Zucchini FUN....

FOR FUN!!!!  Did you know; zucchini is technically a fruit because it contains seeds.  It is treated as a vegetable in the culinary world and is very versatile.  Zucchini used alone doesn't have much taste but when used in breads, stir fry, casseroles, cookies, brownies, it adds moisture and takes on different tastes.  Zucchini is high in nutrition and low in fat.

You can grate zucchini and freeze it to use all year .  When you are ready to use it thaw it and drain it in a colander and use it just like it was fresh. 

What to do with all that Zucchini !!???   Here are a couple zucchini recipes you might want to try.

Zucchini Stroganoff  (aka: Homemade Hamburger Helper – my grandkids don’t even know there is zucchini in it and they love it)

1 lb. Hamburger

1 small onion, grated or diced

Salt & Pepper

1 can Cream of Chicken Soup

1 can milk

2 c. uncooked egg noodles

2 c. grated zucchini

1 T. fresh basil, chopped

½ c. sour cream or cream cheese (optional)

Brown hamburger & onion,  season with salt & pepper.  Stir in soup & milk.  Add noodles & zucchini; cover, simmer for 10 minutes.  Stir. Cover & simmer 10 more minutes.  Stir in basil & sour cream or cream cheese if desired.  Serve. 

Zucchini Brownies

2 c. peeled, grated zucchini
2 c. flour
1 1/4 c. sugar
1/3 c. cocoa
1 t. salt
1 1/2 t. soda
1/2 c. oil
2 eggs
2 t. vanilla

Stir together and spread in greased 9x13 pan.  Bake 25 to 30 minutes at 350.
I have found if I really want to make these yummy I frost them with chocolate frosting or sprinkle with powdered sugar. 

Crispy Zucchini Rounds

1 small zucchini, sliced

1/2 packet of crushed crackers, any kind

1egg, beaten
salt & pepper

Dip zucchini slices in egg and then in crushed crackers on both sides.  Place close together on sprayed cookie sheet and sprinkle lightly with salt and pepper.  Bake at 400 for 30 minutes turning after 15 minutes.  Serve as a side dish, or as an appetizer with ranch dressing for dipping.  

Zucchini Crisp

8 c. zucchini, peeled, seeded & sliced like an apple

3/4 c. lemon juice
3/4 c. sugar
2 t. cinnamon
1 t. nutmeg
Topping:
1 1/3 c. brown sugar
1 c. old fashioned oats (or Quick Oats)
1 c. flour
2/3 c. butter (I melted it)

Combine together; zucchini, lemon juice, sugar, cinnamon & nutmeg. Mix well. Pour into a 9 x 13 baking dish. Mix together; brown sugar, oats & flour. Cut in the butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375 for 45 to 50 minutes. I put it in 2 pie dishes instead of a 9x13. I served it warm (10 seconds in the microwave) with ice cream.

Oven Baked Frittata 

1 c. Bisquick
1 c. grated zucchini
1 small onion, grated
1/2 c. oil
1 c. grated cheese
1/2 t. salt
1/8 t. pepper
4 eggs

Combine all ingredients, except the eggs, and mix well. Beat the eggs until fluffy. Stir the eggs into the other ingredients.  Pour into a sprayed casserole dish.  Bake at 350 for 30 to 40 minutes, until the center is cooked and the top is golden brown. Serve warm with catsup, salsa or just plain.