Zucchini, Zucchini, Zucchini
From the Two-Lane Livin' Archives
By Judy Wolfram
(Originally published in Two-Lane Livin’ Magazine, August 2017)
About now, gardens are in full swing and folks always have a lot of zucchini. What to do with them all?
You can slice the small ones, roll them in a broken egg, and then in Italian bread crumbs. Brown them on both sides in home hot canola oil until tender and drain the oil off on a paper towel or two. I always mix the leftover egg and bread crumbs together and brown that mixture along with the zucchini slices. It tastes good with a little bit of ketchup.
For the medium zucchini, cut off both ends and cut the zucchini in half, lengthwise. Scoop out the seeds and put both halves in a pot of boiling water. I use a medium roasting pan. When the squash is tender, drain it carefully. Mix up a meatloaf mixture of your choice. I use hamburger, onion, one egg, Italian bread crumbs, salt and pepper.
Take half the meatloaf mixture and roll it in your hands so it fits in half the zucchini, then take the other half of your mixture for the other squash half. Pour your favorite spaghetti sauce or canned, stewed tomatoes over both halves. Set your oven to 325 degrees, put the lid on the roaster and you’re good to go for dinner.
Check often to make sure the meatloaf part is done. Stick a fork in it to test it. Make some garlic bread and supper is ready. Nice, easy, and inexpensive.
Now let’s deal with the big zucchini. Cut off both ends, wash them, cut them in half lengthwise, and scoop out the seeds. Cut the halves into chunks and put them in the food processor and grind them up. Now I’m ready for two of the best zucchini breads you will ever eat. Each recipe makes two loaves.
Lightly grease and flour two bread pans and set the oven to 325 degrees. You can peel the zucchini before you grind them if you wish. I usually don’t.
Into a large mixing bowl, dump two and a half cups of ground zucchini, two eggs and a half cup of sugar, three cups of flour, a quarter cup of oil, four teaspoons of baking powder, and one tablespoon of flavoring (lemon, vanilla, or almond will do). Beat until well blended. Pour into greased and floured pans and back for one hour. Check to make sure the top doesn’t get too brown. If it starts to, put a piece of tin foil on the top and turn the oven down to 300 degrees. Check with a toothpick for doneness.
This second bread recipe is my favorite. It’s chocolate, and oh, so moist. This time, mix three cups of zucchini, four eggs, a half cup of oil, two and a half cups of sugar, three cups of flour, two teaspoons baking powder, two teaspoons baking soda, seven heaping tablespoons of cocoa, and two teaspoons of vanilla. Bake in your 325-degree oven for one hour (watching the top doesn’t get too brown). Enjoy.
I hope I have helped with the overabundance of zucchini and prevented too many from going to waste. Of course, you can always give zucchini away.
Judy loves letters! Send to: 325 Kelly Road, Five Forks, WV 26136-8098.