Zucchini & Squash Recipes

•  1 Tablespoon preminced garlic or 3 to 4 garlic cloves minced
• 1 Tablespoon canola or vegetable oil
• 1 large red, yellow or white onion chopped or sliced
• 2 small to medium squash or zucchini sliced and halved
• 2 Tablespoons balsamic vinegar
• 2 or 3 tomatoes chopped
• 2 Tablespoons chopped fresh basil or 1 Tablespoon dried basil
• seasoning salt and pepper to taste

Heat oil in skillet, cook onions and garlic for about 5 minutes. Stir in squash or zucchini and balsamic vinegar. Cook another 5 minutes stirring occasionally. Stir in tomatoes and cook for another 5 minutes. Stir in basil. Season with seasoning salt and pepper to your taste.

The season of zucchini overabundance will soon be here. Before you resort to unloading your surplus in unlocked cars and empty mailboxes, try some of the below recipes and ideas.

Try drying them. The drying process concentrates the zucchini's flavor, making even tasteless, watery varieties decidedly sweet and nutty. Drying zucchini is fast, simple and requires little effort. Pick the zucchini when they are 10 to 12 inches long. Don't let them get much larger or the seeds will be tough when dried.

Cut the zucchini into slices, spread on a nylon window screen to dry. If the weather is sunny they can be dried outside. Alternatively, they can be dried in a warm (100 to 200 degrees) oven. Or you can simply use a food dehydrator. Store dried chips in an airtight container or jar.

Dried Zucchini slices can be re-hydrated in winter stews and chili. Simply add the chips during the last five to ten minutes of cooking. But the best way to eat these dried zucchini chips is straight out of the jar, like potato chip.........What a healthy snack!

•  3 eggs
• 1 cup oil
• 2 1/2 cups granulated sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups all purpose flour
• 1 cup chopped walnuts (optional)
• 1 cup raisins (optional)
• 1 teaspoon salt
• 2 teaspoons ground cinnamon

Mix all ingredients together. Pour into greased and floured loaf pans. Bake at 350 degrees for an hour or until toothpick inserted in center comes out clean. Serve warm with butter or eat cold. These keep well in the freezer. So make plenty and freeze them.

• 6 cups peeled, seeded and finely grated or ground zucchini
• 6 cups granulated sugar
• 2 Tablespoons Lemon or Lime Juice
• Two 6 ounce packages apricot jell-o
• 20 ounce can crushed pineapple, drained
• 1 cup water

Mix water and zucchini. Cook for 6 to 8 minutes. Add sugar, lemon or lime juice, and pineapple. Cook for 6 to 8 minutes more. Add Jell-O. Cook for 6 to 8 minutes more, stirring constantly. Pour into desired size jars and seal.

•  6 ounce can tuna, drained
• 1 cup grated zucchini
• 1 egg
• 1/2 cup crushed saltine crackers
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 Tablespoon mustard

Combine all ingredients and form into desired size patties. Fry until well browned on both sides.

For variety, add Parmesan cheese or bake in a loaf instead of frying. If baking in a pan, use an 8x8 greased pan and bake at 350 degrees for 45 to 55 minutes.

• 2 cups grated zucchini
• 2 medium to large carrots, grated
• 1/2 cup chopped onions
• 1 cup all purpose flour
• salt and pepper to your taste
• 1 teaspoon seasoning salt

Mix all ingredients together. Batter will be very stiff. Brown butter in a large skillet. Drop fritter batter by tablespoons. Flatten to form patties. Brown until crisp. Serve warm. Good served with ranch salad dressing.

• 6 cups sliced zucchini
• 1 small to medium onion chopped
• 14 to 16 ounce can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded carrots
• 6 slices white or brown bread
• 1/2 cup melted butter or margarine
• Chicken seasoning or seasoning salt to taste

In saucepan cook sliced zucchini, onions and carrots for 5 minutes. Drain well. Combine soup and sour cream, fold into vegetables. Cut bread slices into cubes and toss with melted butter and chicken seasoning or seasoning salt. Spread half of the bread cubes on the bottom of a casserole dish and spoon vegetables over top, sprinkle with remaining bread cubes. Bake at 350 degrees, uncovered for 30 minutes. 

• 1 pound ground beef or venison
• 1/2 cup grated potatoes
• 1/2 cup grated carrots
• 1/2 cup grated zucchini
• 1 small to medium onion chopped
• Salt and pepper to your taste
• 14 to 16 ounce can cream of mushroom soup
• 1/2 cup water

Combine ground meat, potatoes, carrots, zucchini, onions, salt and pepper, mix well, but don't over mix. Shape into desired size balls, then brown in a skillet with a little oil. Put into a baking dish. Mix mushroom soup and water, pour over meatballs. Bake at 350 degrees for 30 minutes or until center is done.

• 3 cups diced zucchini
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 cup canola or vegetable oil
• 1/2 cup chopped green bell pepper (optional)
• 1/4 teaspoon garlic powder or garlic salt
• 1 cup chopped pepperoni
• 1 Cup Bisquick baking mix
• 1/2 Tablespoon dried oregano
• 4 eggs, beaten
• 1/2 cup chopped onions
• 2 Tablespoons dried parsley 

Beat eggs and oil together. Stir in remaining ingredients, pour into a greased 9x13 pan and bake at 350 degrees for 30 to 40 minutes.

• 3 eggs
• 1 cup canola or vegetable oil
• 3 teaspoons vanilla extract
• 3 cups all purpose flour
• 1 cup chopped walnuts (optional)
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 cups grated zucchini

Topping

• 1/2 cup butter melted
• 1/2 cup buttermilk
• 3/4 cup granulated sugar

Beat eggs and oil together, add brown sugar, granulated sugar and vanilla extract, mix well. Add dry ingredients, mix well. Stir in nuts and zucchini. Pour into a 9x13 greased pan and bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in center comes out clean.

Meanwhile put topping ingredients in a saucepan and bring to a boil stirring constantly. Remove from heat. When cake is done put holes in top of cake with a fork. Pour topping over cake. Serve warm with a tall glass of milk and some fresh peaches if desired. 

•  4 eggs
• 2 cups granulated sugar
• 1 1/2 cups canola or vegetable oil
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 4 Tablespoons unsweetened cocoa powder
• 2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3 cups grated zucchini
• 1 cup chopped walnuts (optional)

Combine eggs, oil, sugar, and vanilla extract, mix well. Add flour, cocoa, baking soda, salt, and cinnamon, mix well. Fold in zucchini and nuts. Pour into a jellyroll pan or other baking pan and bake at 350 degrees for 30 minutes. Cut into squares and serve with whipped cream or cool whip.

• 1 2/3 cups granulated sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 8 cups chopped zucchini
• 2 Tablespoon lemon juice
• 4 Tablespoons butter or margarine, divided

Mix sugar, flour, cinnamon, and salt. Set aside. Mix zucchini and lemon juice, add dry ingredients and mix well. Pour into 2 unbaked pie crust, dividing liquid evenly. Top each pie with 2 Tablespoons butter or margarine, cut into 8 pieces. Use a full top crust and seal edges tightly. Cut a few slits in center of pie with knife. Bake at 350 degrees for 45 to 55 minutes

Note: Before baking you can brush the top crust with milk and sprinkle with granulated sugar. Many people have eaten this and thought it was apple pie since it tastes like apple pie.

•  3 eggs
• 1 1/2 cups granulated sugar
• 1/2 cup canola or vegetable oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2 1/2 cups all purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 1/2 cups grated or shredded zucchini

In a mixing bowl beat eggs, sugar, oil, orange juice and almond extract. Combine dry ingredients and add to egg mixture and mix well. Fold in zucchini. Fill muffin cups 2/3 full. Bake at 350 degrees for 20 to 30 minutes or until toothpick inserted in center comes out clean. Good with caramel or cream cheese frosting.

•  4 eggs
• 1 1/2 cups canola or vegetable oil
• 2 cups granulated sugar
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 Tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3 cups shredded zucchini
• 1 cups chopped walnuts (optional)

Beat eggs, oil, and vanilla extract together. Mix in remaining ingredients, mixing well. Spread into a greased 9x13 baking pan. Bake at 350 degrees for 30 to 40 minutes or until toothpick inserted in center comes out clean. These are good plain or frosted.