An Abundance of Zucchini
By Brenda Hyde
Zucchini is one of the easiest vegetables to grow, and certainly
provides one of the most abundant harvests. A single "giant"
zucchini can provide enough grated squash to bake a dozen or
more loaves of bread. A large zucchini works well for grating
and the smaller tender zucchini are perfect for slicing.
Pick most zucchini at about 6 to 8 inches for the
best taste, and save those "jumbo" squash that
you miss for grating and using in baking. Squash
blossoms will continue to set all the way up until
fall IF you continue to pick the squash before it
fully matures. If you miss even one, the entire plant
will stop producing. This may be something you want
to encourage if you over planted and are looking at a
zucchini explosion, but if not, watch for those blossoms
to drop off and harvest the squash!
Remember too, if you have an over abundance of any
vegetable, contact your local churches, shelters or
soup kitchens to see if they need fresh produce! You
can share the harvest with those less fortunate.
To freeze zucchini simply grate, and place in resealable
plastic freezer bags. For sliced zucchini choose the younger
squash that is still tender skinned. Wash, and cut into 1/2
inch slices. Blanch in boiling water for 3 minutes; cool
and drain. Package in containers and freeze. The zucchini
bread and cake also freeze well. Cool after baking and double wrap
with foil.
Shredded zucchini is a versatile ingredient. Mix 1 cup into
into your favorite brownie dough, meatloaf or
meatball recipes. Whenever you need extra moisture try experimenting
with a cup of shredded zucchini.
Zucchini Recipes
Spicy Zucchini Bread
Ingredients:
2 eggs, beaten
1 1/3 cup sugar
1/3 cup vegetable oil
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
Dash salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. ground cloves
1 cup grated zucchini
1/2 cup crushed walnuts
Beat sugar into eggs, add oil and mix well. Sift together
dry ingredients, add beaten egg. Stir in zucchini. Beat
until batter in very smooth. Add nuts. Pour into greased,
floured 9x5 loaf pan. Bake at 350 degrees for 60 minutes.
Turn out onto wire rack to cool.
Zucchini Chocolate Chip Cake
Ingredients:
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine
1/2 cup vegetable oil
3 eggs
1 tsp. vanilla
1/2 cup buttermilk
2 1/2 cups all purpose flour
3/4 tsp. allspice
3/4 tsp. cinnamon
3/4 tsp. salt
2 tsp. baking soda
4 Tbsp. cocoa
2 1/2 cups grated/shredded zucchini
1 cup mini chocolate chips
Preheat oven to 325 degrees. Grease and flour a
9x13 pan. Cream sugars, butter, and oil. Add eggs,
buttermilk and vanilla. Stir to mix. Sift together dry
ingredients. Mix all together except chocolate chips.
After mixing well, gently fold in chips. Pour into pan.
Bake for 45 minutes until toothpick comes out clean
when inserted in center. Dust with powdered sugar
or a fluffy light frosting.
Honey Spice Cake
Ingredients:
1 cup shortening
2 cups honey
3 eggs, beaten
1 cup sour milk
3 1/2 cups flour
2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 1/2 cups grated zucchini
Cream shortening and honey. Add in eggs. In another bowl
sift flour, soda, powder,salt and spices. Gradually add milk
and flour mixture, taking turns, to egg mixture. Fold in
zucchini. Pour into loaf pan and bake at 350 degrees for
45-50 minutes.
Zucchini Casserole
3-4 medium zucchini, unpeeled
2 tablespoons butter
2 tsp. parsley, chopped
2 tablespoons chopped onion
1/2 pound fresh mushrooms, sliced
1 tsp. salt
1 garlic clove, minced fine
1 tsp. fresh oregano or 1/2 tsp. dried
1/2 cup cheddar cheese, grated
1/2 cup buttered, seasoned bread crumbs
Wash and slice zucchini in thin rings. In a large
skillet sauté parsley and onion in the butter
until soft, add mushrooms, then garlic (the last
minute). Stir in remaining ingredients, except
bread crumbs. Pour into buttered casserole dish.
Sprinkle bread crumbs over top, and Parmesan
cheese if desired. Cover with foil and bake at 275
degrees for 30 minutes. Remove foil and bake about
15 minutes longer or until browned.
Zucchini Italian
Ingredients:
1 tablespoon olive oil
1 small onion, sliced into very thin rings
1 medium zucchini, cubed
1 pound green beans, sliced into one inch pieces
1 can tomato sauce
1 clove garlic, minced
pepper and salt to taste
Dash of dried tarragon
1 tablespoon fresh basil or oregano, or 1 tsp. dried
Brown onion, add other ingredients in order and simmer
until tender.
Zucchini Cheese Soup
Ingredients:
2 cups cubed zucchini
3 tablespoons minced onion
1/4 cup butter
3 tablespoons flour
3 1/2 cups evaporated milk
4 cups skim, 1/2 or 2% milk
3 cups grated colby-jack cheese
salt and pepper to taste
Fresh chives or green onion for garnish
Sauté zucchini and onion in the butter. Blend in flour.
Add milk gradually and heat, stirring constantly, until
cheese is melted and soup is smooth and thickened.
Season with salt and pepper. Garnish with green onion
or chives on top of soup.
Zucchini Salad
Ingredients:
2 medium zucchini, sliced thin
2 medium tomatoes, sliced thin
1 cup red onion, sliced thin in rings
Dressing:
1/2 cup olive oil
2 tablespoons wine or herb vinegar
2 tsp. fresh chopped basil leaves
1 tablespoon chopped parsley
Pour dressing over zucchini, tomatoes and onion rings.
Allow to marinate for several hours.
About the Author
Brenda Hyde is a Mom of three, a freelance writer and
editor of Old Fashioned Living.
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