While some garden plots are behind in producing an abundance of vegetables so far this year, it is never too late to plot/plan how to use what will possibly be an over-abundance of zucchini.
This week’s recipes feature the versatile zucchini.
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Baked Zucchini and Cheese
3-4 small zucchini, sliced
1 small onion, sliced
1 cup grated cheddar cheese
1 large tomato, sliced
salt and pepper to taste
grated garlic to taste
sprinkle of thyme and oregano to taste
Butter a 9x13 inch baking dish. Layer zucchini, onion and tomato. Add seasonings. Sprinkle grated cheese on top.
Bake at 350 degrees F for 30 minutes. Serves 4-6.
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French Fried Zucchini
4 small zucchini
1/3 cup flour
1 tsp. salt
2 eggs
2 tbsps. water
1 cup flour
1/2 cup grated Parmesan cheese
Trim ends of zucchini and cut into strips like large French fries.
Combine 1/3 cup flour and salt. Beat eggs with water. Combine 1 cup of flour with the grated cheese.
Roll zucchini pieces in flour and salt mixture, dip in eggs then roll in flour and cheese mixture.
Deep fry at 375 degrees F until golden, about 3-4 minutes. Drain on paper towels and serve with a favourite dip. Serves 4-6.
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Zucchini Chocolate Cake
1/4 cup butter or margarine
1/2 cup vegetable oil
1 1/2 cups white sugar
2 eggs
1 3/4 cups grated zucchini
2 1/4 cups flour
4 tbsps. cocoa
1 tsp. each baking powder and soda
1/2 tsp. each cinnmon and cloves
1 tsp. salt
1/2 cup sour milk
1 1/2 tsps. vinegar
Beat together the butter, oil, sugar and eggs.
Peel and grate the zucchini and add to the butter mixture.
Sift together all the dry ingredients.
Add the vinegar to regular milk and stir to make sour milk.
Mix the dry ingredients into the creamed mixture, alternately with the sour milk.
Grease and flour a 9x13 inch cake pan. Pour cake batter into pan. Bake at 350 degrees F for 45-60 minutes.
Remove from oven, cool then frost with a favourite icing.
Joyce Walter can be reached at [email protected]
