Ode to Zucchini

I felt it was time to pay homage to my zuchinni... after all, it's been a part of almost every meal this summer due to it's abundant provision.  So, for those of you who are looking for new ways to use this versatile squash, here are some of my favortie ways to fix it!  You've got to love a food you can bake, fry, sautee, and use for both sweet and savory!  Oh zuchinni, I think I love you! LOL!

Baked Stuffed Zuchinni

Ingredients:

2 zucchini (medium size, 6-7 inches long)

2 tsp Olive Oil (may substitute butter)

3 Tblsp. Onion (finely chopped)

1 Clove Garlic (minced)

1 Egg (beaten)

1/2 cup Monterey Jack or Parmesan Cheese

1/3 cup Dry Unseasoned Breadcrumbs or Ritz crackers

2 Tbsp Fresh Parsley (chopped) or 1 tsp dried

2 tsp Fresh Basil (chopped) or 1/2 tsp dried

1/2 tsp Lemon zest (optional)

1. Preheat oven to 400.

2. Half lenthwise 2 medium zucchini.  With a small spoon, carefully scrape out the pulp leaving a 3/8 inch thick shell.  Set the pulp aside for step 4.  Steam the shells cut-side down for 5 minutes.

3. Heat the olive oil and onion in a small skillet for about 3 minutes.

4. Take the pulp from the zucchini and chop it into pieces.  Squeeze the moisture out of the pulp and add it and the minced garlic to the skillet.  Cook for 2 more minutes and then pour mixture into a bowl.

5. Combine the egg, cheese, breadcrumbs, parsley, basil, lemon zest & zucchini mixture.  Salt & pepper to taste.

6. Spoon the filling into the zucchini shells and set them in a baking dish.  Drizzle the tops with olive oil.

7.  Add water to the baking dish until it comes up the sides of the shells about 1/8 of an inch.

8.  Bake for 30 minutes or until zucchini is tender and tops are browned.  Cool slightly before serving.

Zucchini Fries

Ingredients:

1/2 c fine, dry breadcrumbs (I've used panko or ritz crackers too)

1/2 c grated parmesan cheese

3 medium zucchini

1 large egg, lightly beaten

vegetable oil

1/2 tsp salt (I use garlic salt)

Combine breadcrumbs and cheese.  Cut zucchini in half crosswise; cut each half into 8 sticks. Dip zucchini sticks in egg; dredge in breadcrumb mixture.

Pour oil to a depth of 2 inches into a deep skillet or heavy saucepan; heat to 375.  Fry zucchini sticks in hot oil just until coating is golden. Drain on wire racks over paper towels.  Sprinkle with salt, and serve immediately.  (My kids gobble them up with ranch dressing!)

**Tip: I usually also have a small plate with flour on it to toss the zucchini in before putting it in the egg to help the batter stick better.

Zucchini Pancakes

Ingredients:

3 medium-size zucchini, shredded (can substitute yellow squash)

1/2 tsp. salt

1/2 c onion

1 Tblsp margarine or butter

2 eggs, slightly beaten

1/4 c flour

1/8 tsp. pepper

vegetable oil (for frying)

1. Place zucchini in a colander.  Sprinkle with salt and set aside for 30 minutes.  Squeeze as much of the liquid as possible from the zucchini with your hands.

2. In a medium skillet, cook the onions in the margarine over medium heat until tender, stirring occasionally.

3. Transfer the zucchini & onions to a large bowl.  Stir in eggs, flour & pepper.

4. Pour the cooking oil into a clean medium skillet to a depth of 1/8 inch. Heat over medium high heat.

5. Drop slightly rounded tablespoons of the batter into the hot oil and flatten to 3-inch diameter with the back of the spoon.

6.  Cook the pancakes over medium-high heat until golden, turning once (2-3 minutes per side).  Remove the pancakes with a slotted spatula and drain on paper towels.  Add more oil to the skillet at needed.

Zucchini Bread

(makes 2 loaves, can cut recipe in half)

Ingredients:

3 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
3 tsp. ground cinnamon
3 eggs
1 c vegetable oil
2 & 1/4 c sugar
3 tsp. vanilla
2 c zucchini, grated
1 c walnuts (optional)

Grease & flour 2 loaf pans.  Preheat oven to 325.

Sift flour, salt, baking powder, soda & cinnamon together in a bowl.  In a seperate large bowl, beat eggs, oil, vanilla & sugar together.  Add sifted ingredients to wet mixture and stir well.  Add in zucchini & nuts (if desired) and combine.  Pour batter into prepared pans.

Bake 40-60 minutes (check at 40), or until tester in center comes out clean.  Cool in pan on rack for 20 minutes.  Remove bread from pan & cool completely on rack.  Enjoy!!!  (Bread can be frozen for later!)

**My kids LOVE this and request it all the time!  In fact most of the neighbor kids ask if we have some when they come over!!!  Love that and it's got veggies in it too!!!  YEA!

Zucchini & Cheese Sauce

Ingredients:

zucchini

onion

velvetta

jalepenos (if desired)

Slice zucchini into rounds about 1/4 inch thick.  Place in pot and cover with water.  Add in a few slices of onion, salt & pepper.  Bring water & zucchini to a boil & cook for about 10 minutes.  Drain water.  Remove onion if desired.  Return zucchini to pot and add cheese.  Stir to melt.  Can add jalepenos for added flavor.

I have several other zucchini recipes, but most of them (like the zucchini with cheese) are just stuff I make up.  I don't want to overwhelm you, but the possibilities are endless when you have a constant source.  We only have 4 zucchini plants in our garden and some days it feels like we have a whole field!  I'm actually going through withdrawls since I haven't picked any since last Thursday.  Never fear, there are at least 5 or 6 that should be "ripe" this evening!