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There’s a timeless joke about zucchini and how, by
summer’s end, everyone has had their fill. The only way to
get neighbors to accept one more green squash, I’ve been
told, is to take it to their doorstep, ring the doorbell and run!
We are nowhere near that time in the season yet, but I was recently
reminded of it and thrilled at the same time when discovering
my first zucchinis. My sister, Gail had voiced concern when, by
Memorial Day, we still had not planted our garden. Less than six
weeks later, I picked a dozen zucchinis and 23 cucumbers the first
time around!
If nothing else grows in a garden, chances are the zucchini will.
I find many uses for it – raw in salads and vegetable platters,
cooked, steamed, sautéed, fried, baked or microwaved, chopped
and in desserts or frozen for later. It’s a versatile little
veggie for sure.
Good-quality zucchini should be firm, smooth-skinned and not too
big. The surface should be shiny and dark-green in color. Avoid
those that are soft, wrinkled, blemished or dull in appearance.
Large squash will be less tender than smaller ones and won’t
have the same taste.
Zucchini Beef Bake
(From the files of my late aunt, Jean O’Connor)
2 zucchini, sliced in ¼” slices
1 lb. ground beef
¼ cup chopped onion
8 oz. can tomato sauce
½ tsp. salt
½ tsp. basil or oregano
¼ tsp. pepper
½ lb. Mozzarella cheese
Layer a 9 x 13” pan (greased) with zucchini.
Brown ground beef with onion. Pour off grease. Stir in tomato
sauce, salt, pepper, and basil or oregano. Pour over zucchini.
Spread grated Mozzarella cheese on top. Bake at 350 degrees for
40 minutes.
Zucchini Squares
(A hit wherever you take it!)
3 cups thinly chopped or diced zucchini
½ cup chopped onion
½ cup grated Parmesan cheese
2-3 Tbsp. parsley
½ tsp. salt
½ tsp. oregano
2 dashes Tabasco (optional)
1 tsp. garlic powder
½ cup oil
4 eggs, beaten
Mix all ingredients together except Bisquick.
Stir in Bisquick and pour into 13 x 9 inch pan. Bake at 350 degrees
for 30-35 minutes. Cut into squares. Small cuts for great appetizer
or larger ones for main dish, served with green salad and fruit.
Batter-Fried Zucchini
Bisquick
Zucchini
Oil for frying
Mix Bisquick with enough water to make a thick
batter. Slice the zucchini about 1/8-inch thick. Heat oil to hot
but not smoking, Dip each zucchini slice in batter and fry until
golden on each side. Salt/season while you drain. (Italian seasonings
add nice touch.)
Easy Zucchini Sticks
3 medium zucchini, unpeeled
1 large egg, beaten
2 Tbsp. olive oil
¾ cups bread crumbs
2 Tbsp. freshly grated Parmesan or Romano cheese
Pinch of freshly ground black pepper
Combine crumbs, cheese and pepper and put aside.
Cut zucchini in half and then lengthwise into sticks. Dip into
beaten egg and roll in the crumb mixture. Place on a cookie sheet
and drizzle with olive oil. Preheat oven to 375 degrees; bake
the sticks for 20 minutes. When tender. turn on broiler and broil
for about 3 minutes until golden brown. Good dipped in a marinara
sauce. Makes approximately 25 sticks.
Zucchini Bread
2 cups shredded raw zucchini
3 eggs
1 ¾ cups sugar
1 cup vegetable oil
2 cups flour
¼ tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
1 cup chopped walnuts
Press or squeeze liquid from zucchini. Beat eggs,
sugar, and oil together. Add flour, baking powder, soda, cinnamon,
salt, vanilla, and walnuts. Mix together by hand.
Add drained zucchini. Mix well. Pour into 2 greased and floured
loaf pans. Bake 55 to 65 minutes at 350°, or until fork or
wooden pick inserted in center comes out clean.
(Remember, around the end of next month, drop the zukes, ring
the bell and run!)
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