Zuchini On Sale!!!

Zucchini with Cream Sauce

Zucchini with Cream Sauce

Cook 3-4 small zucchini in salted water, whole, until barely done. Drain, cut in half. Place in buttered casserole dish, cut side up.

Cover with 1 c. white sauce, to which grated Parmesan or Romano cheese has been added.

Sprinkle with about 1/2 c. seasoned bread crumbs. Bake at 350 for 20-2 min.

Serves 3-4.

 
CARROT & ZUCCHINI BARS WITH CITRUS ICING

CARROT & ZUCCHINI BARS WITH CITRUS ICING

1 1/2 cs. all-purpose flour
3/4 c. brown sugar
1 tsp. baking powder
1/2 tsp. ginger
1/4 tsp. baking soda
2 eggs, slightly beaten
1 1/2 cs. shreded carrot
1 c. shredded, unpeeled zucchini
1.2 c. golden raisins
1/2 c. chopped walnuts
1/2 c. vegetable oil 1/4 c. honey
1 tsp. vanilla extract
Citrus Cream Icing (recipe follows)

In a large mixing bowl, combine first 5 ingredients; mix well and set aside. In
another large bowl, combine remaining ingredients, mix well. Add carrot mixture
to flour mixture, stirring just until combined. Spread batter in a lightly
greased 13 x 9 inch baking dish. Bake at 350 degrees for 25 minutes or until
bars test done. Place on a wire rack and cool completely. Frost with icing.
Cover and store in refrigerator.

CITRUS CREAM CHEESE ICING

1 8-oz. pkg. low-fat or no-fat cream cheese
2 tbsps. orange juice
1/2 c. powdered sugar
1/2 tsp. lemon extract

In a small bowl combine all ingredients; beat until smooth.

 
Grandma Bacon's Zucchini Relish

know it's not quite the season for this, but I just found my Momma and Dad's zucchini (or cucumber) relish recipe, written out by my Dad. So to make sure I do not lose it again, I'm posting it... It really is wonderful...

Cyndi

Grandma Bacon's Zucchini Relish

10 c. finely chopped zucchini or cucumbers
1-2 T. salt
2 c. chopped onions
2 each: red and green bell peppers, chopped

Mix all ingredients together, cover and let soak overnight.

Next day, drain and rinse. Combine the following ingredients in a large
saucepan, add vegetables and cook 10-15 minutes. Pack mixture into clean
pint jars, seal well.

2 1/2 c. white vinegar
5 c. sugar
1 T. turmeric
1 T. mustard seed
1 T. celery seed
1 T. cornstarch

 
REC Quick Zucchini Soup

ZUCCHINI SOUP
Quick and hearty- use either leftover mashed potatoes or quickly make 1 C of boxed mashed potatoes according to package directions

1 lb grated zucchini (about 3 C)
3 C water
4 chicken boullion cubes
1/3 C chopped onions
1 C mashed potatoes
1 T garlic powder
1 tsp Beau Monde seasoning or 1 tsp celery seed
salt and pepper to taste
Bring water, zucchini, boullion cubes and onion to boil for 2 minutes. Pureé in blender or food processor. Return to pan and reheat with potatoes and spices.

 
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