This month we had Debbie from Jangles Jewlery come and help us make those cute chunky bead watches that everyone is wearing these days!
Huge THANK YOU to Sister Marie Withers & Sister Erin Lounsbury for giving us some great Canning tips & demos!
Also a big thank you to everyone who shared there DELICIOUS Zucchini recipes with us!
Zucchini Chunks in Cream Sauce
Recipe by: Kaylene Robinson
Cut 1 medium Zucchini into chunks.
Boil in pot of water with garlic salt until tender. Drain & place in pan with 1 ½ cup milk. Warm milk & stir in cornstarch to thicken. Add salt & pepper to taste. Throw in diced onion and more garlic to taste. Stir in shredded cheese also to taste. Can be served with chicken & rice.
Zucchini Soup
Recipe by: Mary Ann Boomgaarden
1 lb. Italian sausage or Kielbasa
5 med. zucchini-do not peel; cut into 1/2 " slices
5-6 stalks celery, chopped
1 onion, chopped
2 (28oz. can) tomatoes (I like to use the petite diced)
2 green peppers, chopped
1 tsp. Italian Seasoning
1 tsp. salt
1 tsp. ground oregano
1 tsp. salt
1 tsp. ground oregano
1/2 tsp. ground basil
1/2 tsp. garlic powder
3 cups tomato juice (can use part water)
Brown sausage, drain. In large pan add all ingredients to sausage. Cover & simmer over low heat until vegetables are tender and crisp. Approx. 30 min. Very good frozen. When I have an abundant supply of zucchini I will often make a triple batch for the freezer.
Zucchini Fritters
Recipe by: Wreatha Stephens
2 zucchini, grated (about 31/2 c.) Optional: 1/2 tsp. seasoned salt
1 egg 2 Tbsp. oil
2/3 c. shredded Cheddar Cheese 2/3 c. round buttery cracker,
Crumbled (like Ritz)
Combine zucchini, egg, cheese, crackers and, if desired, salt in a large mixing bowl. If mixture seems too wet, add extra crackers; shape mixture into patties. Heat oil in a skillet; fry patties about 3 minutes on each side or until golden brown. Makes 4 servings.
(From Gooseberry Patch Quick & Easy Family Favorites, pg 63)
Zucchini Brownies
Recipe by: Erin Lounsbury
2 cups flour
1 tsp. salt
1 ½ tsp. baking soda
1 ½ cups sugar
1/2½ cup cocoa
Mix all together.
Add 2 cups grated zucchini, ½ 1/2 cup oil & 2 tsp. vanilla
Mix well.
Grease & flour a 9x13 pan. Bake @ 350 for 35 minutes then check.
Let cool & frost with favorite chocolate frosting.
Zucchini Cake
Recipe by: Wreatha Stephens
This is our favorite cake using zucchini. We use 1/2 cup of cocoa to make it more like devil food cake. If you are using grated zucchini that has been frozen, do not drain off the water or the cake will be so dry it will crumble.
1/2 c. butter softened 2 1/2 c flour (can use fine whole wheat)
1 tsp. baking soda 1/2 tsp salt
1/2 c. oil 1/2 tsp cinnamon
2 eggs 1/2 c. sour milk
1 3/4 c. sugar (or dehydrated sugar cane juice) 2 tsp vanilla
3-5 T. cocoa 2 c. grated zucchini
Blend together all ingredients except zucchini, add it last. Pour into 9 x 13 pan and sprinkle top with brown sugar, nuts, and chocolate chips. Bake at 325 for 40-45 minutes.
You can leave out the brown sugar and use frosting over top if you wish.
(Colleen Coates from the Salem 2nd Ward Cookbook)
Zucchini Bread
Recipe by: Linda Davis
3 Eggs
1 c Oil
2 c Sugar
2 c Zucchini, peeled, grated
1 tsp Vanilla
1 tsp Baking Soda
3 c Flour
1/2 tsp Baking Powder
3 tsp Cinnamon
1/2 c Nuts (optional)
Beat eggs until foamy. If zucchini is large, remove seeds. Add oil, sugar, zucchini and vanilla to eggs. Mix lightly. Add dry ingredients. Bake at 325-350 F for 45 minutes.
HINT: If you have large pans Bake at 350 F and bake for 1 hour 10 minutes plus check for extra time as well.
Zucchini Coconut Bread
Recipe by: Holly Davis
3 Eggs
3/4 C. Oil 1 1/2 C. Sugar
3/4 C. Oil 1 1/2 C. Sugar
1 tsp. Vanilla 2 C. Grated zucchini
2 1/3 C. Flour 1/4 tsp. Soda
1/4 tsp. Baking powder 1 tsp. Salt
1 sm. Pkg. Pistachio pudding 1 C. Coconut (optional)
Beat together eggs, oil, and sugar. Add the vanilla and zucchini. Mix all dry ingredients together and add to the other mixture. Pour into 2 greased bread pans. Bake at 375 for 45-50 minutes.
Coconut Glaze
1/2 C. Sugar
1/4 C. Water
1 T. Butter or margarine
1/2 tsp. Coconut extract
Bring sugar, water, and butter to a boil for 2 minutes. Remove from heat and add extract. Pour over warm bread and let it cool completely before removing from pans.
Stuffed Zucchinis
Recipe by: Holly Davis
5 Medium Zucchinis cut length-wise
2 Tbs. Olive Oil
3/4 tsp. salt
1/4 tsp. black pepper
2 Tbs. butter
1/2 c. diced onion
1 c. chicken flavored stuffing mix
1 (9 oz.) pkg of frozen, chopped spinach, thawed and squeezed dry
1/2 c. sour cream
1 c. shredded cheddar
Brush Zucchini with olive oil and sprinkle with salt and pepper. Place zucchini cut-side down on a baking sheet. Bake @ 400 degrees for 15 mins. or until tender. Scoop pulp out of zucchini being careful to keep the shell whole, reserve pulp for stuffing. Turn the heat down to 350 degrees.
In a skillet melt butter, add onions and cook them until they are transparent. Then add pulp, stuffing mix, spinach, sour cream, and cheese to the skillet. Mix and salt and pepper to taste. Cook mixture for 3 minutes. Spoon stuffing mixture into zucchini shells. Bake for 15 to 20 minutes or until they are heated through.
2 Tbs. Olive Oil
3/4 tsp. salt
1/4 tsp. black pepper
2 Tbs. butter
1/2 c. diced onion
1 c. chicken flavored stuffing mix
1 (9 oz.) pkg of frozen, chopped spinach, thawed and squeezed dry
1/2 c. sour cream
1 c. shredded cheddar
Brush Zucchini with olive oil and sprinkle with salt and pepper. Place zucchini cut-side down on a baking sheet. Bake @ 400 degrees for 15 mins. or until tender. Scoop pulp out of zucchini being careful to keep the shell whole, reserve pulp for stuffing. Turn the heat down to 350 degrees.
In a skillet melt butter, add onions and cook them until they are transparent. Then add pulp, stuffing mix, spinach, sour cream, and cheese to the skillet. Mix and salt and pepper to taste. Cook mixture for 3 minutes. Spoon stuffing mixture into zucchini shells. Bake for 15 to 20 minutes or until they are heated through.
Zucchini Bake
Recipe by: Holly Davis
3 c. zucchini, grated
1/2 c. margarine or butter
1 small onion
3/4 c. diced celery
2 small carrots, grated
1 pkg stove top stuffing
1 can cream of mushroom soup
1 small container sour cream
1/2 c. grated cheese
Mix bread cubes with stuffing mix. Pour half of the stuffing into a 9x13 in baking dish. Cook zucchini, carrots, celery, onions together until tender. Mix soup with sour cream and add to vegetables. Pour over stuffing in baking dish. Sprinkle with cheese. Melt butter and mix with remaining stuffing and sprinkle over top of casserole. Bake 350 for 30 minutes
1/2 c. margarine or butter
1 small onion
3/4 c. diced celery
2 small carrots, grated
1 pkg stove top stuffing
1 can cream of mushroom soup
1 small container sour cream
1/2 c. grated cheese
Mix bread cubes with stuffing mix. Pour half of the stuffing into a 9x13 in baking dish. Cook zucchini, carrots, celery, onions together until tender. Mix soup with sour cream and add to vegetables. Pour over stuffing in baking dish. Sprinkle with cheese. Melt butter and mix with remaining stuffing and sprinkle over top of casserole. Bake 350 for 30 minutes
Chocolate Zucchini Cake
Recipe by: Marie Withers
soft margarine 1/2 c Cocoa 4 TBS
Vegetable oil 1/2c Baking powder 1/2 tsp
Sugar 1 3/4 c Baking soda 1 tsp
2 whole eggs Cinnamon 1/2 tsp
Vanilla 1 tsp ground cloves 1/2 tsp
Sour milk 1/2c zucchini 2c finely diced not shredded
Or milk with 1 tsp lemon ¼ c choc chips
Flour 2 1/2c
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk. Beat with a mixer. Mix together all dry ingredients and add to creamed mixture, beat well. Stir in diced zucchini. Spoon batter into a greased and floured (Pam works well) 9x13 pan. Sprinkle top with chocolate chips. Bake at 325 for 40-45 minutes.
Parmesan Garlic Zucchini
Recipe by: Holly Davis
Peel and slice zucchini in small pieces into a microwave safe bowl. Add one minced garlic clove, a little butter, water, and salt and pepper. Cover with plastic wrap and cook 3-4 minutes until tender but not too mushy and top shredded parmesan.
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