Zucchini Recipes

EASY CHEEZY ZUCCHINI

1 pound zucchini squash
2/3 can cream of mushroom soup
1/3 cup evaporated milk
1/8 pound processed cheese
¼ teaspoon dry mustard
dash of garlic powder

Clean zucchini; trim off ends and bruises. Cut lengthwise in quarters or sixths, or slice in half-inch slices. Place in buttered 1-quart baking dish. Combine remaining ingredients in saucepan; stir over low heat until smooth and creamy. Pour sauce over zucchini. Bake uncovered at 350 degrees for about 50 minutes until squash is tender.
YIELD: 6 servings


ZUCCHINI SOUP

1 pound Italian sausage
2 cups celery
2 pounds zucchini – cut in ½ “ pieces
1 cup chopped onion
2 cans tomatoes – 28oz each
2 teaspoons Italian seasoning
1 teaspoon oregano
1 teaspoon sugar
½ teaspoon basil
¼ teaspoon garlic powder or 1 clove garlic
2 green peppers – cut in ½ “ pieces

Brown sausage. Drain off excess fat. Add celery and cook for 10 minutes. Stir occasionally. Add all remaining ingredients except green peppers. Simmer covered for 30 minutes. Add green peppers and cook covered for 15 minutes.













SKILLET MIXED VEGETABLES

¼ cup salad oil
1 pound can stewed tomatoes
1 beef bouillon cube
4 cups zucchini – cut in 1 inch cubes
1 ½ cups green pepper – cut in 1 inch cubes
1 cup frozen peas
1 cup frozen whole kernal corn
1 cup sliced carrots
1 cup chopped onions
1 teaspoon oregano leaves
1 ½ teaspoon salt
1/8 teaspoon pepper
1 cup diced potatoes

Put all ingredients in a 10 inch skillet. Zucchini need not be peeled. Cover and simmer 25 to 30 minutes, or until tender/crisp. ½ teaspoon cornstarch can be added if vegetables are too juicy.


ZUCCHINI CRESCENT PIE

8 ounce can crescent rolls
¾ cup cashew nuts
3 tablespoons margarine
3 medium zucchini
½ clove garlic
¼ teaspoon salt
¼ teaspoon salt
¼ teaspoon dill seed
1/8 teaspoon pepper
2 eggs, beaten
1 cup grated jack cheese
2 teaspoons chopped parsley

Preheat oven to 325 degrees. Place crescent triangles in ungreased 8 or 9 inch pie pan. Press to form crust. Sprinkle on nuts. Slice squash 1/8 inch thick. Saute in butter. Add seasonings. Spoon into crust. Pour on egg. Add cheese and parsley. Bake 45 to 50 minutes. SERVE AS A MAIN DISH.






ZUCCHINI BREAD

3 eggs, beaten
1 cup oil
2 cups sugar
2 cups grated zucchini
1 tablespoon vanilla
3 cups flour
1 teaspoon salt
½ teaspoon baking powder
1 teaspoon soda
¾ teaspoon nutmeg
1 tablespoon cinnamon
1 cup nuts

Add beaten egg to oil, sugar, zucchini, and vanilla. Sift flour, salt, soda, baking powder, and spices. Add to egg zucchini mixture. Mix well. Add nuts if desired. Bake at 325 degrees for 1 hour.


ZUCCHINI CAKE

3 cups grated zucchini
3 cups sugar
1 ½ cups oil
2 teaspoons baking powder
1 ½ teaspoons cinnamon
1 cup chopped nuts
4 eggs
3 cups flour
1 teaspoon soda
½ teaspoon salt

Beat eggs and sugar, add oil and zucchini, then dry ingredients and walnuts. Bake in bundt or tube pan at 350 degrees for 1 ½ hours. Frost with 1-3 ounce package cream cheese, ¼ cup butter, 2 cups powdered sugar, and 2 teaspoons vanilla.










CHOCOLATE ZUCCHINI CAKE

3 squares unsweetened chocolate
3 cups unsifted all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3 cups sugar
1 ½ cup salad oil
3 cups finely grated zucchini
1 cup finely chopped walnuts or pecans

Melt chocolate over hot, not boiling, water. Let cool. Preheat oven to 350 degrees. Grease well and flour a 10 inch tube pan.

Sift flour with baking powder, soda, and salt; set aside. In large bowl, with electric mixer at high speed, beat eggs until thick and light. Gradually add sugar, ¼ cup at a time, beating well after each addition. Add salad oil and cooled chocolate; beat until well blended.

At low speed, add sifted flour mixture, mixing until smooth. Add grated zucchini and nuts with wooden spoon until well combined. Turn batter into prepared pan; bake 1 hour 15 minutes, or until surface springs back when pressed lightly with fingertip. Cool in pan on wire rack 15 minutes. Remove from pan; cool thoroughly on wire rack. Before serving, sprinkle with powdered sugar if desired. Cut into thin slices.

Makes 10 to 12 servings