Sunday, July 18, 2010 —
Zucchini is very easy to grow. There are a lot of different ways to fix this vegetable.
Zucchini Bread
3 C. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 C. finely chopped pecans
3 eggs
2 C. sugar
1 C. vegetable oil
2 tsp. vanilla extract
2 C. shredded zucchini
1 (8-oz.) can crushed pineapple, well drained
Combine dry ingredients and pecans; set aside.
Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla; beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened.
Spoon batter into two well-greased and floured 8- x 4- x 3-inch loafpans. Bake at 350° for one hour or until done. Cool 10 minutes in pans; turn out on rack, and allow bread to cool completely.
Yield: 2 loaves.
Zucchini Sausage Skillet
1 lb. pork sausage
1 medium onion, chopped
3 small zucchini, sliced
1 C. tomato juice
3/4 C. grated mozzarella or cheddar cheese
Brown sausage and onion in skillet. Drain off excess fat. Add zucchini and tomato juice and cook until tender, about 10 minutes. Stir occasionally.
Sprinkle with cheese and let it melt. Serve.
Yield: 4 servings.
Zucchini Lasagna
1/2 lb. ground meat
1/3 C. chopped onion
15-oz. can tomato sauce
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
4 medium zucchini
8-oz. carton cottage cheese
1 egg
2 Tbs. flour
1/4 lb. mozzarella cheese, shredded
Brown ground meat and onion over medium heat in large skillet. Drain excess fat. Add tomato sauce, salt, oregano, basil and pepper and bring to a boil. Reduce heat to low and simmer for five minutes.
Slice zucchini length-wise into 1/4-inch thick slices.
In small bowl combine cottage cheese and egg.
Arrange 1/3 of zucchini in bottom of 8- x 12-inch baking dish. Sprinkle with one tablespoon flour. Top with all of cottage cheese mixture. Repeat layers with remaining zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture.
Bake at 375° for 40 minutes or until hot and bubbly. Let stand 10 minutes before serving.
Yield: 6 servings
Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. If you have questions, you can call her at (704) 474-3867.
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