Zucchini

They say this is the only time of year that you need to lock your car doors in a small town.  If you don't you may come out to find your back seat full of zucchini from the neighbor's garden.  Zucchini is very prolific and you may be wondering what to do with it all.  We've been including zucchini in almost every meal the last two weeks.  I think the kids are starting to get sick of it.  Anyway, here are a few ideas...


Chocolate Zucchini Muffins
1/3 c. boing water
2 c shredded zucchini
1 3/4 c. flour
1/4 c. cocoa
1 c. sugar
1 1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon
 1/2 c. oil
3 eggs
1 tsp vanilla
1.  Pour water over Zucchini
2.  Mix all
3.  Pour into lined or greased muffin tins.
4. Bake at 350 til toothpick comes out clean
Makes 2 dozen muffins
Some times I add chocolate chips if I'm in a sweet-tooth mood.

Toasted Zucchini Bread
Butter
Garlic salt
Zucchini sliced
Parmesan or any kind of shredded cheese
Bread slices
1.  Butter bread and sprinkle with garlic salt.  Cover with Zucchini slices and sprinkle with cheese.  Bake on cookie sheet at 350 until cheese is melted and zucchini is tender.

Zucchini Casserole
bread
zucchini sliced
garlic salt
shredded cheese
tomato soup
Layer baking pan (whatever size you need for your family) with bread, zucchini, garlic salt, cheese, then cover with tomato soup so the bread can soak it up.  Layer again with bread zucchini, garlic salt and shredded cheese.  Bake at 350 til zucchini is tender.

Zucchini Salad
Slice zucchini with cucumbers and cover with favorite dressing (ranch or other mayo or vinaigrette based dressing).

Succotash
Fry potatoes, zucchini, carrots, beets, onions, etc. in oil...(Plain version)
or
Boil or steam veggies til tender (this way you can use veggies like broccoli and cauliflower too).
Saute 1 minced clove of garlic in 2 TBSP olive oil and 2 TBSP butter add cooked veggies and favorite noodles (optional). Sprinkle with 1/4 c Parmesan cheese and Serve.  This is Josh's favorite.  It's just a spin off from the Broccoli and Pasta recipe in your From Asparagus to Zucchini book

This is how we've been eating our zucchini lately.  If you can't seem to use all of your zucchini right now, you can shred it and freeze for making muffins and breads and cakes in the winter.  I haven't tried freezing it in slices, so I'm not sure if that would work.  I might have to experiment sometime.