Zucchini, zucchini, everywhere....

For those of you that have or tried to grow zucchini, you know how this goes….

When planting tomatoes, I always plant more than what I think I’ll want because I’m sure that I’m going to loose some along the way (that BROWN thumb of mine) so, of course, I do the same with zucchini.  Now, I ask you, how WRONG is that?

Zucchini seems to have a mind of it’s own.  For 2 years, I tried to grow zucchini and failed (who can’t grow zucchini?).  Of course the next year, I planted 6 zucchini plants in my little planter box and they were like zucchini on steroids.  They took over everything and kept popping those puppies out, seemingly, every night.  I was praying for the growing season to stop so I wouldn’t have to cope with zucchini any more. 

You know, you can only make so many zucchini cakes, breads, muffins and cupcakes before you’re OVER IT.

I hate canning and baking during the summer, mostly because my kitchen is always 10-15 degrees hotter than the rest of my house.  However, growing things won’t wait till winter to do their thing, so I needed to come up with some creative ways to get the job done without baking or canning.

Here are some tips and a couple recipe that you might like to try:

• Use zucchini in stir-fry, just be sure to add it at the very last because it cooks so quickly.
• Try the casserole recipes I gave you last week.
• I gave you the recipe for my FAVORITE zucchini sweet relish.  Chop all your stuff now, measure (per recipe), toss in zip lock bags and freeze till you want to can.  This is a great way to get all the “busy” work done and you only need to finish it off later.
• Use zucchini in vegetable lasagna.  I found that if you grate your zucchini and allow it to air dry a little bit, spread on a cookie sheet, you won’t get as much moisture in your lasagna.  This is a great way to get kids to eat their vegetables also.
• Make Potato Pancakes and add shredded zucchini.  Just make mashed potatoes, or use up leftovers (if your potatoes seem a little dry, you can add an egg for a little moisture.  You don't want these patties too wet, so take it easy), add some shredded zucchini and a little onion (I sauté the zucchini and onion till it has a little color on it and expresses it’s moisture) and S&P to taste.  Form them into patties and “pan fry” in a non stick skillet, dry or with very little oil.  These are a great side dish to any meal.  I serve them with applesauce and sour cream, but they’re equally good plain or with some yummy salsa.  These are wonderful with a side salad and can be your whole meal or light lunch. 

Here’s a great zucchini cake (I know it's in the oven, but it's really GOOD):

Chocolate Zucchini Cake - yields 9x13 cake
1/2 C. butter
1/2 C. oil
1 3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. sour milk* or buttermilk
2 C. zucchini, shredded
2 1/2 C. flour
4 Tbl. cocoa
1 tsp. baking soda
1/2 tsp. each - cloves, cinnamon & salt
1/2 C. chocolate chips
1/4 C. chopped nuts - optional
     Beat together butter, oil and sugar.  Add eggs, vanilla and milk; beat well.  Add all the dry ingredients and beat well.  Add zucchini, chocolate chips and nuts, mix till well incorporated.  Pour into a greased 9x13 pan and bake at 350 for 40-45 min. or till done.  You can dust the cake with powdered sugar, frost with a chocolate buttercream frosting or use the "Fudge Frosting" from the Cold Water Chocolate Cake.

*You can make sour milk by adding 1 tsp. of apple cider vinegar per 1 cup of milk. Measure 1 C, then remove 1 tsp. of milk and replace with vinegar.  Give it a stir and let sit till ready to use.

Cold Water Chocolate Cake - Fudge Frosting
1 Cube butter
6 Tbl. evaporated milk
4 Tbl. cocoa
1 Lb. powdered sugar (3 1/2 C.)
     Place butter, milk and cocoa in saucepan and bring to a boil, stirring constantly.  Place powdered sugar in a milxing bowl and pour butter mixture over sugar.  Beat on high till smooth and glossy.  Pour immediately over cooled cake and spread.  Frosting will be very stiff so don't let it stand in teh bowl or it will set up completely.

This is my sister, Carol’s, recipe for Zucchini Burritos – She LOVES them.

Zucchini Burritos - Yields 12
1 onion, finely chopped
1 clove garlic, minced (or 1/2 tsp. from jar)
6 med. zucchini, chopped
4 oz. can of chopped green chilies
1 tsp. crushed basil leaves
1/4 tsp. ground cumin*
2 Tbl. oil
Salt
1 C. wheat germ
1 1/2 C. grated Jack Cheese
1 doz. large flour tortillas
     Saute onion, garlic, spices, chilies and zucchini in oil over med. heat for 5 min.  Add cheese and Wheat Germ.  Stir till cheese melts.  Spoon mixture between the 12 tortillas and fold burrito style.  Fry in 1/2 inch of hot oil till golden grown, turn over once to brown on both sides.

*Some people don't like the taste of cumin or may be allegic, if that's the case, leave it out.  This is a great vegetarian recipe if you're trying to cut out or cut back on your meat consumption.  If you don't want to fry them, spritz them with some oil and try baking them in the oven or steam the tortillas and try them unfried or baked.  If you want your burritos Chimichangas style (fried), just know that as long as your oil's very hot, not smoking, the burrito will absorb very little oil.

Well, there you go for zucchini, give some of these recipes a try, I don't think you'll be sorry.  Have a great day!