Zucchini Recipes

[Dee]

Chicken Zucchini Parmigiana

 

 

1 garlic clove, finely chopped

2 tablespoons oil

1 pound boneless, skinless chicken breast

seasoning salt to taste

1 large or 2 medium zucchini, sliced

4 ounces mozzarella cheese, shredded

1/2 cup tomato sauce

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

 

 

In a large, heavy skillet sauté chicken breast and garlic in oil about 8

minutes or until lightly browned. Sprinkle with seasoning salt to taste. Remove

from skillet; set aside. Add zucchini to skillet, sprinkle with seasoning salt

to taste and cook and stir 5 minutes or until zucchini is crisp-tender. Push to

sides of skillet. Arrange chicken in middle of skillet. Top chicken with

cheese, tomato sauce and herbs. Cover, cook 3 minutes or until cheese melts and

sauce is hot.

 

 

 

Black-Bottom Zucchini Bars

 

 

1/3 cup canola oil

1 cup sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cups shredded zucchini

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup baking cocoa

 

 

In a mixing bowl, combine oil, sugar, egg and vanilla until. Blend in the

zucchini. Combine the flour, baking powder, baking soda and salt; add to zucchini

mixture and mix well. Divide batter in half. Add cocoa to half; spread into a

greased

13x9x2-in. baking pan. Pour remaining batter on top and spread out evenly.

Bake at 350 degrees for 25 minutes or until bars test done. Cool. As you can

see, zucchini is very versatile. I hope you'll come to appreciate it as much as I

have.

 

 

Zucchini Relish

 

 

2 cups chopped zucchini (about 3 medium)

1 cup chopped onion (about 1 medium)

2 tablespoons salt

1 3/4 cups sugar

1 cup cider vinegar

1 teaspoon ground mustard

 

 

Combine zucchini and onion. Sprinkle with salt and cover with cold water. Let

stand 2 hours. Drain; rinse and drain thoroughly. Combine remaining

ingredients and bring to a boil. Add vegetables; simmer 10 minutes. Pack hot relish

into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10

minutes in a boiling- water canner.

 

 

 

Zucchini Bread

 

 

3 cups shredded zucchini (about 3 medium)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

 

 

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans that are 9x5x3

inches. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in

remaining ingredients. Pour into pans. Bake 50 - 60 minutes or until knife inserted

in center comes out clean. Cool 10 minutes. Loosen sides of loaves and remove

from pans.