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Published : August 28, 2009 |
Author : Fulltime Mama
Category : Recipes | Total Views
: 248 | Rating :  
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 Fulltime Mama
My name is Elizabeth, and I am the happy wife of ten years to Fabio and fulltime mama to four beautiful children: Joshua-9, Dominique 7, Israel- almost 5, Johann-3 and expecting a new baby in April 2012! We are currently living in Brazil as missionaries and life never ceases to be an adventure!!!
I love motherhood with a passion and am passionate about providing a place here at MamaKnowsBest where mothers can learn, grow, and share ... pooling the wisdom of many into one big jackpot for mothers.
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Zucchini Recipes
If you are like many gardeners, at this time of year, you have more zucchini than you know what to do with!
Here are a few ideas:
Zucchini Cookies (click for recipe) I have had these and they are *tasty*!
Zucchini Lasagna
3 medium zucchini - 1 1/2 to 2 lbs.
1 T oil
3/4 c. diced onion
1/2 tsp garlic
3/4 lb ground beef
1/4 lb ground Italian sausage
1 tsp. salt
1/2 tsp oregano
1/4 tsp pepper
1 8oz can tomato sauce
1. C. mozzarella
Wash and peel zucchini, cut in lengthwise strips 1/4 -1/2 inch thick. (The thinner the better- these are your subsititute for lasagna noodles.)
In a medium pan, heat oil and cook onion and garlic.
Add meats and seasoning; cook until meat browns; drain grease.
Add tomato sauce and return meat mixture to pan; boil and reduce heat to simmer five minutes, stirring often.
Heat oven to 350.
Arrange 1/2 of zucchini slices in single layer. Cover with half of the meat sauce. Sprinkle with half of the cheese.
Repeat with remaining zucchini, meat sauce and cheese.
Cover with foil; bake 30 min.
Remove foil and bake 10 minutes longer.
Serves 6.
Zucchini Cobbler
This is our new *favorite*! I have served it numerous times to guests or at parties, and NO ONE can believe me when I say it is zucchini - it tastes just like apple crisp!!
5 cups peeled, sliced, and seeded zucchini
1/3- 1/2 cup sugar
1 tsp cinnamon
1/4 cup lemon juice
3/4 cup water
Cook zucchini with sugar, cinnamon, lemon juice and water for ten minutes after it boils.
Mix topping together:
6 tbsp butter
1 cup flour
1/2 cup brown sugar
1 tsp baking powder
After cooking zucchini mixture, place in 9" pie plate or 8x8 casserole dish. Cover with topping mixture.
Bake at 350 for 30 minutes
Mom's Zucchini Bread -the absolute best!!! Growing up, we had this wonderfully moist zucchini bread at almost every meal in the summer when we always had a surplus of zucchini. Ah, the memories!
Mix together:
3 eggs
2 cups sugar
1 cup oil
3 t. vanilla
Sift and add to above:
3 cups flour
3 t. cinnamon
1 t. baking soda
1 t. baking powder
1 t. salt
Add:
2 cups grated zucchini
1/2 cup applesauce
2 blended bananas - optional, but much tastier and more moist with!
1 cups chopped nuts - optional
Put batter in two medium loaf pans.
Bake at 375 for 15 minutes, then at 350 for another 50 minutes.
Tips for Freezing Zucchini:
Any of the above recipes can be made up and frozen, to have ready-made food to pull out of the freezer. Freeze the lasagna and cobbler before baking, the bread after baking. The cookies can be frozen after baking, or you can freeze the dough and bake them fresh when you are ready to eat them. Tips on freezing cookie dough here.
However, when you have a lot of zucchini, one of the best things to do with it is grate it all up and freeze it grated. That way, you have it ready to use in cookies or bread later on. I like to borrow my mom's food processor, so I can grate it all up in a jiffy. Then, I measure it out and freeze it in either 2 cup or 4 cup portions in ziploc baggies, labeling on the baggie how much it contains with a magic marker.
When you are ready to use it, pull it out and allow it to thaw thoroughly. There will be a lot of "water" in the bag after it thaws. Do not throw that liquid out! Your bread or cookies will be too dry without it!
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