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Make the Most of All That Zucchini

June 29, 2012 | Comments: 0 | Views: 168

Most of us have a great zucchini bread recipe tucked away in our recipe box.

And we know we can saute some summer squash up for a quick and easy side dish.

But beyond that, many of us are stumped, and we find ourselves packing up our extra zucchini and leaving it on our neighbor's front porch after the sun goes down.

What a waste!

Zucchini is almost the perfect garden veggie. It is low-cal and packed with vitamins, and it goes from sweet to savory and back again in a snap.

Not only is it an ideal way to add moistness to a cake recipe, it's great on the grill and it can take the place of high-calorie additions to soups, stews or meatloaf recipes, allowing you to lighten up your favorites without anyone having a clue. I've compiled a few recipes to get you started on your zucchini journey, and I'm sure that once you try a few, you'll view zucchini completely differently.

Sweet Zucchini Relish • 1 zucchini, finely diced • 1 onion, finely diced • ½ green bell pepper, finely diced • ½ cup apple cider vinegar • ½ cup water • ½ cup brown sugar • ¼ teaspoon salt • Pinch mustard seeds 1. Mix ingredients in a medium saucepan and bring to a boil. 2. Cook until mixture is thick and most of the liquid has turned to syrup. 3. Chill and serve with burgers, hot dogs or brats.

Miniature Zucchini Wellingtons • 16 sheets phyllo dough, thawed • 2 tablespoons plus 1 teaspoon butter • 2 medium zucchini, cut into eight equal pieces each • Two cups button mushrooms, finely diced • 2 gloves garlic, minced • Two cups portabella mushroom caps, finely diced • 1 cup mozzarella cheese • Melted butter for basting • Beef dipping sauce

1. Melt 2 tablespoons butter in a saucepan and add garlic and diced mushrooms. Salt to taste and cook until lightly browned and tender. Let cool. 2. Melt 1 teaspoon of butter in a saucepan and add zucchini slices. Sauté until slightly tender. 3. Fold phyllo dough into thirds and place a slice of zucchini at the end, followed by a spoonful of mushroom mixture and a pinch of cheese. 4. Roll up dough into a cigar-shaped cylinder and baste with melted butter. 5. Bake in a 325 degree oven for 20 minutes until browned and crispy. 6. Serve with Beef Dipping Sauce.

Beef Dipping Sauce: Melt 1 tablespoon butter into a small saucepan and add 1 clove smashed garlic and 1 tablespoon flour. Cook about 1 minute. Add 1 cup of beef stock or consommé and a dash of Worcestershire sauce. Cook over medium heat until thick and bubbly, stirring constantly.

Mexican Tortilla Soup • 1 onion, diced • 1 green bell pepper, diced • 2 small hot peppers, diced • 1 medium zucchini, shredded • 4 cups chicken broth • 2 shredded chicken breasts • 1 15-ounce can petite diced tomatoes • 1 cup frozen corn • 2 teaspoon ground cumin • 1 teaspoon salt • ½ cup cilantro leaves • Tortilla strips

1. Line the bottom of a soup pot with olive oil and sauce onions, bell pepper and hot peppers until tender. 2. Add zucchini shreds and cook about five minutes. 3. Add chicken broth, shredded chicken, tomatoes, frozen corn, ground cumin and salt. 4. Bring to a boil and reduce heat, simmering for about 30 minutes for flavors to meld. 5. Just before serving, add cilantro leaves and top with tortilla strips.

Chocolate Zucchini Quick Bread • 1 ¾ cup flour • 1 cup sugar • ¼ cup cocoa • 2 teaspoons baking powder • ¼ teaspoon salt • 1 beaten egg • 1 cup shredded zucchini • ¼ cup oil • 1 cup milk • 1 ounce bittersweet chocolate

1. Preheat oven to 350 degrees. 2. Grease and flour and 8x4 inch bread pan; set aside. 3. Mix flour, sugar, cocoa, baking powder and salt into a mixing bowl; set aside. 4. Mix egg, zucchini and oil together. 5. Melt chocolate into milk over low heat in a medium saucepan; add to egg mixture. 6. Pour liquid mixture into flour mixture and mix until well blended. 7. Pour into prepared pan. 8. Bake in a 350 degree oven for 50 minutes or until a toothpick inserted near the center comes out clean.

Zucchini Pasta Salad • 1 box tri-colored rotini pasta• 1 green bell pepper, diced• 1 purple onion, diced• 2 medium zucchini, diced• 2 14.5-ounce cans Italian-style chunk tomatoes 1. Cook pasta according to package instructions, set aside. 2. Coat a sauté pan with olive oil and sauté onion and bell pepper until almost tender. 3. Add zucchini and cook, covered, until zucchini chunks are tender but still firm.4. Mix pasta and veggies together, then toss with tomatoes.5. Serve hot or cold.

Zucchini & Mushroom Meatloaf • 1 pound ground chuck • 1 large zucchini, grated • 1 cup mushrooms, finely chopped • 1 cup canned white beans • ½ cup dry bread crumbs • 1 egg • 3 cloves garlic • 1 teaspoon salt • ½ teaspoon black pepper 1. Preheat oven to 350 degrees. 2. In a large bowl, mix together all ingredients until well blended. 3. Press into glass baking dish and bake about 60 minutes, until top of loaf is browned.

Brenda Neugent is the author of "What The #@)*) Am I Going to Do With All These ZUCCHINI?" It is available at https://www.createspace.com/3812649

Source: EzineArticles
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