Recipes - Zucchini - More, more, more!!!

Another of my zucchini soups:

3-4 cups shredded zucchini/squash
1 or 2 shredded carrots
1 onion, chopped.

Boil in enough water to cover.

Add 1 can crushed tomatoes and 3 cubes or so veggie boullion. Add 1 can corn (drained) and 1 c. frozen peas. Add salt & pepper to taste.

This turned out amazingly well. I only made it b/c I had lots of shredded zucchini and couldn't bring myself to make any more loaves of bread. I think I'm going to make it again but make it spicy and add clams (veggie-heavy Manhattan clam chowder).

ZUCCHINI PARMESAN

zukes

marinara sauce

basil/oregano/s&p

mozzerella

slice and dry zukes. Dip in egg and in bread crumb mixture, and pan-fry. Place layer in pan and top with tomato sauce, basil, oregano, mozzerella. Continue stacking layers or bake until melted. Serve with pasta if desired.

ZUCCHINI CRABCAKES - You are welcome to use your favorite crabcake recipe in its place. This is just a rough approximation of ingredients as my recipe is in my head...

• crabmeat, real or artificial
• zucchini/squash, shredded and dried well with paper towels
• egg, beaten
• bread or cracker crumbs (I like crushed Saltines)
• black pepper
• strong mustard or dried mustard powder
• Old Bay seasoning
• garlic powder
• parsley - chopped fresh or dried flakes
• hot sauce (if desired)

In these parts, crab territory, the more crab/less breading = best crabcake, and a truly great crabcake would have almost no "filler." These are, obviously, a modification, since zucchini is taking place of about half the crabmeat anyway. Make sure the shredded squash is very dry by squeezing/wringing it with paper towels.

Combine all ingredients in a bowl. Form patties or balls of your size preference (note: balls take longer to cook). Fry in pan with hot oil, or cook under broiler. Can be frozen (I've frozen them already cooked - they're obviously not AS good, but still good. I'm sure you can freeze uncooked but I have never tried. Be sure to layer between waxed paper prior to freezing.)

"APPLE" CRISP (WITH ZUCCHINI) from Cooks.com

8 c. zucchini, peeled, sliced (sm. pieces)
2/3 c. lemon juice

Cook together until tender, then add:

1 c. sugar
1/2 tsp. each, nutmeg and cinnamon

Cover and simmer 15 minutes. Thicken with 1 tablespoon cornstarch. Remove from heat and cool.

CRUST:

4 c. flour
1 c. sugar
2 sticks butter

Blend together like crumbly pie crust. Pat 1/2 of this mixture in a 9 x 13 inch pan. Reserve the rest for topping. Bake 10 minutes at 350 degrees. Cool slightly.

Spread zucchini mixture on crust. Sprinkle the other half reserved crust mixture on top. Sprinkle with cinnamon. Bake 30 or 40 minutes at 350 degrees.

Serves 12.

Cooking Light's 6 Great Zucchini Recipes (sorry if this is a repeat!)

1. Zucchini Oven Chips
2. Grilled Zucchini-and-Summer Squash Salad
3. Zucchini Bread
4. Layered Zucchini
5. Chocolate Zucchini Cake
6. Stuffed Zucchini with Potatoes and Peas

MORE ON ZUCCHINI:

A Zillion Zucchini
Growing zucchini is easy, but coming up with creative ways to cook them can be a challenge.

Zucchini Bread Winner
A lighter, healthier version gets high praise from an Oregon office manager.

Lighten Up: Zucchini Unloaded
Our makeover of a sumptuous cake liberates a Seattle reader from the burden of her bounty.