August 8, 2019 at 1:43 p.m.
There are many ways to use this fast growing veggie. I'll start with....
ZUCCHINI & BEEF CASSEROLE
2 T. vegetable oil
2/3 c. finely diced onion (1 medium)
2/3 c. finely diced green pepper (1 medium)
1 lb. 85% ground beef
1 clove garlic, minced
6 medium zucchini, cut into ½ -in slices
1- pound 13 oz. can petite diced tomatoes, undrained
8 oz. can tomato sauce
1 – 6 oz. can tomato paste
1/2 c. chopped black olives
1/8 t. oregano
salt and pepper to taste
1 c. finely shredded cheddar cheese
In a large skillet, saute onion and green pepper for five minutes over medium heat, stirring. Add ground beef and garlic; cook over low heat, stirring occasionally, until meat is browned.
Add zucchini; simmer for 2 minutes. In a bowl, stir together tomatoes, tomato sauce and tomato paste until well combined; stir into zucchini mixture. Cook for 10 minutes over medium heat, stirring often. Remove from heat; stir in olives and oregano. Season with salt and pepper.
Turn into a 2-1/2 qt. casserole; sprinkle with cheese. Bake at 350 degrees for 45 minutes. Makes 6 servings.
ZUCCHINI QUICK BREAD
3 c. shredded zucchini
2 c. flour
1 c. whole-wheat flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1/4 t. baking powder
2 c. sugar
1 c. canola or vegetable oil
1 t. vanilla
1 c. chopped walnuts.
Squeeze shredded zucchini, squeezing out as much liquid as possible; set aside. In a large bowl, stir together flour, whole-wheat flour, baking soda, cinnamon, salt and baking powder; mix well; set aside.
In another bowl, using mixer at medium speed, beat, eggs, sugar, oil and vanilla until well mixed. Reduce speed to low and beat in zucchini and dry ingredients. With a spoon stir in walnuts.
Spread batter in 2 greased 8-1/2 x 4-1//2 inch or 9 x 5 -inch loaf pans. Bake at 350 degrees for 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove; cool completely on racks. Makes 2 loafs. Note: If using the 9 x 5-inch pan the bread won't be as high as in the smaller pans. Also the baking time will not be as long as when using the smaller pans.
ZUCCHINI CARROT CAKE
2 c. shredded zucchini
1 c. shredded carrots
1 t. salt
1-1/4 c. flour
1 t. each, baking soda, baking powder and cinnamon
1 c. sugar
2/3 c. canola or vegetable oil
1/2 c. chopped pecans
In a medium bowl, combine zucchini, carrots and salt. Mix well. Turn into a colander or large strainer; set aside to drain for 30 minutes. In a medium-size bowl, combine flour, baking soda, baking powder and cinnamon; set aside.
Using an electric mixer, combine sugar and oil in large mixing bowl. Beat until combined. Add eggs, one at a time, beating well after each addition. Add flour mixture, beating on low to combine; beat on high speed for 4 minutes.
Squeeze the zucchini and carrots to eliminate any excess moisture. By hand, stir the vegetables and nuts into the batter. Turn into a greased and floured 9-inch square baking pan. Bake at 350 degrees for about 35 minutes, until the top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely. Frost with a cream cheese frosting. Makes 9 servings.
Thought for the Day: When people tell you how young you look, they are also telling you how old you are.