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Did you think I’d forgotten about zucchini recipes? Our kids and I call them zucs, so it shall be! Zucchini have been available for quite some time at farmers markets, road side stands, back yard gardens and also in the grocery stores. You know what they’re all about so I won’t go into that. In the past, I’ve mentioned that I didn’t grow zucchini plants any longer due to not enough room in my little garden. A couple gentleman in the park have been supplying me with all the zucchini I want, which brings me to zucchini recipes, and of course, that’s what it is today.

These are some of my favorites.

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ZUCCHINI PANCAKES
1-1/2 c. shredded zucs
1 egg, slightly beaten
2 T. baking mix or flour
3 T. Parmesan cheese, optional
Dash or two of pepper
1 T. olive oil or vegetable oil

In a bowl, combine all ingredients except oil. Heat oil in a large skillet, over medium heat; drop 1/3 c. batter into skillet, pressing to about three inches in diameter for each pattie. You should get four patties. Fry about three minutes on each side or until golden brown. This sounds like a lot of monkey business but it’s like regular pancakes. Serve with butter, applesauce or a bit of pancake syrup. These are very low in calories. Makes two servings.

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ZUCCHINI CHEESE CASSEROLE
2 T. butter
6 small zucchini, about six inches long, sliced 1/4 inch thick
1/3 c. sweet red pepper, diced
1 t. Italian seasoning
1/2 t. salt
1/4 t. each, pepper and garlic powder
4 eggs
1 c. half and half cream
1 c. shredded Provolone cheese
2 T. flour
1 T. grated Romano or Parmesan cheese

Melt butter in a large skillet. Saute zucs, red pepper and seasonings until veggies are tender, about five minutes; set aside. In a bowl, beat eggs until foamy. Stir in cream, Provolone cheese and flour. Add veggie mixture. Pour into a well buttered 1-1/2 quart rectangular baking dish, or a 9x9 inch baking pan.  Sprinkle Romano cheese over top. Bake at 350 degrees for about 40 minutes or knife inserted near center comes out clean. Let stand five minutes before serving. Makes six to nine servings.

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QUICK ZUCCHINI CAKE
1 regular size yellow cake mix
4 eggs
1/2 c. canola or vegetable oil
1 t. each, cinnamon and vanilla
2 c. shredded zucs
1/2 c. raisins
1/2 c. chopped walnuts or pecans

In a large bowl, beat first five ingredients for five minutes on medium speed, scraping bowl occasionally. Fold in next three ingredients. Greases and flour a 10 inch tube pan. Spoon in batter and bake at 350 degrees 40-50 minutes. Test with toothpick after 40 minutes for doneness if not done, retest at five minute intervals. Remove cake and let stand for five minutes. Turn cake upside down on wire rack. Let cool completely.  Sprinkle with powdered sugar if you wish. Makes 10-12 servings.


Thought for the Day: Children have never been very good at listening to their elders, but they have never failed to imitate them.

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