Zucchini Recipes

It is time for that versatile vegetable Zucchini, it brings fear to the eyes of children and sighs to the husbands from thought of the same recipe used over and over. Here is your chance to try a few new ones we love here on the ranch. Hope you enjoy them

Fried Zucchini

Wash and slice 3 or 4 medium to small Zucchini (you may peel them or leave the skins on)then slice one or two onions. In a skillet heat Vegetable Oil and put the Zucchini and Onions in, cover and cook until tender. Season with Salt and Pepper to taste. Serve hot, serves 4 to 6 people.

Cheese Stuffed Zucchini

1 lb. Zucchini
¼ finely chopped Onion
1 Tbl. Oleo
¾ cup Creamed Cottage Cheese
¾ cup cooked Rice
1 slightly beaten Egg
1 Tbl. Parsley
¼ tsp. Salt
1/8 tsp. Basil
2 slices Sharp Cheddar Cheese

Cut the Zucchini lengthwise and cook for 8 min in a small amount of water (or until done). Scoop out pulp and mix with all ingredients except the cheese. Refill the shells with the mixture dividing it and top each with a slice of cheese. Bake uncovered for 20 minutes at 350º.

Zucchini Cake

Mix and bake all dry ingredients together. Add nuts and remaining ingredients and pour into a greased and floured 10 x 13 cake pan. Bake in a 350º oven until it tests done. Approximately 45 minutes. (this cake is very moist and we eat it as it comes out of the oven with no frosting at all)

Zucchini Bread

3 Eggs (beaten)
1 cup Cooking Oil (or oleo melted)
2 cups Sugar
2 cups grated Zucchini
2 tsp. Vanilla
½ cup chopped Nuts
3 cups Flour
1 tsp Soda
½ tsp. Salt
1 tsp Cinnamon

Preheat oven to 325º. Grease and flour 2 loaf pans. Beat eggs, add oil, sugar, zucchini and vanilla. Sift flour, soda, baking powder, salt and cinnamon. Add dry ingredients to egg mixture and blend well. Stir in nuts, if desired and divide between the pans and bake 1 hour.

If you have some recipes for Zucchini you would like to share please E_MAIL them to me. I would be more than happy to add them here along with your name if you like.

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