Zucchini

One of my responsibilities in Relief Society (as provident Living Specialist??) is to provide recipes that we can make using our food storage and garden bounty each month. I write up a newsletter of sorts to encourage and inspire the use of those items.

I had so much fun with June, because I chose to highlight summer squash. I thought the recipes were so good that I wanted to share them with everyone. I personally have tried all but one so far, and found them to be delicious. Especially the chocolate cake. ( even though when I made it I inadvertently put 4 cups of zucchini in it rather then the 2 1/2 cups it calls for. Still really Good!) I PROMISE.

PROVIDENT LIVING

Be able to do Something More with your Storage,
Than Store It!
JUNE 2009
Summer squash and zucchini.
Chopped, shredded, grilled, sautéed, dehydrated. Cook it, Eat it, Love it!

Zucchini Cornbread Casserole

4 cups shredded zucchini

½ teaspoon salt
½ onion chopped

¼ teaspoon ground black pepper
2 eggs, beaten

8 ounces Cheddar cheese, shredded
1 (8.5ounce) package dry corn bread muffin mix)

In a large bowl mix together the zucchini, onion, eggs and muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this into a greased 2 quart casserole dish; top with remaining cheese.
Bake 350 degrees for 60 minutes.

Cheesy Zucchini Casserole
4 slices bread, cubed

½ teaspoon garlic salt
¼ cup melted butter

2 eggs, beaten
3 cups cubed zucchini

2 cups shredded Cheddar cheese
½ chopped onion

Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and eggs; mix well. Transfer the mixture into a baking dish and top with cheese.
Bake covered at 350 for 30 minutes. Then uncovered the dish for an additional 20 minutes.

Grilled Zucchini
2 large zucchini
Bottled Italian-style salad dressing

Slice zucchini into ½ inch rounds (or lengthwise). Place in a zip lock baggy, pour enough salad dressing to coat zucchini. Refrigerate for about 2 hours. Preheat BBQ grill for high heat. Lightly oil grate, cook 3 to 4 minutes on each side or until done.

Chocolate Zucchini Cake
½ cup butter

½ teaspoon ground cinnamon
½ cup vegetable oil (or apple sauce)

½ teaspoon ground cloves
1 ¾ cup sugar

½ teaspoon salt
2 eggs

4 tablespoons unsweetened cocoa powder
½ cup sour milk (or sour cream)

2 ½ Cups grated zucchini
1 teaspoon vanilla

¼ cup ground walnuts
2 cups flour

¼ cup semisweet chocolate chips
1 teaspoon baking soda

Cream together butter, oil and sugar. Add eggs, sour milk, and vanilla. Blend well. Blend dry ingredients into butter mixture. Add grated zucchini, and mix well. Spread in greased floured 9x13 pan. Sprinkle walnuts and chocolate chips on top. Bake 325 for 45 minutes.
* sour milk: mix ½ cup milk with 2 teas. lemon juice and let stand 10 min.

There are TONS more recipes to be enjoyed using zucchini.
So be creative and welcome the bounty this vegetable brings you!