Recipes, 7-30-17 issue

ZUCCHINI POTATO PATTIES

  • 1 zucchini, unpeeled
  • 2 eggs
  • 1 1/2 Tbsp. grated Parmesan cheese
  • 1/2 c. flavored bread crumbs
  • 1 med. potato, peeled
  • Dash black pepper
  • 1 1/2 Tbsp. flour

Grate zucchini and potato in bowl. Add remaining ingredients. Mix well. With tablespoon form into patties and place in heated fry pan that is covered with 1/2 c. oil. Fry on both sides until deep golden brown. Serve warm.

 

ZUCCHINI BUNDT CAKE

  • 3 eggs
  • 1 tsp. vanilla
  • 2 c. sugar
  • 1/2 tsp. nutmeg
  • 1 c. oil
  • 1/4 tsp. cloves
  • 1 tsp. salt
  • 3 c. flour
  • 1 tsp. baking powder
  • 2 c. grated zucchini
  • 1 tsp. baking soda
  • 1/4 c. milk
  • 1 c. chopped nuts (optional)
  • 1 tsp. cinnamon

Mix all ingredients except flour, zucchini, walnuts and milk. Beat until smooth. Sift in remaining ingredients. Pour into greased and floured 10-inch bundt pan. Bake at 350° for 70 minutes.

Glaze:

  • 2 c. powdered sugar
  • 1 – 3 oz. pkg. cream cheese
  • 1 Tbsp. milk
  • 1 tsp. vanilla

Beat and pour over cooled bundt cake. (It is best to leave the cake in the pan for about 10 minutes – comes out easily after that.)

 

TOMATO ZUCCHINI SCALLOP

  • 2 small zucchini, thinly sliced
  • 1 tsp. salt and pepper
  • 1 medium onion, thinly sliced
  • 1 tomato, cut in wedges
  • 2 small tomatoes, peeled and sliced (canned tomatoes may be substituted)                            1 c. plain croutons
  • 1 c. (4 oz.) shredded Cheddar cheese

In a 1 1/2 quart casserole, layer half of the zucchini, onion, tomatoes and croutons, Season with 1/2 teaspoon salt and dash of pepper. Repeat layers. Top with tomatoes. Cover and bake in 350° oven for 1 hour. Uncover and sprinkle with cheese. Return to oven until cheese melts. Serve in sauce dishes if you wish. Makes 6 servings.

 

ZUCCHINI CASSEROLE

  • 4 c. chopped zucchini
  • 1 c. shredded carrots
  • 1/4 chopped onion
  • 8 oz. pkg. herb seasoned stuffing mix
  • 1 can cream of chicken soup
  • 1 c. sour cream
  •  1/2 c. melted butter

Cook sliced zucchini and onion in water for 5 minutes and drain. Combine soup and sour cream. Stir in shredded carrots, fold in zucchini and onions. Combine stuffing and butter. Spread half in bottom of 13-by-9-inch pan. Put in vegetable mixture. Top with remaining crumbs. Bake at 350° for 25 to 30 minutes.

 

CHICKEN ZUCCHINI HOT DISH

  • 1 zucchini
  • Chicken broth or water with bouillon
  • 1/4 c. rice
  • 4 to 5 chicken breasts or 1 whole chicken, cut up
  • Salt and pepper to taste
  • 2 tsp. onion, chopped (optional)
  • 1 can cream of chicken soup

Peel zucchini and slice about ½-inch thick and lay in bottom of pan. Sprinkle rice over the zucchini. Lay pieces of chicken on top. Cover with soup, thinned with a little chicken broth. Bake at 350° for 1 1/2 hours or until done.

 

ZUCCHINI DISH

  • 4 c. zucchini, grated skin and all (may use less)
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1 c. shredded cheese
  • 1/2 c. grated onion
  • 3/4 c. Bisquick
  • 1/4 c. butter
  • 4 beaten eggs (may use more)
  • Bacon

Put in a greased glass baking dish and bake 1 hour at 325°. You can add ripe olives, crisp fried bacon also. May use it as a breakfast dish.

 

ZUCCHINI CHOCOLATE CAKE

 

  • 1/2 c. butter or margarine
  • 2 c. shredded zucchini
  • 1/2 c. vegetable oil
  • 2 1/2 c. flour
  • 1 3/4 c. sugar
  • 4 Tbsp. cocoa
  • 2 eggs
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1 tsp. soda
  • 1/2 tsp. salt
  • 1/2 c. sour milk

Cream butter, oil, sugar. Add eggs and vanilla and beat. Sift dry ingredients and add alternately with sour milk. Mix in zucchini and spread in greased 13-by-9-inch pan. Top with ingredients below before baking. Bake at 325° for 40 – 45 minutes.

Mix for top of cake:

  • 3/4 c. chocolate chips
  • 1/2 c. nuts, chopped
  • 1/2 c. brown sugar

Mix and put over batter of the cake and bake.

 

ZESTY VEGETABLE BOWL

  • 1 c. cherry tomatoes, halved (about 12)
  • 1/3 c. tarragon vinegar
  • 1 envelope Italian salad dressing mix
  • 3 med. zucchini cut into 1/4-inch slices
  • 2 Tbsp. grated Parmesan cheese
  • 1 sm. head of cauliflower,  broken into pieces
  • 1/2 c. vegetable oil

Combine vegetables in a large bowl. Mix the remaining ingredients in a small bowl. Pour the dressing over the vegetables, cover and refrigerate for 4 hours. Stir occasionally to coat all vegetables. Serves 8.

 

ZUCCHINI SALAD BOWL

  • 2 small zucchini, sliced
  • 2 c. cooked potatoes, diced
  • 1 c. cooked peas
  • 1/2 c. onion, chopped
  • 1 c. cooked carrots, diced
  • 3/4 c. sour cream or mayonnaise
  • 2 Tbsp. vinegar
  • 2 Tbsp. sweet pickles, diced
  • 1/8 tsp. pepper
  • 1/2 tsp. salt
  • Leaf lettuce

Cut zucchini into very thin slices or quarter lengthwise and dice, if preferred. Combine with all other ingredients and toss lightly. Serve chilled on a lettuce leaf. Serves 4.

ZUCCHINI BREAD

  • 2 c. ground, drained zucchini
  • 1 c. chopped nuts
  • 3 eggs
  • 1 c. cooking oil
  • 2 c. sugar
  • 3 c. flour
  • 3 tsp. vanilla
  • 1 tsp. soda
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 3 tsp. cinnamon

Mix oil, sugar and eggs. Beat well. Add zucchini and vanilla. Mix. Add dry ingredients, mix well. Add nuts and mix. Pour into greased loaf pans. Bake 1 hour at 350°.