Holy Cow Daniel just brought in MORE ZUCCHINI I had picked oddles this morning time to dig thru these recipes I have on my computer… my zucchini apple pie is really good! Zucchini Fritters INGREDIENTS 1 lb of zucchini (about 2 medium sized), coarsely grated Kosher salt Ground black pepper 1 large egg 2 scallions, finely chopped 1/2 cup all-purpose flour 1/2 cup grape seed oil or olive oil Sour cream or plain yoghurt METHOD 1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.) 2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well. 3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream or plain yoghurt on the side. Zucchini Muffins For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I’ve made these both ways, and the butter version just tastes better. INGREDIENTS 3 cups grated fresh zucchini 2/3 cup melted unsalted butter 1 1/3 cup sugar 2 eggs, beaten 2 teaspoons vanilla 2 teaspoons baking soda Pinch salt 3 cups all-purpose flour 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 cup walnuts (optional) 1 cup raisins or dried cranberries (optional) METHOD You don’t need a mixer for this recipe. 1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using. 2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes. Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin). Mom’s Zucchini Bread “Really, really good and moist Bread will freeze well, and keep in refrigerator for weeks.” INGREDIENTS 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts DIRECTIONS Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Blueberry Zucchini Bread Original recipe yield 4 mini-loaves INGREDIENTS 3 eggs, lightly beaten 1 cup vegetable oil 3 teaspoons vanilla extract 2 1/4 cups white sugar 2 cups shredded zucchini 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon ground cinnamon 1 pint fresh blueberries DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Zucchini Quiche INGREDIENTS 1 (9 inch) unbaked pie crust 2 tablespoons butter or margarine 1 pound zucchini, thinly sliced 1 1/2 cups shredded mozzarella cheese 1 cup ricotta cheese 1/2 cup half-and-half cream 3 eggs, lightly beaten 3/4 teaspoon salt 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon garlic powder Dash pepper Paprika DIRECTIONS Prick bottom of pastry with a fork. Bake at 425 degrees F for 7 minutes. Reduce heat to 350 degrees F. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese. In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean. Lemon Zucchini Drops PREP TIME 20 Min COOK TIME 10 Min READY IN 30 Min INGREDIENTS 1/2 cup butter or margarine, softened 1 cup sugar 1 egg 1 cup finely shredded zucchini 1 teaspoon grated lemon peel 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup raisins 1/2 cup chopped walnuts LEMON GLAZE: 2 cups confectioners’ sugar 2 tablespoons lemon juice DIRECTIONS In a mixing bowl, cream butter and sugar. Beat in egg, zucchini and lemon peel. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture. Stir in raisins and walnuts. Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies. Zucchini Brownies “Moist chocolate brownies with frosting!” PREP TIME 15 Min 30 Min READY IN 45 Min Original recipe yield 1 - 9x13 inch pan INGREDIENTS (Nutrition) 1/2 cup vegetable oil 1 1/2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups shredded zucchini 1/2 cup chopped walnuts 6 tablespoons unsweetened cocoa powder 1/4 cup margarine 2 cups confectioners’ sugar 1/4 cup milk 1/2 teaspoon vanilla extract DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares. Zucchini-Apple Pie two 9-inch pie crusts, unbaked 4 1/2 cups of zucchini, cut lengthwise 1 3/4 cups of granulated sugar a pinch of salt 2 teaspoons of all-purpose flour 1 1/4 teaspoons of cinnamon 1/8 teaspoon of nutmeg 1/2 teaspoon of cream of tartar 2 teaspoons of lemon juice 2 teaspoons of butter or margarine 1 large Green baking apple Preheat oven to 375ºF. Peel zucchini, cut lengthwise, remove seed and cut as you would for apple pie. Cook in boiling water until BARELY tender (about 2-3 minutes--however, I microwave for about a minute or two in a casserole dish), but DO NOT over-cook. Drain. Cool in ice water for 5 minutes then drain again. Pare and slice apple. Mix zucchini and apple together with rest of ingredients. Pour into prepared crust. Dot with butter or margarine. Cover with the top crust and crimp the edges to seal. Bake 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, cover it with pieces of foil or take an aluminum (throw-away type), cut out the middle and place the cut-out edge over the crust edge of the pie. Chocolate Zucchini Cupcake 1 1/2 cups (360 mL) brown sugar 1/4 cup (60 mL) melted butter 3/4 cup (180 mL) vegetable oil (hs note: I used unrefined, scented, all-natural coconut oil) 3 eggs 1 tsp (5 mL) vanilla 1/2 cup (120 mL) buttermilk 2 cups (480 mL) grated zucchini 1 cup (240 mL) chocolate chips 2 cups (480 mL) unbleached flour 1 cup (240 mL) cocoa, sifted 1/2 tsp (2.5 mL) salt 2 tsp (10 mL) baking soda 1 tsp (5 mL) allspice 1 1/2 tsp (7.5 mL) cinnamon Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups. In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips. In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack, while preparing the icing (hs note: I made these without the icing, also - don’t overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat). Yields 9 large cupcakes or 20 standard cupcakes. Chocolate Zucchini Brownies 3 cups shredded zucchini 1/2 tsp. kosher salt 1 cup unbleached all-purpose flour 3/4 cup white whole wheat flour 1/3 cup unsweetened cocoa 1/2 tsp. baking soda 1 large egg 3/4 cup granulated sugar 3/4 cup light brown sugar 1/2 cup canola oil 1/2 cup plain non-fat yogurt 1/2 cup dark chocolate chips (such as Nestle Chocolatier 62% cacao chips) 1/2 cup chopped walnuts Preheat oven to 350 degrees F. Spray a 9 x 13 pan with nonstick cooking spray. Place zucchini in a colander. Sprinkle with salt and allow to drain 20 to 30 minutes. Wrap in a paper towel to wring out as much water as possible. Set aside. Whisk together the flours, unsweetened cocoa and baking soda in a medium bowl. Set aside. In a large bowl, beat egg, sugars, yogurt and canola oil together. Add the flour mixture to the wet ingredients. Beat well. Stir in the zucchini. Pour into the prepared pan. Sprinkle the chocolate chips and walnuts evenly over the top of the batter. Bake 35 to 40 minutes until a knife inserted in the center comes out clean. Makes 24 brownies. Baked Zucchini Chips 3 medium zucchini, sliced into 1/4-inch chips 2 Tbsp. lemon juice 2 Tbsp. olive oil Maldon sea salt or kosher salt and pepper to taste 2 oz. crumbled goat cheese Preheat oven to 450 degrees. Toss zucchini slices with lemon juice, olive oil, salt and pepper. Spread out on in a single layer on a jelly roll pan. Roast 7 minutes. Turn zucchini over. Roast another 7-8 minutes. Toss with goat cheese and serve immediately. Serves 6. Zucchini Pizza 2 cups grated zucchini 1/2 cup egg substitute (such as Egg Beaters) 1/4 cup whole wheat flour 1 tsp. olive oil 1 cup shredded mozzarella, divided 1 cup shredded Parmesan cheese, divided 1/4 cup vegetarian (soy) pepperoni (optional) 1/2 tsp. basil 1/4 tsp. oregano Preheat oven to 400 degrees. Spray a 10-inch pie pan with nonstick spray. In a large mixing bowl, stir together zucchini, egg substitute, flour, olive oil, 1/2 cup mozzarella and 1/2 cup Parmesan. Press into prepared pie plate and bake 35-40 minutes or until lightly browned. Remove from oven. Sprinkle remaining mozzarella and Parmesan cheese on top. Spread pepperoni evenly over cheese. Sprinkle basil and oregano on top. Bake 8-10 minutes until cheese is browned and bubbly. Serves 4 Chocolate Zucchini Bars A recipe for chocolate zucchini cake-like brownies. Chocolate Chocolate Chip Zucchini Brownies 1 to 1-1/2 cups granulated white sugar 1/2 cup canola oil 1/4 cup plain non-fat yogurt 2 tsp. vanilla extract 1 cup all-purpose flour 1 cup white whole wheat flour 1/2 cup unsweetened cocoa powder 1-1/2 tsp. baking soda 1 tsp. salt 2 cups grated zucchini 1/4 cup chopped walnuts 1/2 cup dark chocolate chips (such as Ghirardelli 60% cacao chocolate chips) powdered sugar Preheat oven to 350 degrees F. Spray a 9 x 13 pan with nonstick cooking spray. Beat oil, sugar, non-fat yogurt and vanilla together in a large mixing bowl until well combined. In a small mixing bowl, whisk together flours, cocoa powder, baking soda and salt. Fold dry ingredients into the wet ingredients. Stir in zucchini, walnuts and chocolate chips. Chocolate Zucchini Brownies 3 cups shredded zucchini 1/2 tsp. kosher salt 1 cup unbleached all-purpose flour 3/4 cup white whole wheat flour 1/3 cup unsweetened cocoa 1/2 tsp. baking soda 1 large egg 3/4 cup granulated sugar 3/4 cup light brown sugar 1/2 cup canola oil 1/2 cup plain non-fat yogurt 1/2 cup dark chocolate chips (such as Nestle Chocolatier 62% cacao chips) 1/2 cup chopped walnuts Preheat oven to 350 degrees F. Spray a 9 x 13 pan with nonstick cooking spray. Place zucchini in a colander. Sprinkle with salt and allow to drain 20 to 30 minutes. Wrap in a paper towel to wring out as much water as possible. Set aside. Whisk together the flours, unsweetened cocoa and baking soda in a medium bowl. Set aside. In a large bowl, beat egg, sugars, yogurt and canola oil together. Add the flour mixture to the wet ingredients. Beat well. Stir in the zucchini. Pour into the prepared pan. Sprinkle the chocolate chips and walnuts evenly over the top of the batter. Bake 35 to 40 minutes until a knife inserted in the center comes out clean. Makes 24 brownies. Chocolate Zucchini Cake INGREDIENTS 2 1/2 cups regular all-purpose flour, unsifted 1/2 cup cocoa 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 3/4 cup soft butter 2 cups sugar 3 eggs 2 teaspoons vanilla 2 teaspoons grated orange peel 2 cups coarsely shredded zucchini 1/2 cup milk 1 cup chopped walnuts or pecans Glaze (directions follow) METHOD Preheat the oven to 350°F. 1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside. 2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. 3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition. 4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly. 5 Drizzle glaze over cake. Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth. Cut in thin slices to serve. Makes 10-12 servings. Parmesan Zucchini Strips 1/3 cup seasoned bread crumbs 1/4 cup parmesan cheese, grated 4 small zucchini, quartered lengthwise 1 eggs, beaten ( or egg substitute) Directions 1. Preheat oven to 450 degrees. 2. In a bowl, combine bread crumbs and cheese topping. 3. Dip zucchini strips into egg, then into crumb mixture. 4. Place on baking sheet coated with nonstick cooking spray. 5. Bake at 450 degrees for 20-25 minutes or until golden brown and tender. Creamy Corned Zucchini and Peppers 1 zucchini ( large) 2 cups corn ( fresh, canned, or thawed from frozen) 1/2 white onions 2 tablespoons canola oil ( I use homemade jalapeno-infused, gives the dish a little kick) 1 red bell peppers 1 teaspoon dried rosemary 1/2 teaspoon dried parsley 1/4 teaspoon salt 1/4 teaspoon ground pepper 3 ounces goat cheese ( soft, or cream cheese could be substituted though goat is better) Directions 1. Clean and small dice zucchini, onion, and pepper. 2. Heat oil in skillet. 3. Add onion, cook until onions are clear but not browned. 4. Add zucchini, pepper, corn, and spices, cook over medium high while stirring often, until desired tenderness. 5. Add goat cheese, stir until the cheese it melted and evenly distributed. Zucchini-Wrapped Scallops * 4 Servings * Prep: 20 min. + marinating Grill: 10 min. Ingredients * 2 tablespoons orange juice * 1 tablespoon olive oil * 1 teaspoon Caribbean jerk seasoning * 1 teaspoon grated orange peel * 1/8 teaspoon crushed red pepper flakes * 1-1/2 pounds sea scallops (about 16) * 2 medium zucchini Directions * In a small bowl, combine the orange juice, oil, seasoning, orange peel and red pepper flakes; set aside 1 tablespoon for basting. Pour the remaining marinade into a large resealable plastic bag; add the scallops. Seal bag and turn to coat; refrigerate for 30 minutes. * Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers. * Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade. Yield: 4 servings. Zucchini Tart With Gruyere Cheese and Herbs Prep Time: 15 mins * Total Time: 35 mins * Serves: 8, Yield: 1 Tart “This tart is wonderful picnic, potluck or party food--it’s great served warm, cold or at room temperature! Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I’ve used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom.” Ingredients 2 lbs fresh zucchini, thinly sliced ( about 6 medium zucchini or 4 cups) 1 cup chopped onions 1 tablespoon olive oil 1 garlic cloves, minced 1 teaspoon herbes de provence ( or recipe #376859) salt & freshly ground black pepper, to taste 1/2 cup fresh flat-leaf parsley, chopped 2 tablespoons pesto sauce 2 eggs, beaten 1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping 1 (8 ounce) packages crescent roll dough ( or use your favorite shortcrust pastry recipe, see note) Directions 1. Preheat oven to 400F degrees. 2. TO MAKE CRUST:. 3. Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling). 4. TO MAKE FILLING:. 5. In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese. 6. With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 F until set and crust is golden, about 16 to 19 minutes. 7. Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan. 8. TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen). 9. Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving. 10. Good served warm, cold or at room temperature. Zucchini Cobbler * 16-20 Servings * Prep: 35 min. Bake: 35 min. 35 35 70 Ingredients * 8 cups chopped seeded peeled zucchini (about 3 pounds) * 2/3 cup lemon juice * 1 cup sugar * 1 teaspoon ground cinnamon * 1/2 teaspoon ground nutmeg * CRUST: * 4 cups all-purpose flour * 2 cups sugar * 1-1/2 cups cold butter, cubed * 1 teaspoon ground cinnamon Directions * In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside. * For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. * Bake at 375° for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings. Zucchini Pizza Casserole * 6-8 Servings * Prep: 20 min. Bake: 40 min. Ingredients * 4 cups shredded unpeeled zucchini * 1/2 teaspoon salt * 2 eggs * 1/2 cup grated Parmesan cheese * 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided * 1 cup (4 ounces) shredded cheddar cheese, divided * 1 pound ground beef * 1/2 cup chopped onion * 1 can (15 ounces) Italian tomato sauce * 1 medium green pepper, chopped Directions * Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. * Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish. * Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. * Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. Yield: 6-8 servings. Chocolate Zucchini Snack Cake * 18 Servings * Prep: 20 min. Bake: 30 min. + cooling 20 30 50 Ingredients * 1/3 cup butter, softened * 1-1/4 cups sugar * 2 eggs * 1/2 cup buttermilk * 1/3 cup unsweetened applesauce * 2 ounces semisweet chocolate, melted * 1 teaspoon vanilla extract * 2-1/4 cups all-purpose flour * 1-1/2 teaspoons baking powder * 1 teaspoon salt * 1/4 teaspoon baking soda * 2 cups shredded zucchini * 2 teaspoons confectioners’ sugar Directions * In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in the buttermilk, applesauce, chocolate and vanilla. Combine the flour, baking powder, salt and baking soda; beat into butter mixture just until moistened. Stir in zucchini. * Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners’ sugar. Yield: 18 servings. Summer Squash Casserole * 10 Servings * Prep: 20 min. Bake: 25 min. Ingredients * 2 medium yellow summer squash, diced * 1 large zucchini, diced * 1/2 pound sliced fresh mushrooms * 1 cup chopped onion * 2 tablespoons olive oil * 2 cups (8 ounces) shredded cheddar cheese * 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted * 1/2 cup sour cream * 1/2 teaspoon salt * 1 cup crushed butter-flavored crackers (about 25 crackers) * 1 tablespoon butter, melted Directions * In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain. * In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11-in. x 7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. * Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 10 servings.
Posted on: Wed, 24 Jul 2013 22:09:22 +0000
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