Zucchini Recipes

Here are a few favorite recipes to try……

Zucchini Tacos, Yummy Zucchini Casserole & Chocolate Zucchini Cake.

{they are all delicious!} from Sydney G.

Yummy Zucchini Casserole Family favorite! 

 Ingredients: 

6 cups grated zucchini-steam and blend well.  

1 cup shredded carrots

1 can cream-o-chicken soup

1 cup sour cream

Fold In- zucchini

Prepare 2 box’s cornbread stuffing mix (mix not cooked)

Put ½ stuffing mix in a 9X13 pan

Cover with the other half zucchini mix

Bake 25 minutes @ 350 degrees

Add ½ to 1 cup grated cheese and bake 5 to 10 minutes more 

Zucchini Taco's 

yield – serves 4 

Ingredients: 

3 tablespoons vegetable oil, divided

2 cups fresh white or yellow corn kernels

1 cup chopped white onion

3 cloves garlic, finely chopped

4 medium tomatoes, roughly chopped

3 medium zucchini, diced

1 cup canned black beans, rinsed and drained

4 leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped

1/4 teaspoon freshly ground black pepper

8 warm corn tortillas

1/4 cup tomatillo (green) salsa

8 teaspoons grated Monterey Jack cheese (or queso fresco

preparation 

Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes; cook 10 minutes. Add zucchini; cook until tender, 10 to 12 minutes; season with salt. Add corn, beans, epazote and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2

teaspoons salsa and 1 teaspoon cheese. 

Chocolate Zucchini Cake Recipe 

 Ingredients: 

2 1/2 cups regular all-purpose flour, unsifted

1/2 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup soft butter

2 cups sugar

3 eggs

2 teaspoons vanilla

2 teaspoons grated orange peel

2 cups coarsely shredded zucchini

1/2 cup milk

1 cup chopped walnuts or pecans

Glaze (directions follow)

METHOD

Preheat the oven to 350°F.

1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

5 Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.

Since it has Zucchini in it- it's okay to eat

1, 2 or 3 pieces, it's 1/2 vegetable right?!

{well at least you can tell yourself that- wink,wink}

Give it a try- I think you'll like it. You might even fool a little non- veggie eater in your house with these cakes.

Enjoy!

*Email us your favorite zucchini recipe’s to share on the blog…..you can never have to many zucchini recipes!!

*(portions copied from Mellisa Quigly’s “Hollyhocks-Honeybees” blog)