Brenda's Garden Parties
Recipes
Here are the recipes from the dishes that were brought. I am also including the dishes I made.
Hot Zucchini Spread
Grand Prize Dish
by Denise Weber
Ingredients:
6 small to medium Zucchini, unpeeled, shredded
1 cup shredded swiss cheese
4 oz. cream cheese, softened
3/4 cup parmesan cheese, divided
1 Tbsp. mayo
1/4 tsp. salt
Directions:
Preheat oven 350 degrees
Microwave zucchini for 4 minutes on high, stir & microwave another 4 min.
Let cool & squeeze juice out of zucchini.
In large bowl, mix swiss cheese, cream cheese, 1/2 half parm, mayo & salt. Stir in zucchini.
Pour mixture in baking dish, top with remaining parmesan cheese.
Bake uncovered 30 minutes.
You can add a few drops of hot sauce if you like.
Surprise Pie
Winner of Most
Unusual
by Yris Hoyt
Ingredients:
3/4 cup sugar
1 cup coconut
1 cup shredded zucchini
4 eggs
1 1/2 cup milk
1 tsp. vanilla
1/2 cup bisquick
1 stick butter
Put in blender and blend well. Bake 350 degrees 40-50 min. Pour in 10" greased pie plate.
Zucchini Salad
Winner of the
Healthiest
by Judy Kale
This was so delicious, I would have never thought I would like it by the ingredients.
Ingredients
2 cups cooked rice (brown or white)
1/2 can of black olives
1 small jar of pimentos, drained
1/4 cup halved and sliced radishes
3 scallions chopped
3-4 small zucchini halved longways, halved again and then sliced
Prepare the zucchini, put in colander & sprinkle with salt t let it "sweat". Meanwhile prepare the rest of the ingred. Press with a paper towel to saok up extra moisture, then toss together with other veggies and rice and mix in dressing. Chill and serve.
Dressing
1/4 cup fresh lemon juice
1/2 cup oil (Judy used 1/2 peanut oil & 1/2 Olive oil)
Salt & Pepper to taste
Directions
Mix the above ingred. in a food processor or by hand vigorously.
​Zucchini Lasagna
by Brenda Punchak
Ingredients:
3-4 five med. to large
zucchini, sliced longways, about 1/8" and grill until tender 1-2 min. per side
Tomato Sauce (your favorite)
15 oz.. Ricotta Cheese
1 large egg
16 ozs. Mozerrella Cheese
1/4 cup Parmigiano Reggiano
Sausage (cooked and sliced)
Directions:
After you slice zucchini, lightly salt and set aside for 10 minutes. Blot excess water with a paper towel. Mix ricotta cheese, parmesan and egg.
In a 9x13 pan, add sauce to bottom of pan, then layer zucchini slices, cheese mixture and with mozzarella cheese, sauce and repeat the process until ingred are done. Top with sauce and mozzerella. If you use sausage or ground meat, add to the layers. Can add some parmesan as well on top. Bake covered about 30 min. at 375 and then uncover and bake until cheese is melted about 10-15 minutes.
Zucchini Cake
by Brenda Punchak
2 1/2 cups all purpose flour
2 cups sugar
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 t baking powder
1 cup canola oil
4 eggs
2 cups shredded zucchini
1/2 cup walnuts
Frosting
1 3 oz. pkg. Phil. cream cheese, soften
1/4 cup butter, soften
1 Tbsp milk
1 tsp vanilla extract
2 cups powd sugar
Additional chopped walnuts, optional
In mixing bowl, combine dry ingred. Combine oil and eggs; add to dry ingred & mix well. Add zucchini; stir thoroughly. Fold in walnuts. Pour in 9x13 x 2" pan. Bake 350 deg. for 35-40 min. or until toothpick comes out clean. Cool. For frosting, beat cream cheese, butter, milk and vanilla until smooth. Add powd. sugar and mix well. Frost cake. Sprinkle wtih nuts. Store in refrig.
Zucchini Apple Crisp
Winner 2nd Place
Most Unusual
by Melanie Cerino
5 cups zucchini, peeled, seeded, sliced
1/2 cup sugar
1 tsp. cinnamon
1/4 cup lemon juice
3/4 cup water
6 Tbsp. butter
1 cup flour
1/2 cup brown sugar
1 tsp. baking powder
1/2 salt
Directions
Cook zucchini with sugar, cinnamon, lemon juice and water for 10 min. Put mixture in 9" pie plate (glass). For topping mix butter, flour, brown sugar, salt and baking pow. until crumbly.
Sprinkle on zucchini. Bake 350 degrees for 45 min.
Italian Chicken &
Vegetable Soup
Ingredients:
2 T. Olive Oil
4-6 boneless chicken breasts
(cut into bite size peices)
1 chopped onion
4 chopped carrots
3-4 zucchini
2 14.5oz cans diced tomatoes
1 box chicken broth
Grated Paresan - optional
Directions:
In a large pot, heat olive oil over medium high heat. Add chicken and cook for 10 minutes, stirring frequently. Add onion and carrots and cook for 5 minutes. Stir in zucchini, tomatoes and chicken broth. Bring to boil, reduce heat and simmer uncovered for 45 minutes.
Top with grated parmesan if you like.
Spicy Turkey and
Zucchini Meatballs
Prep time: 25 minutes
Cook time: 25 minutes
Yield: Serves 4-6.
Ingredients:
1 pound ground turkey meat
Just under 2 cups, lightly packed, coarsely grated zucchini (from about 2 to 3 small zucchinis or one medium zucchini)
3 green onions, thinly sliced, onion greens included
2 Tbsp chopped fresh mint (spearmint)
2 Tbsp chopped fresh cilantro (tender stems included)
3 clove garlic, crushed and minced
1 teaspoon ground cumin
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
3 Tbsp vegetable oil
Sour Cream Sauce
1/4 cup sour cream
1/3 cup plain Greek yogurt
1 teaspoon grated lemon zest
1 Tbsp lemon juice
1/2 teaspoon minced garlic
2 teaspoons olive oil
1/4 teaspoon salt
Pinch of freshly ground black pepper
1 Make the sour cream sauce by placing all of the sauce ingredients in a bowl and stirring until combined. Chill until ready to use.
In a large bowl place the grated zucchini, sliced green onions, chopped mint, cilantro, and garlic, ground cumin, salt, pepper, and cayenne. Stir to combine. With your hands, mix in the ground turkey until the zucchini mixture is well distributed through the ground turkey.
Use your hands to form 3 to 4 inch wide patties, placing them on a baking sheet. Note that the patties will be rather wet, so they may be a little tricky to handle.
Roll in balls and fry in oil.
