Summer Squash like Zucchini

[bizzarbazzar]

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?

[Thomas]

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

[Earl]

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.

[Thomas]

Thanks Earl....

[coronabarb]

Zucchini Oven Chips

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

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.

[Jeepdog]

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.

[happyseedplanter]

How do you store leftover Zucchini chips if you made to many and can't eat them all?

[Zana]

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

RECIPE DU JOUR
_______________________________________

Italian Squash Pie

INGREDIENTS
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

DIRECTIONS
• 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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[Zana]

Dessert du Jour 08-15-11
US Library of Congress ISSN: 1533-0966
_______________________________________
Dessert du Jour
_______________________________________

Chocolate Zucchini Cake

Cake:
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
Glaze:
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

DIRECTIONS
• 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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[lurley]

You'll have to figure out your own quantities on this, I can give you a guesstimate.

Bacon, or prosciutto
zuchhini
garlic
pasta
cream
parmesean


chop the bacon into lardons and fry til crisp, drain, let 1T of bacon fat remain in pan.
cut zucchini into shape desired to match pasta you choose to use - for example, when I use penne, I cut the zucchini into 2-3" long and half inch wide pieces. 1/2 inch by 1/2 inch dice when I used oirchette (sp?)
Cook pasta til al dente and drain.
Fry zucchini in reserved bacon fat til crisp/tender
add crushed garlic ( a couple cloves) and continue to fry til fragrant
add cream to skillet and once warmed, add freshly grated parmesean
add in pasta and toss to coat, then toss in crispy bacon lardons
salt and pepper to taste
Sorry this is not an exact recipe, but you get the gist, pasta and zucchini in a parmesan and garlic cream sauce with bacon--yummy!

[Zana]

German Chocolate Zucchini Muffins

INGREDIENTS
1/3 cup all-purpose flour
1 tablespoon unsweetened cocoa
1/3 cup brown sugar
1/3 stick cold butter
1 German chocolate cake mix
1 teaspoon cinnamon
1/2 cup coconut
1 (8 oz) can crushed pineapple, undrained
1 cup chopped zucchini
1 cup chopped pecans
3 large eggs
1/2 cup vegetable oil

DIRECTIONS
• Mix flour, cocoa, and sugar in a small bowl.
• Cut butter into the flour mixture with a pastry cutter or knife until mixture is crumbly.
• Set aside.
• Preheat oven to 375°.
• Spray muffin tins with cooking spray.
• No need to use a mixer.
• Combine cake mix and cinnamon in a large bowl.
• Add coconut, pineapple, zucchini, and pecans.
• Set aside.
• Beat eggs lightly in a medium bowl with the vegetable oil.
• Stir into cake mixture.
• Divide batter among muffin cups, and sprinkle streusel topping over.
• Bake 22 to 25 minutes. Do not over bake.

Recipe source: Our Kitchen Table yahoo group, submitted by Jackie Austin

Notes from original poster:
These muffins are delicious and very moist...note, I shredded the zucchini with the skin on.
Enjoy!
hugs,
peg

[Zana]

German Chocolate Zucchini Muffins

INGREDIENTS
1/3 cup all-purpose flour
1 tablespoon unsweetened cocoa
1/3 cup brown sugar
1/3 stick cold butter
1 German chocolate cake mix
1 teaspoon cinnamon
1/2 cup coconut
1 (8 oz) can crushed pineapple, undrained
1 cup chopped zucchini
1 cup chopped pecans
3 large eggs
1/2 cup vegetable oil

DIRECTIONS
• Mix flour, cocoa, and sugar in a small bowl.
• Cut butter into the flour mixture with a pastry cutter or knife until mixture is crumbly.
• Set aside.
• Preheat oven to 375°.
• Spray muffin tins with cooking spray.
• No need to use a mixer.
• Combine cake mix and cinnamon in a large bowl.
• Add coconut, pineapple, zucchini, and pecans.
• Set aside.
• Beat eggs lightly in a medium bowl with the vegetable oil.
• Stir into cake mixture.
• Divide batter among muffin cups, and sprinkle streusel topping over.
• Bake 22 to 25 minutes. Do not over bake.

Recipe source: Our Kitchen Table yahoo group, submitted by Jackie Austin

Notes from original poster:
These muffins are delicious and very moist...note, I shredded the zucchini with the skin on.
Enjoy!
hugs,
peg

[Zana]

ZUCCHINI PATTIES

"cup of cheer"

2 servings

1 egg, beaten

1 c. grated fresh zucchini, unpeeled

2 Tbsp. cracker crumbs

1 Tbsp. chopped onion

3/4 c. grated cheddar cheese



• Beat egg in good-sized mixing bowl.
• Stir in remaining ingredients.
• Scoop out 1/3 cup batter and form into patty.
• Continue with rest of batter to form about 4 patties total.
• Cook patties in lightly greased skillet until browned on both sides.
• Serve immediately.

[RebelRidin]

I imagine just about everyone has his or her mother's or grandmothers recipe but just in case you need one... this is my favorite.
I just took four loaves out of the oven.

4 Large eggs
4 cups grated zucchini with peel.
Zest from one orange
3/4 cup dried cranberries
3/4 cup chopped walnuts or pecans
1 cup sugar
1 cup sour cream
1 cup vegetable oil

4 cups flour (I like white whole wheat)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
6 tsp cinnamon

Mix together eggs, zucchini, orange zest, sugar, sour cream, oil, nuts and fruit.
Dry mix flour, baking powder, backing soda, salt and cinnamon then sift into wet
ingredients and mix well. Divide into two 8" greased loaf pans and bake 1 hour
at 350 degrees F. Let cool 1/2 hour, turn out and set on wire rack to finish cooling.

[meadowyck]

ok George I'll be right over to help with with those loaves..... I can smell them now.