Zucchini for dinner and dessert

9/3/14 Cook’s Corner

Betty Kaiser

This has been a long, hot summer. Veggies sprang up early and grew quickly. In late June our garden was producing crisp, long and straight cucumbers. One small red tomato was ripe by the end of the month and a variety of berries keep producing.

Zucchini, however, has been true to form and is just now going into overdrive. This amazingly abundant vegetable’s green orbs add crunch to pasta salads, dress up a stir fry, round out the flavor in a casserole, add class to an appetizer and moisture to chocolate cakes or even pancakes.

Today’s first recipe is a simple batter for zucchini or other vegetables. My friend Charlene sent it to me years ago with this note: “This is a ‘5 Star’ recipe from one of the best cooks I know. A long time friend and Air Force wife.” I knew it would be good.

The recipe calls for 1/3 cup beer. Beer is often used in cooking to add flavor and tenderize meat. In this recipe, the bubbles make the batter lighter while the yeast and grain add flavor. Soda can be substituted for beer. Ginger ale is a good choice because it adds both spicy ginger flavor and sweetness to the recipe.

The quiche like zucchini squares are great as an appetizer or side dish with barbecued meats. The stir-fry may seem a little tedious but if you gather your ingredients, prep and then arrange them in order, it goes very quickly. Then you can finish things up with an easy zucchini chocolate cake. Enjoy!

Five-Star Batter for Zucchini

3/4 cup cornstarch

1/4 cup flour

1 teaspoon baking powder

1/3 cup beer

1 beaten egg

Salt and pepper to taste

4 cups sliced or slivered zucchini

Lightly mix all ingredients until moist. Dip zucchini in batter and fry in deep hot oil until light brown and crispy. Can also be fried in a deep skillet and turned once. Drain on paper towels. Serves 4-6.

Zucchini Squares

 3 cups grated zucchini, unpeeled

1 cup biscuit mix

1/2 cup finely chopped onion

1/4 teaspoon dried leaf oregano

1/4 teaspoon black pepper

1/2 teaspoon salt, or to taste

Dash garlic powder

2 tablespoons chopped fresh parsley

1/2 cup grated Parmesan cheese

1/4 cup vegetable oil

4 eggs, lightly beaten

Combine all ingredients in a large bowl; mix well. Pour mixture into a 13 x 9-inch baking dish. Bake at 350° for about 30 minutes, or until lightly browned. Cut into small 1-inch squares and serve as an appetizer or side dish. If desired, garnish with sour cream or salsa.

Saucy Zucchini Shrimp Stir Fry

 2 tablespoons extra-virgin olive oil, divided

1 large red bell pepper, chopped

 2 small zucchini, chopped

1 1/2 pounds medium shrimp, peeled and deveined

1 tablespoon finely chopped jalapeño pepper

1 tablespoon finely chopped fresh ginger

2 cloves garlic, finely chopped

1/2 cup dry white wine (or other liquid)

2 tablespoons lime juice

3/4 cup chicken broth

2 tablespoons Mirin (see Note)

 2 large vine-ripened tomatoes, seeded and chopped

 Salt & freshly ground pepper, to taste

 1 teaspoon cornstarch

1 tablespoon water

3 tablespoons finely chopped green onions

1 tablespoon chopped fresh cilantro

Heat 1-1/2 teaspoons oil in a large skillet over medium heat. Add bell pepper and zucchini; cook until barely tender, about 2 minutes. Transfer to a dish and reserve.

Add 1 tablespoon oil to the pan and increase heat to medium-high. When oil is hot, add shrimp and jalapeño; sauté until the shrimp are nicely browned, 1 to 3 minutes. Transfer to a dish and set aside.

Add the remaining 1-1/2 teaspoons oil to the pan, then add the ginger and garlic; sauté until the mixture is soft but not brown, 1 to 2 minutes. Pour in wine and lime juice; boil until reduced to a glaze, 3 to 5 minutes. Pour in chicken broth and Mirin; boil until reduced to 2 tablespoons, about 5 minutes. Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes.

Dissolve cornstarch in water in a small bowl; whisk into simmering mixture and cook, stirring, until the sauce thickens slightly, about 1 minute. Reduce heat to low, add scallions, cilantro, the reserved vegetable mixture and shrimp (with their juices) to the pan and just heat through. Season with salt and pepper.

Note: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Substitute a wine vinegar if you prefer. I like the Nakano seasoned rice vinegars.

Chocolate Zucchini Cake

2-1/2 cups flour

¼ cup baking cocoa

1 teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon nutmeg

1-3/4 cups sugar

½ cup (1 stick) margarine, softened

½ cup vegetable oil

2 eggs

½ cup sour milk (or buttermilk)

2 cups grated zucchini

1 teaspoon vanilla extract

1 cup chocolate chips

Preheat oven to 350° F.

Combine flour, cocoa, baking soda, cinnamon and nutmeg in a bowl and mix well. Beat sugar, margarine and oil in a mixer bowl until creamy. Add the eggs and beat until blended. Add the flour mixture alternately with the sour milk, mixing well after each addition. Stir in the zucchini and vanilla. Spoon the batter into a greased Bundt pan or 9X13-inch cake pan. Sprinkle with chocolate chips. Bake 40-45 min. or until the cake tests done. Invert onto a serving plate.

Betty’s note:

To serve, dust with sifted powder sugar or drizzle with the following.

Chocolate Glaze

Put ¾ cup chocolate chips, 3 tablespoons butter and 1 tablespoon light corn syrup in a heat safe bowl. Microwave 45 seconds; stir until melted and smooth; add ¼ teaspoon vanilla. Spread warm glaze over cake, letting it drizzle down sides.

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.