86-Lancaster Farming, Saturday, August 22, 1998 Make It With Zucchini If you have garden-grown zuc chini coming out your ears, these recipes are for you. Zucchini is a great bargain. A cup of sliced, raw zucchini con tains only 16 calories and less than one-fifth of a gram of fat. You also get 10 milligrams of vitamin C— about one-sixth of the vitamin C you should get daily, and 280 mil ligrams of potassium. Plus, its 1.4 grams of fiber helps you inch tow ard the 20-25 grams of fiber you should consume daily. Raw zucchini is a great addition to salads and vegetable trays. Steamed, it’s quite tasty served with tomatoes, sprinkled with par mesan or mozzarella cheese, or seasoned with basil, matjoram, oregano or rosemary. Or, you can cut zucchini into small sticks and stir-fry with similarly cut carrots, yellow squash, or sweet red pep pers. Zucchini from your garden can be stored in the refrigerator up to two weeks. It’s easy to freeze zuc chini. Just peel, and cut in half inch slices. Blanch for three minutes, cool, drain, and store in freezer bags or containers. For shredded zucchini, steam for one to two minutes before draining and freezing. BAKED ZUCCHINI, TOMATOES, ONIONS 4 tablespoons olive oil 4 tomatoes, sliced Basil 4 large onions, sliced I'k pounds zucchini, sliced Coat cookie sheet with olive oil. Arrange in layers, zucchini, toma toes, and onions on a cookie sheet. Drizzle olive oil over all. Sprinkle with basil, salt and pepper. Bake at 375 degrees for 35-45 minutes. Madeline VanLcuven Mantua, NJ. ZUCCHINI JAM 6 cups seeded, shredded, peeled zucchini 6 cups sugar 'k cup lemon juice 20-ounce can crushed pineap ple, un drained 6-ounce package Jell-O, any flavor In large kettle, bring zucchini and sugar to a boil. Boil and stir constantly for six minutes. Add lemon juice and pineapple. Cook and stir for 8 minutes. Add Jell-O and cook and stir one minute more. Remove from heat. Skim off foam, fill jars and process in boiling water bath 10 minutes. Anonymous Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingredients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date listed below. August September ZUCCHINI CHEESE PIE Mix a half cup shredded moz zarella cheese with 3 cups shred ded zucchini. Combine 1 cup Bis quick, ‘A cup oil, 1 tablespoon parsley flakes. Mix above. Add 4 eggs. Add to zucchini ingredients, mixing well. Place mixture in greased BxB-inch pan. Bake at 375 degrees for 40 minutes or until golden brown. Serve with maple syrup. Makes 6-8 servings. Mix together like crumbs: 4 cups flour IY2 cups sugar 3 sticks butter. Set aside one-half cup crumbs. Combine the following: 8 cups peeled zucchini, cut like apple pie % cup lemon juice 1 teaspoon cinnamon 1 cup sugar ‘/j teaspoon nutmeg Cook together on stove until soft. To thicken, add half cup crumbs. Put half the crumbs in 9x13-inch pan. Spread on bottom of pan. Bake 10 minutes at 375 degrees. Take cooked mix, spread over crumbs. Put remainder of crumbs over top. Bake at 375 degrees for 30 minutes. ZUCCHINI CASSEROLE 2 cups zucchini, cooked and chopped 1 egg 1 cup cheddar cheese, grated 1 small onion, chopped 1 cup mayonnaise 'k stick butter, melted 'k cup bread crumbs Mix together first seven ingre dients in bowl. Cover with butter. Sprinkle bread crumbs on top. Bake at 350 degrees for 30 minutes. ZUCCHINI SQUASH PIE Peel, chunk, and cook squash Combine all ingredients in blen der and grind thoroughly: 2 cups squash 2 eggs 1 cup milk 2 tablespoons flour Scant cup brown sugar Pour mixture into crust. Bake at 350 degrees for 45 minutes. Real good! Tomato Favorites Lamb Recipes Packed Lunches National Rice Month 29- 12- 19- Madeline YanLcuven Mantua, N.J. ZUCCHINI CRISPS E. Borger Bath Anna Martin Denver Fran Westfall New Oxford Make the most of summer’s bountiful supply of zucchini by incorporating it into stir fries, egg skillet suppers, and many other wonderful recipes in this issue. ZUCCHINI FRITTERS Shred 1 cup zucchini. Mix 1 teaspoon salt. Let stand 15 minutes. Then squeeze out juice. Put into bowl. Add 1 teaspoon minced onion, 1 egg. Beat well. Add '/«cup flour and stir until smooth. Drop by teaspoon in '/« -inch hot oil and fry in heavy skillet. Fran Westfall New Oxford ZUCCHINI AND TOMATO STIRFRY 'A cup butter 'A -1 teaspoon salt 1 teaspoon sweet basil leaves 'A ground pepper 'A cup green pepper strips 2 medium zucchini, sliced thin 1 medium onion, sliced thin 1 cup seasoned stuffing mix 4 tomatoes, cut in wedges 2 teaspoons sugar In heavy 10-inch skillet, melt butter; add seasonings. Saute green pepper and sliced onion, uncovered over medium heat until tender. Add sliced zucchini, cook ing until almost tender. Add stuf fing; toss. Add tomatoes and sugar. Toss getnly. Cover, and continue cooking until tomatoes are hot andr firm. Fran Westfall New Oxford CINNAMON ZUCCHINI BARS 3 A cup butter 'A cup sugar 'A cup brown sugar 2 eggs - 1 teaspoon vanilla 13/»l 3 /» cups flour I'A teaspoons baking powder 2 cups zucchini, shredded 1 cup coconut, optional 3 A cup walnuts Frosting; 2 cups confectioners’ sugar 2 tablespoons milk 2 tablespoons butter 1 teaspoon cinnamon 1 teaspoon vanilla Mix batter ingredients together and bake in 9x13-inch pan for 35 minutes at 350 degrees. Mix frost ing and spread on warm bars. Messiah Village Cookbook '