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Zucchini

Chilled Zucchini Soup
Janet Peters shares this favorite way to use zucchini.

1⁄2 cup of onions chopped
1 crushed garlic clove
1 1⁄2 lb zucchini (3 to 4 medium) peeled and halved, cut into 1/8 inch-thick slices
Lemon zest 1⁄2 teaspoon
1⁄2 teaspoon sea salt
1⁄4 teaspoon black pepper
1 3⁄4 cup vegetable stock
1 3⁄4 cup water
1 cup loosely packed parsley
1⁄2 tablespoon of dried dill
1⁄2 cup of plain yogurt

Cook onions and garlic in sauce pan over moderate heat, stirring occasionally, until softened, about 5 minutes

Add zucchini, lemon zest, salt, and pepper and cook stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.

Puree zucchini mixture with parsley and dill until smooth.

Chill and add yogurt. Can keep up to 1 to 2 days.

Oven Fried Zucchini Spears

2 medium-sized zucchini or yellow summer squash
1 teaspoon dried summer savory
3 tablespoons dried bread crumbs ¼ teaspoon garlic powder
1 tablespoon grated Parmesan cheese 1/8 teaspooon ground black pepper
1 teaspoon dried oregano 2 teaspoons corn oil
½ teaspoon dried basil prepared marinarra sauce (Italian
tomato & herb sauce), optional

Heat oven to 475 degrees. Lightly oil a baking sheet. Wash zucchini and pat dry. Do not peel. Cut into eighths lengthwise, then halves crosswise. On a sheet of wax paper, toss bread crumbs, cheese, herbs, garlic powder, and pepper. Whisk oil and 2 tablespoons water in a small bowl. Moisten zucchini spears in this mixture, then roll them in crumb mixture, covering all sides. Arrange on baking sheet. Bake 7 minutes or until spears are lightly browned. Turn spears over; bake 3 minutes more. Serve immediately with hot marinara sauce if desired. Four servings.

Roasted Vegetable Salad
This recipe can be used with a mixture of vegetables that sounds good to you. The trick is to cut the vegetables in varying thicknesses based on how long they will take to roast since you’ll want them to all get done at the same time. Carrots or potatoes should be sliced thinner than summer squash or egg plant, for example.
Preheat oven to 425.
10 cups or so of fresh vegetables chopped for even cooking
possibilities include, but are not limited to potatoes, eggplant, onions, garlic, summer
squash, green beans, peppers, fennel, carrots, garlic.
Spread on a baking pan and toss with ¼ cup olive oil and sprinkle with salt – kosher salt, if you have some. Bake for 20 minutes or until vegetables are cooked through, stirring occasionally.
Let the vegetables cool.
Slice 2 cups of cherry tomatoes in half and toss with the vegetables along with 3 oz. of feta cheese and a vinaigrette dressing.

Vinaigrette Dressing:
1 Tablespoon Balsamic vinegar
1 clove garlic, pressed
½ teaspoon salt
3 Tablespoons olive oil
fresh herbs - try basil, thyme, oregano to taste
Pepper to taste
The vegetables would also be good served over pasta or rice or topping a pizza.

Tomato, Zucchini and Corn Pie
3 cups fresh, corn kernels
5 small zucchini or summer squash cut into matchstick pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh basil
2 tablespoons melted butter
3 to 4 tomatoes, cut into 1/2-inch slices
1/2 cup freshly grated Parmesan cheese
1/4 cup dry bread crumbs
2 tablespoons olive oil

Preheat the oven to 375°. In a 13 by 9-inch ovenproof baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, the dill, and the melted butter, tossing to coat the vegetables. Cover the vegetables with the tomatoes. Sprinkle with the remaining salt and pepper.
In a small bowl, combine the cheese and the bread crumbs. Sprinkle the mixture over the tomatoes and drizzle with the olive oil. Bake the pie for 30 minutes, or until the cheese is bubbling. Remove it from the oven, and let it stand for 5 minutes before serving.

Zucchini Chocolate Cake
from Spring Hill member Caron Moore

1⁄2 cup butter
1⁄2 cup oil
2 eggs
1 teaspoon vanilla (optional)
1 3⁄4 cup sugar
Mix first five ingredients together & then mix and add the following ingredients:
4 Tablespoons cocoa
1 teaspoon salt
1 teaspoon baking powder
1⁄2 teaspoon baking soda
2-1/2 cup flour
2 cups grated zucchini
1⁄2 cup buttermilk
Put batter in 9x13 greased and floured pan.
Sprinkle with 1⁄2 cup chopped nuts and 1⁄2 cup chocolate chips on batter before baking
for 45 minutes at 325 degrees.