Too many zucchini? Try these recipes!

8/15/12 Cook’s Corner

Betty Kaiser

The zucchini have arrived! All year I look forward to these versatile green vegetables but I must admit that their arrival is somewhat overwhelming. First come those glorious yellow flowers. Then the deceptively tiny, tender zucchini begin to grow. Will there be enough? We’re not sure. We don’t want to run short so we plant another.

The first crop seems to take forever to grow. Then suddenly, they’re everywhere. If Chuck doesn’t pick them everyday they become humongous and inedible. So every morning he goes on a treasure hunt under the zucchini bushes to find the ones that have grown overnight. You know the perfect ones—they’re not too big and not too small; they’re just right.

Now Chuck is picking at least 3-6 zucchini a day. Some of our friends run away when they see us coming. Some are thrilled to be gifted with our bounty. (They are the ones who are too smart to plant their own zucchini.) They know that about this time of year we’ll be desperate to unload some of our crop.

Most often people tell me that they love, love, love zucchini bread. So they make and freeze several loaves for the winter. My neighbor Nancy also makes and freezes zucchini pancakes. They make a savory side dish to go with almost anything. I made some the other night to serve with leftovers and they were delicious.

There are a zillion ways to prepare zucchini so I hope that one of the following recipes is new to you. The first two call for Bisquick baking mix and they are easy summer supper additions. The crunchy zucchini salad with apples is a great combination of fruits and vegetables. The sautéed zucchini with feta will dress up any dinner and the chocolate zucchini cake is an old favorite. Yes, it calls for a lot of sugar (I reduce it by 1/2 cup) but it also serves 12 people.

Just eat a small slice and enjoy!

IMPOSSIBLE ZUCCHINI-TOMATO PIE

2 cups chopped zucchini
1 cup chopped tomato, fresh
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
1 1/2 cup milk
3/4 cup Bisquick baking mix
3 eggs
1/2 teaspoon salt
1/4 tablespoon black pepper

Heat oven to 400° F.

Grease 10 inch quiche dish or pie plate 10 x 1 1/2 inches.

Sprinkle zucchini, tomato, onion, and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean - about 30 minutes. Cool 5 minutes before cutting and serving. Garnish with sour cream and black olives. Serves 6.

ZUCCHINI PANCAKES

Nancy Robinson

3 eggs

2 tablespoons oil

3 cups zucchini, grated

1 small onion, chopped

1 teaspoon Italian seasoning

Salt and Pepper

1 cup Bisquick (more if needed)

Beat eggs and oil in large bowl until well-blended. Add zucchini, onion and seasonings. Blend. Add Bisquick. The mixture should be the consistency of pancake batter. If too moist add a little more Bisquick; if too dry add a little milk.

Pour about 1/2 cup batter for each pancake onto a hot, greased griddle. Spread to make a circle. Cook until edges appear dry and bubbles form and just start to pop on the surface. Turn pancakes with a wide spatula and lightly brown other side. Turn only once. Serve immediately. Good with sour cream. Serves 4 hungry people.

Note: I made a sweet version of this recipe. I substituted cinnamon for the Italian seasoning and added a few pecans and 1/4 cup sugar.  It was good!

APPLE and ZUCCHINI SALAD

1/3 cup vegetable oil

2 tablespoons white wine vinegar

1 tablespoon lemon juice

1 teaspoon sugar

1 teaspoon dried basil

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 large Red Delicious apples, diced

1 large Granny Smith apple, diced

1 green bell pepper, cut into thin strips

2 small zucchini, thinly sliced

2 cucumbers, peeled and thinly sliced

Leaf lettuce

Combine oil and next 6 ingredients in a jar; cover tightly, and shake vigorously. Combine apple and next 3 ingredients; toss with dressing. Serve on individual lettuce-lined serving plates. Serves 6

SAUTEED SQUASH with BASIL and FETA

1 tablespoon olive oil

2 cups small zucchini

2 cups yellow squash

2 cups sliced leek (about 2)

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 tablespoons crumbled reduced-fat feta cheese

2 tablespoons finely chopped fresh basil

Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil. Serves 4-6.

CHOCOLATE-ZUCCHINI CAKE

Southern Living 2002

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 large eggs

3 cups granulated sugar

3 (1-ounce) unsweetened chocolate baking squares, melted

1 1/2 cups vegetable oil

3 cups grated zucchini (about 5)

1 cup pecans, chopped

Powdered sugar

Preheat oven to 350° F.

Combine first 4 ingredients and set aside. 

Beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.

Bake 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving. Serves 12.

Keep it simple and keep it seasonal!

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.