TMZ

Too much zucchini.  I used up the last of the summer zukes.  Even the short stubby ones. 

Zucchini Dessert Squares
From Taste of Home
16-20 servings

4 cups all-purpose flour 2 cups sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1-1/2 cups cold butter


FILLING: 8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds) 2/3 cup lemon juice 1 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 

In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.
 
Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
 
Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden. Yield: 16-20 servings. 

1 serving (1 each) equals 337 calories, 14 g fat (9 g saturated fat), 37 mg cholesterol, 200 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein. 

 

Zucchini Cake

The new Funfetti.

Zucchini Cake
Adapted from food.com

1 white cake mix
4 eggs
3/4 cup oil
2 cups shredding zucchini
1 t. vanilla

Preheat oven to 350.   Spray two 9-inch cake pan with Pam.

Combine all ingredients until mixed.  Pour into prepared pans.  Bake for 30-33 minutes.  Let cool in pans for 10 min.  Remove cake from pans and let cool on rake or towel until completely cool.  Frost with cream cheese frosting. 

Cream Cheese Frosting
From Kraft
Makes 2 1/2 cups

1/4 cup softened butter
8 oz softened cream cheese
1 t. vanilla
1 pound powered sugar (about 4 cups)
Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
Add sugar gradually, beating after each addition until well blended. 

Baby Zukes

Pick any baby zucchini if you expect a hard frost.  There are lots of things you can do with them.  I tried this pickle recipe.  Clearly you don't want to lose one ounce of zucchini. 

Zucchini Pickles

From Ball Blue Book

Makes about 4 half-pints

2 pounds zucchini, sliced (about 8 small)

1/3 pound onion, quartered and sliced (about 1 small)

1/4 c. Ball salt

2 c. sugar

2 t. mustard seed

1 t. celery salt

1 t. turmeric

3 c. vinegar

Ball Pickle Crisp (optional)

Combine zucchini and onion; sprinkle with salt; add cold water to cover.  Let stand 2 hours.  Drain; rinse and drain thoroughly.  Combine remaining ingredients in a large saucepot.  Bring to a boil.  Pour vinegar mixture over zucchini and onion.  Let stand 2 hours.  Bring all ingredients to a boil; reduce heat and simmer 5 minutes.  Pack hot vegetables and liguid into hot jars, leaving 1/2-inch headspace.  Add Pickle Crisp to each jar, if desired.  Remove air bubbles.  Adjust two-piece caps.  Process 15 minutes in a boiling-water canner.  

What is it?

It's fried zucchini.  You try taking a picture of a 2 year old holding food.  But I digress.  After I polished off a container of rock hard buttermilk powder, I thought that wasn't so bad and went out and bought another one.  Yep, it's solid powder.  Some people never learn.  

Batter Dipped Fried Zucchini

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 T plus 2 t. milk (whole is best)
• 1 egg
• 1 3/4 T butter, melted
• One medium zucchini, washed and sliced

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. 
2.  Dip zucchini in batter.
3. Fry in preheated 350 degree oil until golden.  

Oops

Missed that one. 

More Zucchini

I am hoping for an early frost.  

Chocolate Chip Zucchini Bread

From Paula Deen

Yields: 2 loaves

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips
• 1 tablespoon orange zest
• Whipped cream, for serving
• Zucchini ribbons, for serving

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.  Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. 

Pour into prepared loaf pans.
Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Zucchini Gratin

From Ina Garten

Serves 6 

• 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
• 1 pound yellow onions, cut in 1/2 and sliced (3 large)
• 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup hot milk
• 3/4 cup fresh bread crumbs
• 3/4 cup grated Gruyere

Preheat the oven to 400 degrees F.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

I should have had a V8.

Maybe like 12 of them in 2006, before they expired.  I popped one open and guess what?  Yep, it's still good.  You knew I was going to say that.

Zucchini and Tomatoes

From my friend PC
Makes about 6 cups

8 cups chopped zucchini

8 oz chopped tomatoes or 1-15 oz can tomatoes

1-11.5 oz can V8 or 1 cup tomato juice

1 T. dried onion
Salt to taste

Season with desired spices

Combine all ingredients in a large saucepan.  (Sometimes I saute my zucchini first in olive oil)  Bring to boil.  Reduce heat and simmer until sauce is thicken to desired consistency.    I cook until it starts to get kind of sloppy.  I add another cup of juice if I use Roma tomatoes.  Serve over pasta or in tortillas.  Use it in a sandwich or on a pizza.  Or place in skillet and top with cheese.  Cover and heat until cheese is melted.  The suggested cheese is Swiss but use whatever cheese is desired.  Cooked meat could also be added.  Try bacon.

Make it into a soup by thinning with water and adding cooked pasta and/or beans. Make it into a creamed soup by adding cream or milk.  Cook it down more and use as pizza sauce. 

This sauce (without meat) can be water bath canned.  Process for 40 min.  For a similar method using sauce instead of juice go here. 

Make your tomato juice with a 4:1 ration water to paste.  

Hostess Tip

If you have something you don't like and will never eat, foist serve it to your guests.  They will thank you and as a bonus you may never see them again.  Actually, it tasted delicious. 

 

Garden Fresh Pasta Salad

Adapted from Kraft

Serves 14

1 pkg.  (16 oz.) farfalle (bow-tie pasta)

2 cups chopped zucchini

1 red onion, chopped

2 cups  halved cherry tomatoes

1-2 oz pepperoni, cut-up

1 bottle  (8 oz.)  Sun Dried Tomato Vinaigrette Dressing

1/2 cup KRAFT  Grated Parmesan Cheese

 
COOK pasta in large saucepan as directed on package, omitting salt.
 
DRAIN. Rinse with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
 
REFRIGERATE 1 hour. Stir gently before serving; top with cheese.

Nutrition:  170 calories per 3/4 cup serving 

 

Garden Goodness

Heat Hides It

My shriveled tomatoes that is. They puff up nice and plump when heated. Ok, well more plump than they were.

Rotini with Chicken, Zucchini and Tomatoes

Melt butter in a skillet. Add sliced zucchini. Cook until fork tender. Throw in some left over shredded chicken and grape tomatoes. Season with garlic salt. Dill can be added if desired. Heat through. Serve as is, over cooked rotini or other pasta. Sprinkle with feta cheese.

Zucchini Brownies

Whose going to all that zucchini eat it?? Not me! Can I have a brownie?
Double Chocolate Zucchini Brownies
From skinnychef.com
Serves 9

5 ounces bittersweet dark chocolate, chopped
1/4 cup vegetable oil
2 egg whites (I used one egg.)
1 cup granulated sugar
2 teaspoons vanilla extract
1 cups all-purpose flour or oat flour, plus 1 tablespoon for flouring the pan
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon or pumpkin pie spice
1 1/2 cups shredded zucchini, (about 1 large zucchini)
1/2 cup chopped walnuts or almonds (optional)
Non-stick cooking spray

Preheat oven to 350 degrees F. Coat a 8×8-inch baking pan with cooking spray and sprinkle with the one tablespoon of flour. Shake the pan until the flour evenly coats the inside of the pan. Place chocolate in an ovenproof dish and place in the oven, 5-6 minutes until just melted. Or place chocolate in microwave (30 seconds to 1 minute) until melted. Cool slightly.

In a large bowl, mix together the oil, egg white, sugar, vanilla and melted chocolate until well blended. Stir in the flour, cocoa, baking soda, salt, cinnamon or pumpkin pie spice. Fold in the zucchini and nuts. Spread evenly into the prepared pan.

Bake for 25-30 minutes, until toothpick comes out clean when inserted in the center of the pan. Cool completely in the pan and cut into squares. Store in an air-tight container for up to 3 days. (I bake mine for 40 min.)

292 calories each serving without nuts

Fresh Zucchini

Use shredded zucchini like shredded lettuce. Like in tacos or sandwiches. If you pick your zucchini before it grows into Godzilla, you will get more. Is that good?

Trouble's a-brewing

Started zucchini in an 18-count egg carton because you know it doesn't grow fast enough. I probably shouldn't mention I planted 200 onion bulbs. They were only $3. Who can resist that?

Holy Zucchini, Batman

6 lbs 19 inches long. Mother and baby are doing well.

Grilled Meatball Subs and Zucchini Oven Chips

I found a meatball grill basket at Williams-Sonoma for $10. I couldn't refuse. But you don't need one to grill meatballs. Most grill baskets would work. You could even fry them in a fry pan on top of the stove or even broil/bake them in the oven. These can be made a day ahead kept in barbecue sauce in a crock-pot.

Grilled Meatball Subs

From Williams-Sonoma

Ingredients:

• 1/4 cup milk
• 1 cup torn pieces of crustless white bread (1/2-inch pieces)
• 2 yellow onions
• 4 Tbs. olive oil
• 1 tsp. salt, plus more, to taste
• 1 lb. ground beef
• 2 Tbs. chopped fresh flat-leaf parsley
• 1/2 tsp. chopped fresh thyme
• Freshly ground pepper, to taste
• 1 jar smoky bacon barbecue sauce
• 4 sourdough sandwich rolls, each about 5 inches long, halved lengthwise
• 4 slices provolone cheese, each 1 oz., cut into 1-inch strips

Directions:

Prepare a medium-hot fire in a grill.

In a large bowl, combine the milk and bread and stir until evenly moistened. Set aside.

Finely dice half of 1 onion. In a small saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion is softened, about 6 minutes, reducing the heat as needed to prevent browning. Let cool to room temperature.

Add the cooked onion, ground beef, parsley, thyme, the 1 tsp. salt and pepper to the bowl with the bread mixture. Using a spoon or your hands, gently mix just until the ingredients are combined.

Spray the wells of a meatball grill basket with nonstick cooking spray. Using about 3 Tbs. of the meat mixture for each meatball, form the mixture into balls in the bottom half of the wells (the side with the handle). Close the lid on the basket.

Thinly slice the remaining onions. In a bowl, stir together the onions and the remaining 3 Tbs. olive oil. Transfer the onions to a mesh grill-top fry pan and place on the grill. Cover the grill and cook, stirring occasionally, for 15 minutes. Season the onions with salt and pepper; keep the onions on the grill. (I sauteed mine on the stove).

Place the meatball basket on the grill. Cover the grill and cook, turning the meatball basket over once, until the meatballs are cooked through, about 14 minutes total. Meanwhile, continue cooking the onions, stirring occasionally, until caramelized.

Remove the meatball basket from the grill but keep the onions on the grill. Pour the barbecue sauce into a 5-quart Dutch oven, add the meatballs to the pot and place on the grill. Heat until the sauce is warm, 2 to 3 minutes.

Arrange the sandwich rolls, cut side down, on the grill and toast until golden, 2 to 4 minutes. To assemble the sandwiches, layer the onions, meatballs and cheese on the rolls, dividing evenly; spoon on more sauce, if desired. Place the sandwiches on the unheated side of the grill, cover and heat until the cheese is melted, 2 to 4 minutes. ( I toasted the buns and melted the cheese at the same time in the oven). Serve immediately. Serves 6 with 2 meatballs per person.

For the barbecue sauce, make or buy your favorite and add bacon and liquid smoke to it to achieve the smoky bacon flavor. I bought a bottle of Annie's smoky maple barbecue sauce and it was too spicy. I added T-Dawgs sauce to it and liquid smoke to taste. (When adding liquid smoke, start with a small amount. Add more to taste.) Instead of adding bacon to the barbecue sauce, I put bacon on the sandwiches. The meatballs can be made a day ahead and kept in enough barbecue sauce to cover them. I kept them in a crock-pot and reheated on low for several hours.

Zucchini Oven Chips
From Cooking Light
Yield: 4 servings (serving size: about 3/4 cup)

Ingredients

• 1/4 cup dry breadcrumbs (I used whole wheat breadcrumbs)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
• Cooking spray

Preparation

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Nutritional Information

Calories:61 (28% from fat)

Fat:1.9g (sat 1g,mono 0.5g,poly 0.2g)

Protein:3.8g

Carbohydrate:7.6g

Fiber:1g

Cholesterol:5mg

Iron:0.6mg

Sodium:231mg

Calcium:87mg