July 2018 – Zucchini

Zucchini Casserole

Anna Althouse, Denver

• 2 cups zucchini, sliced
• 1 onion, sliced
• 3 tomatoes, sliced
• salt
• pepper
• caraway seed
• 1 cup grated cheddar cheese
• 1 cup rye bread croutons

In a 9”x13” baking dish, layer sliced zucchini, onions and tomatoes. Season to taste and top with cheese and croutons. Bake at 325°F for 1 hour.

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Zucchini Corn Fritters

Anna Althouse, Denver

• 2 cups zucchini, grated
• 2 cups corn
• 2 eggs
• ½ cup Bisquick
• 1 tablespoon parmesan cheese
• salt
• pepper

Combine all ingredients. Fry like a pancake.

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Roasted Veggie Dip

Edith Zimmerman, New Holland

• 1 large zucchini, cut into 1” pieces
• 1 large red pepper, cut into 1” pieces
• 1 medium onion, cut into 1” pieces
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 oz. package reduced fat cream cheese

Place veggies in large pan coated with spray. Drizzle olive oil over veggies and sprinkle with salt and pepper. Toss to coat. Bake uncovered in oven at 425°F for 25 to 30 minutes. Cool.

Process veggies in blender or food processor until smooth. Add cream cheese and cool. Serve with crackers.

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Zucchini Casserole

Edith Zimmerman, New Holland

• ¾ cup grated carrots
• ½ cup chopped onions
• 8 to 10 cups grated zucchini
• 4 tablespoons butter
• 1½ cups croutons or stuffing mix
• ½ cup sour cream
• 1 can cream of chicken soup
• 1½ cups diced cooked chicken
• ¾ cups croutons or stuffing mix

Sauté carrots and onions in butter until almost soft. Add grated zucchini to mixture and continue to cook until soft.

Stir in 1½ cups croutons or stuffing mix, sour cream, cream of chicken soup and chicken; mix thoroughly.

Pour mixture into a greased 9×9 casserole dish. Top with remaining croutons or stuffing mix. Bake for about 50 minutes at 350°F.

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Zucchini Bread

Nancy Shrader, Ephrata

• 3 eggs
• 1 cup applesauce
• 1¾ cups sugar
• 3+ cups zucchini, peeled and grated (approximately 1 medium and 1 small zucchini)
• ¼ plus ¹/₃ cup water, divided
• 3 teaspoons vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2½ teaspoons cinnamon
• ¼ teaspoon baking powder

Beat eggs until light and foamy. Add applesauce, sugar, zucchini, ¼ cup water and vanilla. Mix lightly, but well.

Add flour, salt, baking soda, cinnamon, baking powder and ¹/₃ cup water. Mix until blended. Batter should be a little thicker than cake batter.

Pour into well-greased bread pans, filling to just about half full. Bake at 325°F for approximately 60 minutes for large bread pans (30 to 35 minutes for mini loaf pans), or until toothpick comes out clean.

One batch makes 2 large loaves or 4 to 5 mini loaves. This recipe is also good as muffins, just decrease the baking time.

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Rice Zucchini Veggie Bake

Ella Nolt, Akron

• 1 lb. lean hamburger
• ½ cup chopped green pepper
• 1 cup chopped onion
• ½ cup unpeeled yellow or green zucchini, sliced
• 1 cup cooked rice
• 1 teaspoon salt
• 2 chicken bouillon cubes
• 2 cups water
• 10 oz. can mushroom soup
• 1 cup grated cheese, your choice

Brown hamburger, onion and pepper. Add zucchini; simmer 5 minutes. Add rice, salt, bouillon, soup and water.

Place in a large covered casserole and bake at 350°F for 60 minutes. Remove from oven and top with grated cheese. Return to oven until cheese is melted.

Note: May use more zucchini as desired.

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Zucchini Surprise

Elaine Hoover

• 1 lb. ground beef or loose sausage
• 3 cups grated zucchini
• 1 cup carrots, grated
• 1 small onion
• 3 eggs, beaten
• 1½ cup cracker crumbs
• ½ cup milk
• ½ cup melted butter
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 lb. grated cheese

Cook beef or sausage until browned. Combine remaining ingredients with meat and pour into a 9”x13” pan. Sprinkle with cheese and bake at 350°F for 30 minutes. Delicious!

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Salmon Zucchini

Bernice E. Petticoffer, Lititz

• 14 oz. can salmon, drained and flaked
• 2½ cups grated zucchini
• 4 tablespoons grated Parmesan cheese
• 1 cup mayonnaise
• 1 cup fine dried bread crumbs
• 2 tablespoons lemon juice

Blend all ingredients, reserving a small amount of Parmesan for top. Spoon into a 2 quart oiled casserole. Sprinkle with freshly grated Parmesan. Bake at 350°F for 30 minutes.

Serves 6 to 8.

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Sausage & Zucchini Casserole

Kris Zimmerman, Lititz

• 1 lb. sausage, fried
• 3½ cups zucchini, shredded
• 3 eggs
• 2 cups soft bread crumbs
• 1 cup shredded cheddar cheese
• ¼ cup butter, melted
• ½ teaspoon salt

Mix all ingredients together. Bake in 9”x13” pan at 350°F for 40 to 45 minutes.

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Zucchini Relish

Kris Zimmerman, Lititz
“This is a great way to use up all that zucchini from your garden. It is very easy to make & is great on hamburgers and hot dogs.”

• 6 cups zucchini, shredded
• 2 cups onions, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 2½ teaspoons salt
• 1¼ cups vinegar
• 2½ cups sugar
• 2 teaspoons clear jell
• ½ teaspoon turmeric
• 1½ teaspoons dry mustard
• ¾ teaspoon celery seed
• ¼ teaspoon nutmeg
• ¼ teaspoon pepper

Mix zucchini, onions, peppers and salt. Let set overnight. Boil together remaining ingredients.

Add zucchini mixture. Cook 14 minutes, then put in jars and seal. I usually put jars in boiling water bath for 5 minutes for pint jars.

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Zucchini Brownies

Kris Zimmerman, Lititz

• ½ cup vegetable oil
• 1½ cups white sugar
• 2 teaspoons vanilla
• 2 cups flour
• ½ cup cocoa
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 cups zucchini, shredded

Preheat oven to 350°F. Mix oil, sugar and vanilla. Add dry ingredients. Fold in zucchini till it is all mixed in. Spread into 9”x13” pan. Bake for 25 to 30 minutes, until cake tester tests clean.

Frosting:

• 6 tablespoons cocoa
• ¼ cup butter
• 2 cups 10X sugar
• ¼ cup milk
• ¼ teaspoon vanilla

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Zucchini Crust Pizza

Pat Roth, Ephrata

• 2 cups zucchini, shredded and squeezed dry
• ½ cup egg substitute or 2 large eggs, lightly beaten
• ¼ cup flour
• ¼ teaspoon salt
• 2 cups shredded part skim mozzarella cheese, divided
• ½ cup grated Parmesan cheese, divided
• 2 small tomatoes, halved, seeded and sliced
• ½ cup onion, chopped
• ½ cup green pepper, julienned
• 1 teaspoon dried oregano
• ½ teaspoon dried basil

Preheat oven to 450°F. In a large bowl, combine zucchini, eggs, flour and salt. Stir in ½ cup mozzarella cheese and ¼ cup Parmesan cheese. Transfer to a 12” pizza pan, coated generously with cooking spray. Spread to an 11” circle. Bake until golden brown, about 13 to 16 minutes.

Reduce heat to 400°F. Sprinkle with remaining mozzarella cheese. Top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10 to 15 minutes.

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Zucchini Mock Crab Cakes

Pat Roth, Ephrata

• 2½ cups zucchini, grated
• 1 egg, beaten
• 2 tablespoons butter, melted
• 1 cup bread crumbs
• ¼ cup minced onions
• 1 teaspoon Old Bay seasoning
• ¼ cup flour
• ½ cup vegetable or corn oil

Combine zucchini, egg, butter, bread crumbs, onion and seasoning. Make patties and roll in flour. Fry in oil.

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Zucchini Casserole

Susan Brandt, Myerstown

• 1 zucchini, sliced into ¼ inch rounds
• 1 yellow squash, sliced into ¼ inch rounds
• 2 tomatoes, chopped
• 1 Vidalia or other sweet onion, chopped
• 1 to 2 cups shredded cheddar cheese
• Progresso Italian bread crumbs
• 2 tablespoons butter, melted

In an oblong glass baking dish sprayed with cooking spray, place: one layer zucchini and yellow squash slices, slightly overlapping; one layer chopped tomatoes; one layer chopped Vidalia onion; and one layer shredded cheddar cheese.

Sprinkle generously with Progresso Italian bread crumbs. Melt butter and drizzle over the top of the casserole.

Bake at 400°F for 45 minutes, covered with foil for the first 20 minutes, then uncovered for the final 25 minutes.

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Zucchini Crab Cakes

Gloria Dougherty, Akron

• 2 cups unpeeled zucchini, grated
• 1 tablespoon grated onion or fresh onion
• 2 eggs
• ¼ teaspoon celery seed
• ¼ teaspoon Old Bay seasoning
• 1 cup Italian bread crumbs

Grate zucchini and squeeze out excess water. Combine zucchini, onion, eggs and seasonings; add bread crumbs. Make into cakes and roll in bread crumbs. Fry in hot olive oil in frying pan over medium heat.

Makes 5 or 6 cakes, depending on size.

Note: Don’t mix ingredients until you are ready to make the patties. Can also be made into balls the size of big meatballs. Makes a great party snack!

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Italian Crescent Zucchini Pie

Gloria Dougherty, Akron

• 4 cups unpeeled zucchini, thinly sliced
• 1 cup onion, chopped
• ¼ to ½ cup butter
• 2 tablespoons parsley
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon sweet basil
• ¼ teaspoon oregano
• 2 eggs, beaten
• 8 oz. Mozzarella cheese, shredded
• 1 package crescent rolls
• 2 tablespoons mustard

Cook zucchini and onion in butter for 10 minutes. Stir in seasonings, egg and cheese. In an ungreased pie pan, press a package of crescent rolls onto bottom and sides to make a crust. Spread crust with mustard. Pour zucchini mixture into crust. Mix the eggs and add on top. Sprinkle with mozzarella cheese. Bake at 375°F for 20 minutes.

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Zucchini Pie

Cheryl Hoover, Denver

• 2 cups zucchini
• ²/₃ cup sugar
• 1 teaspoon cinnamon
• ¼ teaspoon ginger
• ¾ cup milk
• 2 eggs, beaten
• ½ teaspoon allspice
• ¼ teaspoon nutmeg
• 9” pie crust

Cook zucchini. Drain. Blend and measure 2 cups. Combine with remaining ingredients (can use blender). Pour into a 9” pie crust. Bake at 350°F for 45 to 60 minutes or until knife inserted comes out clean.

Note: Spices can be more or less, however you like a pumpkin pie. People might be fooled into thinking it’s a pumpkin pie, if it weren’t for the color difference!

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Zucchini Pizza

Same recipe submitted by Cheryl Hoover, Denver and Rachel Hoover, Ephrata

• 4 cups grated zucchini
• 1 cup Bisquick
• ½ cup melted butter or oil
• 3 eggs, beaten
• parsley, salt and pepper, to taste

Mix ingredients. Bake in a 9”x13” pan at 350°F for 30 minutes. Top with pizza sauce, sausage (or your favorite toppings) and cheese. Return to oven until cheese is melted.

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Zucchini Surprise

Janice Martin, East Earl

• 2 large zucchini
• 1½ cups crushed crackers
• 1 cup shredded carrots
• ¼ cup butter
• onion
• 1 teaspoon salt
• 3 eggs, beaten
• ½ teaspoon pepper
• ½ cup milk
• 1 lb. shredded cheese
• 1 lb. hamburger, browned (optional)

Stir all ingredients (except cheese and hamburger) together. Place in greased baking dish. Top with hamburger. Bake at 325°F for 50 minutes. Remove from oven and sprinkle with cheese. Bake until cheese melts.

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Zucchini Patties

Janice Martin, East Earl

• ½ cup flour
• 2 cups shredded zucchini
• ¼ cup shredded Velveeta cheese
• 2 eggs
• chopped onion
• ¼ teaspoon (or less) Old Bay seasoning
• salt and pepper

Combine all ingredients. Fry in oil until brown on both sides. Serve immediately.

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Zucchini Quiche

Hope Weaver, Ephrata

• 3 to 3½ cups diced or grated zucchini
• 1 cup onion, chopped
• 1 cup Bisquick
• 4 eggs
• ½ cup oil
• ½ cup Parmesan cheese (can also substitute cheddar)
• 1 teaspoon parsley
• ¼ teaspoon salt (or to taste)

Mix all ingredients, except zucchini, in a bowl. Add zucchini last and pour into buttered 9” pie plate. Bake at 350°F till brown, 30 to 40 minutes.

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Zucchini Chocolate Cake

Hope Weaver, Ephrata

• ¼ cup butter
• ¼ cup shortening
• ¼ cup vegetable oil
• 1½ cups sugar
• 1 egg
• 1 teaspoon vanilla
• ½ cup sour milk
• 2½ cups flour
• ¼ cup cocoa
• 2 tablespoons baking soda
• 2 cups shredded zucchini
• 12 oz. chocolate chips

Mix first four ingredients; add egg, vanilla and sour milk. Add dry ingredients and mix well. Add zucchini. Pour into greased 9”x13” pan and sprinkle with chocolate chips. Bake at 325°F for 45 to 50 minutes.

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Zucchini Bars

Hope Weaver, Ephrata

Bars:

• 1 cup vegetable oil
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 2 cups shredded zucchini
• 1 cup nuts, chopped

Beat together oil and sugar. Add eggs and vanilla, beating until fluffy. Mix together flour, baking powder, baking soda, cinnamon and salt; add to mixture. Fold in zucchini and nuts. Pour into greased 11”x15” pan. Bake at 350°F for 25 minutes.

Frosting:

• 3 oz. cream cheese, softened
• ¼ cup butter
• 2 teaspoons milk
• ½ teaspoon vanilla
• 2 cups 10X sugar

Beat together until smooth. Spread onto cooled bars.

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Cheese Zucchini Soup

Rachel Hoover, Ephrata

• 4 slices bacon
• ¼ cup chopped onion
• 2½ cups grated zucchini
• 1 cup water
• ½ teaspoon salt
• ¼ cup butter
• ¼ cup flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2½ cups milk
• ½ teaspoon Worcestershire sauce
• 1 cup chopped Velveeta cheese

Cook bacon until crisp and set aside for garnish. Sauté onion in bacon fat until tender. Add zucchini, water and ½ teaspoon salt. Cover and bring to a boil. Simmer for 5 minutes.

In a separate pan, melt butter; blend in flour and seasonings. Stir in milk and Worcestershire sauce. Heat to boiling and boil one minute, stirring constantly. Remove from heat and stir in cheese. Add to zucchini and garnish with bacon.

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Mock Crab Cakes

Pauline Seibel, Lititz

• 2 cups grated zucchini (dry)
• 2 tablespoons grated onion
• 1 tablespoon mayonnaise
• 1 tablespoon Old Bay seasoning
• 2 eggs, beaten
• 2 cups bread crumbs

Mix and make patties. Dust with flour (optional). Fry.

Makes 5 to 6 cakes.

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Zucchini Casserole

Pauline Seibel, Lititz

• 3 cups grated zucchini
• 3 oz. grated cheese
• 18 saltine crackers (make crumbs)
• 1 teaspoon salt
• 3 to 4 tablespoons butter, melted
• 2 eggs, slightly beaten
• ½ cup milk
• ½ cup chopped onion (optional)

Mix all together. Put in baking dish. Bake at 350°F for 45 minutes to 1 hour.

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Zucchini Casserole

Vera Zimmerman, Ephrata

• 3 cups grated zucchini
• ¹/₃ cup oil
• ½ cup grated cheese
• 4 eggs, beaten
• ½ onion, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup flour
• 1 teaspoon baking powder
• 2 teaspoons parsley
• ½ lb. beef or sausage

Brown meat and onion. Mix with remaining ingredients. Bake at 350°F for 40 minutes. Spread with pizza sauce.