Zucchini recipe file bursting

It was either zucchini or tomato recipes for today and I decided on zucchini. My file for zucchini recipes is bursting at the seams in my manila file folder. (No, I don’t send my copes by e-mail. I prefer to stop at the Press and say hi and laugh with the gals, in real life!) Anyway, about zucs...4 medium weigh about 1-1/2 lbs., unpeeled (which is the best way to use them) and thinly sliced will give you about 5 cups. A pound of zucs will serve four people, generously. And you can substitute zucs in practically any recipe calling for cukes. Pick them when they are about 6-7 inches long and about the size of a golf ball in circumference for the best texture and taste. This is one of my favorite recipes.

ZUCCHINI PANCAKES
1/3 c. packaged biscuit mix 3 level tablespoons parmesan cheese
Couple dashes pepper
2 slightly beaten eggs
2 c. (2 medium zucs) unpeeled, shredded zucs
2 T. butter or margarine In a mixing bowl, combine first 3 ingredients.
Stir in beaten eggs just till mixture is moistened; fold in zucs. In a large skillet, melt butter over medium heat. Using 2 T. mixture for each round, cook 3 or 4 rounds at a time, about 2-3 minutes on each side or until lightly browned. (If heat is too high the cakes will brown too quickly). Keep warm while cooking rest of rounds. Makes 12 pancakes or four servings.

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CHOCOLATE ZUCCHINI CUPCAKES
1-1/4 c. butter or margarine, softened (2 and 1/4 sticks)
1-1/2 c. sugar 2 eggs
1 t. vanilla
2-1/2 c. flour
3/4 c. baking cocoa
1 t. each, baking powder and baking soda
1/4 t. salt
1/2 c. plain or vanilla flavor yogurt
1 c. each, coarsely grated zucs and carrots
1-16 oz. can chocolate frosting or your favorite chocolate frosting In a large bowl, cream butter and sugar until light and fluffy. (Don’t under-beat). Add eggs, one at a time, beating well after each addition. Stir in vanilla. In another bowl, combine next five ingredients; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in zucs and carrots. Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 18-22 minutes or till a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Makes 20-22 cupcakes.
Note: If I use a canned frosting, I buy the kind that’s whipped. It’s must easier to spread, especially if your grand-daughter is doing the frosting!

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ZUCCHINI AND BEEF CASSEROLE
1 T. olive or canola oil
1 medium onion, minced (1/2 c.)
1 medium green pepper, minced
1 lb. ground beef
1 clove garlic, minced
6 medium unpeeled zucs, cut into 1/2” slices
2-15 oz. cans petite diced tomatoes - can use regular diced
1-8 oz. can tomato sauce
1-6 oz. can tomato paste
1/2 c. chopped black olives
1/4 t. dried oregano leaves
1/8 t. pepper
1 c. grated cheddar cheese Melt margarine in a large skillet; saute onion and green pepper for 3-4 minutes. Add beef and garlic; cook over low heat until meat is browned, stirring often. Add zucs; simmer for 2 minutes. Add tomatoes, sauce and paste; cook for 5 minutes. Remove from heat; stir in olives, oregano and pepper. Turn into a 2-1/2 qt. greased casserole; sprinkle with cheese. Bake at 350 degrees for 35-40 minutes. Makes six servings.

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ZUCCHINI TOSSED SALAD
1/2 medium head iceberg lettuce, torn in bite-size pieces
1/2 medium bunch Romaine lettuce, torn in bite-size pieces
4 slices bacon, fried crisp, drained, patted with paper towel and crumbled
2 medium zucs, thinly sliced
1 c. sliced radishes
5 green onions, (using green tops), sliced in about 1/2” pieces
Dressing:
1/3 c. French dressing
1 clove garlic, minced
1 oz. blue cheese, crumbled In a large bowl, combine first six ingredients. Using a small covered container, combine all dressing ingredients; shake well. Pour dressing over salad; toss lightly.
Makes eight servings.

Thought for the Day: Find the best in others, choosing to focus on strengths rather than weaknesses.