September 16, 2004 at 7:03 a.m.
Why didn’t we water? We did, but the sprinkler didn’t quite hit the end of the garden. I know, I could have moved it but the plant was covered by the gangly potato plants and I really forgot about them. Fortunately, one of our daughters is a gardener and I’ve had a steady supply for three weeks and there’s more to come until the frost gets them. And so, I’m trying different recipes to use those little green bats. Shall we?
This is a top-of-the-stove recipe that is quite good. It’s kinda like a veggie stew. Good for vegetarians.
1 c. sliced carrots, about 1/4-inch thick
1/2 c. chopped onion
1 medium zuc, halved lengthwise, cut into 1/4-inch slices (3/4 c.)
1 small yellow summer squash (cut same as zuc)
1-15 oz. can red kidney beans, drained and rinsed
1-11 oz. can whole kernel corn with red and green peppers*
1-8 oz. can tomato sauce
1/2 c. medium chunky-style picante sauce or salsa
1/4 c. water
4 t. taco seasoning
1 c. shredded cheddar cheese
Spray large non-stick skillet with cooking spray. Heat over medium-high heat until hot. Add carrots and onion; cook and stir 8-10 minutes or till veggies are crisp-tender, adding 2-3 T. water if necessary to prevent sticking. Stir in all the rest of ingredients, except cheese. Bring to a boil. Lower heat to medium-low, cover and simmer 5-7 minutes, stirring once or twice. Remove from heat’ sprinkle with cheese; cover, let stand till cheese is melted. Serves six 1 cup servings.
*If you don’t have the corn in the recipe, dice about 1 T. green pepper and red pepper or pimiento and use 1-1/4 c. frozen corn.
This is another side-dish veggie casserole that you might like to try.
ZUCCHINI PARMESAN CASSEROLE
3-4 medium zucs, sliced 1/4-inch thick
Italian tomato sauce:
1 medium onion, coarsely chopped
1 clove garlic, crushed or finely minced
2 T. olive oil
1 medium green pepper, coarsely chopped
4 oz. fresh mushrooms, sliced 1/4-inch thick (about 1-1/2 c.)
1-6 oz. can tomato paste
2-8 oz. cans tomato sauce
1 t. oregano leaves
1 t. basil leaves
1/2 t. thyme leaves
1/2 t. salt
1/2 t. sugar
pepper to taste
For sauce, saute onion and garlic in oil till onion is soft. Add green pepper and mushrooms and saute 2-3 minutes. Add remaining sauce ingredients and simmer 15-20 minutes, stirring occasionally. Sauce will be thick.
To finish recipe:
3/4 c. parmesan cheese
4 oz. mozzarella cheese, grated
Grease a 2 qt. casserole; spread a thin layer of sauce on bottom of dish. Put a layer of zucs over sauce, then spread with more sauce. Continue layering until zucs and sauce are used. Top with half the parmesan, then all of the mozzarella, then rest of parmesan.
Bake at 350 degrees, uncovered for 30-35 minutes until top is lightly browned. Let stand 5 minutes before serving. Serves 6-8.
NOTE: This recipe is fairly easy to cut in half if too much for your family. Freeze half the tomato paste in a small plastic container for use later.
Perhaps you’ve made zuc pancakes but these are made in the oven. It’s easy and makes a nice lunch.
3 T. butter or margarine, melted
2/3 c. flour
3/4 c. milk
1/2 c. shredded zucs
1/4 c. minced sweet red pepper (optional)
1/2 c. shredded cheddar cheese
In a 9-inch pie pan, spread melted butter.
In blender, combine next four ingredients. Blend on high speed until smooth. (You may also mix ingredients with electric mixer.)
Sprinkle zucs and pepper over butter in pan. Pour batter over veggies. Bake at 400 degrees for 20-25 minutes until golden brown. Sprinkle cheese over pancakes the last three minutes of baking.
Serves 2-3. Applesauce is a nice accompaniment to this dish.
Perhaps you’ve made a zuc cake with the chips and nuts on top. This is made in a bundt pan.
CHOCOLATE ZUCCHINI BUNDT CAKE
2-1/2 c. flour
1/2 c. cocoa
2-1/2 t. baking powder
1-1/2 t. baking soda
1 t. salt
1 t. cinnamon
3/4 c. butter or margarine
2 c. sugar
2 t. orange juice
2 t. vanilla
1/2 c. milk
2 c. shredded zucs
Combine all dry ingredients; set aside.
In mixing bowl, cream butter and sugar, beating until light and fluffy. Beat in eggs, orange juice and vanilla. Add dry ingredients alternately with milk. Stir in zucs.
Turn into well-greased and floured 12 cup bundt pan. Bake at 350 degrees for one hour. Cool in pan for 15 minutes and then turn out onto rack to cool. When completely cool, sprinkle with powdered sugar. Serves 12-16.
Thought for the day: If we can put a man on the moon, why can’t we figure out a way to make gasoline out of zucchini?
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