There are probably more recipes designed to dispose of extra zucchini than any other garden vegetable. Zealous gardeners often forget from one year to the next how productive a single zucchini plant can be, and they habitually grow more than they (or their neighbors) can consume.
Thus, those unwanted zucchinis are sometimes ignored, left beneath a canopy of concealing leaves to grow to monstrous size…as if simple neglect would make them go away.
When finally discovered, these elephantine green cylinders – sliced lengthwise and hollowed with a spoon – may only seem fit for a child’s toy boat.
However, even a zucchini of mammoth proportions can be used in cooking. Most people, when confronted with such ponderous vegetables, will run them over a grater or feed them through a food processor. Once frozen, shredded zucchini keeps well, and it can be surreptitiously mingled with a variety of recipes.
Thankfully, there are many tasty ways to prepare zucchini that make it unnecessary to disguise the stuff.
Zucchini Bread Recipe
Ingredients
- 1 cup whole wheat flour
- 1 ½ cups white flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons cinnamon
- 3 eggs
- 2 cups brown sugar
- 2 cups shredded zucchini
- ¾ cup canola oil
- 2 teaspoons shredded lemon peel
- 1 teaspoon vanilla extract
- 1 cup crushed walnuts, pecans, cashews, or mixed nuts
Method
- Combine zucchini and brown sugar
- Beat eggs and stir into zucchini mixture
- Add oil, vanilla, and lemon peel to zucchini mixture and stir well
- Mix remainder of dry ingredients together and then stir into to zucchini mixture
- Fold in nuts
- Place equal portions of recipe into two 8 x 4 x 2-inch bread pans
- Bake at 350º for 50 minutes
- Allow to cool at room temperature, then wrap in clean towels overnight before serving
Creamed Zucchini Soup Recipe
Ingredients
- 3 cups cooked zucchini (one large)
- 3 tablespoons white flour
- 2 cups milk
- 1 tablespoon butter or margarine
- 1 tablespoon minced dry onion
- ½ tablespoon parsley flakes
- 2 teaspoons seasoning salt
- 2 chicken bullion cubes, crushed
- Additional salt and pepper to taste
Method
- Split zucchini lengthwise and remove seeds, but do not peel
- Cut zucchini into 1-inch chunks and cook with ½ cup water in covered saucepan until soft.
- Puree cooked zucchini in blender and set aside
- Melt butter in saucepan, then add flour and milk and stir briskly to make a white sauce. Cook over medium heat, stirring occasionally, until thickened
- Add onion, parsley, seasoning salt, bullion and pureed zucchini to white sauce. Stir all ingredients well and heat through
- Serve hot. Makes 2 servings
- Crumbled bacon, shredded carrots, or diced celery can be added for additional color and flavor
Mediterranean Rice ‘n’ Zucchini Recipe
Ingredients
- 1 lb pork or summer sausage
- 2 cups cubed zucchini
- ½ cup chopped green pepper
- 1 clove garlic, crushed
- 1 12-ounce can V8 juice
- 2/3 cup raw white rice
- ½ cup chopped onion
- ½ teaspoon oregano leaves
Method
- Brown sausage in skillet. Pour off fat
- Stir in remaining ingredients and bring to boil
- Reduce heat and cover
- Cook over low heat, stirring occasionally, for 20 – 25 minutes until rice is tender
- Makes about 4 servings
Surplus zucchini can be prepared in a number of ways that make it appealing; anyone with a bit of imagination will find so many additional uses for zucchini that they might just be tempted to plant an extra hill or two next year.
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