There’s No End to Zucchini Recipes!

There’s No End to Zucchini Recipes!

By Laura Shirk, Missouri

Zucchini Pineapple

• 4 quarts zucchini, grated or diced, seeds removed
• 1 1/2 cups lemon juice, bottled
• 1 – 46 oz. can unsweetened pineapple juice
• 3 cups sugar
• Pineapple flavoring, if desired

Place all ingredients in 8 qt. kettle, mix thoroughly and simmer for 20 minutes, stirring frequently. Process 20 minutes for pints, 25 minutes for quarts in boiling water bath or 5 lbs. pressure for 1 minute.

As a dessert, we use 2 quarts of the juice, add 2 quarts. water, 1 cup sugar, 1 package Kool-Aid® (your choice of flavor). Bring to a boil and add 1 cup Clear Jel® or prema flo mixed with water. Add and stir until thickened, add one box Jell-O (same flavor as Kool-Aid — we like orange, grape, cherry, and lime). We get the Clear Jel® at Amish or bulk food stores. It’s for thickening, almost like cornstarch. This can also be canned.

Zucchini Fudge Cake

• 4 eggs
• 2 ½ cups sugar
• 2 teaspoons vanilla
• 3/4 cup butter, softened
• 3 cups all purpose flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk
• 3 cups coarsely shredded, unpeeled zucchini
• 1 cup chopped walnuts

Beat eggs until fluffy; gradually add sugar, beating until mixture is thick and lemon-colored. Beat in vanilla and butter. In a separate bowl, combine flour, cocoa, baking powder, baking soda, and salt. Stir half of dry ingredients into egg mixture; add buttermilk and mix. Mix in remaining flour mixture; beat until smooth. Fold in zucchini and walnuts. Divide batter in round greased and floured pans. Bake at 350°F for 25-30 minutes until top springs back when gently pressed. Cool in pans 10 minutes, remove to wire racks and cool completely before frosting.

Chocolate Frosting

• 1 cup butter, softened
• 2 lbs. confectioners sugar
• 1/2 cup unsweetened cocoa
• 1 tablespoon vanilla
• 1/2 cup milk

Mix all ingredients until creamy.

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Zucchini Sausage Casserole

• 1/4 lb. mild bulk sausage
• 1/4 cup chopped onion
• 4–5 cups zucchini, peeled and diced
• 1/2 cup cracker crumbs
• 1 egg, beaten
• 1 cup cheddar cheese, shredded (plus some for topping)
• 1/4 teaspoon salt
• 1/4 teaspoon oregano
• Dash of garlic salt
• Dash of pepper

Brown meat with onion, drain. Add zucchini, cracker crumbs, egg, cheese, and spices. Place in a greased 2-quart baking dish and bake at 350°F for 45 minutes or until zucchini is tender. Top with a little cheese near end of baking time.

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Zucchini Quiche

• 3 cups zucchini, shredded
• 1 cup Bisquick or flour
• 1/2 cup onion, chopped
• 1/2 teaspoon oregano
• Dash of garlic powder
• 1/2 cup cooking oil

Beat eggs slightly, add rest of ingredients and mix. Pour into buttered 9-inch cake pan. Bake at 350°F 45 – 50 minutes or until golden brown.

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