Posts Tagged ‘Zucchini’

Zucchini Bread

From: An American Bounty
Yield: 2 loaves
Total Time: approx. 1 hr, 20 minutes

3 & 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon groung cloves
2 large zucchini, grated (2 & 1/2 cups)
1 cup sugar
4 eggs
1/2 cup vegetable oil
1 cup chopped walnuts or pecans

Preheat oven to 350 ° F. Grease and flour two 8 1/2 x 4 1/2 inch loaf pans. Sift together flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Combine zucchini, sugar, eggs, and oil in a large bowl and mix well.

Stir dry ingredients into zucchini mixture until combined. Toast nuts in a hot oven for 10-12 minutes, tossing often. Let nuts cool and fold into mixture. Transfer batter to loaf pans. Bake 50-55 minutes, then remove bread from pans and cool on racks.

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From: Drumlin Community Farm

Canola oil
Minced garlic
Red wine vinegar

Slice zucchini into thin strips lengthwise. Fry lightly in hot oil until soft throughout. Transfer zucchini to a bowl and salt lightly. Discard most of the oil in the pan. Add generous amounts of garlic and saute lightly. Add red wine vinegar to about 1/4 inch in the pan and bring to a quick boil. Toss sauce with squash. Cover and refrigerate. Ready to serve in a few hours.

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From: Zephyr Community Farm

Servings: 4

2 medium-sized zucchini or yellow summer squash
3 tablespoons dried bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon basil
1 teaspoon summer savory
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 teaspoons corn oil (or other)
marinara sauce (optional)

Heat oven to 475 ° F. Lightly oil a baking sheet. Wash the zucchini and pat dry. Do not peel. Cut into eighths lengthwise, then halves crosswise.

On a sheet of wax paper, toss bread crumbs, cheese, herbs, garlic powder, and pepper. Whisk oil and 2 tablespoons water in a small bowl. Moisten the Zucchini spears in this mixture, then roll them in crumb mixture, covering all sides. Arrange on baking sheet.

Bake 7 minutes, or until spears are lightly browned. Turn spears over; bake 3 minutes more. Serve immediately with hot marinara sauce  if desired.

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From: Scotch Hill Farm

Prep Time:
Cook Time: 30-35 minutes
Total Time:
Servings: 16

3/4 cup oil
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
2 cups grated zucchini
1/2 cup sour milk or buttermilk
3 tablespoons cocoa or carob powder
1/2 teaspoon Baking Powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 1/2 cups flour
small bag of chocolate or carob chips

Heat oven to 350°.  Grease a 9×13 pan.  Mix all ingredients and bake 30-35 minutes.

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From: Grocery Gardening Planting, Preparing and Preserving Fresh Food, by Jean Ann Van Krevelen

Prep Time:
Cook Time:
Total Time:

3 to 4 quarts White Corn, cooked
1 cucumber, diced
4 fresh Tomatoes, diced
2 cups Green Beans, trimmed, cut into 1 inch pieces, and blanched
1 Green Pepper, diced
1 Red, Yellow, or Orange Pepper, diced
1 medium Zucchini, diced
1 medium Yellow Squash, diced
1 medium Yellow Onion, diced
Dressing (Below)

Mix the corn, cucumber, tomatoes, and prepared green beans in a large bowl. In a skillet over medium heat, lightly saute the peppers, zucchini, squash, and onion. Add the sauted vegetables to the corn mixture. Refrigerate.

1/2 cup Apple Cider Vinegar
1/2 cup Olive Oil
1/2 tablespoon Coriander
fresh chopped Cilantro

To prepare the dressing, mix the vinegar, olive oil, coriander, and cilantro to taste in a small bowl. Refrigerate. Combine the chilled corn salad and the chilled marinade just before serving.

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