This past Saturday, Aug. 8, was “Sneak Some Zucchini Onto Your Neighbor’s Porch Night”. If anybody left you some that is why. When people have had a bumper crop of any summer veggie there is always the problem of how to use them up.
I really don’t care for the taste of this vegetable but I do like it cooked in things, especially sweet dishes. So today I’m printing two recipes that are new to me but sound like good ways to get your family to eat more veggies. I like Broccoli Corn Bread so Zucchini Cornbread is probably good also, and people will probably never guess that there is something healthy in those moist brownies.
Skillet Zucchini Cornbread
1 1/4 cups self-rising cornmeal
1/4 cup self-rising flour
1 tablespoon sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 cup canola oil
3/4 cup cottage cheese
1 onion, chopped
1 1/2 cups grated, unpeeled zucchini
Preheat oven to 375 degrees. Grease a cast iron skillet. Mix together the first four ingredients and set aside. In a separate bowl, whisk together the eggs and oil. Stir in the remaining ingredients. Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet. Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
*If you don’t have a cast iron skillet, use an 8x8-inch pan.
Serves: 6
Source: Allrecipes (Internet)
Cassie’s Zucchini Brownies
2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 eggs
2 cups grated zucchini
1/2 cup canola oil
1 teaspoon vanilla
1/2 cup chopped nuts
Preheat oven to 350 degrees. Grease a 10x15-inch jelly roll pan or cookie sheet. In a large mixing bowl, whisk together the first five (dry) ingredients. In separate bowl, combine the remaining ingredients, except nuts. Blend into dry ingredients and stir in nuts. Bake for 20 minutes. Cool in the pan, and then cut into bars.
Yield: 24 bars
Source: Allrecipes (Internet)
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