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Sunday, September 4, 2011

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! 

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 


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

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 


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)
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.
*Email us your favorite zucchini recipe’s to share on the blog… can never have to many zucchini recipes!!
*(portions copied from Mellisa Quigly’s “Hollyhocks-Honeybees” blog) 

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