Zucchini Fries

I saw this recipe on my Facebook feed. It's sounds like the perfect use for my farmshare zucchinis.  

Zucchini Fries

6 zucchini (about 2 pounds)
1/2 cup grated Parmesan cheese
2 eggs

Coating mixture:

1 Tbsp paprika
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1/2 tsp oregano
1/4 tsp basil
1/4 tsp parsley
1/4 tsp cayenne
1 cup almond flour

Heat oven to 450ºF.

Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in bag; shake gently to combine.

Whisk eggs. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min for even baking.

Garden Vegetable Stir-Fry

Garden Vegetable Stir-Fry

2 small zucchini, sliced
2 small yellow squash (crook neck), sliced
1 small green pepper (or a mix of different colors), slivered
1 bunch green onions, chopped
a handful of button mushrooms, sliced

Saute in a large amount of bacon fat, ghee or butter (this will also be the “dressing” for the dish, so you can use a mixture of fats if you wish, just make them healthy fats, not canola oil or corn oil or any of that junk). 

While that is slowly sauteeing, get some water boiling and cook up about 6-8 oz. of noodles. When they are done, drain and rinse them, drain some more and then add the noodles to the stir-fry pan.

Add 1 tablespoon Italian Spices, toss, and enjoy.

Breadless Stuffed Zucchini

Breadless Stuffed Zucchini

1 zucchini, 12 to 18 inches
1 1⁄2 to 2 pounds ground beef or meatloaf mix (equal amounts beef, pork and veal)
16 ounces corn
1 onion, chopped
1 green pepper, diced
1 tomato, chopped
4 eggs
1 to 3 teaspoons minced garlic
1 to 3 teaspoons basil
1 to 3 teaspoons parsley
1 to 3 teaspoons black or crushed red pepper
1 to 2 teaspoons horseradish, optional
Sea salt to taste
Grated or sliced mozzarella cheese 

Heat oven to 350°F. Grease 9-by-13-inch baking dish; set aside.

Wash zucchini and place on cutting board. Cut off each end and slice zucchini in half lengthwise. Use tablespoon or serving spoon to scoop out seeds and make a hollow in each half. Place in prepared dish, hollow side up.

In large bowl, combine remaining ingredients, except cheese. Place mixture in hollows in zucchini. Add water around zucchini to 1-inch depth.

Cover with foil, and bake for 1 to 2 hours, or until zucchini is tender.

Remove foil and top with cheese. Bake for an additional 10 minutes, or until cheese is melted.

Crisp Cucumber Salsa

My friend Angela posted this on her Facebook wall. It sounds SO good!

Crisp Cucumber Salsa

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c sour cream or yogurt
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt

Tortilla chips, carrot stick, celery sticks, zucchini slices etc. to dip.

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with dippers.

Veggie Salad

Another in the line of summer salads. This one is versatile...only add what your family loves!  If you think it will go well, and it isn't listed, throw it in!

Veggie Salad

1 pkg frozen corn (thawed) or fresh off the cob
1 cucumber or zucchini (or both!!)
1 pint cherry or grape tomatoes-halved
1-2 avocados sliced or diced
1-2 scallions or 1/2 onion chopped
1 can black olives drained and sliced
2 Tbsp lemon or lime juice
1-2 Tbsp coconut oil or bacon drippings
Salt & pepper to taste

Mix and serve.

Zucchini Relish

This is another version of zucchini relish. It's spicier, sweeter and has more depth of flavor than the simple version I have also posted.

Zucchini Relish

Soak Together:

20 cups peeled, sliced, chopped zucchini
6 cups onion
8 red bell peppers
10 Tbsp. salt

Grate zucchini, onion and bell peppers in a food processor or by hand.  Mix in salt in a large bowl and let sit overnight.  In the morning, drain and rinse well. Drain well before beginning next steps.

Mix:

6 cups sugar
2 Tbsp cornstarch
2 tsp turmeric
6 cups vinegar
2 tsp black pepper
2 tsp celery seed

Place shredded veggies in a heavy pan and add all MIX ingredients.  Stir and bring to a boil. Boil for 30 minutes. 

Prepare sterilized jars. Fill with relish, cap and boiling water bath for 10 minutes for pints. 

Yield: about 16 pints

Simple Zucchini Dill Relish

If you have an overload of zucchini, try dressing it up in a relish and using it all year on burgers, hot dogs, in potato, egg or macaroni salad and any other way you use pickle relish! 

Simple Zucchini Dill Relish

10 cups grated zucchini (rough chop first to grate finer)
4 medium to large green peppers, chopped
2 cups chopped onion

Mix in large bowl and add half a cup of canning salt (or any salt without iodine).
Refrigerate overnight.
Drain liquid, then put in a large kettle and add the following:

3 Cups apple cider vinegar
1/4 cup dill seeds or weed

Bring it to a boil, and let boil for 25 minutes.

Put into sterilized jars, seal and waterbath for 10 minutes (more depending on your altitude).

One batch makes roughly 6 pints of relish.

Home Canned Squash Soup

This great recipe is from Savouring a Blessed Life.

Home-Canned Summer Squash Soup 

3 onions, chopped (I'll use much less)
5 cup chicken broth (you could use vegetable broth)
5 cups water
4 medium potatoes, peeled and cubed
4 medium carrots, sliced
4 pounds yellow squash (you could use zucchini  or combo of both) about 16 cups
salt and pepper to taste

Saute' the onions with some of the water until translucent. Add remaining water, broth, potatoes, and carrots. Bring to a boil, then cover. Reduce heat and simmer for 10 to 15 minutes. Add squash, salt and pepper. Simmer covered for another 10 to 15 minutes, until all vegetables are tender. Remove from heat and let cool until able to handle. Puree small batches in either food processor or blender until smooth. Fill hot sterile jars with soup, leaving 1 inch head space. Process in pressure canner at 11 pounds pressure for 35 minutes (pints) and 40 minutes (quarts), adjusting time and pressure for altitude. Makes approximately 4 quarts.

Serving:
Bring to a boil. Heating through well before serving. May want to add a little liquid: water, broth, milk or cream, depending on preference and thickness of soup. Also, you can add fresh parsley or basil for more intense herb flavor. Or possibly add a dollop of sour cream. Use your imagination and flavor preferences. 

Sausage Zucchini Soup

I found this recipe while looking for recipes to use with my homegrown veggies.  I really like this blog, so go over and see all the great stuff there! 


Sausage Zucchini Soup


1 ½ lbs sausage
¼ cup olive oil
3 onions, chopped
3 peppers, chopped
24 cups cubed zucchini, do not peel
3 cans (14oz) diced tomatoes
3 cups sliced carrots
12 cups chicken stock
6 cups water
1T salt
1T seasoning salt
1T. pepper
1T Italian seasonings

In a large stockpot, heat up olive oil and add sausage, onions and peppers. Cook until the sausage is no longer pink and the veggies are soft. Add remaining ingredients. Bring to a boil and let simmer a few minutes.

Fill the first 7 hot quart jars with the hot soup. Process in a pressure canner at 10lbs of pressure for 90 minutes. Repeat for the next batch.

Tuna and Veggie Salad

I found this recipe at One Heart; One Mission, and, as usual, changed it a bit to fit our needs. It's an easy and tasty lunch.

Tuna and Veggie Salad

2 cans chunk light or chunk white tuna
1 zucchini
1 summer squash
2 tomatoes
2 carrots, grated
1/2 a yellow, red, or orange pepper
1/4 cup lemon juice
dried or fresh basil (mince if using fresh)
coconut oil or bacon drippings for sauteing

Dice veggies, heat fat in pan. Toss veggies in, except for the tomatoes, and saute until tender. Drain tuna and mix in with the veggies. Add tomato, cook just until heated through, then add lemon juice, stir to coat. Mix in basil. Salt and pepper if desired. Serve over salad or in a lettuce wrap.

You could substitute diced chicken or beef for the tuna, if you prefer.

Zucchini and Carrot Ribbons

Zucchini and Carrot Ribbons

2 carrots, washed but not peeled, ends removed
1 tablespoon butter
1 tablespoon minced garlic
2 medium-size zucchini, blossom and stem ends removed
Salt & pepper

Cut the carrots into ribbons, then in half. Heat the oil or butter in a large skillet until shimmery. Add the garlic and the carrots, stirring to coat with fat. Let cook, stirring often, while cutting the zucchini. Add the zucchini to the skillet, stirring to coat and to distribute the heat. Cook until soft (or al dente if you prefer). Season with salt and pepper. Serve hot.

Zucchini Pizza Crust

This is an excellent alternative to traditional pizza crust. I adapted it from one I found at Your Lighter Side. I made it for the first time tonight. I was so impressed! I cut up one of my slices and took it out to my children, and the neighborhood kids who were with them. I gave each a bite before telling what it was made with. One of the visitors, who had declared his bite to be very good, was shocked when I told them it had zucchini in it. He exclaimed, "But I don't LIKE zucchini!" I said, "Yes, you do, you just told me you did!" and he grinned.

Zucchini Pizza Crust

Medium raw zucchini, shredded (between 1.-1.5 cups)
1 egg
1 cup shredded mozzarella cheese
Optional spices: pinch of salt, hearty pinch of Italian seasoning, garlic and onion powder

Preheat oven to 450 degrees.

Grease 9" glass pie plate.

Shred a zucchini. Squeeze handfuls of zucchini to remove excess water. Add egg and cheese, along with any spices you wish, and mix well in bowl.

Spread the dough in pan and bake for 12-15 minutes, or until the crust is cooked. Cover with sauce and topping. Bake another 3 minutes, till cheese is melted and topping, warm. Let cool/rest.

Makes one personal sized crust

Mock Pinapple

I found this recipe at TennZen. I am hoping that these jars will make winter muffins and perhaps even fruit salads moister and tastier.

MOCK PINEAPPLE

4 quarts peeled, cubed zucchini or peeled, shredded zucchini - SEEDS REMOVED
46 OZ. canned/bottled unsweetened pineapple juice
1 1/2 cups bottled lemon juice
3 cups sugar

In a large saucepan, mix all ingredients and bring to a boil. Simmer 20 minutes.

Clean and sterilize 9 pint canning jars. Keep jars hot. Clean canning lids and rings. In a small pot of water, simmer the lids but DO NOT BOIL. Fill boiling water canner with water (enough to cover pint jars plus at least another inch of water), cover and bring to a boil.

Fill jars with hot mixture and cooking liquid, leaving 1/2 inch headspace. Remove any air bubbles by running a rubber spatula or bubble freer wand in the sides of the jar and gently pressing against the zucchini.

Wipe the rim of each jar with a clean, damp rag. Place the canning lid on the jar and screw on the canning ring to finger-tight. Place jars into the boiling water canner.

Place the lid on the canner and bring to a boil. As soon as the water starts boiling, set your timer to process the jars for 15 minutes (pints) or 25 minutes (quarts).

After the processing time is complete, remove the lid and turn off the heat. Let the jars sit in the canner for 5 minutes, then remove the jars from the canner without tilting them. Let jars sit undisturbed on a towel for 24 hours.

Zucchini Cobbler

This is another Taste of Home recipe. It's sounds like a great, if unusual, dessert.

Zucchini Cobbler

8 cups chopped seeded peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Crust:

4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.

For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
Bake at 375° for 35-40 minutes or until golden and bubbly.

Yield: 16-20 servings.

Zucchini Cupcakes with Caramel Frosting

This is a Taste of Home recipe. I may make these to take to church one day!

Zucchini Cupcakes with Caramel Frosting

3 eggs
1-1/3 cups sugar
1/2 cup oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

Frosting

1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
Yield: 1-1/2 to 2 dozen.

Chocolate Zucchini Cake

I found this cake recipe on Mary Hunt's Debt-Proof Living site. I might make it for a Saturday Night dessert. I happen to have all of the ingredients on hand.

Chocolate Zucchini Cake

Cake:

2 cups sugar

1/2 cup oil

1/2 cup butter, softened

3 eggs

2 1/2 cups all-purpose flour

1/4 cup cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup milk

2 cups peeled and grated zucchini, drained very well

1 tablespoon vanilla extract

Frosting:

1/2 cup butter

1/4 cup cocoa

6 tablespoons evaporated milk

1 pound confectioners' sugar

1 tablespoon vanilla extract

Preheat oven to 375F. In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15 x 10 x 1-inch. baking pan. Bake for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.

Zucchini Slaw

I love a good slaw during the summer! This one is from Martha Storey's cookbook.

Zucchini Slaw

1 medium zucchini, grated
1 medium carrot, grated
1 stalk of celery, chopped
1/2 medium green bell pepper, chopped
1/2 head of cabbage, green or red, grated
1/3 cup olive oil or homemade mayo
2 Tbsp lemon juice
1 tsp mustard, dijon or yellow
salt and freshly ground black pepper to taste

Toss veggies in a bowl. Combine oil, lemon juice, mustard and spices. Pour over veggies and stir to coat. Refrigerate at least 1 hour before serving.

Carrot Zucchini Breakfast Cookies

I adapted these for breakfast this morning, They are yumm-my!

Carrot Zucchini Breakfast Cookies

1 cup butter
1 cup coconut oil
1/4 cup applesauce
1 1/2 cups sugar (you can use less, if desired)
3 eggs
1 Tbsp vanilla
7 cup flour
1/2 cup ground flax
2 Tbsp baking powder
1 1/2 tsp baking soda
2 Tbsp cinnamon
3 cups grated zucchini
1 1/2 cup grated carrots
1 cup raisins (optional)

Cream butter, oil, applesauce and sugar. Add eggs and vanilla and mix well. Combine dry ingredients, including veggies, in a separate bowl. Add dry ingredients to the wet ones and combine just until mixed. Bake at 350 degrees for 12 minutes.

Zucchini Carrot Muffins

I adapted these from a recipe on Simply Recipes.

Zucchini Carrot Muffins

5 cups grated fresh zucchini
1 cup grated carrots
1 1/3 cup melted butter
2 2/3 cup sugar
4 eggs, beaten
4 teaspoons vanilla
4 teaspoons baking soda
Large pinch salt
6 cups all-purpose flour
4 teaspoons cinnamon
1 teaspoon nutmeg
1 cup almonds
1 cup raisins or dried cranberries

Preheat the oven to 350°F In Bosch, combine the sugar, eggs, and vanilla. Stir in the grated zucchini and carrot, then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in almonds, raisins or cranberries.

Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Makes about 3 dozen

Zucchini Hummus

This is sure to appear on my table often throughout the summer. I found it at The Culinary Life.

Zucchini Hummus

2 zucchini, peeled and chopped
1/2 cup raw tahini
1/3 cup fresh lime or lemon juice
1/4 cup cold pressed olive oil or flax seed oil
4 cloves garlic, minced
1 teaspoon celtic sea salt
1/2 tablespoon ground cumin

Blend ingredients in a high speed blender until smooth, adding more salt and lemon juice to taste if you like.