Zucchini Day: Three Recipes and a Storage Idea

This giant zucchini yielded eight cups of shredded zucchini…more than enough to make lots of baked goods for Zucchini Day.

Actually, National Zucchini Day, or “Sneak Some Zucchini onto Your Neighbor’s Porch Day” isn’t until August 8th, but it came early to our house.  This year my parents planted three rows of zucchini and other squash in their large garden.  THREE ROWS!  We have been the voluntary recipients of several zucchini and squash twice so far this year, and I’ve continued to pay it forward by giving some of it away to my in-laws and anyone else who is willing.

On Tuesday Mom brought over one large zucchini, two medium zucchini, and three yellow squash.  She also came with two green peppers and about two pounds of green beans!  I can’t get anything to grow in our garden this year, but they are having a great garden year.  Luckily they are willing to share their bounty.

I couldn’t stand for these veggies to be in my fridge any longer; I kept thinking about the possibilities, so today I declared a Zucchini Day in my kitchen and got cooking.  I made zucchini muffins, zucchini bread, crock pot zucchini and beef, and I froze a bunch of it.

Zucchini Basil Muffins

These are savory, not sweet, with delicious Parmesan cheese melted on top and basil from our garden stirred in for lots of flavor.  I put most of them in the freezer to enjoy during the winter with a bowl of chili.

Zucchini Basil Muffins

Adapted from Bernard Clayton’s New Complete Book of Breads.

Ingredients:

  • 2 eggs, room temperature
  • 3/4 cup milk
  • 2/3 cup cooking oil
  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 TBS baking powder
  • 2 tsp salt
  • 2 cups shredded zucchini
  • 2 TBS minced fresh basil
  • 1/2 cup grated Parmesan cheese

Preheat oven to 425.

Gently beat eggs.  Add wet ingredients. Add dry ingredients. Fold in zucchini.

Fill each muffin section half way full.  Sprinkle with cheese.

Cook for 20-22 minutes or until muffins are golden brown and cheese is melted.

Zucchini Bread

What would Zucchini Day be without zucchini bread?  I was running low on eggs, and determined not to go anywhere today, so this was the best recipe I could find.  Some recipes called for six eggs!  I made this one in my bread machine using the “quick bread” setting.  Instead of walnuts I used hazelnuts left over from the Tuesdays with Dorrie Hazelnut Biscotti.

Bread Machine Zucchini Bread

  • 2 cups shredded zucchini
  • 1/2 cup oil
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup sugar
  • 3/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp baking powder
  • 1/2 cup walnuts (I used hazelnuts)

Add all ingredients to bread machine pan.  Place in bread maker. Bake on “Quick Bread” setting.  This should take about 90 minutes.

Crock Pot Zucchini and Beef

I was paging through my cookbooks, looking for something to do with my zucchini for dinner, and ended up adapting a recipe from Make it Fast, Cook it Slow.  The actual recipe calls for chicken thighs, but I wanted to use what I had, so I substituted stew meat.  I think it would have been better with chicken thighs, and like most of my crock pot meals, it was overcooked.  Blah.

Organic beef and garden-fresh zucchini, yellow squash, garlic, green peppers and red onion went into the crock pot with balsamic vinegar and worcestershire.

Crock Pot Beef and Zucchini

Loosely adapted from Make it Fast, Cook it Slow

Ingredients

  • Chicken thighs (or stew meat?)
  • 2 small zucchini
  • 2 small yellow squash
  • 1 red onion
  • 2 green peppers
  • 1 garlic head, cloves peeled
  • 2 tsp Worcestershire sauce
  • 1/4 cup balsamic vinegar
  • salt and pepper to taste

Add the meat to the crock pot.  Chop vegetables and place them in a bowl.  Add the Worcestershire and vinegar and salt and pepper and mix it up.  Pour ingredients into crock pot.  Cook on low for 6 hours, or until done.

I made some fancy slices!

There’s nothing like a garden green pepper.

Frozen Zucchini

I grated the huge zucchini, used two cups for the muffins, and two cups for the bread. I still had four cups left over. If I had more eggs I would have made another batch of each of those recipes, but I just decided to freeze the shredded zucchini.  I didn’t know you could do this, but Mom suggested it, and said she’d done it before.  Moms are so smart!

Now I think I’ve taken care of all the produce except the two pounds of green beans.  I have already turned three pounds that they gave me a few weeks ago into eight canned pints of Dilly Beans.  I’m thinking a green bean casserole would make a nice dinner, but does anyone have any other ideas?

This post was shared on Little House in the Suburbs Friday DIY Linky #8.  Visit them for more homesteading, gardening, and cooking ideas!

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2 Responses to Zucchini Day: Three Recipes and a Storage Idea

  1. Sakura says:

    I’m getting zucchini like crazy everyday, usually 2 to 6. I like to dehydrate some and freeze some. I shred and dehydrate the zucchini for bread and muffins. I also like to slice it and dehydrate it for soups and quick add ins.

  2. Wow! That’s a lot of zucchini. How long does it take to dehydrate the zucchini? Happy baking!

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