Friday, March 27, 2009

Zucchini, The Love of the Green

I absolutely love zucchini. It is such a beautiful vegetable. It is so prolific, I eat it every day during the summer. Not everyone can eat squash on squash, but I can. I also love yellow straight and crookneck squash. I have decided to list all my squash recipes in one area so I can find them. I am always looking in a drawer, or a book, and heaven only knows where they are all stashed, my top secret ingredients and the veggie Z that I savor. This way, I can share with everyone, and therefore, it will be worth all the typing I am about to do. They are calling to me now from the garden, "we are growing" and I smile, knowing I will savor every bite. I love to container garden, and grow them in old horse/cow troughs. I love to find an old rusted out one, sitting on the curb to be picked up...I bring it home and use it to compost in, and grow my veggies. Tonight, the weather is not being nice...possibility of snow, so I am hoping the forecast is has been so beautiful out this month, the fruit trees are in bloom, and the wisteria is blooming....thankfully, my plum tree has not blossomed out yet. The pecan trees have buds on them, and the grape vines are budding out.......I have the zucchini yellow crookneck and Patty Pan, so now just have to wait for the weather to be in my favor......

Zucchini Pasta

1 package (7 oz.) Angel Hair Pasta or thin spaghetti
2 small zucchini, sliced thin
2 garlic cloves, minced
3 TBSP olive or vegetable oil
1 can (16 oz.) Spanish style tomatoes (Rotel)
1/4 cup minced fresh parsley
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes

Cook pasta according to directions. I like mine al dente.
In a skillet, saute the garlic,and zucchini in oil until zucchini is crisp
but tender. Add the tomatoes,parsley,oregano,and red pepper
flakes. Heat through. Drain the pasta. Top with zucchini mixture.

I also use this over spaghetti squash, instead of pasta.
Zucchini Quiche

3 cups shredded zucchini
1/2 cup grated cheese
1 cup Bisquick
1/2 cup chopped onion
1/2 teaspoon dried oregano
2 teaspoons chopped fresh parsley
1/2 teaspoon seasoned salt
1 clove minced garlic
1/2 cup oil
4 beaten eggs

Bake at 350 degrees 30-40 minutes. This is my favorite one. It is
also good cold.
Zucchini/Green Chile Quiche

10 inch pie shell
1 lb. shredded zucchini
4 oz. can of green chilies, diced
2 teaspoons butter
3/4 cup milk
2 eggs, lightly beaten
salt and pepper to taste
1/4 lb. grated Cheddar Cheese

Prepare pie shell, bake shell at 400 degree for 10 minutes to partially cook.Saute
zucchini and green chilies in butter, place in partially cooked pie shell. Combine
eggs, milk, and cheese, pour over vegetables. Bake at 350 degrees for 30 minutes
or until the crust is brown and the quiche is set.
Squash and Hominy Casserole

2 pounds yellow squash
2 cans of hominy, drained, I prefer the yellow hominy
1/2 pound sharp cheese, grated
1 can diced green chilies
1 1/2 cup sour cream
1 teaspoon salt
1 large onion, chopped
1/2 stick margarine ( I use butter)

Cook squash,onion, and butter slowly until tender with
1/2 cup water in skillet. Add remaining ingredients, except
only use 1/2 of the cheese. Pour into a baking dish and top
with the remaining cheese. Sprinkle with crushed Tostitos or
Doritos. Bake at 325 degrees about an hour.
Squash Casserole #1

Prepare 1 package of jalapeno cornbread mix by directions.
Brown one onion in 1/2 cup margarine.
3 cups boiled squash, drained
1 can cream style corn
1 cup shredded cheese
1 can chopped green chilies (small)
Combine all ingredients. Bale 350 till done, about 30 minutes.
Squash Casserole #2

3 cups fresh squash, sliced
1 can cream of mushroom soup
1/4 cup chopped onion
1/4 cup grated cheese
Cracker or bread crumbs

Cook squash until tender. Grease casserole dish, layer squash,onion,
and soup. Top with cheese and crumbs. Bake in 350 degree oven
till the cheese is melted good and onions have time to cook a little.
Orange Zucchini Bread

3/4 cup oil
1 1/4 cups sugar
3 eggs
3 1/2 cups flour
1/2 teaspoon salt
1 TBSP baking powder
1 teaspoon baking soda
4 cups shredded zucchini
1 teaspoon orange extract
Zest from 2 oranges
3/4 cup nuts

Heat oven to 350 degrees. Mix oil, sugar and eggs
thoroughly. Sift dry ingredients together and add
to egg mixture alternately with zucchini,orange extract,
zest and nuts. Pour into 3 greased loaf pans. Bake 50-
60 minutes.
Squash Patties

1 egg, beaten
1 TBSP sugar
1/2 teaspoon salt
Dash of pepper
2 TBSP milk
2 TBSP finely chopped onion
1 to 2 cups grated raw yellow summer squash
1/2 to 1 cup self-rising flour

Combine all ingredients, mix well.Drop mixture by tablespoons
into skillet with 1/8 to 1/4 inch hot oil. Fry to golden brown
and turn. Drain on paper towels when done.
Squash Relish

12 cups grated squash (I use mostly the yellow skin part)
2 cups grated onion
2 large bell peppers, grated
1 large jar pimenos, chopped
5 TBSP canning salt

Sprinkle salt over the above and let set overnight. You can let
it set for several hours during the day. I put ice over mine, let
it set, and then drain it if doing it during the daytime. Drain and
At this point, I like mine with hot sliced jalapeno peppers, so I buy a
small jar, drain them, and add them now.
5 cups sugar
2 1/2 cups white vinegar
2 1/2 TBSP celery seed
1 1/2 TBSP mustard seed
1 1/2 TBSP tumeric
Boil syrup and add drained squash mixture. Simmer for 20 minutes.
Pack in hot, sterilized jars and seal. (hot water bath) I prefer to do pint jars for us.This is so good during the winter months.
Mixed Squash-Vermecelli Salad
This is my favorite. How many times do I repeat this phrase? Everyone at
church loves this recipe, and it is so good!

2 boxes vermecelli
2 TBSP salad oil
3 TBSP lemon juice (I use more, I love the lemon flavor)
1/2 cup fresh green onions, cut fine (or 1/2 onion)
1 cup diced green pepper, I also use red pepper for color
1 cup finely chopped celery
1 can chopped ripe black olives ( I use green ones, too)
1 small jar pimentos, druined and chopped
4 TBSP mayonnaise
Italian dressing
Diced yellow squash,zucchini, and fresh tomato, any amount

Cook the vermicelli according to directions. Mix the drained vermicelli,
salad oil,lemon juice, and mayonnaise, and refrigerate overnight. Next
day, layer all the rest of the fresh veggies. I like to start at the edge of
the plate, and make "rings" of each veggie around the plate. When I
am happy with my masterpiece, I drizzle Italian dressing over it. Sometimes
I top it with Cheddar Cheese. This is so wonderful for hot summer evenings.
I usually serve it with seasoned crackers, another one of my favorites.
Seasoned Crackers

1 box saltine crackers
Spread out the crackers (stand up) in a container with a tight fitting lid. You need
a big square plastic one to hold the crackers. I can usually get 3 1/2 stacks of
crackers in the rectangular plastic container I use.

3 TBSP dried Ranch Dressing (Original Ranch Dressing)
2 TBSP crushed red pepper flakes (use only 1 or less if you don't like it "hot"
1 cup Canola oil ...use only Canola oil for this recipe. I use less, about 3/4 cup

Mix oil, ranch dressing, and red pepper flakes together. Pour over the saltines.
Put the lid on and turn the container back and forth, sidsways, until you can see
the mixture covering the crackers, then turn the container upside down. They
will evenly absorb the mixture and you can put them in a zip lock bag. I just leave
mine in the box till we have eaten them all. They have great tase, can't eat just one,
also great with cold buttermilk, and great to crush and use in tuna patties.
I also make oyster crackers with the same method. Use 1/2 cup canola oil,
3 TBSP dried Original Ranch Dressing mix, a scant TBSP crushed red pepper
flakes, and pour over the crackers. I put them in a big brown paper bag and
shake them to coat them, then put in plastic containers. Great with soup, too.
Squash Supreme

1 1/2 pounds yellow squash
1 can Cream of Chicken soup
1 cup sour cream
1 ( 4 oz.) jar pimentos, chopped
1 (8 oz.) can water chestnuts, sliced and drained
2 small onions, chopped
1 stick margarine
1 (8 oz. ) package stuffing mix
Grated cheese

Slice and cook squash in salted water for 10-15 minutes. Drain well.
Add the soup, sour cream, pimentos,water chestnuts and onions.
Prepare the stuffing mix according to package directions. Melt
the margarine in frying pan, add the stuffing mix, and mix well. Pack
this mixture into a 2 quart Pyrex baking dish. Pour the squash mixture
over the stuffing mix, and top with grated cheese. Bake 300 degrees for
25-30 minutes.
Zucchini Slaw

2 medium zucchini, shredded coarsely and squeezed dry
1/4 cup finely chopped onion
1 cup carrots, coarsely shredded
3 TBSP mayonnaise
1 TBSP cider vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
Dash of pepper

Combine all ingredients and mix well. Refrigerate at least 1 hour before serving.
Squash Refrigerator Bread

1 cup steamed squash
1/2 cup shortening
1/2 cup sugar
1 1/2 teaspoon salt
1 cup scalded milk
1 pkg. yeast
1/4 cup water, warm
2 teaspoons grated lemon rind
5 cups of flour ( or more as needed)
1 egg

Combine squash,shortening,salt,sugar, and hot milk. Beat until smooth. Cool
to lukewarm. Dissolve yeast in warm water. Add to first mixture.Add beaten
egg,lemon rind, and 2 cups of flour. Allow to rise until spongy. Add remaining
flour and knead until easy to handle.Let rise till double in bulk. Knead down
and cover. Place in refrigerator until the next day. Two hours before time,
make into rolls. Allow to rise and bake at 400 degrees for 20-30 minutes.
You can also make into two loaves of bread.Cloverleaf rolls are pretty.
Zucchini Muffins

These are wonderful ! This makes a BIG least 2 large muffin tins
full. They freeze well.

3 eggs
1 cup oil (you can also use 1/2 cup canola, and 1/2 olive oil)
1 TBSP vanilla
2 Zucchini, grated (8-10 inches )
1 cup chopped nuts (pecans or walnuts)
2 cups sugar ( I use 1 cup brown and 1 cup white sugar)
2 cups flour
1 teaspoon Baking powder
1 1/2 teaspoon Baking soda
1/4 teaspoon salt
1 TBSP Cinnamon

In a Large mixing bowl, combine eggs,oil,vanilla,and grated zucchini.
In a Medium bowl, combine nuts,sugar,flour,baking powder,baking
soda,salt and cinnamon. Gradually stir this into the zucchini mixture. It
will be very thick.Place muffin liners in muffin pans. Fill these 3/4 full.
Bake at 400 degrees for 15-18 minutes. Be careful not to under cook.
Zucchini Gumbo

1 quart of sliced okra
1 chopped onion
4 chopped potatoes
2 yellow squash, sliced
Mix vegetables in large bowl and sprinkle with salt and pepper, then sprinkle
with corn meal, coating as you prefer. Fry until the potatoes are done and
the okra is golden brown. Good !!
Zucchini Marmalade
6 cups shredded zucchini
1/2 cup water
1/2 cup lemon juice
6 cups sugar
1 cup crushed pineapple, undrained
1 large package or 2 small packages of apricot gelatin
Cook zucchini in water over low heat, stirring often, and
drain well. Add remaining ingredients and cook for 6 minutes.
Pour into sterilized jars and seal. Store in the refrigerator.
Yields 8 half pints. You can substitute orange jello and
add grated orange peel to make a jam similar to orange
Zucchini Brownies

2 cups shredded zucchini
2 cups flour
2 teaspoons vanilla
3 TBSP cocoa
1/2 cup oil
1/2 teaspoon salt
1 1/2 cups white sugar
1 1/2 teaspoon soda
1/2 cup nuts

Mix all together and put in a greased and floured 9x13 pan. Bake
at 350 degrees for 25-30 minutes.When cool, frost with fudge