Got zucchini? Then it’s time to get cooking
Because zucchini is still so abundant this time of year, I gathered some recipes to make sure none is put to waste.
The zucchini bread recipe came from the Nutrition Department at Rhode Island Hospital back in 2009. The pesto recipe came from The Detroit Free Press a few years ago. The others, for a quiche, blondies and a pie, appeared over the years in “Good Neighbors” columns as shared by readers.
Zucchini bread Makes 2 loaves, serves 24.
3 eggs or 1⁄4 1 teaspoon baking soda 1 teaspoon salt 3 teaspoons cinnamon 2 cups zucchini with rind, grated 3 teaspoons vanilla 1 cup walnuts, chopped
Preheat oven to 350 degrees.
Combine egg or egg substitute, all sugar; add sifted dry ingredients, zucchini, vanilla and nuts. Place into 2 loaf pans or one double length loaf pan coated with cooking spray.
Bake for 45 minutes or until done.
Spaghetti with zucchini pesto Serves 6.
3 medium zucchini (about 11⁄2 pounds)
1 pound favorite dry spaghetti or other pasta
1⁄2 3⁄4 cup egg substitute 1 cup brown sugar 1 cup sugar 2 cups sifted flour teaspoon baking powder 3⁄4 cup blanched slivered almonds, divided
cup fruity olive oil, divided 1 garlic clove, peeled, thinly sliced
Generous pinch of crushed red pepper flakes
Salt and freshly ground black pepper to taste
1 tablespoon finely grated lemon zest
1 1⁄2 cups freshly grated pecorino Romano or good-quality Parmesan, plus more for serving
1⁄2 cup chopped mint, plus more for garnish
Preheat the oven to 350 degrees.
Spread the almonds on a baking sheet and toast for about 8 minutes, until just
golden. Be sure to keep an eye on the almonds because they can easily burn. Remove almonds from oven, let them cool and1then coarsely chop them. Reserve ⁄4 cup for garnish. (You can toast the almonds several days in advance.)
Meanwhile, run the zucchini under cool water. Cut one in half and cut the half into matchstick-size pieces. Chop the remaining zucchini into 1⁄2-inch pieces. Set aside.
Bring water for pasta to a boil and cook pasta until al dente according to package directions.
In a large skillet, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, 1 minute. Add the chopped zucchini, season with salt and pepper and cook, stirring occasionally, until lightly golden, about 10 minutes. Scrape the zucchini into a
food processor and add the remaining 1⁄2 cup of chopped almonds; pulse to combine. With the machine on, slowly add the remaining 6 tablespoons of oil until combined but still slightly chunky. Season the pesto with salt and pepper.
Scoop out 1 cup of the pasta water, then drain the pasta. Turn off the heat, return the pasta to the hot pot and about 1⁄2 cup of the hot reserved pasta water, the pesto, lemon zest, 1 ⁄2 cups of cheese and 1⁄2 cup of mint. Stir until well combined. Fold in the zucchini matchsticks, being careful not to break them up.
Transfer the pasta to bowls. Garnish with mint and the reserved almonds.serve, passing additional cheese at the table.
Cook’s note: You can make the zucchini pesto one day ahead and refrigerate it.
From Detroit Free Press
Zucchini quiche
11⁄2 cup milk
2 eggs
1 cup zucchini, chopped 1⁄2 1/4 cup bacon bits 1 clove garlic, pressed
⁄4 1
1⁄2 cup mushrooms, chopped cup sliced green onions cup shredded Cheddar cheese
Dash of pepper 9-inch pie shell, not baked
Whisk milk with eggs. Stir in veggies, bacon bits, garlic, cheese and pepper.
Pour into pie shell.
Bake in preheated 375-degree oven until just firm, about 25 to 30 minutes.
For mini-quiches, line mini-muffin tins with pastry, add filling and bake 13 to 15 minutes, or until puffed and lightly
brown.
Cool 2 minutes, then remove carefully.
Zucchini ‘apple’ pie
4 cups sliced zucchini, cooked until tender-crisp 2 tablespoons lemon juice
Dash of salt 11⁄4 cups sugar 11⁄2 teaspoons cinnamon 11⁄2 teaspoons cream of tartar
Dash of nutmeg 3 tablespoons flour
Pastry for two-crust 9-inch pies 2 tablespoons butter, cut up
Toss together cooked zucchini, lemon juice and salt.
In a bowl, mix sugar, cinnamon, cream of tartar, nutmeg and flour. Add the zucchini and mix well. It will be runny, but that’s okay.
Pour the filling into a 9-inch unbaked crust and top with butter.
Add the top crust, seal crusts, cut vents and bake at 400 degrees for 40 minutes, or until golden brown.
Note: Use big zucchinis, but still tender enough that you can pierce the skin easily with your thumbnail. Peel, cut in quarters lengthwise, remove the seeds and slice crosswise.
Zucchini blondies
1 cup flour 1 teaspoon baking powder 1⁄2
⁄8 1 teaspoon salt teaspoon baking soda
1⁄3 cup butter or margarine, softened 11⁄4 cups firmly packed light brown sugar 2 eggs, slightly beaten 1 teaspoon vanilla
1 cup shredded, unpeeled zucchini, (about 6 ounces) squeezed dry
1⁄2
cup coarsely chopped walnuts
3⁄4 cup semisweet chocolate pieces, divided use
Spray 8-by-8-by-2-inch baking pan with vegetable oil cooking spray.
Line pan bottom with aluminum foil. Spray again.
Sift together flour, baking powder, salt and baking soda. Set aside.
Beat together butter and sugar until light and fluffy. Add eggs and vanilla; beat lightly.
Stir in sifted dry ingredients.
Fold in zucchini, walnuts and half of the chocolate pieces.
Pour into prepared pan. Sprinkle remaining chocolate pieces on top.
Bake in preheated 350-degree oven for 40 minutes or until done.
Invert when cool and cut into 16 squares.