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
' <! '</ Jr
ZUCCHINI CRAB CAKES
2 cups zucchini, grated
*/» cup pannesan cheese
V« cup Italian bread crumbs
3 eggs
'h teaspoon seafood seasoning
1 heaping tablespoon
mayonnaise
Mix together all ingredients. Fry
in oil or shortening like potato
cakes.
Rose Diehl
Bloomsburg
ZUCCHINI HAMBURGER
CASSEROLE
6 cups zucchini, cubed
1 pound ground beef
'A cup onion, chopped
Salt and pepper to taste
1 large can tomatoes, undrained
6-ounce can tomato paste
Cook zucchini in boiling water S
minutes. Drain. Brown ground
beef and onion. Combine all ingre
dients. Place in casserole dish.
Bake at 350 degrees for 25
minutes
Anonymous
Featured Recipe
Ag Progress Days is much more than an agricultural display of the
newest equipment and the latest technology. It’s also the place to col
lect many wonderful recipes.
Throughout the three-day event, cooking demonstrations focused
on healthful cooking. Visitors had the chance to sample the food. This
is one of the recipes, which is not only great-tasting but also a wonder
ful way to use up your bountiful supply of zucchini.
VEGETABLE KABOBS
3 medium potatoes, quartered
1 zucchini in 'A -inch slices
1 yellow squash in 'A -inch slices
I'A cups cherry tomatoes
‘A cup red pepper in ‘A -inch slices
'A cup green pepper in 'A -inch slices
'A teaspoon dried basil, crushed
‘A cup fresh or canned mushrooms, whole
In a covered saucepan on the range top, cook potatoes in enough
boiling water to cover for 10 minutes. Add zucchini, yellow squash,
red and green peppers. Continue cooking the vegetables, covered, for 5
minutes. Drain and cool.
Oil mixture: In a small bowl, combine the following;
3 tablespoons olive oil
3 tablespoons lemon juice
'A teaspoon crushed basil
On skewers (if using wooden skewers, be sure they have been
soaked in water for at least one hour), thread vegetables. Brush kabobs
with oil mixture, place on grill directly over medium heat for 8-10
minutes, turning often. Makes 6 servings.
ZUCCHINI CHOW CHOW
1 cup sliced or cubed zucchini
1 cup chopped green pepper
1 cup chopped red pepper
1 cup chopped onion
1 cup cauliflower
1 cup diced carrots
1 cup chopped celery
2 tablespoons mustard seed
1 tablespoon celery seed
2 cups vinegar
2 cups sugar
2 tablespoons tumeric
Soak cauliflower, zucchini, pep
pers, and onions in salt water over
night ('A cup salt to 2 quarts
water). Drain in morning. Cook
carrots in boiling water until ten
der. Drain water. Mix all veget
ables with remaining ingredients.
Boil 15 minutes. Place in sterilized
jars, seal at once. Process in water
bath canner for 5 minutes.
Nancy Kramer
Lebanon
(Turn to Page B 8)