Post
 Posted By: Mama Mangia 
Jul 26  # 1 of 29
Zucchini

I think everyone I know that grows zucchini complains every year because they always have so many!

So let's use 'em up!



Deep Fried Zucchini

Makes 4 to 5 dozen
1-1/2 cups all-purpose flour, divided
2 tablespoons cornstarch
3/4 teaspoon lemon pepper
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon onion powder
1 cup milk
1 egg
1 pound fresh zucchini (about 3 medium)
Butter flavor crisco for frying
Grated Parmesan cheese

In medium mixing bowl combine 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg. Blend until smooth. Refrigerate for at least 30 minutes.
Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in remaining 1/2 cup flour to coat.
In deep-fat fryer or deep saucepan heat 2 to 3 inches crisco to 375ºF. Dip floured zucchini in chilled batter. Let excess drip back into bowl. Fry a few at a time in hot oil for 4 to 4-1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Sprinkle with Parmesan cheese before serving.

Tip: to make a day ahead, prepare and fry as directed. Cool. cover and refrigerate. Reheat in single layer on baking sheet in 425ºF oven for about 10 minutes, or until hot. Sprinkle with Parmesan cheese.




Zucchini Meatloaf

2 lbs ground beef, 1 c grated zucchini, 1/4 lb shredded Swiss cheese or mozzarella, 1 c bread crumbs . Mix the following ingredients altogether: 1 egg, 1 sm. onion minced, 2 tb chili sauce, 1 tb Worchestershire sauce, 1 t salt, 2 t pepper, 1/4 t thyme, 1/2 c bread crumbs

Saute zucchini in a little butter. Add Swiss and bread crumbs. Combine the beef and the mixture and spread on lg. sheet of wax paper (or plastic wrap). Pat into rectangle and spread zucchini mixture on top. Roll up like jelly roll, bake 350 degrees 1 hr or till browned, maybe 1 1/4 hrs or more. Serves 6-8
Post
 Posted By: Mama Mangia 
Jul 26  # 2 of 29
Stuffed Zucchini

3 zucchini
2 tbsp minced onion
3 tbsp butter
1 cup soft breadcrumbs
1/2 cup cooked tomato
salt and pepper

Cook zucchini in boiling salted water 10 minutes.

Cut in halves and scoop out centers. Mix pulp with remaining ingredients. Fill zucchini.

Bake in 350 degree oven for 15 minutes. Serve with bacon, for 6.
Post
 Posted By: Mama Mangia 
Jul 26  # 3 of 29
Baked Zucchini and Tomatoes

(6 to 8 servings)

2 cups chopped onions
1 green pepper, cored, seeded and chopped
1/2 cup chopped celery
2 garlic cloves
4 tbsp butter
4 cups chopped peeled tomatoes, fresh or canned
1 bay leaf
1 tbsp chopped basil, or 1 tsp dried
1/4 cup chopped parsley
salt and freshly ground pepper to taste
4 zucchini
1/2 cup flour
1/4 cup olive oil
3/4 cup soft fresh breadcrumbs
1/4 cup grated Parmesan cheese


In medium-size pot, cook onions, pepper, celery and garlic in 3 tbsp butter until onions are translucent. Add tomatoes, bay leaf, basil, parsley, salt and pepper. Simmer for 30 minutes.

Preheat oven to 450 F.

Scrub and trim zucchini and cut them into 1-inch rounds. Dredge rounds in flour, then shake to remove excess. Quickly brown rounds in oil and transfer to paper toweling to drain. Add drained slices to tomato mixture and continue to cook for about 10 minutes, until zucchini is tender but not mushy.

Pour mixture into a 2-quart baking dish and sprinkle with a mixture of the crumbs and cheese. Dot with remaining butter. Bake until thoroughly hot and bubbling. The top should be golden brown.
Post
 Posted By: Mama Mangia 
Jul 26  # 4 of 29
Zucchini Bread

3 eggs
1 c. vegetable oil
2 c. white sugar
2 c. grated zucchini
2 t. vanilla extract
1/2 c. chopped walnuts
1 t. salt
1/4 t. baking powder
3 c. flour
3 t. ground cinnamon
1 t. baking soda

Preheat oven to 325* F. Grease and flour two 8 x 4 inch loaf pans. In large bowl, beat eggs until light and frothy. Add oil and sugar; mix well. Stir in zucchini and vanilla. Add flour, cinnamon, soda, baking powder, salt, and nuts; mix well. Pour into loaf pans. Bake for 60-70 minutes.
Makes 2 loaves
Post
 Posted By: Mama Mangia 
Jul 26  # 5 of 29
Zucchini Pineapple Bread

INGREDIENTS:
4 eggs
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 1/2 teaspoons ground
cinnamon
3/4 teaspoon ground nutmeg 1 (8 ounce) can crushed
pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder

DIRECTIONS:
1. Combine flour, baking powder, baking soda, and salt.
2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
3. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks