More delicious zucchini recipes

Did you know?

1 pound of squash = 4 cups grated

= 2 cups grated, squeezed

= 3 1/2 cups sliced or chunks

= 1 1/4 - 1 1/2 cups mashed

Zucchini is is best stored in refrigerator.

Chocolate Zucchini Cake

by Jennifer

Hassick

3 eggs, beaten

1 cup oil

2 cups sugar

3 tsp. vanilla extract

2 1/2 cups all purpose flour

1 tsp. salt

1 1/2 tsp. baking soda

2 1/2 tsp. baking powder

1/2 cup baking cocoa

2 cups zucchini shredded

1 cup chopped nuts

Blend eggs, oil and sugar in a large mixing bowl, add vanilla, flour, salt, baking soda, baking powder and cocoa. Mix well.Fold zucchini and nuts into batter. Divide into 2 greased 9x5 loaf pans.

Bake 350 degrees for 1 hour.

Grilling Zucchini

Sloppy Zukes

by Brenda Punchak

Delicious and easy to make, You would never know there was zucchini in the recipe

1lb. ground beef

1 1/2 cups grated zucchini

1/2 cup onion

1 Tbsp. brown sugar

2 T. vinegar

1/2 tsp. dry mustard

3/4 cup ketchup

2 Tbsp. flour

Brown meat, pour off fat. Add zucchini, onion, brown sugar, vinegar, mustard, and ketchup. Sprinkle flour on mixture. Mix well and simmer for 20 minutes. spoon into sandwich buns.

Serves 6. Delicious!!

Zucchini Jalapeno Soup

by Brenda Punchak

One of my favorite soups

2 Tbsp Olvie oil

1 onion, minced

1 jalapeno pepper, seeded, minced (reserve seeds)

3 cups water

2 dry packets or chicken boullion

3 medium zucchini (partially peeled if desired) quartered, cut in 1 inch chunks

1 or 2 garlic cloves minced

Saute onion in olive oil on Med-Low 5-7 min. until translucent. Add minced jalapeno peppers and saut until soft. Add zucchini and continue to saute until tender. Add water to low boil and add boullion cubes or packets simmer for 10 min. Cool.

Puree, add jalapeno seeds for heat preference and blend. Salt & pepper to taste.

Whenever, the zucchini crop goes wild, it's pickle time.

Zucchini Veggie Tray

Italian Zucchini

Medley

by Barb Filardi

3 zucchini sliced thin

small onion sliced thin

2 cloves garlic, chopped

2 Tbsp. Olive Oil

1 can diced tomatoes

Season to taste

Salt & pepper

Oregano

Basil

Grated parmesan or Romano

Pour olive oil in pan and saute all ingred. until desired tenderness. Season to taste with other ingred. as like.\

Zucchini Quiche

by Barb Filardi

3 cups zucchini grated

1 small onion grated

1 cup bisquick mix

4 large eggs

1/2 cup grated parmesan cheese

1/2 cup shredded cheddar cheese

1/2 cup oil

1 tsp. parsley

1/4 tsp. salt

1/8 tsp. pepper

Preheat oven 350 degrees.

Beat eggs, and add zuchinni, onion and the rest of the ingred. Pour in 9" glass pie dish

Brenda's Garden Parties

More delicious zucchini recipes

Did you know?

1 pound of squash = 4 cups grated

= 2 cups grated, squeezed

= 3 1/2 cups sliced or chunks

= 1 1/4 - 1 1/2 cups mashed

Zucchini is is best stored in refrigerator.

Chocolate Zucchini Cake

by Jennifer

Hassick

3 eggs, beaten

1 cup oil

2 cups sugar

3 tsp. vanilla extract

2 1/2 cups all purpose flour

1 tsp. salt

1 1/2 tsp. baking soda

2 1/2 tsp. baking powder

1/2 cup baking cocoa

2 cups zucchini shredded

1 cup chopped nuts

Blend eggs, oil and sugar in a large mixing bowl, add vanilla, flour, salt, baking soda, baking powder and cocoa. Mix well.Fold zucchini and nuts into batter. Divide into 2 greased 9x5 loaf pans.

Bake 350 degrees for 1 hour.

Sloppy Zukes

by Brenda Punchak

Delicious and easy to make, You would never know there was zucchini in the recipe

1lb. ground beef

1 1/2 cups grated zucchini

1/2 cup onion

1 Tbsp. brown sugar

2 T. vinegar

1/2 tsp. dry mustard

3/4 cup ketchup

2 Tbsp. flour

Brown meat, pour off fat. Add zucchini, onion, brown sugar, vinegar, mustard, and ketchup. Sprinkle flour on mixture. Mix well and simmer for 20 minutes. spoon into sandwich buns.

Serves 6. Delicious!!

Zucchini Jalapeno Soup

by Brenda Punchak

One of my favorite soups

2 Tbsp Olvie oil

1 onion, minced

1 jalapeno pepper, seeded, minced (reserve seeds)

3 cups water

2 dry packets or chicken boullion

3 medium zucchini (partially peeled if desired) quartered, cut in 1 inch chunks

1 or 2 garlic cloves minced

Saute onion in olive oil on Med-Low 5-7 min. until translucent. Add minced jalapeno peppers and saut until soft. Add zucchini and continue to saute until tender. Add water to low boil and add boullion cubes or packets simmer for 10 min. Cool.

Puree, add jalapeno seeds for heat preference and blend. Salt & pepper to taste.

Zucchini Veggie Tray