Summer Squash like Zucchini
 

[b]Pam’s Zucchini Relleno Casserole
served at NORCATT '05

1 1/2 lbs zucchini, cubed
1/2 cup onion, diced
1 Tbsp oil
4 eggs, slightly beaten
1/2 cup milk
1 tsp salt
Pinch cayenne pepper
2 tsp baking powder
3 Tbsp flour
1/4 cup chopped parsley
2 Tbsp green pepper, diced
1 (4 oz) can green chiles, diced
1 lb jack cheese, grated

Topping
1/3 cup dry bread crumbs
2 Tbsp taco seasoning mix
1 Tbsp butter

Steam zucchini over a small amount of water. Cook onion in oil until softened. Combine eggs, milk, seasonings, baking powder, and flour, mixing to remove lumps. Add peppers, onion, and cheese. Add zucchini and stir gently.

Grease 2 qt casserole dish and pour zucchini mix in. Mix breadcrumbs with taco seasoning and sprinkle on top of casserole; dot with butter. Bake at 350 degrees for 55 minutes.

Note: Pam made this with *wheaties* type cereal, as she didn’t have any breadcrumbs. I thought it tasted wonderful.[/b]

[b]Barb's Chocolate Zucchini Bread

I found this recipe in a magazine about 25 yrs ago. I think it is the best quick bread I have ever tasted (well, I do love chocolate!).


3 eggs
1 cup oil
2 cups brown sugar
1 teaspoon vanilla
3 cups grated zucchini
2 sqs. unsweetened chocolate, melted
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 cup nuts, chopped

Beat eggs well, add oil and brown sugar, mixing thoroughly. Add vanilla, zucchini, and melted chocolate and beat well. Mix dry ingredients together, then add to zucchini mixture by spoonfuls, mixing well after each addition. Add nuts.

Bake in two 8x4-inch loaf pans at 350 for 40-60 minutes. Cool in pans until it can be removed (10-15 min), then cool on rack.[/b]

Zucchini Faux Crab Cakes
Posted by maupin

I made this last year and lost the recipe. It was awesome. Anyone out there have it? I'm drowning in zukes! Thanks

[b]Zucchini Faux Crab Cakes
posted by giardiniere

I found this one. Is it similar to the one you're looking for?

[url]http://vegetarian.allrecipes.com/az/ConniesZucchiniCrabCakes.asp[/url][/b]

[b]That's the one. The only diffference is you need to pat the zukes dry with a paper towel before mixing the ingredients. Thanks so much!

maupin[/b]

[b]posted by giardiniere

maupin wrote:
That's the one. The only difference is you need to pat the zukes dry with a paper towel before mixing the ingredients. Thanks so much!


I found that out. :oops: I made this a few nights ago. It turned out pretty well, it was just difficult to forms into cakes because of the excess moisture.

dave[/b]

[b]I'm copying this from the Food Network site. It is courtesy of Paula Deen. I'm sure she won't mind. My wife made it last night, and it is very good. I brought the leftovers for lunch today, and I think it's even better the second day.

Squash Casserole

6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)

Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

***************************************

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.[/b]

3117 eggplant recipes and counting!
 

The Eggplant Recipe Database - [url=http://www.aubergines.org/recipes.php]Ashbury's Aubergines Eggplant Recipes[/url]

On another note:

" Egglin the Eggplant "

[img]http://www.paperdolls.org/egplweb.jpg[/img]

Great website. Thanks.

Heaps of ideas. Like this...

[b]Bangon Aloo - Eggplant with Potatoes[/b]


3/4 pound eggplant
1/2 pound potatoes
1/3 cup sliced onion
1/2 teaspoon cumin seeds
1/2 teaspoon roasted and crushed coriander seeds
1 teaspoon grated ginger root
4 to 5 cloves garlic, finely chopped
1/2 teaspoon chili powder
1/4 teaspoon turmeric
1 tablespoon nonfat yogurt
1/2 teaspoon sugar
1 to 2 green chilis, chopped
1/3 cup chopped tomato
1 tablespoon lemon juice
2 tablespoons chopped cilantro leaves

Wash the eggplant. Cut it into quarters lengthwise, then, holding the pieces together, cut them across into 1/2 inch chunks.

Scrub the potatoes thoroughly and don't peel them. Cut into quarters and cut quarters twice so you get 12 bite size pieces from each tater.

Very slowly dry fry onion until it turns light brown (slowly caramelizing the onions)Add cumin and coriander seeds, stir for a minute, then add ginger, half garlic, chili powder, turmeric and cook over very high heat, adding a couple of tablespoons of water as necessary to keep the spice paste from sticking. Spices should deepen in color, this should not take more than two minutes.

Add eggplant, yogurt, sugar, and green chilis. Mix all together and cook 2-3 minutes.

Add 2/3 cup of water, lower heat and and simmer 15 minutes, with lid firmly on. Add taters, peppers, and tomatoes. Make sure lid is very tight, simmer another 10 minutes, checking occasionally so it is not burning or sticking..

If too dry, add a bit more water . Lastly, add cilantro, garlic, and lemon juice, cook 1 more minute, gently stir to mix, then turn off heat.
[/b]

What Did You Grill This Weekend?
 

Saturday, we put a pork roast on the rotisserie, made a big pot of barbeque beans and grilled some corn. Yummy!

For something different on Sunday, we picked a large zucchini (we grow a variety called Super Zuke that doesn't get seedy as it gets big). Cut it into 1/2" slices and sprinkle with garlic powder and Greek seasoning. Grill like a burger. Put on a hamburger bun (if you live in the Northeast, Martin's Potato Rolls are the BEST for this!) with slice of onion, condiments of your choice and later in the summer, a big fat slice of tomato. These are really delicious and make a nice vegetable-main-dish meal.

I was so hungry I didn't get a picture of the finished "Zuke Burger".

Yum, felpec! I almost always give the corn to my husband to cook on the grill anymore. Once it's wrapped in the foil, you can cook it and it stays hot so much longer that way. I've got enough to worry about in the kitchen anyway.

I used to grow a zucchini called Ronde de Nice and it made such great slices, almost like a little [B]slab[/B] of zucchini, when picked at about four inches diameter. It was great for grilling.

Have a happy July Fourth and enjoy your grill! We're having a party and making chicken wings, Italian sausage and pork barbecue.

We grilled some marinated swordfish....wonderful. Also some Old Bay spiced, skewered shrimp. Now that our summer squash are coming in, we quarter them, rub with olive oil, salt and pepper - wonderful grilled. This week we will grill our first eggplant of the season....soon to be followed by sweet peppers - tomatoes probably a week or two away. What a great time of the year!

All that zucchini!
 

My family adores zucchini - so we have 8 plants up on top of the hill, all with tiny baby zucchini on them. Here's our long-time favorite way to cook zucchini. One year when I was in my teens Dad zucchini (prior to that time all our summer squash had been yellow), a vegetable that we never saw in old New England. When the harvest first started rolling in Mom and I spent quite some time looking for suitable recipes. We happened upon this one in an Italian cookbook (long gone, name forgotten) - one of the earliest members of my cookbook collection. The rest is history ......

[B]Granny's Zucchini[/B]

Slice about 1 medium sized zucchini per person and one medium to large onion for every 2 zucchini. Heat 2 or 3 tablespoons of olive oil in a large, wide pan. Add the onions & zucchini along with 1-3 cloves of garlic, finely chopped. Cover and cook 5-10 minutes, stirring now and then, until the vegetables become translucent and limp. Remove the cover and stir in grated Parmesan. How much is up to you. We adore it with about a cup of Parmesan to 5 or 6 zucchini, but often make it with far less in the interests of diet or pocketbook. You can, BTW, add tomatoes to this.

[B]On the Grill:[/B] Put the zucchini, onion & garlic on a large piece of heavy duty foil. Sprinkle with the olive oil & finely chopped garlic. Roll and seal the seams to make a leak-proof packet. Grill about 40 minutes, turning several times. Add cheese just before serving.

[B]What's your favorite way to use zucchini?[/B]

I love fried zucchini and eggplant with marinara for dipping. I also love zucchini bread that is just slightly sweet, with cream cheese spread on it. Yum!

Veggie Batter
 

I have found this to be the best batter for everything from onion rings to zucchini.

1 C. flour
1 1/2 tsp. baking powder
1/4 tsp. garlic salt
1/2 tsp. cayenne
1/2 tsp. black pepper
1 lg. egg
1 Tbs. olive oil
3/4 C. of milk
1 C. of shredded (not grated) parmesan cheese

I like to add a little more milk to give it more of a creamy texture, I find that it gives more of a thin crispy layer than a thick breaded one. Of course you can add or take away from this.

Hope you enjoy.

Interesting addition of the parmesan cheese!

I tried to make my own batter before and it was a disaster. The store-bought Onion Ring Batter (seems like the name of the company sounded British) has been the best for me so far, but it's expensive.

The parmesan cheese is what really sets this batter apart. It is a really good recipe to tinker around with.
My wife doesn't care for cajun, but in my little bowl of batter I add cajun seasoning sometimes;)

Have you got a secret for doing onion rings so you can do more than about 5 at a time? It seems if I try to add them too quickly, they stick to each other.

I dont normally have that problem. I think the reason is because I make my batter a little more runny.

Are you deep frying or pan frying?

I have been deep frying so far.

Have you tried my recipe yet? Like I said.. make it a little runny. Get the oil hot, and let me know what happened;)

Tonight will be Morton's of Omaha Tri Tip, zucchini and some potato slices with a side of beet greens. And if I could figure out how to grill beet greens, I would probably do that too. As it is, I think tomorrow the greens will go into Craigs's swiss chard tart. I need to get out my favorite dough recipe.

Thanks for the recipe :) Ill be sure to try it. I have tons of onions right now too. I have a deep fryer and because we have an overload of zucchini too we bought a huge industrial size thing of oil.
Do you know if it freezes well after frying?

I dont think so Bizz. I freeze zukes for bread, but never after frying.

To keep battered items from sticking together, you need to keep them from touching before the hot oil seals them. After first batch wave the second around in the oil with tongs or use a large holey spoon to keep away from first batch.

For squash, okra or such, batter, fry briefly, drain on paper towels and then put on a cookie sheet seperately and freeze. When frozen put into zip loc bags. To cook, remove from freezer the amount you want and fry.

Thanks Earl....;)

Zucchini Oven Chips
 

[B]Zucchini Oven Chips [/B]

[B]1/4 cup dry bread crumbs[/B]
[B]1/4 cup grated fresh parmesan cheese[/B]
[B]1/4 tsp seasoned salt[/B]
[B]1/4 tsp garlic powder[/B]
[B]1/8 tsp ground black pepper[/B]
[B]2 Tbsp fat free milk[/B]
[B]2 - 1/2 cups sliced zuke - about 1/4 inch thick-- you'll need about 2 zucchini[/B]

[B]Preheat oven to 425 degrees. Combine bread crumbs, cheese, and spices in a medium bowl and whisk to combine. Place milk in a shallow bowl. Dip zucchini slices in milk, then dredge in bread crumb mixture. Place slices on oven proof wire rack coated w/ cooking spray, place rack on a baking sheet. Bake 425 for 30 minutes or until browned and crisp. Serve immediately.[/B]

Squash Recipes
 

1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 1/2 cup milk
3-4 zucchini or yellow squash depending on size about 2 to 3 cups
3/4 cup shredded American Cheese
1/4 cup crushed cornflakes or to taste
Butter


Cook onion in butter/margarine until soft but not brown
Steam squash until just tender, not too much
Stir in flour, salt & pepper if you want, and mix well
Add milk & cheese
Cook and stir until thickened and bubbly
Cook 1-2 min more
Place half squash in greased casserole dish, cover with half the sauce
Put remaining squash in and cover with remaining sauce
Melt butter in dish and add cornflakes
Mix well and sprinkle on top of casserole
Bake at 350 degrees for 45 min covered stirring once
Uncover bake about 30 min more or until done.

[CENTER]_________________________
Volume 14 Number 164
US Library of Congress ISSN: 1530-3292
_______________________________________

RECIPE DU JOUR
_______________________________________

[B]Italian Squash Pie[/B][/CENTER]

[B]INGREDIENTS[/B]
1 (8-ounce) can refrigerated crescent rolls
2 teaspoons Dijon mustard
1/4 cup butter or margarine
1 1/2 pounds yellow squash (about 4 cups), thinly sliced*
1 medium onion, chopped
1 garlic clove, pressed
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh or 1/2 teaspoon dried basil
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1/4 cup milk
2 cups (8 ounces) shredded mozzarella cheese
Garnishes: fresh oregano sprigs, sliced yellow squash

[B]DIRECTIONS[/B]
• Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.

• Bake at 375F for 6 minutes or until lightly browned.
• Gently press crust down with a wooden spoon.
• Spread crust with mustard, and set aside.

• Melt butter in a large skillet over medium-high heat.
• Add squash, onion, and garlic; sauté 7 minutes or until tender.
• Remove from heat; stir in parsley and next 5 ingredients.

• Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture.
• Pour over crust.

• Bake at 375F for 20 to 25 minutes or until a knife inserted in center comes out clean.
• Garnish, if desired.
Makes 6 servings.

*1 1/2 pounds zucchini may be substituted for yellow squash.


(nutritional info not available)
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[CENTER]Dessert du Jour 08-15-11
US Library of Congress ISSN: 1533-0966
_______________________________________
Dessert du Jour
_______________________________________

[B]Chocolate Zucchini Cake[/B][/CENTER]

[B]Cake:[/B]
Cooking spray
1 tablespoon all-purpose flour
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/3 cup vegetable oil
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup fat-free buttermilk
2 cups shredded zucchini
2/3 cup semisweet chocolate chips
1/4 cup chopped walnuts
[B]Glaze:[/B]
3/4 cup powdered sugar
3 tablespoons unsweetened cocoa
8 teaspoons fat-free milk
2 tablespoons semisweet chocolate chips
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract

[B]DIRECTIONS[/B]
• Preheat oven to 350F.
• To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.

• Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes).
• Add eggs and egg whites, 1 at a time, beating well after each addition.
• Beat in 1 teaspoon vanilla extract.

• Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife.
• Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon) in a medium bowl, stirring well with a whisk.

• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
• Stir in zucchini, 2/3 cup chocolate chips, and nuts.
• Pour batter into prepared pan.
• Bake at 350F for 1 hour or until a wooden pick inserted in cake comes out clean.
• Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

• To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon vanilla extract in a 1-cup glass measure.
• Microwave at medium 45 seconds or until chocolate melts, stirring after 20 seconds.
• Combine powdered sugar mixture with chocolate mixture, stirring with a whisk.
• Drizzle glaze over cake.
Makes 16 servings.

Nutritional Information
Amount per serving
Calories: 281 Calories from fat: 30% Fat: 9.5g
Saturated fat: 2.4g Monounsaturated fat: 4.2g Polyunsaturated fat: 2.4g
Protein: 6.6g Carbohydrate: 45.6g Fiber: 2.6g
Cholesterol: 27mg Iron: 2.2mg Sodium: 241mg
Calcium: 96mg


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