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Debi's Hot DishesCelebrating Zucchini! |
Well, just like "Loudini" performs magic, zucchini grows like magic.
One minute, it's flowering: and poof, next you have gigantic zucchini.
Zucchini is a versatile veggie that is part of the pumpkin/squash family. A couple of plants will provide enough for your family, your friends, their family, their neighbors and their families.
It is recommended that zucchini be harvested when about six inches long, as they are most tender then. When I use the larger ones, I just remove the seeds as they can taste bitter. Zucchini freezes well for later use.
Cold Artichoke Zucchini Dip (Appetizer)
- 1 cup of peeled, finely chopped zucchini
- 1 tsp salt
- 1 8 oz package of cream cheese, softened
- 1/4 cup sour cream
- 1 can artichoke hearts, marinated & chopped
- 2 T chopped black olives
- 1 tsp hot sauce
- Salt and pepper to taste
- 1/2 tsp chili powder
Place zucchini in colander and sprinkle with salt. Place colander over bowl and refrigerate 1 hour to release the liquid from the zucchini. In medium bowl, mix together all of the ingredients. Serve with crackers, raw veggies, or corn chips.
Potato-Zucchini Cakes (Side Dish)
- 1 cup russet potato, peeled, shredded
- 2 cups shredded zucchini
- 1 tsp salt
- 1 large egg
- 1 medium chopped onion
- 1 T minced garlic
- 2 T flour
- 1/2 tsp dried tarragon, crumbled
- 1/2 tsp lemon pepper
- olive oil
- sour cream
Toss potatoes, zucchini, and salt in medium bowl, let stand 10 minutes. Squeeze out the liquid and discard it. Stir in remaining ingredients. Heat olive oil over medium heat. Carefully place potato mixture into the fry pan in small mounds, about 2 T at a time, and flatten with spatula. Cook until the bottoms are browned, about 6 minutes. Turn over; add more olive oil if needed. Serve with sour cream. Serves 4
Zucchini Casserole (Main Dish)
- 1 lb lean hamburger, cooked and drained
- 4 cups of cooked rice
- 1 can cream of mushroom soup
- 1/2 package of cream cheese
- 4 oz of sour cream
- 1 T minced garlic
- salt & pepper to taste
- 1 tsp Cavenders' all-purpose Greek seasoning
- 2 cups shredded zucchini
- 1/2 cup shredded parmesan cheese
- 1/2 cup shredded cheddar cheese
Mix together all ingredients except parmesan and cheddar and put into large casserole dish. Top with cheeses. Bake at 350 degrees for 35-45 minutes or until cheese is melted and just becoming crusty.
Zucchini Brownies(Dessert)
- 1/2 cup vegetable oil
- 1-1/2 cups sugar
- 2 tsp vanilla extract
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1-1/2 baking soda
- 1 tsp salt
- 2 cups shredded zucchini
- 1/2 cup chopped walnuts
Heat oven to 350 degrees. Grease & flour 9x13 baking pan. Mix all ingredients together in large bowl. Spread evenly into pan. Bake 25-30 minutes until brownies spring back when gently touched. Spread with frosting if desired.
Frosting
- 6 T unsweetened cocoa powder
- 1/4 cup margarine
- 2 cups confectioners' sugar
- 1/4 cup milk
- 1/2 tsp vanilla extract
Melt together cocoa and margarine. Set aside to cool. In medium bowl, blend together confectioners sugar, milk and 1/2 tsp vanilla. Stir in the cocoa mixture. Spread over cooled brownies.