What to do with all that Zucchini!!

 

Every year we always grow more zucchini than we can eat.  Here are two great recipes, one to eat now and one to savor in the winter when you are dreaming of summer.

 

Zucchini Casserole

 Yummy!!

 

 

 

2 cups minced zucchini,  I use a food grater

1 cup minced carrots

1 teaspoon onion powder

1 can cream of chicken soup

1/3 - 2/3 cups milk

1/2 stick of butter, melted

1 box chicken flavored stuffing mix, I use "Stove Top"

1/4 teaspoon black pepper

Grated medium cheddar cheese (I use about 1- 1/2 cups but you can use more or less)

1/2 can French's Fried Onions

 

 

 

Heat oven to 350 degrees.  Combine butter and stuffing mix in medium size bowl. 

Stir in zucchini, carrots, soup, onion powder, pepper, milk

(may have to adjust how much if it looks too dry)

 and seasoning packet from stuffing mix, if there is one.

Pour into buttered 9x9 inch glass baking dish.

Bake 30-40 minutes

Add cheese and French's Fried Onions

Bake until cheese melts and onions are browned.

 

 

Lemon Zucchini Bread

Great to freeze and serve during the winter.

 

 

 

1/2 cup butter softened

1-1/3 cups sugar

3 large eggs

1-1/2 cups all purpose flour

1/2 teaspoon salt

1/8 teaspoon baking soda

1/2 cup sour cream

1 cup shredded zucchini

1 Tablespoon lemon zest (1 lemon)

2 teaspoons poppy seeds

 

Preheat oven to 325 degrees. 

1.   Beat butter at medium speed with a heavy duty electric stand mixer until creamy.  Gradually add sugar, beating until light and fluffy.  Add eggs, one at a time beating just until blended after each addition.

 

2.  Stir together flour, salt, and baking soda.  Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.   Beat at low speed just until blended after each addition.  Stir in zucchini and next 2 ingredients.  Spoon batter into bread loaf pan.

Makes about 2-2/3 cups batter

3.  Bake 325 degrees for an hour and then check with a wooden pick in center comes out clean. You may have to bake another 10 to 15 minutes depending on your oven.  Cool pan on wire rack for ten minutes, remove from pan to wire rack and cool completely.

To freeze, make sure bread is completely cool.  Wrap in Saran wrap.  Wrap again in tin foil, place in zip lock bag and label.

 

Enjoy!!        Valerie