Zucchini Time!

Well, we all knew it was coming - the onslaught of zucchini has arrived.  If you don't have zucchini in your garden, I'm just SURE you'll get some from your neighbors.  Take it!  It's FREE FOOD!!  I take whatever I can get, whenever I can get it.  Here are somethings I do with it:

Zucchini bread (delish and a great way to hide some veggies in your food!), "stuffed" zucchini, zucchini casserole, steamed zucchini, fried zucchini, grilled zucchini, and even raw in salads.  Slice it nice and thin and you'll be surprised at how good it tastes.

None of these recipes are mine, but I hope you incorporate them into your summer menu planning.  You are still planning, aren't you???

Zucchini Bread

Makes one 9-inch loaf

Cut large zucchini in half lengthwise and scoop out the seeds with a spoon before shredding.

1 pound zucchini 

2 cups all-purpose flour 

1 teaspoon baking soda 

1 teaspoon baking powder 

1 teaspoon ground cinnamon 

1 teaspoon ground allspice 

1/2 teaspoon table salt 

1 1/2 cups sugar 

1/4 cup plain yogurt 

2 large eggs 

1 tablespoon lemon juice 

6 tablespoons unsalted butter, melted and cooled

Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.  Shred and squeeze zucchini in a clean tea towel to get out most of the liquid. Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in bowl until combined.  Gently fold yogurt mixture and zucchini into flour mixture using spatula until just combined. Transfer batter to prepared pan.  Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 45 to 55 minutes. Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour. (Bread can be wrapped in plastic and stored at room temperature for 3 days.)

"Stuffed" Zucchini
I have stuffed in quotes because I got tired of stuffing the zucchinis, so I just chopped them up and added them to everything else.  You can stuff them for a nice presentation if you'd like.  This is one of our family's very favorites...and everything can come out of the garden, if you have one!
4 medium zucchini (about 8 oz each), washed
salt and pepper
4 Tbsp olive oil
3 medium potatoes (about 1 lb), cut into 1/2" cubes
1 medium onion, chopped fine
5 large garlic cloves, minced
3 medium tomatoes, seeded and chopped
1/3 cup chopped fresh basil leaves
6 oz Monterey Jack cheese, shredded (about 1 1/2 cups)


Adjust one oven rack to upper-middle position and second oven rack to lowest position, then place a rimmed baking sheet on each rack and heat oven to 400 degrees.  Meanwhile, halve each zucchini lengthwise. With small spoon, scoop out seeds and most of flesh so that walls of zucchini are 1/4 inch thick. Season cut sides of zucchini with salt and pepper, and brush with 2 tablespoons oil; set zucchini halves cut-side down on hot baking sheet on lower rack. Toss potatoes with 1 tablespoon olive oil, salt, and pepper in small bowl and spread in single layer on hot baking sheet on upper rack. Roast zucchini until slightly softened and skins are wrinkled, about 10 minutes; roast potatoes until tender and lightly browned, 10 to 12 minutes. Using tongs, flip zucchini halves over on baking sheet and set aside.  Meanwhile, heat remaining tablespoon oil in 12-inch skillet over medium heat until shimmering but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Increase heat to medium-high; stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and cooked potatoes; cook, stirring occasionally, until heated through, about 3 minutes. Off heat, stir in basil, 1/2 cup cheese, and salt and pepper to taste.  Divide filling evenly among squash halves on baking sheet, spooning about 1/2 cup into each, and pack lightly; sprinkle with remaining cheese. Return baking sheet to oven, this time to upper rack, and bake zucchini until heated through and cheese is spotty brown, about 6 minutes. Serve immediately.

OR, just chop up the zucchini and add to everything and skip the broiling.  Goat cheese is also a nice substitution for Monterey Jack.

Zucchini Casserole

So this is not so good for you, but it IS delicious!!  My MIL's recipe.

8 oz Pepperidge Farm Stuffing Mix

1/3 stick butter, melted

4 cups sliced zucchini
1 medium onion, finely chopped
1 can cream of chicken soup, undiluted
1 cup sour cream

1 cup grated sharp cheddar cheese

Preheat oven to 350F.  Cook zucchini 5 minutes (I usually cook in the microwave for a few minutes - just to get it started).  Mix stuffing with melted butter.  Put half in bottom of casserole dish (I usually use my Corelle oval dish).  Add remaining ingredients to zucchini and pour into casserole dish.  Top with remaining stuffing mixture.  Bake for 30 minutes.

Steamed Zucchini

This isn't really a recipe - just telling you what my MIL does.  She slices the zucchini, chops an onion, and puts it all in a steamer basket in a pot with about an inch of water (don't forget that part!!).  She steams until it's pretty tender, then dumps the water, dumps the veggies into the pan with a bit of butter, and sautes it a little.  Yum!!