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I’ll just bet you thought I forgot about zucchini recipes this summer. Well, you know they grow until the frost gets them and that’s not been so as yet. But, where has the summer gone? I hear that all too often when meeting up with friends. I keep reminding myself that summer doesn’t officially end until Sept. 22 but when the children are back in school it seems like summertime has come to an end. And, it’s harvest time, big time, for gardeners. I know, the zucchini have been pickable since the first part of July and they are available all year round in the supermarkets but as the plants keep growing and producing it’s like a landfall of green mini bats.

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So . . . let’s get it over with and use up some of those summer squash. These make great appetizers or snacks.

ZUCCHINI FRITTERS

Veggie or peanut oil

1/2 c. milk

1 egg, lightly beaten

1 c. flour

1-1/2 t. baking powder

half of a 1 oz. pkg. ranch-style dip mix

2 c. unpeeled shredded zucchini

Fill a deep skillet with oil to a 2-inch depth. Heat to 375 degrees (use a deep fryer if you have one). Combine milk and egg in mixing bowl. Stir together dry ingredients and add to egg mixture; blend well. Fold in zucs. Drop batter by rounded teaspoonfuls into hot oil. Fry until golden brown, turning once. Drain thoroughly on layers of paper towels. Makes 1-1/2 to 2 dozen fritters.

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And, a marinated veggie salad . . .

MARINATED ZUCCHINI SALAD

6 small zucchini, about 1-1/4 lbs., thinly sliced

1/2 c. diced green pepper

1/2 c. diced celery

1/2 c. diced onion

1-2 oz. jar diced pimiento, drained

2/3 c. vinegar

1/3 c. canola oil or vegetable oil

1/2 c. sugar

3 T. white wine vinegar

1/2 t. salt

1/2 t. pepper

Combine first five ingredients in bowl; set aside. Combine rest of ingredients in a jar; cover tightly and shake vigorously. Pour marinade over veggies; toss gently. Cover and chill at least eight hours or overnight. Serve with a slotted spoon. Makes 8 servings.

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And yes, zucchini jam––but you hardly know it’s there.

ZUCCHINI PINEAPPLE JAM

6 c. seeded, peeled, shredded zucchini

6 c. sugar

1/2 c. lemon juice

1-20 oz. can crushed pineapple, undrained

1-6 oz. pkg. strawberry-flavored gelatin

In large kettle (Dutch oven), bring zucs and sugar to a boil. Boil and stir constantly for six minutes. Add lemon juice and pineapple; cook and stir for eight minutes. Add gelatin; stir for one minute. Take off heat; skim any foam. Fill jars or plastic containers. Cool before covering with lids. Refrigerate up to three weeks. Makes 8-1/2 cups.

NOTE: My guess is that you can freeze it, although the recipe doesn’t say so. Maybe you should make it and give it as gifts right away . . . a friendly gesture and look at the zucchini you got rid of.

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This has become one of my favorite breads and it will be yours if you’re a chocolate lover.

CHOCOLATE ZUCCHINI BREAD

2-1/2 c. flour

1/2 c. cocoa powder (not chocolate drink mix)

2-1/2 t. baking powder

1-1/2 t. baking soda

1/2 t. salt

1 t. cinnamon

3/4 c. butter or margarine

1-3/4 c. sugar

3 eggs, slightly beaten

1 t. vanilla

1 t. maple flavoring

2 c. unpeeled grated zucchini

1/2 c. milk

1 c. chopped walnuts or pecans (optional)

Combine all dry ingredients in large bowl; mix well. In mixing bowl, cream butter and sugar.

In another bowl, combine eggs, flavorings, zucs, milk and nuts.

Alternate combing zuc mixture and dry ingredients with the creamed mixture. Spread batter into two 9x5 greased pans. Bake at 350 degrees for 55-60 minutes. Cool on wire racks. Makes two loaves.

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Thought for the day: Whatever you want to do, do it now if you can. There are only so many tomorrows.

School starts next week. Watch out for school-age children and obey the school bus stop signs and lights when they pick up the precious cargo. If you don’t want to be behind the buses, change your driving schedule as the buses can’t change theirs. Have a safe Labor Day weekend.

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