My Food Storage Deals: Zucchini Fest!

Zucchini Fest!

>> Thursday, July 31, 2008

Do any of you have zucchinis coming out your ears like me? I have gathered a few of my favorite zucchini recipes to share with you, if you are like me and trying to think of more ways to eat your zucchini. Enjoy!

Fried Zucchini Sticks (our favorite!!) *This works great as an appetizer!
Cut zucchini into long 1/2 in. strips. Pat dry with paper towel and remove any large seeds (works better with small and thin zucchini)

Heat up a large pan with vegetable oil. Dip zucchini slices into the Tempura batter below. Put in hot oil and fry until golden brown. When golden brown, remove and place on paper towel to let grease drip off. Season with more salt and serve with a good quality ranch dressing.

Tempura Batter
¾ c. cornstarch
¼ c. flour
1 tsp. baking powder
1 tsp. salt
¼ tsp. pepper
1 egg
¼ - ½ c. ice cold water

Use to coat zucchini sticks, fry and enjoy by dipping in ranch dip! (That is a family favorite!) Or use to coat any vegetable, chicken, shrimp, etc.

Southwestern Zucchini & Corn
1 lb. frozen corn (canned corn or corn off the cob also works)
1 c. cherry tomatoes
2 T. butter
1/2 onion, sliced
2 garlic cloves
4 medium zucchinis, sliced into thin rounds
1 can green chilies (or cut up red or yellow peppers)
salt and pepper (or Montreal Steak Seasoning)
1/2 c. grated cheddar cheese

Saute the zucchini, onions, and garlic in butter until zucchini is tender. Add thawed corn, can of diced chilies and cherry tomatoes. Season with salt and pepper. Add cheese and let melt until ready to serve.

Favorite Zucchini Cake
Margaret Taylor (Hyrum, UT)
3 large eggs
1 ½ cups sugar
2/3 cup oil (also good with 1/3 cup vegetable or fruit puree and 1/3 cup oil)
2 tsp. vanilla
2 cups oats
2 cups flour
2 tsp. baking soda
1 tsp. salt
½ tsp. baking powder
1 ½ tsp. cinnamon
1 tsp. nutmeg
¾ tsp. ground cloves
3 cups shredded zucchini

½ cup brown sugar
1 cup chocolate chips (good with ½ milk chocolate and ½ semi-sweet)
½ cup coarsely chopped nuts (walnuts or pecans), optional

Mix eggs, sugar, oil (or oil and puree), and vanilla. Add dry ingredients and blend thoroughly. Fold in zucchini. Pour into greased and floured 9x13 pan. Mix topping ingredients and sprinkle on top of cake batter. Bake for 40-45 minutes at 350 degrees.

Zucchini Cupcakes
3 eggs
1 1/3 cups sugar
½ cup vegetable oil
½ cup orange juice
1 tsp. almond extract
2 ½ cups all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 ½ cups shredded zucchini

Caramel Frosting:
1 cup packed brown sugar
½ cup butter or margarine
¼ cup milk
1 tsp. vanilla extract
1 ½ - 2 cups confectioners’ sugar

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until cupcakes test done. Cool for 10 minutes; remove to a wire rack to cool completely. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners’ sugar until the frosting reaches desired spreading consistency. Frost cupcakes. Makes 1 ½ - 2 dozen cupcakes.

Summer Chicken Chili
1 medium zucchini, chopped
1 medium white onion
1 can pinto beans, drained
1 can black beans, drained
1 can kidney beans, drained
1 can corn, drained
16 oz. thick and chunky mild salsa
3 c. cooked, shredded chicken
1/2 -2 T. chili powder
14 oz. cans chicken broth8 oz. tomato sauce
1 garlic, pressed
1t. ground cumin

Sauté onion, zucchini, garlic and chicken. Add seasonings. Add remaining ingredients and simmer for 30 minutes after coming to a boil. Top with chips, cheese, sour cream etc.

Zucchini and Chicken Casserole
1 c. butter
¼ c. onions chopped
6 c. sliced zucchini (1/8” – ¼”)
3 Chicken breasts, cooked and cubed
1 can of cream of chicken soup
1 c. sour cream
1 c. shredded cheese
1-8 oz. pkg. herb seasoned dressing. Pepperidge farms
½ pkg. bread crumbs

Saute onions and zucchini in butter. Add cooked and cubed chicken to the bottom of a 9x13 pan. Put zucchini and onions on top of chicken. Mix cream of chicken soup together with sour cream and pour over chicken and zucchini. Sprinkle top with breadcrumbs and cheese and bake at 350 until bubbly and golden brown.

Chocolate Zucchini Cake
1 cube margarine
¾ T. soda
½ c. oil
2 ½ c. flour
1 ¾ c. sugar
1 t. vanilla
2 eggs
5 T. cocoa
2 c. zucchini grated
1 T. baking powder
½ t. cinnamon
1 t. salt
½ c. buttermilk

Mix, pour in greased 9x13 pan and bake at 350 for 40-45 minutes. Frost with chocolate frosting.

Lemon Zucchini Cookies
1 c. margarine
2 eggs
2 c. flour (may need a little more flour if too sticky)
1 t. baking powder
¾ c. sugar
1 c. shredded zucchini or carrots
½ t. salt
1 t. vanilla
1 ½ T. lemon extract or juice

Combine ingredients together and place small ball son cookie sheet. Bake at 375 for 10 minutes or until cooked through. Don’t over bake! Cover cookies with orange or lemon frosting.

Mystery Cobbler
4 c. zucchini (approx. 3 medium), peeled and cut in half. Take out seeded part and slice thin like an apple.
1 1/3 c. sugar
2 tsp. cornstarch
½ t. salt
2 t. cinnamon
¼ t. nutmeg
¼ c. lemon juice (or more)

In a bowl stir all ingredients together that make up the pie filling. Pour into unbaked pie crust. Top with upper crust. Pinch pie crust edges together and vent top crust to allow steam and juices to escape. Brush with a little milk. Bake at 400 degrees for about 40 minutes. Let cool a bit to allow pie filling to set up. Serve with ice cream. You’ll be amazed how much it tastes like apple pie!! You can also cook this as a cobbler with a oat, brown sugar, butter and cinnamon crumble placed on top of the zucchini. That is my favorite way to make this--your friends won't know the difference!


Angie August 5, 2008 at 2:43 PM  

Thanks for the new recipes - I'll have to try a few - 10 squash plants leads to too many loaves of zuchini bread! In the past if I had to much left over and no one to give it away to...I would just shred all of it, separate into 1 cup portions in freezer bags, and freeze them. They keep surprisingly well, and taste good when used in recipes. I'm sure you could slice as well....

Fruitful Vine August 19, 2008 at 6:53 PM  

Hi I don't remember how I came across your blog tonight but I'm glad I did. I found a lot of useful information here. I've been building up a supply of food with my husband's blessing and I'm thankful for the information I found here and also when I go to your other website. I live in the Caribbean so the deals at the places you mention are not available to me but I use what I have and I've been steadily building up. Thank you for doing this.

Tiffany February 19, 2009 at 5:40 PM  

Thank you so much, During the summer I have so much zucchini and dont have any recipes. Now I do, you are wonderful.

Cami Checketts August 26, 2009 at 2:18 PM  

Thanks. I needed this. I feel so guilty throwing my zucchini to the horses!

Cindi August 27, 2009 at 1:27 AM  

Question...In the recipe for the "Zucchini and Chicken Casserole", are the breadcrumbs that go on the top the Pepperidge Farms Herb seasoned dressing? Do we use 1/2 pkg of the 8 oz Pepperidge Farms box? The ingredients list looks like it has both herb seasoned dressing and breadcrumbs. Just want to make sure I make this right!

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