Zucchini Splits

From "Gad Zukes! It's a ZUCCHINI cookbook"

Can you believe a vegetable that melts in your mouth? The price of the cook book was worth it for this one recipe.

Steam or parboil for 5-7 minutes as many little fellow as you have on hand. Split them gently - not all the way through - so each will hold a tablespoon of freshly grated parmesan cheese. Slip them under the broiler briefly.

Mexicali Combo

From "Gad Zukes! It's a ZUCCHINI cookbook"

3 c. zucchini, sliced
2 c. corn, cut from the cob
1 can (4 oz.) green chiles, diced
1 1/2 c. grated sharp cheese
2 eggs, beaten
1/2 tsp. salt
1/2 tsp. garlic salt

Steam zucchini 3 minutes. Combine with corn, chiles, and one cup of cheese. Stir eggs and seasonings into vegetables. Turn into greased 1 1/2 quart casserole. Sprinkle with remaining cheese. Bake at 350 for about 20 minutes or until set. Serves 4.

Judy's Zucchini Relish

From "Gad Zukes! It's a ZUCCHINI cookbook"

This is a very colorful way to preserve a basketful of zucchini and be ready for hot dogs and hamburgers all winter long.

10 c. zucchini, finely chopped
4 c. big, sweet onions, finely chopped
1 large red pepper, finely chopped
5 tbsp. salt

Cover and let stand for several hours. Drain, rinse, and drain again.

2 1/4 c. white vinegar
1 tbsp. dry mustard
2 tbsp. celery seed
1 tbsp. cornstarch
1 tsp. tumeric
5 c. (or less) sugar

Heat vinegar and sugar mixture to boiling. Pour over zucchini and cook gently until syrup is very clear, 20-30 minutes. Spoon into hot, sterilized jars. Makes 6 or 7 pints.

Mid's Squash Puff

From "Gad Zukes! It's a ZUCCHINI cookbook"

There are not many "old family recipes" using zucchini, but this one has been passed down for fifty years.

1 1/2 lbs. zucchini, sliced
1 c. dry bread crumbs
1 onion, minced
1 egg
1 c. grated cheese
1/2 tsp. salt
1/8 tsp. pepper

Steam or cook zucchini in small amount of water until tender and nearly dry. Mash and mix with rest of ingredients. Spoon into greased casserole and top with additional grated cheese. Bake at 375 until golden brown. Serves 4.

Sautéed Green Beans

Ingredients:
1 pound green beans
3 cloves of garlic, peeled and sliced thin
1 tsp. toasted sesame oil
1 1/2 tbsp. tamari or soy sauce
1 tbsp. butter or Earth Balance

Trim the green beans, snapping them in half. Melt the butter or Earth Balance in a skillet and add the garlic. Stir for 1-2 minutes, then add the green beans. Cook for 20 minutes, then add tamari or soy sauce and toasted sesame oil. Cook for 5 more minutes.

Serve hot, over rice or couscous.

Fiori (Fried Squash Blossoms)

3/4 c. milk (or soy milk)

1 egg (optional - omit for vegan)

1 c. flour

1/4 tsp. salt

1/4 tsp. pepper

3 tbs. olive oil

Pour milk into a bowl. If using an egg, crack the egg into the bowl and lightly beat. In another bowl, mix flour, salt, and pepper.

In a skillet, heat the oil over a medium-high heat.

Take each squash blossom, making sure that there is no dirt or bugs on it, and dip it first in the milk bowl, then in the flour bowl. Place the blossoms into the pan, allowing to brown on each side for one to two minutes. Take the blossoms out of the pan and allow to drain between paper towels.

Eat immediately.

Zucchini Carrot Muffins

Ingredients:

1/2 c. full fat milk

2 tbs. canola oil

2 tbs. honey

1 egg
1/2 c. sugar
1 c. whole wheat flour
2/3 c. all purpose flour
1 tsp. cinnamon
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tbs. ground flaxseed
1/2 tsp. allspice
1 1/3 c. grated zucchini
1/2 c. grated carrot
1/2 c. chopped walnuts

Topping:
1 tbs. sugar
1/4 tsp. cinnamon

Preparation:

Grease and flour 12 muffin cups. Heat oven to 400°F.

In a mixing bowl, beat the oil with the egg, honey, milk, and sugar.

In a separate bowl, combine the flours, cinnamon, baking powder, baking soda, salt, flaxseed, and allspice. Add to the wet ingredients, stirring until blended. Fold in the zucchini, carrot, and walnuts.

Fill muffin cups about 3/4 full. Sprinkle the tops with cinnamon sugar. Bake for 15 minutes.

Enjoy!