Chocolate Zucchini Cake

I was recently reminded about this delightful treat by a friend.  This cake is so moist that it doesn’t need icing.  You can even dress it up a bit by sprinkling powdered sugar on top.  However, if you insist on making one, a cream cheese version would be lovely.

2 c. flour
2 c. sugar
3/4 c. cocoa powder
2 t. baking soda
1 t. baking powder
1/2  t. salt
3eggs
1 t. vanilla
1 c. oil
3 c. grated zucchini

Preheat over to 350 degrees.  Grease and flour 9×13″ pan.

Blend eggs, vanilla and oil, whisking well.

Combine all dry ingredients and add to egg mixture.

Stir in zucchini and combine well without over-beating.

Pour into prepared pan and bake for 50-60 minutes, or until toothpick comes out clean.

Corn and Zucchini Medley

Yum, yum and YUM!

2-4 sliced bacon, sliced
2 c. diced zucchini
2 c. corn
1 onion, chopped
1 clove garlic
1/4 c. shredded cheese
pepper to taste

Fry the bacon in large skillet until cooked.  Drain and set aside, reserving  1 T. of drippings.

In reserved drippings, saute zucchini, corn and onion until tender-crisp.  Add garlic and saute for additional minute.  Season with pepper, if desired.  Top with bacon and cheese.

Better-with-Bacon Summer Squash

Summer squash is often the gift that keeps on giving in our neck of the woods.  And, even though I have dozens of tried-and-true recipes on-hand, I find myself looking for new ways to prepare it.  This is especially true because one of my kiddos pretty much loathes the stuff.  She will eat it when it’s served, but only because she’s hungry.

Since so many things are better with bacon, we’ve added it to our summer squash this year in the hopes of finding another recipe that we can all get excited about.  Even if it doesn’t pass muster with her, I look forward to having this with some fresh corn on the cob and thick-sliced heirloom tomatoes.

You can use any type of summer squash in this recipe:  zucchini, yellow squash, patty pan or even 8-ball zucchini.  It really doesn’t matter.  This can even be served with rice or over pasta if you want to bulk it up a bit.

4-6 strips bacon, diced
2 small zucchini, thinly sliced
2 small yellow squash, thinly sliced
1 medium onion, halved and thinly sliced
2 cloves garlic, minced
salt & pepper to taste
1/4 c. grated Parmesan cheese, if desired

In large skillet, cook bacon over medium heat until crisp.  Remove bacon and carefully drain grease, keeping 2-3 tablespoons in skillet.

In the bacon drippings, saute summer squash and onion for 6-8 minutes or until crisp-tender.  Add minced garlic and stir for 1-2 more minutes until garlic is cooked.

Sprinkle with cheese if you want (and why wouldn’t you?).

Shredded Zucchini Saute’

6-ish c. shredded zucchini
1 T. cooking oil
1 T. minced, fresh basil
salt & pepper to taste
2 t. butter
2 T. grated Parmesan cheese

Squeeze moisture out of zucchini by wrapping in a cotton towel and twisting to remove moisture.  Scrape zucchini into a bowl.

Heat oil in large skillet over medium-high heat.  Add zucchini, basil, salt and pepper.  Saute’, stirring often until crisp-tender–maybe 5 or so minutes.

Dot with butter and sprinkle with Parmesan cheese.

Zucchini Pizza Pie

Since our summer months are usually inundated with zucchini, I try to prepare it in a wide variety of ways.  Most of my family agreed that this recipe is a keeper.  Once the crust in established, the rest of the dish is very flexible, so it’s a great option when trying to use what you already have on-hand.

4 c. grated zucchini
1/2 t. salt
2 eggs
1/2 c. grated Parmesan
2 c. grated mozzarella or provolone
1 c. grated cheddar
1 lb. ground beef or pork sausage or chorizo, or whatever
1 onion, chopped
2 c. marinara sauce of your choice
1 c. bell pepper, chopped (or mushrooms, black olives, more zucchini, tomatoes, etc.)

Preheat oven to 400.

Put grated zucchini in a colander and sprinkle with the salt.  Let stand 10 minutes, then squeeze out moisture.

Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses.  Press into greased 3-qt. baking dish.  Bake 20 minutes.

In large saucepan, cook ground meat and onion over medium heat until done.  Add marinara sauce.

Spoon sauce/meat mixture over baked zucchini crust.  Sprinkle with remaining cheese and top with veggies of your choice.  Bake another 20 or so minutes, or until heated through.

NOTE:  This casserole freezes really well.

Stuffed Zucchini

About this time every year, I am looking for new ways to use zucchini.  This recipe is easy and tasty, and it uses another veggie that I have plenty of right now–Swiss chard.  If you don’t have Swiss chard, feel free to use spinach.

6 smallish zucchini, halved lengthwise
4-5 c. Swiss chard, sliced and packed
1/2 c. onions, chopped
2 cloves garlic, minced
2 T. oil
1 T. fresh basil (or 1 t. Italian seasoning blend)
1 t. salt
1/2 t. pepper
2 T. dry bread crumbs (or cracker crumbs)
4 T. grated parmesan, divided
2 T. butter

Scoop out the pulp of the raw zucchini halves.  Chop the pulp coarsely.

Cook the Swiss chard, then drain and squeeze out as much liquid as possible.

Saute the onions and garlic in the oil until soft.  Add the spinach, zucchini pulp, herbs, salt, pepper, bread crumbs and half of the cheese.  Mix well.

Place the zucchini shells in a baking dish and stuff with spinach mixture.  Melt the butter and drizzle over the top.  Sprinkle with remaining cheese.  Bake for 30 minutes at 350 degrees.

NOTE:  These can be completely cooled, wrapped in plastic wrap or wax paper, then placed in a freezer bag for freezing.

Zucchini, Tomato and Basil Gratin

This is sooooooo yummy!  Dave and I thought it would be even better on crusty bread or even on pizza crust.  The recipe comes from “Squash:  A Country Garden Cookbook” by Regina Schrambling.

2 medium zucchini, sliced in 1/4″ slices
6 ripe plum tomatoes, sliced in 1/4″ slices
6 large fresh basil leaves, stacked and cut into thin ribbons
1 large clove of garlic, halved
3 tsp. extra virgin olive oil
salt & pepper to taste
1/4 c. parmesan cheese, grated

Preheat oven to 350 degrees.  (NOTE:  I did this all on the stovetop in a covered skillet because I thought it was too hot to turn on the oven.)

Rub the cut side of the garlic clove over the bottom of a shallow 10″ glass or ceramic baking dish (a pie plate would work).  Grease with 1 tsp. of the oil.  Arrange the zucchini and tomato slices in a single layer in the dish, overlappying them slightly.  Season well with salt and peper.  Scattered the basil strips evenly over the top, then drizzle with the remaining 2 tsp. oil.  Finally, sprinkle parmesan over the top.  Bake 20 minutes or until zucchini is tender.