater canner for 10 minutes.
Freezing: Cool vegetable mixture quickly by setting kettle into a sink of ice water, Ladle relish into freezer containers, leaving a 1/2inch headspace. Seal, label, and freeze.
ZUCCHINI PICKLES
2 lb. zucchini
1 teaspoon celery seeds
1/2 lb. onions
1 teaspoon ground Tumeric
1/4 cup salt
1/2 teaspoon mustard
2 cups sugar
2 teaspoons mustard seeds
2 cups cider vinegar
Wash and slice zucchini thinly. Peel onions, slice thin. Cover with water and add salt. Let stand 2 hours then drain well. Bring sugar vinegar and spices to a boil and pour over the vegetables. Let stand 2 hours.
Boil for 5 minutes and pack in 4 pint jars.
Seal tightly.
Soft Zucchini Cookies
1/2 c. butter
1/2 c. granualted sugar
1 c. brown sugar
2 eggs
3 c. grated zucchini
2 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. quick-cooking oatmeal
1 c. chopped nuts (optional)
1 c. raisins (optional)
Preheat to 375 degrees. Cream butter and sugars. Add eggs and beat until light and fluffy. Stir in zucchini. Sift together dry ingredients except oatmeal, nuts/raisins. Mix into wet ingredients. Stir in oatmeal, nuts/raisins. Drop by teaspoonful on greased baking sheets. Bake 12-15 minutes and cool on rack.
Makes about 4 doz.
Variations: Substitute dried cranberries for raisins. Substitute 4 tablespoons of cocoa powder for 3 tablespoons of flour.
CHOCOLATE ZUCCHINI CAKE
Cream:
1/2 c. margarine or butter
1 3/4 c. sugar
1/2 c. oil
Add:
2 eggs
1/2 c. sour milk (1'1/2 tsp. Vinegar to
1 1/2 c. milk) beat well.
1 tsp. vanilla
Mix dry ingredients and add to cream mixture;
2 1/2 c. flour
1 tsp. soda
4 Tbsp. unsweetened cocoa
1 1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp.– cloves
Beat well and add 2 cups grated unpeeled zucchini
Pour mixture in a greased 9x13" pan, sprinkle 1- 6oz. pkg. or '1/2 large pkg. of chocolate chips on top. Bake at 325' oven for 45 minutes or until done. While warm spread chips with a knife.
ZUCCHINI BARS
Cream:
3/4 c. butter
1/2 c. brown sugar
1/2 c. white sugar
Add:
2 eggs
1 tsp. vanilla
Blend:
1 3/4 c, flour
1/2 tsp. salt
1 1/2 tsp. baking powder
Add:
1 c. shredded coconut
1 c. chopped dates or raisins
2 c. zucchini shredded
Spread mixture into 8 greased 10X15" jellyroll pan Bake at 350 F 15 - 20 minutes.
Makes approximately 3 dozen bars.
Glaze:
1 Tbsp. melted butter
1 tsp. vanilla
2 Tbsp. milk
1 c. powdered sugar
¼ tsp. cinnamon
Sprinkle 1 c. chopped nuts, optional