Friday, September 2, 2011

so....What do YOU do with all of that zucchini?

Never had this problem before...what a great problem to have!  I took matters into my own hands and used the rest of our garden zucchini to make some treats for the fam

Zucchini Bread (Paula Deen's recipe although I added 1 cup of chocolate chips too)


  • 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/3 cup water
  • 2 cups grated zucchini
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts or pecans (and 1 cup of chocolate chips if you so wish!)


Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. 

 Zucchini Mock Lasagna (My Own Recipe)

1 lb of zucchini sliced lengthwise
3-4 wraps.tortillas
1 jar of pasta sauce (I made my own quick sauce from scratch)
1/2 red onion sliced
1 package of Purdue Short Cuts Chicken
1 pkg of shredded cheddar/mexican cheese
Just layer the ingredients: i.e. wraps, zucchini, onions, chicken, sauce and cheese-repeat until all ingredients are used
Bake for 45 minutes to 1 hour at 350 degrees
 Zucchini Custard Bake (a perfect side for your end-of-the-summer chicken on the grill)



Preheat oven to 350 degrees F.
In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Let zucchini cool. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2 quart casserole. Sprinkle top with remaining Parmesan. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.


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