Friday, June 10, 2011

The Zucchini are here!

The zucchini are coming in!  I planted 6 plants and it's more than I can eat.  I am desperately searching for how many ways to prepare zucchini.  Did you ever notice that one day zucchini are small and the next day they look like a baseball bat?

So far we have had:
Zucchini Squash Cakes with marinara sauce (recipe from my friend Karen D)
6 medium/large squash (grated and squeeze ALL the water out)
1 sweet onion minced
1 1/2 c breadcrumbs
1 1/2 c Parmesan cheese (grated)
2 eggs (beaten)
2 tbsp Italian seasoning
salt and pepper to taste

Make the cakes into patties that are kind of flat for more crispy cakes
Bake in oven at 350 for 30 minutes (flip after 15 min) on parchment paper. 

Next we had the Traditional fried way
Slice zucchini - dip in buttermilk - dip in flour - then fry.

Today I baked Zucchini Bread using a recipe I have had for ages from a friend Vicki E.
4 eggs
2 cups sugar
1 cup oil
3 1/2 cups flour
1 1/2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
3/4 tsp baking powder
2 cups zucchini (or more)
1 tsp vanilla
1 cup walnuts

Bake at 350 for 55 minutes for a loaf.
If making small loaves cook for 30 minutes

Combine and cream eggs, sugar, and oil
Then combine and add alternately with zucchini, - flour, soda, salt, cinnamon, baking powder
Add Vanilla and walnuts last.

I wonder what zucchini salsa would taste like?  Anybody in blogger land have a good zucchini salsa recipe?

1 comment:

  1. Lucky you! They're gorgeous. I like to make squash casserole with zucchini, but it's not terribly healthy - you know butter and bread crumbs. There's always the big handful of shredded zucchini in a tossed salad. You've got the rest covered, and all look completely delicious! Yum.