Aunt Ruth’s Zucchini Bread

Aunt Ruth’s Zucchini Bread

mix:
3 eggs, beaten
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 cups grated zucchini

add:
3 cups flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon

Mix well and pour into 2 lightly greased and floured bread pans or one 9×13” pan. Bake at 325 for 1 hour. Toothpick test.

Optional frosting:
Heat and stir together 1.5 tablespoons flour and 1/2 cup milk until thick; set aside. Beat together 1/2 cup sugar, 1/2 cup butter, and 1/2 teaspoon vanilla for 4 minutes. Add paste and beat until fluffy.

Summer Corn Chowder with Bacon

Summer Corn Chowder with Bacon
Bon Appétit | June 2004

6 slices bacon, chopped
6 cups fresh corn kernels (cut from 6 to 8 ears)
1 chopped fresh fennel bulb
1 cup diced zucchini or yellow squash (about 2)
1 cup 1/2-inch cubes peeled potatoes
3 cups (or more) low-salt chicken broth
1/2 cup whipping cream
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives

Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives

Sauteed Zucchini with Feta and Basil

Sauteed Zucchini with Feta and Basil

This is like ratatoulli without the eggplant- works good as a casserole if you want to throw it into a dish and top with the feta and breadcrumbs.

1/4 c olive oil
3 cloves garlic
2 large zucchini, chopped into 1/2-inch cubes
1/2 c black olives, chopped -nicoise or calamatas
2-3 Tbls chopped fresh basil
Crushed red pepper flakes (of course)
1/2 c chopped tomato- seeds removed
1/2 c crumbled feta

In sauté pan, heat the olive oil and sauté the garlic, add the zucchini and olives and cook on med high until soft. Add the tomatoes, cook 2-3 minutes until heated through. Season with salt, pepper and crushed red. Toss with crumbled feta and chopped oregano. Serve as is, or finish it in the oven at 350° until the breadcrumbs brown up a bit, 20–30 minutes.

Zucchini Bread

Zucchini Bread

Makes one 9-inch loaf

1# zucchini- shredded on large box grater, toss with 1/2 tsp salt, place in colander and allow to drain 20 minutes. Then, place in clean dishtowel and squeeze excess moisture out.
2 cups all-purpose flour
1/2 c pecan pieces
1 tsp baking powder
1 tsp baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
3/4 c sugar
1/4 c plain yogurt (or sour cream)
2 large eggs, beaten lightly
1 Tbls lemon juice
6 Tbsp. (3/4 stick) butter, melted and cooled

Preheat oven to 375 degrees F. Grease the bottom and sides of a 9×5 loaf pan. In a large bowl, combine flour, nuts, baking soda, baking powder, salt, nutmeg, and cinnamon. In a separate bowl, whisk together sugar, yogurt, eggs, butter, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Pour into loaf pan and bake for 50-60 minutes hour, or until a tester comes out clean.

Zucchini Bread and Butter Pickles

Zucchini Bread and Butter Pickles

3 T. salt
1 c. cider vinegar
1 c. sugar (2 1/2 lbs.)
1 tsp. mustard seeds
1/2 tsp. tumeric
5 ea cloves
1/4 tsp. celery seed
1 lbs. zucchini- thin 1/8
1 med. Onion- thin sliced

Toss salt with zucchini and onions in a colander, let stand 1 hours and then rinse with water. Combine sugar, vinegar and spices in a large pan- bring to a boil. Add sliced vegetables and remove from heat immediately. Put into sterilized jars and enjoy in the refrigerator for 2-3 weeks.

Zucchini Frittata

Zucchini Frittata

A great Italian appetizer or brunch idea- this is as good cold as it is hot and very easy to prepare with any ingredients from the share.

2 Tbls olive oil
6-8 eggs- whisk with
1/4 c whole milk or half and half
1 med zucchini, sliced or jullienne (matchsticks)
2-3 small spring onions, sliced thin
1 med tomato, seeded and chopped- placed in a strainer to drain
2-3 Tbls chopped black olives
3-4 leaves basil,
rough chopped cheese- use goat cheese, fontina or mozz- preferably
chunks or thick slices
other options (ham, bacon or salami)

Preheat oven to 375° or use broiler. Use an 8-10-inch nonstick or well seasoned cast iron pan as this will finish in the oven, preferably under the broiler. Heat pan on med high heat and add olive oil, add onions and zucchini, saute until soft. Add tomatoes and olives, cook 1 minute, season veg with salt and pepper, pour in eggs, add basil, and cook 2-3 minutes on med, scraping and tilting the pan with a heat resistant rubber spatula, allowing the egg to run underneath each time, top with cheese. When eggs are still creamy, shake the pan and place under the broiler for 2-3 minutes until set- (without a broiler it may take 4-6 minutes in oven) remove from oven.

Allow to rest 5 minutes, then gently slide onto a platter- slice. I like to serve this with a freshly made aioli, or, garlic mayonnaise, which, made with Hogs Back eggs, is the best mayo you’ve eve had.

Hot and Sour Zucchini

Here’s a different zucchini recipe I made for the first time last weekend. It’s from a book called The Good Food of Szechwan by Robert A. Delfs. I cook out of this book about once a week.

Hot and Sour Zucchini

1/2 pound zucchini, sliced into 1/4-inch rounds
2 teaspoons finely chopped fresh ginger
2 teaspoons finely chopped green onion
2 dried red peppers, stemmed, seeded and sliced into strips
1 teaspoon Szechwan peppercorns
1 teaspoon corn starch
1 tablespoon Chinese wine vinegar
1 teaspoon soy sauce
2 teaspoons sugar
4 tablespoons sesame oil

Sprinkle the zucchini with salt and allow to stand at least 10 minutes, then drain, wash and pat dry. Mix the cornstarch with the vinegar and soy sauce, then add the sugar. Heat the sesame oil in a wok or large frying pan until hot. Be careful not to burn it. Add the Szechwan peppercorns and red peppers and stir fry briefly. Add the zucchini, ginger and green onion. Toss for 20–30 seconds, then stir and add the vinegar/ soy/sugar. Mix well and continue to stir fry a few more seconds, until the zucchini is tender. Serve hot.

Egg Salad with Radishes and Scallions

Egg Salad with Radishes and Scallions

6 large eggs 1/4 cup mayonnaise
1 medium scallion, sliced thin
1 tablespoon minced fresh dill
1/2 medium stalk celery, chopped fine (about 3 tablespoons)
3 medium radishes, minced (about 3 tablespoons)
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon table salt
Ground black pepper

Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.
Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)

Soba Salad with Carrot and Zucchini

Soba Salad with Carrot and Zucchini

3 to 4 tablespoons fresh lime juice
6 tablespoons soy sauce
1 1/2 tablespoons finely minced peeled fresh ginger
1 1/2 teaspoons sugar
1/4 cup vegetable oil
1/2 lb soba noodles, freshly cooked to tender, rinsed under cold water, and drained
3 carrots, cut into 1/8-inch matchsticks
2 medium zucchini, cut into 1/8-inch matchsticks
1 bunch scallions, thinly sliced crosswise

Whisk together lime juice, soy sauce, ginger, sugar and oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.

Pisto Manchego

Pisto Manchego is a classic vegetable dish from La Mancha in the central plains of Spain. It can be eaten on pasta, rice or bread and served hot or cold.

Pisto Manchego

3 tablespoons fruity olive oil
1 green pepper, cut into 3/4 inch squares
1 medium onion, chopped
1 medium zucchini, cut into 1/2 inch slices, then cubed
5 cloves garlic, minced
3/4 pound tomatoes, skinned and diced
1 tablespoon minced parsley
Salt
Freshly-ground black pepper

Heat the oil in a large saucepan and sauté the pepper, onion, zucchini and garlic until the onion is wilted. Add the tomato, parsley, salt and black pepper and cook over medium heat, uncovered, for 30 minutes. At the end of the cooking time, turn up the heat to reduce the liquid—the stew should be thick, not soupy.

Savory Zucchini Bread

Savory Zucchini Bread

3 cups grated zucchini
1 medium onion, chopped
1 cup all-purpose baking mix
3 large eggs
1/2 cup canola oil
1/2 cup grated cheese
2 T. chopped fresh basil
Freshly ground black pepper
Optional: Other herbs such as parsley or marjoram

Mix all the above ingredients and place in an 8×8 square greased baking pan and bake at 350° for 30 to 45 minutes, or until top is golden brown. Do not overcook!

Grilled Zucchini or Summer Squash

Grilled Zucchini or Summer Squash

4 medium zucchini or summer squash, trimmed and sliced lengthwise into 1/2-inch thick strips
2 T. extra-virgin olive oil
Salt and ground black pepper

Lay the zucchini slices on a large baking sheet and brush both sides with oil. Sprinkle generously with salt and pepper to taste. Grill the zucchini over a medium-hot fire, turning once, until marked with dark stripes, 8 to 10 minutes. Serve hot, warm, or at room temperature.

Zucchini Frittata with Parsley

Zucchini Frittata with Parsley

1 1/2 Lbs. zucchini, coarsely grated
Salt and pepper to taste
3 T. Olive oil
6 Eggs
1 large garlic clove, crushed or minced
2 T. fresh parsley, chopped
1/2 c. freshly grated parmesan or Jack

Toss the zucchini with 1 teaspoon salt and set it aside in a colander for 20 to 30 minutes. Rinse briefly, then squeeze dry.

Warm half the oil in a 10 inch non-stick skillet over medium high heat. Add the zucchini and cook, stirring frequently, until it’s dry and flecked with gold in a few places, about 6-8 minutes. Transfer the zucchini to a bowl and wipe out the pan.

Preheat the broiler. Beat the eggs with a few pinches of salt and some pepper, then stir in the garlic, zucchini, parsley, and cheese. Add the remaining oil to the pan and, when it’s hot, add the eggs. Lower the heat, cook for a minute or so, then give the pan a few jerks to make sure the eggs aren’t sticking. If they are sticking, loosen them gently with a thin rubber spatula. Cook over medium-low heat until the eggs are set and the top is nearly dry, about 10 minutes. Put the frittata 4 to 6 inches under the broiler to finish cooking the top. Remove from the broiler and slide onto a plate or cutting board. Cut into wedges and serve with a nice green bean salad.

Spicy Garlic Potatoes and Zucchini

Spicy Garlic Potatoes and Zucchini

2 lb Carola potatoes cut into about 1 inch cubes
5 large garlic cloves, smashed with flat side of a large knife
3 ½ T. vegetable oil
¾ t. dried hot red pepper flakes
1 lb zucchini, cut into ½ inch dice
½ t. salt

Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, 10 to 15 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes.Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 1 to 2 minutes, then drain in a colander.Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.

Vegetable Risotto w/ Walnut Pesto

Here’s a good recipe that a member sent in which uses a lot of different vegetables. You could easily substitute other veggies for the peas and asparagus.

Vegetable Risotto w/ Walnut Pesto

1/2 cup walnuts and/or pine nuts, toasted
1 clove garlic
1 cup fresh basil
1/2 cup Parmesan, grated
1/4 cup olive oil
1/8 tsp salt
8 oz carrots, cut into 1/4-inch rounds
8 oz green beans, cut to 1/2-inch
1-2 summer squash, cut into 1/2-inch dice
8-16 thin asparagus stalks, cut to 1/2-inch
1/2 c. shelled peas
4 cups chicken stock (or vegetable stock)
1 tbs olive oil
1 leek, chopped
1 1/2 cups Arborio rice
1/2 tsp salt (or to taste)
2 cups spinach, chopped

Toast the walnuts and/or pine nuts in a small skillet over medium heat or in the oven (@375) on a cookie sheet. Allow to cool. In a blender or food processor, blend together the fresh garlic and walnuts/pine nuts. Add the other four ingredients and blend until fairly smooth. Set aside or store in the refrigerator. In a medium pot, bring 3-4 cups water to a boil. Add carrots. Cook for 3 minutes, until soft. Add beans, squash, peas, and/or any other vegetable you are using. Bring to a boil again, cook for about 1 minute, then drain and rinse with cold water. Set aside. Warm the stock in a saucepan without letting it boil and set that aside. In a large pan or pot, warm the oil. Add the leak and sauté over low heat until golden. Add the rice and mix to coat with oil. Add 1/2 cup of warmed stock at a time, stirring until it is mostly absorbed before adding another 1/2 cup. Continue at a low simmer until all the stock is absorbed and the rice is al dente. Add the salt and spinach, mixing until the spinach has wilted. Add in the other vegetables. Serve right away, topped with a spoonful of pesto.

Zucchini-Feta Pancakes

Zucchini-feta Pancakes

4 eggs, separated
4 packed c. coarsely grated zucchini
1 c. finely crumbled feta
1/2 c. finely minced scallions
1 tsp. dried mint
salt to taste
black pepper to taste
1/3 c. flour
oil, for frying
sour cream or yogurt, for topping

Beat the egg whites until stiff. In medium-sized bowl, combine zucchini, egg yolks, feta, scallions, mint, salt, pepper and flour. Mix well. Fold egg whites into zucchini mixture. Heat a little oil in heavy skillet. When hot, add spoonfuls of batter and fry on both sides. Serve. Top with yogurt or sour cream.

Zucchini Frittata with Basil

I made this for dinner on Sunday night and it was good. You really need a decent non-stick pan for it.

Zucchini Frittata with Basil

1 ¼ pounds zucchini, coarsely grated
salt and pepper
3 T. Olive oil
6 eggs
1 clove garlic
1 T. chopped basil
½ c. freshly grated parmesan

Toss the zukes with a teaspoon of salt and set aside in a colander for 20-30 minutes to drain. Rinse briefly and squeeze dry.Warm half of the oil in a wide (10 inch) skillet over medium high heat. Add the zucchini and cook stirring regularly until it dries out.Preheat the broiler. Beat the eggs with salt and pepper, then stir in the garlic, zucchini, basil and cheese. Add the remaining oil to the skillet, set in on medium heat and when it’s hot add the egg/zuke mixture. Lower the heat and let them cook for a couple of minutes. Carefully check to make sure it’s not sticking to the pan. Cook over medium low heat until the egg is almost set. Remove from the stove and place 5 inches under the broiler until golden brown on top, just a couple of minutes. Remove from oven and invert onto a plate.

We had ours with some shredded cucumbers and yogurt on top, but you could put whatever you like on these. They’d also be a great brunch item. I thought I’d like it better with some really good sausage or bacon in it, or a little of anything with a strong flavor.

Arugula Pesto Pasta Salad with Zucchini

Arugula Pesto Pasta Salad with Zucchini

1 bunch arugula
1 or 2 cloves of garlic (to taste)
1 zucchini
12 oz. rigatoni or penne pasta
½  cup olive oil
½ cup parmesan
salt and pepper to taste

Start the pasta water. Slice the zucchini in half lengthwise, and then in half again lengthwise. Do this a couple more times until you have long quarter inch wide strips of zucchini. Now chop them into inch and a half matchsticks. Add the pasta to the boiling water, while it cooks make the pesto. Cut the arugula above the rubber band, wash and spin-dry the leaves. In a food processor add the arugula, oil, garlic, parmesan, salt and pepper. Run the processor until you have a nice consistency, drizzling more oil in if it is lumpy. When the pasta is done, place your colander in the sink. Put the zucchini in the bottom of the colander and drain the pasta.

This is my lazy approach to cooking some vegetables. Slice them into small pieces and let something else cook them. Between having the boiling water dumped on them and the hot pasta sitting on them the zucchini should be nice and tender. You can wait a minute and dig one out from the bottom and see how it is. When ready add the pasta and zucchini and pesto to a large bowl, toss and top with a more parm, salt and perhaps a drizzle of balsamic. Can be enjoyed hot or as a cold pasta salad. You could certainly add basil and peas to this dish as well.