Posts Tagged ‘zucchini’

Most quick bread recipes that utilize zucchini are for sweet breads. This one is a savory muffin that is good as an accompaniment to soups, stews, etc. The recipe comes from Bernard Clayton's New Complete Book of Breads. It has been one of our favorites for many years.

Zucchini Muffins
2 eggs
3/4 cup milk
1/2 cup oil
2 1/2 cup flour
1/4 cup sugar
1 Tbsp. baking powder
2 tsps. salt
2 cups shredded zucchini (could use frozen if well-drained)
1 1/2 tsps. Italian seasoning
1/2 cup Parmesan cheese

In a small bowl break and slightly beat the eggs. Add the milk and oil.

In a mixing bowl measure the flour, sugar, baking powder, and salt. Stir thoroughly. Add the zucchini and the Italian seasoning to the flour mixture and stir gently, then stir in the liquid ingredients. Stir only enough to combine the ingredients. Spoon the batter into muffins tins that have been greased and floured. Fill each cup about half full and then sprinkle Parmesan cheese on top of each muffin. Bake at 400 degrees for 20-25 mins. or until golden brown. This will make 18-24 muffins. These freeze well.

Here are the ingredients ready to be combined:

Here are the muffins ready to pop into the oven:

Becka

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Got more zucchini?

I bought some at a good price while we were up in the mountains last week and wished I had bought more as I contemplated all my favorite zucchini recipes. A number of years ago when I was recuperating from surgery a friend made me this soup. Rob and I both like soups and this is one of our favorites. I have never made it from frozen zucchini, but I think that would work as long as it was well drained.

Zucchini Garden Chowder

2 medium zucchini, shredded or thinly sliced
1 medium onion, coarsely chopped
1 tsp. Italian Seasoning
2 Tbsps. oil
2 Tbsps. flour
dash pepper
1 tsp. sugar
3 cups water
1 Tbsp. chicken soup base
1 (14 1/2 oz.) can diced tomatoes
1 (12 oz.) can evaporated skim milk
1 can corn, drained (can use frozen)
2 cups shredded yellow cheese
Fresh parsley for garnish, if desired

In a large soup kettle heat oil and saute zucchini and onion until vegetables are tender. Stir in flour, pepper, Italian Seasoning, and sugar. Gradually stir in water, chicken soup base, tomatoes, and corn. Bring to a boil. Reduce heat and simmer about 5 mins. Add evaporated milk and then heat another minute before stirring in the cheese. Garnish with parsley, if desired. Makes 8-10 servings or about 2 1/2 quarts.

Here's a picture of the shredded zucchini:

This is what the finished chowder looks like. A picture of soup does not always convey how delicious it actually is. This one is quite tasty.

Becka

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When we were first married and living in Michigan, we often had more zucchini and tomatoes than we knew what to do with this time of year. We had a small garden where we grew zucchini and tomatoes and often people with large gardens would offer us some of their excess crops. Our local newspaper would print lots of recipes for using up an abundant supply of these vegetables. Many of the recipes were quite delicious and became some of our favorite late summer/early fall meals.

Since we have moved to South Carolina we have never been able to produce more than a couple of zucchini. Our only really successful squash crop has been Butternut squash. I now have to buy zucchini and sometimes even during the peak season it costs nearly $2 a pound. So, now, zucchini has become a special treat.

Today's recipe is one I was given by a lady in our church in Michigan many years ago. It is similar to an impossible pie. It's quick to put together and very tasty. So, if you are among the fortunate who have an abundance of zucchini right now, count your blessings and try this casserole!

Zucchini Bake

4 cups thinly sliced zucchini
1 small onion, chopped
1 cup biscuit mix (dry) See substitutions below
1/2 cup grated yellow cheese
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. Italian Seasoning
1 large fresh tomato, diced
1/4 cup vegetable oil
3 eggs

Thoroughly combine the vegetable oil and the eggs. (I use an immersion blender.) In another mixing bowl combine the zucchini, onion, biscuit mix, cheese, salt, pepper, and Italian Seasoning. Gently stir in the diced tomato and the egg mixture and pour into a greased 2 quart baking dish. Bake at 350 degrees for about 45 mins. or until well browned.

Substitutions for the biscuit mix:
1 cup self-rising flour plus 2 Tbsps. shortening or butter
or
1 cup all purpose flour, 1 1/2 tsps. baking powder, 1/2 tsp. salt, plus 2 Tbsps. shortening or butter

Becka

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