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.



Related Posts Plugin for WordPress, Blogger...