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.