Not Your Usual Zucchini Recipes

Photo courtesy of Flickr and wEnDaLicious

2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying

In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

Shape mixture into patties. Dredge in flour.

In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

4 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1-1/2 cups cold butter
FILLING:
8 cups sliced peeled zucchini
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts
1/2 cup golden raisins

In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside.

Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain.

Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins.

Spread filling evenly over crust. Sprinkle with remaining crumb mixture.

Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: about 2-1/2 dozen.

Photo courtesy of Flickr and ^-^liz

6 cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4-inch thick)
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cream of tartar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vinegar
Butter
Pastry for two-crust pie

Preheat oven to 475 degrees. Cook zucchini slices in boiling water until barely tender, about 2 minutes. Remove from stove, drain well and cool.

In a bowl, toss zucchini with sugars, cinnamon, cream of tartar, cornstarch, and salt until well coated.

Place pastry in a 9-inch, greased pie pan. Fill with zucchini mix. Dot with butter, drizzle with vinegar. Top with crust.

Bake for 12 minutes at 475. Reduce heat to 350 and bake about 1 hour 15 minutes.

Photo courtesy of Flickr and Tania Ho

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup light brown sugar
1 tsp vanilla extract
1 tsp instant coffee granules
3 eggs, at room temperature
2 cups zucchini, unpeeled, grated (about two medium)
1 cup chocolate chips

Topping :
1/4 cup light brown sugar
1/2 cup hazelnuts, toasted and chopped

Preheat the oven to 180°C (360°F). Grease a 3 quart (3 L) springform cake pan, and flour it or sprinkle with cocoa powder.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.

Combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and espresso powder, then the eggs, one at a time, mixing thoroughly between each addition.

Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick.

Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly. Pour into the prepared cake pan, and flatten the surface with a spatula.

In a small bowl, combine the topping ingredients, and sprinkle all over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Turn out on a rack to cool for half an hour, then unmold.

3 cups shredded zucchini
3/4 cup egg substitute
1/3 cup all-purpose flour
1/2 teaspoon salt
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup julienned green pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons shredded Parmesan cheese

In a large bowl, combine zucchini and egg substitute. Stir in flour and salt. Spread onto the bottom of a 12-in. pizza pan coated with cooking spray.

Bake at 450° for 8 minutes. Reduce heat to 350°.

Sprinkle with the mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted. Yield: 6 slices.

Mark your calender for August 8, and remember to be sneaky.

Photo courtesy of Flickr and h. wren

1 cup chopped onion
1 cup thinly sliced celery
1 garlic clove, minced
1/4 cup chopped green pepper
1 tablespoon vegetable oil
2 pounds zucchini, chopped
2 medium tomatoes, chopped
3 cups chicken or vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup half-and-half cream or milk

In a large saucepan, saute onion, celery, garlic and green pepper in oil until tender. Add zucchini, tomatoes, broth, basil and thyme; bring to a boil.

Reduce heat; simmer, uncovered, for 20-30 minutes or until the vegetables are tender.

Stir in cream; heat through. Serve hot or cold. Yield: 8 servings (2 quarts).

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"Zucca" is the Italian word for squash. "Zucchini" is the diminutive masculine version of the word.