Sherrie Norris Lovin’ Spoonful Cooking Column: Need Any Zucchini???

Published Wednesday, July 18, 2018 at 9:44 am

By Sherrie Norris

If there is one vegetable that grows abundantly in the garden each year — with always plenty to share with friends and neighbors — it must be the zucchini. I’m convinced that It really does grow overnight! I’m pretty excited that we’re seeing a good crop, so far, and I have lots of ideas to put it to good use. You can shred, slice, dice, stuff, bake, broil, grill, steam and enjoy zucchini in a number of different ways. I am including some of my tried-and-true recipes for zucchini. You may have seen them before, but hope you enjoy trying them again.

 

Crispy Zucchini Sticks

5 small zucchini

2 cups herb-flavored stuffing mix

2 eggs

2 cups vegetable oil

¾ tsp. seasoned salt

¼ cup grated Romano cheese

Rinse zucchini and pat dry. Remove tips from each end, then cut length-wise into halves. Slice each half into 3 long strips. Place the stuffing mix in a blender or food processor and pulse several times until crumbs are fine. Pour them into a shallow bowl or pie plate. Break eggs into another pie plate and whip with a fork. Dip the zucchini in the eggs and then in the crumbs, turning to coat all sides.

Heat 1-inch oil in a large frying pan until hot.

Fry zucchini in several batches until golden brown and crispy, about 1½ minutes per batch. remove with slotted spoon and drain on paper towels. Sprinkle with seasoned salt or cheese and serve hot.

 

Zucchini Appetizer Squares

3 cups sliced zucchini

1 cup all-purpose baking mix (like Bisquick)

½ cup chopped onion

½ tsp. salt

4 eggs, beaten

½ cup shredded Cheddar cheese

½ cup vegetable oil

1 clove garlic, minced

Preheat oven to 350 degrees F. Lightly grease a 9×13- inch-baking dish.

In a large bowl, mix all ingredients together. Spread zucchini mixture into the prepared baking dish.

Bake in preheated oven 25 minutes, or until bubbly and lightly browned. Cut into bite-sized pieces to serve.

 

Quick Zucchini Cake

1 box yellow cake mix

4 eggs

½ cup vegetable oil

1 Tbs. vanilla extract

1 tsp. cinnamon

2 cups grated unpeeled zucchini

½ cup chopped nuts

Powdered sugar (optional)

In mixing bowl, beat cake mix, eggs, oil, vanilla, and cinnamon for 6-7 minutes. Fold in zucchini and nuts. Spoon into a greased and floured 10 inch fluted tube or Bundt pan). Bake at 350 for 40-50 minutes.

Cool and dust with sugar, if desired.

 

Zucchini Pie

4 cups sliced zucchini

¼ cup butter

½ tsp. salt

¼ tsp. oregano

¼ tsp. garlic powder

1½ cups shredded Mozzarella cheese

1 cup diced onions

2 Tbsp. parsley flakes

½ tsp. pepper

¼ tsp. basil

2 eggs, beaten

1 (8oz.) can dinner rolls

In saucepan, combine zucchini, onions, butter, and spices. Cook until tender. Add eggs and cheese. Press dinner rolls into a 9 x 9-inch pan to form crust. Pour in zucchini mixture. Bake at 375 for 18-20 minutes. Remove from oven. Let stand for a few minutes before slicing.

 

 

 

 

 

 

 

 

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