Once in a very great while, i make a substitution in a recipe and it works! This is one. Still working on those uses for zucchini.
I simply substituted half the butter with shredded zucchini and no other changes. If your zucchini is young, it’s likely you’ll need to squeeze out a bit of the excess moisture or you’ll need to add a bit more flour to stiffen the dough.
Gingersnap Cookies (Soft & Chewy)
Prep Time: 15 mins Total Time 25 mins Serves 24
1 cup white sugar
1 cup butter*
¼ cup molasses
2 ½ cups flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ cup sugar on a plate for later
In a large bowl, beat the sugar, butter, egg, and molasses for 1 to 2 minutes. Add the flour, baking soda, ginger, cinnamon, and cloves and mix by hand. Take one good size tablespoon of dough (or more for a larger cookie) and roll into a ball. On a plate or shallow bowl, put the sugar, then roll each ball around in the sugar to coat.
Bake at 350°F for 10-12 minutes on cookie sheet. Adjust time as needed.
*during zucchini season, try substituting squeezed out shredded zucchini for half the butter. It is excellent!
Had never heard of pruning zucchini until i searched online for a way to keep my plants producing. So, i tried it – on all of them – it’ll work or kill them, but it’s okay either way, i have plenty frozen up for winter use now anyway.
I used some hand pruners since these stalks are very easy to cut, yet i was afraid if i tried ripping them off, i would damage the main stalk. The video i watched said to cut off the leaf stalks up to the first flowers.
What a delicious surprise this recipe is i found in an old recipe book a good friend gave me. In my search on how to prepare zucchiniwithout making a sweet bread, i stumbled on this one! Have already made it multiple times to great reviews and made a couple more that i put into the freezer with cooking instructions written with a Sharpie marker on the foil covering it.
Zucchini & Cheese Enchiladas or Casserole*
2 tbsp butter
4 tbsp flour
1 tsp chili powder (optional)
½ tsp ground cumin
2 cups milk
2 cups grated sharp Cheddar cheese
½ tsp salt
Black pepper to taste
1 tbsp olive oil
1 ½ cups chopped onion
4 garlic cloves, minced or pressed
1 large bell pepper chopped (optional)
6 cups chopped zucchini
16 to 18 corn tortillas
2 cups chopped tomatoes
In a saucepan, melt the butter over medium heat. Stir in the flour, chili powder, and cumin to make a thick paste. Add the milk, a little at a time, using a wire whisk. Slowly add the cheese, stirring constantly until cheese is melted. Season with salt and pepper. Remove from heat and set aside. Preheat oven to 400˚F. Heat oil in a large skillet over medium heat. Add the onions and garlic and sauté for 5 minutes. Add bell pepper and zucchini and sauté 2 more minutes. Add ¼ cup of water, cover, and steam veggies until tender. Remove vegetables from heat, and drain excess liquid. Gently mix in 2/3 of the cheese sauce. Lightly oil a 9×13-inch baking dish. To assemble, place two tortillas side by sade at one end of the pan. Spread a generous amount of filling down the center of the tortillas, then fold them over and roll up the tortillas. Place filled enchiladas seam-side-down in the pan. Continue in this manner until you have filled the pan. Spoon remaining sauce on top and garnish to tomatoes. Bake, uncovered, for 20 -25 minutes. Serves 8
*I prefer making this as a casserole since it’s much easier. i do take the time to prepare freshly made corn tortillas with Masa Harina, then loosely layer the flavorful tortillas on the bottom of the pan, then top with half the zucchini/cheese mixture, layer another set of tortillas and spread the remaining zucchini/cheese mixture. Spread the remaining 1/3 of cheese mixture on top, then dot the whole casserole with diced tomatoes.
It’s zucchini season and time to pull out the plethora of excellent recipes to use this bountiful summer squash. If someone secretly leaves zucchinis in your car or at home, be thankful!!
A bountiful number of bread and dessert recipes are found in cookbooks and internet and i will share a couple of our family favorites, but i’m focusing more this year on casseroles and main dish recipes. Here’s one i just developed sort of combining two recipes I already have. It turned out fabulously!!! Not like pizza or anything, but definitely ranks high enough that it can remain in the regular lineup of meals.
From the kitchen of Tauna M (Falconer) Powell
2 cups shredded zucchini
½ lb cooked beef sausage or beef brats* cut in small pieces
1 medium onion chopped
2 cups shredded cheddar cheese
2 cups milk
1 tablespoon mustard
¼ tsp black pepper
1 teaspoon salt
¼ cup grated Parmesan
Preheat oven to 325˚F. Layer half the zucchini, onion, sausage, and cheddar cheese in a buttered oblong baking dish, 11 x 7 x 1 ½ inches; repeat. Mix eggs, milk, mustard, pepper, and salt very well, then pour over the layered ingredients. Sprinkle over top with Parmesan cheese. Cook uncovered in oven until set, 45 to 50 minutes. Let stand 10 minutes then cut into squares for serving.
Note: Once assembled, this casserole can be covered and refrigerated up to 24 hours before cooking.
*I use all beef brats from Coleman Farms grassfinished beef. However, it will also be good with my own home made beef sausage.
An excellent non meat recipe. But meat can easily be layered on and consider other vegetables. Pictured here, I used sliced zucchini from my garden and added ground chicken breast from pastured poultry raised by my friends at Pigeon Creek Farm.
Cheese and Rice Casserole (Riso e Formaggio)
2 cups water
1 cup uncooked regular rice (or barley or couscous or any combination thereof)
1 teaspoon salt
½ teaspoon dry mustard
½ teaspoon red pepper sauce (optional
¼ teaspoon pepper
1 medium onion (I used green onions)
1 medium green pepper, chopped (optional)
2 cups shredded mozzarella or Cheddar cheese (8 ounces)
4 eggs, slightly beaten
2 ½ cups milk
½ cup grated Parmesan cheese
Heat water, rice, salt, mustard, red pepper sauce, and pepper to boiling, stirring once or twice; reduce heat. Cover and simmer 30 minutes. (Do not lift cover or stir.) Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.
Layer half the rice mixture in bottom of greased 11 x 7 x 1 ½ inch baking dish. Top with 1 cup shredded mozzarella cheese (and 1 cup vegetable if desired); repeat. Whisk together 4 eggs and 2 ½ cups of milk then pour over rice mixture. Sprinkle with ½ cup grated Parmesan cheese. (Casserole can be covered and refrigerated up to 24 hours at this point.) Cook uncovered in 350°F oven until set; 45 to 50 minutes. Let stand 10 minutes. Cut into squares.