Posted by Brandy on June 18, 2001 at 12:56:36:
In Reply to: ZUCCHINI Recipes posted by sherry on June 14, 2001 at 15:29:32:
Sherry,
Thanks for the recipes. Seems like everywhere I look folks are asking for zucchini recipes. I'll pass these along.
Brandy
http://www.thefrugalcook.com
: ZUCCHINI BREAD CAKE
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: 4 c. shredded zucchini
: 3 c. all purpose flour
: 2 1/2 c. sugar
: 1 1/4 c. oil
: 4 eggs, beaten
: 1 Tbsp. plus 1 tsp. vanilla
: 1 Tbsp. cinnamon
: 1 1/2 tsp. salt
: 1 1/2 tsp. baking soda
: 1/2 tsp. baking powder
: 1 c. chopped nuts
: 1/2 c. raisins
: Heat oven to 325 degrees. Grease Bundt pan. Blend all ingre-
: dients on low speed one minute. Beat on medium for one minute.
: Pour into pan. Bake until wooden toothpick in center comes out
: clean. Bake for 50 minutes to 1 hour; cool.
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: CHOCOLATE SPICED ZUCCHINI BREAD
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: 3 eggs
: 1 c. oil
: 1 c. sugar
: 3 c. flour
: 3 tsp. vanilla
: 2 c. grated zucchini, or
: shredded
: 1 tsp. baking soda
: 1/2 tsp. baking powder
: 1 tsp. cinnamon
: 1 tsp. nutmeg
: 1 tsp. allspice
: 1/2 tsp. cloves
: 3 Tbsp. cocoa (optional)
: Mix eggs, oil and sugar. Add flour, vanilla, zucchini,
: baking powder, baking soda and spices. Mix well with wooden
: spoon. Pour into two greased loaf pans. Bake at 325 degrees for 1
: hour. Cool on wire racks; or wrap in aluminum foil. Freezes
: well.
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: ZUCCHINI BREAD AND BUTTER PICKLES
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: 3 squash or more, sliced
: 2 onions, sliced
: 1/4 c. kosher salt
: Syrup:
: 2 c. white sugar
: 2 c. white vinegar
: 1 tsp. celery seed
: 1 tsp. turmeric
: 2 tsp. mustard seed
: Combine squash, onions and salt. Cover with water; let
: stand 2 hours. Combine syrup ingredients; bring to a boil.
: Drain squash mixture; add to syrup. Boil 5 minutes. Pack in
: sterilized jars. Seal jars in boiling water bath for 10
: minutes.
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: OUR BEST ZUCCHINI BREAD AND BUTTER PICKLES
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: 5 lb. zucchini
: 1 1/2 lb. yellow onions
: 1 qt. cider vinegar
: 2 c. sugar
: 1/2 c. salt
: 2 tsp. celery seed
: 2 tsp. mustard seed
: 1/2 tsp. turmeric
: Scrub zucchini well with a stiff brush. Slice about
: 1/4-inch thick. (Makes about 4 quarts.) Slice onions thinly.
: In large kettle, combine vinegar, sugar, salt, celery seed,
: mustard seed and turmeric. Cook over moderate heat, stirring,
: until sugar is dissolved and mixture comes to boil. Remove
: from heat.
: Stir in sliced zucchini and onion. Cover; let stand 1
: hour. Meanwhile, sterilize seven 1-pint jars; leave in hot
: water until ready to fill. Heat zucchini mixture to boiling.
: Reduce heat; simmer, uncovered, 3 minutes. Remove from heat.
: With slotted spoon, immediately ladle zucchini and onion slices
: into sterilized jars, completing one jar at a time. Fill with
: vinegar mixture to within 1/2-inch of top, but covering mixture
: completely. Cap at once as manufacturer directs. Makes 7
: pints.
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: SPREAD FOR BREAD
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: 1 (3 oz.) pkg. cream cheese
: 1 stick butter
: 1/2 c. powdered sugar
: Whip together. Spread on sliced banana bread, zucchini
: bread, etc.
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: FRIED ZUCCHINI STICKS
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: zucchini
: bread crumbs
: milk
: beaten egg
: flour
: Parmesan cheese
: oil for frying
: Peel and slice zucchini into sticks. Dip sticks in
: milk, then flour, beaten egg and bread crumbs. Fry in hot oil;
: drain on paper towels and while still hot, sprinkle grated
: Parmesan cheese on top.
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: PICKLED ZUCCHINI APPETIZER
: (Zucchini Con Olio E Aceto)
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: 3 or 4 zucchini squash
: 3 Tbsp. olive oil
: 2 Tbsp. olive oil
: 2 cloves garlic, quartered
: 1/2 tsp. oregano
: 1/4 tsp. salt
: 1 bay leaf
: wine vinegar
: Set out 1 pint screw-top jar. Wash and trim off ends of
: zucchini squash. Cut zucchini crosswise into 1/4-inch slices.
: Heat in skillet 3 tablespoons olive oil. Add zucchini and cook
: slowly until browned. Drain on absorbent paper. Cool and
: place in jar.
: Meanwhile, combine remaining ingredients, except wine
: vinegar. Pour mixture over zucchini and cover with wine
: vinegar. Screw cap onto jar and store jar in refrigerator at
: least 24 hours. Serve cold.
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: GLORIA'S ZUCCHINI FRITTERS
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: 2 large zucchini, sliced
: 8 oz. cream cheese
: 1 c. grated Romano cheese
: handful of chopped basil
: pinch of salt
: pinch of pepper
: flour
: Wesson oil
: 1/2 tsp. baking powder
: 6 eggs
: Heat electric frying pan to 350 degrees. Wash zucchini thor-
: oughly; slice 1/4-inch thick. Parboil zucchini; drain well.
: In large bowl, while zucchini is still warm, add cream cheese,
: salt, pepper, basil, eggs, grated Romano cheese and 1/2 tea-
: spoon baking powder. Mix all ingredients with large spoon, the
: zucchini should break into pieces, when mixed well, gradually
: add the flour until the mix is the consistency of a pancake
: batter. Cover frying pan with Wesson oil; spoon in batter,
: making tablespoon size cakes. Brown well on both sides. Place
: on paper towels to absorb excess oil. Delicious!
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: SWEET ZUCCHINI PICKLES
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: 1 gal. diced zucchini
: 1 gal. water
: 1 c. slaked lime
: 2 tsp. salt
: 2 tsp. whole cloves
: 2 sticks cinnamon
: Syrup:
: 6 c. cider vinegar
: 12 c. sugar
: green food coloring (if
: desired)
: Pare large zucchini and cut in half to remove seeds.
: Dice firm flesh in 1/2-inch cubes. Mix water and lime. Soak
: zucchini in the lime solution 24 hours, stirring occasionally.
: Remove zucchini from lime solution and wash thoroughly with
: water. Then soak in fresh water for 3 hours; drain.
: To prepare syrup: mix together vinegar, salt and sugar.
: Add cloves and cinnamon which have been tied in small bag. Mix
: drained zucchini with syrup and let stand 24 hours, stir
: occasionally. Bring mixture to boil and simmer 35 minutes.
: Put in jars and seal. You can get slaked lime at the feed
: store.
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: DILLED ZUCCHINI SLICES
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: 2 lb. zucchini, fresh and firm
: 1 c. sugar
: 1/2 c. salt
: 4 cloves garlic
: 4 heads dill
: 2 tsp. celery seed
: 2 tsp. mustard seed
: 1 tsp. cayenne powder
: 2 1/2 c. cider vinegar
: 2 1/2 c. water
: Wash zucchini, cut into thin horizontal slices. Cover
: with 1-inch water and 1/4 cup salt. Let stand two hours, drain
: thoroughly. Place celery seed and mustard seed in spice bag,
: add spice bag to water, vinegar, sugar and remaining salt.
: Bring mixture to boil. Pour hot brine over zucchini slices.
: Allow to stand for two hours. Bring all ingredients to boiling
: point and heat five minutes. Place zucchini mixture (zucchini
: slices and brine) into hot jars, leaving 1/4 inch head space.
: Add 1 head of dill and 1/4 teaspoon cayenne powder to each jar.
: Adjust caps. Process for 10 minutes in boiling water bath
: canner. Makes about 4 pints.
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: ZUCCHINI PICKLES (AND RELISH)
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: 8 c. zucchini, sliced
: 2 c. onion, sliced
: 2 c. green and red mango
: 2 Tbsp. pickling salt
: 2 c. white vinegar
: 3 c. sugar
: 2 Tbsp. mustard seed
: 2 Tbsp. celery seed
: Sprinkle zucchini, onion and green and red mango with
: pickling salt and let set one hour, stir every 10 minutes.
: Drain. Mix vinegar, sugar, mustard seed and celery seed and
: pour over the zucchini mixture. Bring to a full boil and boil
: for 3 minutes. Can in sterilized jars immediately.
: P.S. I ground the zucchini, onion and mango and fol-
: lowed the rest of the procedure and made some very good relish.
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: ZUCCHINI RELISH
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: 4 qt. ground zucchini
: 6 large onions
: 2 large green peppers
: 2 c. celery
: ice water, to cover
: 3 1/2 c. dark vinegar
: 5 1/2 c. white sugar
: 1/4 c. salt
: 1 Tbsp. turmeric
: 2 Tbsp. mustard seed
: Peel zucchini and remove seeds. In food processor, chop
: fine or shred zucchini, onions, pepper and celery. Cover with
: ice water and let stand 3 hours. Drain well. To prepare
: syrup, combine remaining ingredients. Bring to a hard boil
: after combining with zucchini mixture. Put in jars and seal.
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: MARINATED ZUCCHINI
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: 1 1/2 lb. zucchini
: 1/2 c. olive oil
: 1/4 c. lemon juice
: 1 tsp. oregano
: 3 cloves garlic, crushed
: 1/2 tsp. salt
: 8 black olives
: 8 tomato wedges
: Scrub and trim zucchini. Slice into thin strips.
: Combine oil, lemon juice, oregano, garlic and salt in a shallow
: glass bowl. Add sliced zucchini and toss well. Chill in
: refrigerator 2 or 3 hours. One hour before serving transfer
: zucchini to salad plates. Garnish with black olives and tomato
: wedges. Sprinkle with pepper.
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: ZUCCHINI CHEESE ROUNDS
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: zucchini
: Parmesan cheese
: salt
: pepper
: margarine
: Slice zucchini 1/8 to 1/4-inch thick, place single layer
: on baking sheet. Sprinkle with salt and pepper, then sprinkle
: cheese on top. Dot with margarine. Place under broiler and
: broil until cheese bubbles and browns. Serve immediately.
: Note: So easy and delicious, especially when zucchini
: season rolls around.
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: ZUCCHINI HOT SALSA
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: 10 c. ground (grated) zucchini
: 3 c. ground onions (thinly
: sliced okay)
: 3 1/2 c. ground (grated)
: Anaheim peppers (about 25)
: 1 tsp. garlic powder
: 1 Tbsp. cumin
: 1 c. brown sugar
: 1 Tbsp. cornstarch
: 2 tsp. dry mustard
: 5 c. ground tomatoes, thinly
: sliced
: 5 Tbsp. salt
: 2 c. vinegar
: 1 Tbsp. crushed red pepper
: 1 tsp. nutmeg
: 1 tsp. coarse ground pepper
: 1 tsp. turmeric
: In large bowl, mix zucchini, onions, Anaheim peppers and
: salt. Mix well and let sit overnight. In the morning, rinse
: thoroughly, using colander or large strainer. In large kettle,
: combine zucchini mixture and all of the rest of the ingredi-
: ents. Mix well and boil for 30 minutes. Seal in hot jars.
: Yields approximately 4 1/2 to 5 quarts.
: Note: You can experiment with different amounts and
: varieties of peppers to suit your taste.
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