ZUCCHINI!!!!!!

Zucchini . . . zucchini . . . zucchini!!!!!

So, it is that time of the year! Zucchini Time!!! (I like zucchini, can you tell?)


We have always planted zucchini. Sometimes we have an over abundance of the stuff, other times not so much. This year has been a 'not so much year' . . . for our garden. But others, (those lucky people!) have had an abundance! And those kind people have shared and shared and shared with us! (THANK YOU!)

We have been experimenting with with our bounty! I thought I'd share the recipes we love! Enjoy!

Zucchini Pancakes (oh so yummy for supper!)

• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• 1 1/2 cups shredded zucchini
• 1 egg, beaten
• 2 tablespoons chopped onion
• 2 tablespoons mayonnaise
• 2 tablespoons butter or margarine
• Sour cream

DIRECTIONS

1. In a bowl, combine the flour, Parmesan cheese, oregano, salt and pepper. Combine the zucchini, egg, onion and mayonnaise; stir into dry ingredients until well blended.
2. In a large skillet, melt butter. Drop zucchini mixture by cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired. (oh I desire it!!!)

Zucchini Brownies

INGREDIENTS

• 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
• chocolate chips
  

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. 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. Spread evenly into the prepared pan. (It is pretty dry, but don't worry!) Sprinkle with Chocolate Chips!
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

If you NEED frosting (I do!), my favorite recipe is as follows:
3 T Flour
1/2 C Milk
1/2 C Butter
1/2 C Granulated Sugar (yep you read it right GRANULATED)
1 tsp Vanilla (or almond)
unsweetened baking Cocoa Powder to taste!

Wisk and heat flour and milk, thicken, take off heat and let cool. Beat butter and granulated sugar, and add cooled thickened milk/flour mixture. add vanilla and cocoa. Beat 7 min. (really am not a fan of any frosting but this one I love!!! It isn't suppose to be chocolate, but I figured it would work and it did!)

YUM-a-YUM YUM YUM!

Sister Mcallister's Baked Zucchini ~ Otherwise know as Zucchini Nacho by Perkins Children!
(Ok, so this was just a word of mouth thing so we just kinda threw it together.)
Zucchini - sliced thin or thicker (we've done both)
lay flat slightly overlaping in big jellyroll/cookie sheet. I sprayed the pan with Pam before putting zucchini down. Spray butter the sliced zuccs in the pan or we just melted butter and brushed the butter on them. Sprinkle with Parmesan Cheese(that is the Nacho part!) We like lots of cheese! Bake till tender. I did it at 400 for 15-30 min. It's all a guess to me!

Apricot-Pineapple Jam (with super secret ZUCCHINI!)
6 c. peeled & grated zucchini
2 c. water
2 1/2 c sugar
1/4 c lemon juice
1 pkg pectin
1 small can crushed pineapple, drained
1 small pkg apricot Jello (can be found at Safeway for sure)

Boil grated zucchini in 2 c water for 10 min. Drain. Add sugar, lemon juice, pectin, and pineapple. Boil 10 min longer. add apricot jello. Pour into hot jar; put hot lids on and screw bands on. Process in boiling water bath for 10 min. Check seals. makes approx. 2+ pints of jam.

I have altered the recipe some and like what is hear best. It orininally called for 4 cups of sugar and 2 packages of jello. It was good, but a bit tooooo sweet for my sensitive teeth (I know, being married to a dentist I shouldn't have sensitive teeth, tell me about it!!!) This might not be sweet enought for you, but it works good for me!!! (I also thought about using sugar free jello, but didn't have any on hand, next time!)

Now that you are totally bored by my fasination with ZUCCHINI . . . I'll say Good Night, bring me some more you know what!!! (I do have more recipes, but thought i'd bore you with only a few tonight!)