ANYONE who's ever grown zucchini knows they can become a pain in the neck.
One day you have darling little four-inch minis and then seemingly overnight, you have baseball bat-sized behemoths and your neighbours flee in terror when you try to give them away. Try offering a copy of these recipes when you go door-to-door bearing gifts and maybe you'll be able to adopt out some of those killer zukes.
ZUCCHINI APPETIZER SQUARES
Put out a small dish of good olive oil and balsamic vinegar to dip these into.
3 cups thinly sliced unpeeled zucchini
1 cup Bisquick
½ cup finely chopped onion 1 clove garlic, finely minced
2 tsp olive oil
¼ tsp dried oregano
¼ tsp dried basil ¼ tsp freshly ground black pepper
¼ tsp salt, or more to taste
1 Tbsp chopped fresh parsley
¾ cup grated Parmesan cheese
¼ cup vegetable oil
4 eggs, lightly beaten
Heat two teaspoons of olive oil in a pan over medium heat and saute onion and garlic just until softened; allow to cool a bit, then combine all ingredients in a large bowl and mix well. Pour into a greased 13x9x2-inch baking dish and bake at 350 degrees for about 30 minutes, until lightly browned. Cut into squares to serve. Can be served warm or at room temperature.
BAKED ZUCCHINI STICKS
When my husband has to work I often make these for myself as a light dinner - they're sooooo good.
2 medium zucchini
½ cup all purpose flour
2 eggs
1 cup panko bread crumbs (crispy Japanese bread crumbs - available at any large supermarket)
1 cup freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
Ranch dressing
Preheat oven to 400 degrees. Lightly grease a baking sheet. Cut the zucchini lengthwise into ½-inch wide strips; cut strips into three-inch lengths.
Line up three medium bowls; place the flour in the first one, the eggs in the second one and mix the Panko and Parmesan in the third one. Beat the eggs lightly with a fork; season each bowl with salt and pepper. Dredge the zucchini sticks in flour, then dip into the egg and finally into the Panko/Parmesan, turning to coat evenly. Place sticks on baking sheet. Bake for about 15 minutes or until they're golden brown but just tender (pierce with the tip of a sharp knife to check - you want them still slightly crisp). Serve with ranch dressing for dipping.
ORANGE ZUCCHINI CAKE
Don't tell the kids this has veggies in it!
1 cup butter, softened
1 Tbsp grated orange rind
1 tsp cinnamon
½ tsp ground ginger
½ tsp ground ginger ¼ tsp ground nutmeg Pinch of ground cloves
2 cups brown sugar, packed
4 eggs 3 cups all purpose flour
1 Tbsp baking powder
½ tsp salt
1 ?3 cup freshly squeezed orange juice
1½ cups shredded unpeeled zucchini
Glaze:
1½ cups icing sugar
½ tsp vanilla 2-3 Tbsp milk 1 tsp grated orange rind
1 Tbsp butter, softened
Preheat oven to 350 degrees. Cream butter, brown sugar, orange peel and spices together in a large bowl until light and fluffy. Beat in eggs, one at a time. Sift flour with baking powder and salt and blend into the creamed mixture alternately with orange juice. Stir in zucchini. Pour into a greased and floured 10" tube pan.
Bake for 55-65 minutes, until a cake tester inserted into the middle of the cake comes out clean. Cool in the pan for 10 minutes, then remove from pan by inverting on to a serving plate; cool completely.
Beat all glaze ingredients together well until completely smooth and icing sugar has dissolved; spread on top of cooled cake, letting it run down sides (add a bit more milk if glaze is too thick).
