In a medium mixing bowl combine 1 cup of shredded zucchini(I used about 3 cups and got away with it), 1 cup sugar, 2 tablespoons canola oil, ¼ cup apple sauce, 1 egg, and ¼ teaspoon shredded rind of one lemon. Add to this a mixture of 1 ½ cups of all purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, ½ teaspoon baking soda, and ¼ teaspoon baking powder. If you like nuts, you may add chopped ones now. Spread margarine on the insides of a 8x4x2 inch loaf pan and dust it with flour. Pour the batter into the pan and bake it for 60 minutes at 350 degrees until a toothpick comes out clean. Allow the pan to cool for about ten minutes, then turn it upside down onto a wire rack
Grilled Summer Squash , Zucchini or Eggplant
Many veggies grill well at the same time that you may be cooking your main course. We recommend leaving the skin on the veggie, slicing approx ½” lengthwise sections and coating the slices with olive oil. A spritzer or food brush works well for applying the olive oil in a light consistent layer. One alternate is to use butter and then sprinkle garlic salt on top. Grilling veggies takes some practice, so we recommend keeping a close eye on them, checking them every 1-2 minutes. We like getting the grill lines and light brown appearance without burning the edges. Some friends of ours take the cautious approach of placing foil between the veggie and grill. We grill directly and then set the finished veggies off to the side on some foil to keep warm while our other food finishes.
If you like herbs, we recommend adding sprigs on top for the last 1-2 minutes. If one adds the herbs at the start with the oil they tend to burn.
2 medium-large zuchinni
1 large or 2 samll onions, sliced
6 oz tomato sauce or 2 sliced tomatoes
8oz sliced or shredded mozzarella cheese
¼ teaspoon garlic salt
sprig of oregano, chopped (or ¼ teasp. dried)
optional: ½ cup seasoned breadcrumbs
optional: 3 Tablespoons grated parm cheese
Cut zucchini into ¼” slices and boil in water for 5 minutes. Drain and set aside. In small frying pan, sauté the onion and when it is done, add the tomato garlic salt and oregano. In a 1 qt casserole make a layer of zuchinni, a layer of cheese and a layer of onion tomato mixture. Continue to layer, using all ingredients. An option is to top with the breadcrumbs and parm cheese. Bake 45 minutes at 350.
Zucchini Bread (recipe from Joy of Cooking, Better Homes and Gardens, 1996)
1 and 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
2 tablespoons soybean or canola oil
¼ cup applesauce
¼ teaspoon finely shredded lemon peel
½ cup chopped walnuts or pecans
Grease an 8x4x2 inch bread loaf pan. In a
medium mixing bowl combine the first six ingredients. In a second mixing bowl combine the next five ingredients.
Add the dry ingredients to the wet ones and fold in the nuts. Stir them just until everything is
moistened. Pour the batter into the bread pan
and bake it at 350 F for 55 to 60 minutes until a wooden toothpick comes out clean from the center of the loaf. When the loaf is done, let it stand in
the pan for about ten minutes, then turn it upside down onto a wire rack and remove the pan.
Steamed zucchini ala Bart: Place zucchini chunks in the bottom of a sauce pan with two tablespoons of water. Cover and steam them for about three minutes. Add fresh dill on top right before serving them.
Zucchini Medley ala Lisa: Toss chunks of fresh summer squash and zucchini in a ZiplocTM bag with your favorite cheese and two tablespoons of olive or canola oil. Bake them at 350 degrees for about 40 minutes. Your children will likely gobble these up before you get to taste them.
SAVING ZUCCHINI FOR WINTER
Grated zucchini can be frozen in baggies in the quantity you need for your favorite zucchini bread recipe. This hint was gleaned from Barbara Kingsolvers "Animal, Vegetable, Miracle" and it worked GREAT for one of our CSA members.
Other freezing methods (from the website thriftyfun.com):
Preparing for Freezing:Wash, but do no not peel. Cut zucchini into 1/4 to 1/2 inch slices depending on freezing method.
Blanching Time:Water-blanch for 3 minutes or steam-blanch for 1 to 2 minutes. Cool promptly and drain.
Best Freezing Method(s):Unblanched Slices (great for stir fry):Wash and drain zucchini. Pat dry. Trim ends and cut into 1/4 inch slices. Pack in suitable containers. Seal, label and freeze.
Stuffed Zucchini w/Sausage
4 medium or large zucchini
1/4 pound pork sausage
1/4 cup chopped onion
1 clove garlic minced
1/2 cup Parmesan cheese
1/2 cup crushed saltine crackers
1 egg, lightly beaten
1/4 teaspoon dried leaf thyme, crumbled
1/4 teaspoon salt, or to taste
dash pepperCook whole zucchini in boiling salted water until just tender, about 6 to 9 minutes. Cut each zucchini in half lengthwise; scoop out squash, mash, and set aside. Place shells in a shallow baking dish; set aside. In a heavy skillet over medium heat, cook sausage with chopped onion; drain off excess fat; stir in mashed zucchini.Reserving 2 tablespoons of Parmesan cheese for topping, add remaining Parmesan cheese to the meat mixture along with remaining ingredients. Mix well. Spoon mixture into zucchini shells; sprinkle stuffed zucchini with the reserved 2 tablespoons Parmesan cheese. Bake stuffed zucchini at 350° for 20 to 30 minutes.