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Old 08-28-2008, 05:52 PM   #1
Sarrah
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Default Zucchini Season Cooking

OK, here we are brand new kitchen and no menu history. Lets fix that up shall we?

I'm going to start with my favourite Chocolate Zuke Cake recipe. Let's go...

Chocolate Zucchini Cake

Cream these together:
1/2 cup butter
1/2 cup cooking oil
1 3/4 cups white sugar

Beat in ..
2 eggs
1 tsp vanilla
1/2 cup buttermilk or sour milk <add vinegar or lemon to milk>
4 tbsp. cocoa
1 tsp soda
1 tsp cinnamon
1/2 tsp salt

Then slow down your mixer and mix in
2 1/2 cups sifted cake flour
2 cups zucchini

Topping:
1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans
sprinkle on top and bake at 325F for 40 to 50 mins...
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Old 08-28-2008, 06:47 PM   #2
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Sounds yummy. I'll be sure to try it if I can find a zuke around.
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Old 08-28-2008, 07:19 PM   #3
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The title of this thread even scares me. Tis the season. Zucchini never sleep.

My favorite way of preparing zukini is in a salad. I take the size I prefer and steam (or nuke) it then cool it. I'll do the same with some fresh green beans. When cool, I'll add some sliced onion, a bit of cayenne, some Italian seasoning, (diced avocado and chunked tomatoes optional), and then dress with olive oil and balsamic vinegar to taste. Toss it all together, and that is very good.

I grew up eating this salad all through the summer and I still love it.
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Old 08-29-2008, 12:01 AM   #4
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I've grown zucchini for the first time this year, and I really let one go. When I brought it in yesterday, it was too long to fit in my roaster...and I can roast a 30 lb. bird in that roaster! Cut her in half, stuffed her with a lb. of ground beef cooked with onion and garlic, mixed with 1 1/2 c. of cooked brown rice, topped with some leftover feta cheese, and tomato slices from my Early Girls. Almost didn't have enough filling, and it did dinner last night, with quartered maters, cukes and biscuits, did DH's lunch, and the girls and I had it again tonight. Mmmm. I'd never had, never mind cooked, stuffed zucchini before. Won't be the last time, though.

I'll have to try that cake, Sarrah. Maybe top with some strawberries that are still growing...if the squirrel doesn't steal them before they're ripe. Little bugger.
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Old 08-29-2008, 02:26 PM   #5
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One problem with zucchini (all squash, for that matter) is that if the squash vine borer (?) gets into the vine, the squash goes from having a delightful sweet taste to an unpleasant bitter taste.
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Old 08-29-2008, 02:35 PM   #6
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Shred it finely and you can stuff a lot of zucchini into a meatloaf. Much to the dismay of the Kinder Major, but it can be done and it tastes good too.

.....Alan.
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Old 08-29-2008, 03:32 PM   #7
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DH and I are pretty fond of Zucchini pancakes. The same as Potato pancakes but made with Zucchini instead. I just grate and drain the Zucchini preferably early in the day to give it lots of time to drain.
We think they are very good.

Now then for another real winner my all time famous Zucchini Cookie recipe. It is the lemon icing that makes them special I think.

Lemon Zucchini Cookies

3/4 cup butter
3/4 cup sugar
1 tsp grated Lemon Peel
1 egg beaten
2 cup flour
1 teaspoon baking powder
1 cup shredded Zucchini
1 cup walnut pieces
1 tsp salt

In mixing bowl beat butter sugar peel and egg until light.
Add dry ingredients, then zucchini and nuts.
Drop spoon fulls onto greased cookie sheet.
Bake in 375f oven for 15 to 20 mins.
While warm drizzle icing mixture on top.

Icing: Mix 1 cup icing sugar and 1 1/2 tablespoon lemon juice.
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Old 08-29-2008, 03:37 PM   #8
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Gad zooooooks!

Get them young, slice them into an omelette. Not bad on a pizza.

Breaded zucchini slices like they do at restaurants is excellent.

But there are many sneaky zukes that will hide under leaves until you notice a gargantuan bulge in the zuke patch. Then you realize you have a ZUKE-ZILLA.

Stuff them with lots of tomatoes, tomatoe sauce, a little onion, cheese, season with basil, oregno, put in the oven on a slow bake 200-250 and monitor softness so it doesn't go too far and turn into mush. Some of those small sourdough garlic toast slices go nice with this dish.
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Old 08-31-2008, 05:53 PM   #9
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Zucchini Chips are a favorite here

I cut them into 1/8" slices (a mandoline works great here)
lay them out on your dehydrator trays and sprinkle with lemon pepper (I use Trader Joe's brand, it comes with a built-in grinder and also has a little dried garlic in it, too)

dehydrate at 125 degrees for 7-10 hours -- they become paper thin and a great snack substitute for potato chips.
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