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All sound pretty good except the zucchini in tomato sauce. Mom used to make it that way and spoiled brats mom did also; we both hate it; yuck!!! I do grill it a lot and have had it stuffed a few times this year. We have all heard of zucchini bread, but I have or had recipe for almond/zucchini bread that was really tasty.
Chocolate zucchini muffins. You can find the recipe here. These are a family favorite. If you make them, use liners. They can be pretty difficult to remove from a muffin tin without them. Also, the liners will peel off more easily if you wait for the muffins to cool completely. They make a quick and delicious school morning breakfast with hard-boiled egg or two.
I pulled this off of "Allrecipes" and made it last week. I have a large garden with allot of zucchini and I can only give away so many zucchini before my co-workers start saying--stop already. LOL
This recipe for Zucchini Relish is AWESOME. (although while you are making it your house will smell like vinegar LOL)
Sweet Zucchini Relish
12 cups shredded unpeeled zucchini 4 cups chopped onion 5 tablespoons canning salt 1 red bell pepper, chopped 1 green bell pepper- chopped. 2 cups white sugar 2 1/2 cups white vinegar (or apple cider vinegar) 1 tablespoon cornstarch 3/4 teaspoon ground nutmeg 3/4 teaspoon ground turmeric 1 1/2 teaspoons celery seed 1/2 teaspoon ground black pepper
Prep
50 m
Cook
1 h 10 m
Ready In
12 h
Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight. (or cover with ice and then plastic wrap and refrigerate for 4 to 6 hours)
The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside.
Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).
Chocolate zucchini muffins. You can find the recipe here. These are a family favorite. If you make them, use liners. They can be pretty difficult to remove from a muffin tin without them. Also, the liners will peel off more easily if you wait for the muffins to cool completely. They make a quick and delicious school morning breakfast with hard-boiled egg or two.
I am going to make these for sure!! Thank you so much!!
Zucchini pizza crust, or just mini-pizzas: Top a slice of zucchini with a dollop of pizza sauce, a piece of pepperoni, slice of mushroom, or whatever else floats your boat, and mozzarella cheese. Broil until the cheese melts.
1 cup vegetable oil
1 1/2 cups white sugar
1 cup brown sugar
3 teaspoons vanilla extract
4 cups grated zucchini
1 cup chopped walnuts(optional)
Directions
Prep
20 m
Cook
1 h
Ready In
1 h 40 m
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 35 to 55 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
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