OK....random game #1 **WINNER**

[4peasinourpod]

oceanbreezes423




we tend to play the same games at crops...but I am going to ask a few random questions this morning and pick winners

Let's blame it on lack of sleep.



I have 8 bazillion zucchini...(I'll do a layout on it later).....anyone have an amazing recipe???

[mommahobbit]

I make mock pineapple.. you can it in pineapplejuice .... use in muffins pizza etc.

[scrappininAK]

I love to make ratatouille - zuchinni, tomatoes, onion, garlic.

[maryplus5]

Ingredients:

• 1 cup all-purpose flour
  
• 1/2 cup whole wheat flour
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon baking soda
  
• 3/4 teaspoon baking powder
  
• 1 teaspoon ground cinnamon
  
• 1/4 teaspoon ground nutmeg
  
• 1 large egg
  
• 1/2 cup Canola oil
  
• 1/3 cup applesauce
  
• 1/2 cup granulated sugar
  
• 1/4 cup packed brown sugar, light or dark
  
• 2 teaspoons vanilla extract
  
• 1 cup shredded zucchini, about 1 medium zucchini
  
• 1/2 cup finely chopped walnuts or pecans

  Preparation:

  Heat oven to 325°. Grease and flour an 8 1/2x4 1/2-inch loaf pan.
  Measure the flour, whole wheat flour, salt, baking soda, baking powder, and spices into a bowl. In a mixing bowl, beat egg with oil, applesauce, sugar, and vanilla extract until well blended. Slowly beat in the flour mixture until blended. Fold in zucchini and nuts.
  Spread batter in the prepared loaf pan and bake for 45 to 55 minutes, until a toothpick or cake tester inserted into the center comes out clean. Cool on a rack before slicing

[Sandi0805]

none from me since I don't like zucchini - sorry

[scrappie_stacie]

I have this Rachel Recipe saved. I haven't made it, but thought it looked yummy when she made it on TV.

Zucchini-sagna

Ingredients

• 2 tablespoons EVOO – Extra Virgin Olive Oil
  
• 3 to 4 medium zucchini, shredded
  
• 3 cloves garlic, finely chopped or grated
  
• Salt and ground black pepper
  
• 1 tablespoon butter
  
• 2 28-ounce cans whole Italian plum tomatoes, such as San Marzano
  
• 9 to 10 leaves basil, torn
  
• 2 cups ricotta cheese, skim or whole
  
• 1/2 cup (about a handful) flat-leaf parsley, chopped
  
• 1/4 cup (about a palmful) mint, chopped
  
  
  
  
  • 1 egg yolk
    
  • 1/2 cup grated Parmigiano Reggiano
    
  • 2 boxes no-boil lasagna noodles
    
  • 2 cups shredded mozzarella cheese
    Yields: 6 servings
    
    
    
    
    

    Preparation

    
    Preheat oven to 375ºF.
    
    
    
    Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the zucchini and garlic to the pan, and sauté until tender and wilted down, 5-6 minutes. Season the veggies and remove to a large bowl.
    
    
    
    Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the zucchini and garlic to the pan, and sauté until tender and wilted down, 5-6 minutes. Season the veggies and remove to a large bowl.
    
    
    
    Return the pan to the heat and add in the butter, tomatoes, basil, some salt and pepper. Using a wooden spoon or potato masher, crush the tomatoes up to make a chunky sauce. Bring the liquids up to a simmer and reserve warm.
    
    
    
    
    
    
    
    
    
    In a large mixing bowl, stir together the ricotta, herbs, egg yolk, Parmigiano, some salt and pepper.
    
    
    
    In a large lasagna pan, assemble the dish by ladling about 1/4 of the sauce into the bottom of the dish. Lay down enough pasta noodles in a single layer to cover the bottom (be sure and leave a little bit of room for them to expand during cooking). Top the noodles with 1/4 of the sautéed zucchini mixture. Cap the veggies off with another layer of noodles followed by about 1/4 of the ricotta, another layer of noodles and more sauce. Continue building the lasagna in this way until you've used up all the fillings, ending with red sauce on the top. Sprinkle the shredded mozzarella cheese over the top of the dish and cover with foil.
    
    
    
    Bake the lasagna for 30 minutes with the foil on, then remove it and continue baking for another 15 minutes until the noodles are tender and the cheese is browned

[AnnOminous]

NO!! I can only tolerate zuchinni if they are fried!

[oceanbreezes423]

Oh yummmmmmmm, zucchini bread!!!

1 1/2 c flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1/2 tsp. cinnamon
1 c. grated zucchini
2 eggs, beaten
1 c. sugar
1/2 c oil
1 tsp. vanilla
1/2 c nuts or raisins


Combine all, mix well. Pour in loaf pan, nake at 375 for 60-65 minutes! Yum, I can smell it now!

[aceason]

We're pick zucchini fans here and I think there is something weird in our soil that makes them grow the size of watermelons. We make zucchini bread, grilled zuchinni on the outdoor grill, and my kids love eating sauteed zucchini but my favorite is breaded and fried with a side of ranch. Mmmm.

[dbloomfi]

Cut zuc into small round slices. Cook with some butter in covered pan until soft. You might have to add some water to keep them from browning. Meanwhile mix a small container of sour cream with a can of cream of whatever soup (I have used chicken, celery or brocolli & any of them work). Mix softened zuc into mixture & then pour into a casserole dish. Top with bread crumbs. I have used a half a bag of stove top in a pinch. Heat at 325 for an hour. Voila zuc casserole. I have also used summer squash & a mixture of both. It's all good!

[letumom]

My mom has one for a mexican succatash type dish. I would have to ask her for it. We call it calavasita.

I am NOT a very creative cook and I have had lots of yummy zucchini this summer too. My favorite (after having tried lots of other people's recipes) is to just peel it, slice it, and grill it with some peppers, onions, yellow squash. (sometimes I shish ca bob but it's easy just to through it in a grill pan and put it on the grill! I have some really yummy garlic and herb Mrs. Dash and another off brand mixed up salt that makes it perfect!!

[fong33]

My son loves this zucchini bread.

• 3 cups all-purpose flour
  
• 1 teaspoon salt
  
• 1 teaspoon baking soda
  
• 1 teaspoon baking powder
  
• 3 teaspoons ground cinnamon
  
• 3 eggs
  
• 1 cup vegetable oil
  
• 2 1/4 cups white sugar
  
• 3 teaspoons vanilla extract
  
• 2 cups grated zucchini
  
• 1 cup chopped walnuts

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
   
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
   
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
   
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

[3 Pals]

I found a copy of this recipe inline - my cookbooks are still in storage - I should say I love this and made it all the time when the kids were home...
haven't for a long time - now I am craving it - very yummy


Zucchini-Crusted Pizza



Olive oil and flour for the pan
2 cups (packed) grated zucchini
2 eggs, beaten
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
1/4 teaspoon dried basil
2 tablespoons olive oil
Preheat oven to 400 F. Drizzle a little olive oil in a 10" pie pan and coat lightly with flour.
Combine the zucchini, eggs, flour, mozzarella, parmesan, basil, and 1 tablespoon olive oil in a bowl and mix well. Spread into the pie pan and bake for 35 to 40 minutes or until golden brown. About halfway through the baking, brush with the remaining olive oil. Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan so it won't break later.
Top with your favorite pizza items and bake at 400 F until heated through.
Servings: 4

[evilqueen]

no zucchini for me, it's too healthy. I only eat bad stuff.

[beachlover]

my zucchini bread... I did a LO about it in last MMC challenge

[writerlady]

I just take summer squash and zucchini - pretty equal amounts. Cut it into 1/4 or inch slices. Cut an onion or two (depending on how much you like onion). Fill a pan 1/3 full with water, and add the squash, zucchini and onion. Let simmer for about 3/4 hour or so. Add salt and pepper to taste. If you like Italian food, add some sliced eggplant and then some tomatoes. That's pretty much Ratatouille.

[Ashjoy]

The only thing I ever do with it is make bread and fry it as a side dish.

[grandmabonnie]

I love cooking w/zucchini. For the most part we cut it into chunks and roast it... and we add sliced carrots, sprinkle it w/a garlic seasoning, bake at 425 degrees for about 40minutes.
However when you a gazillion you need to grate it and freeze it. Here is a recipe you can use w/frozen zucchini:

Normal 0 0 1 150 856 7 1 1051 11.0
Winter Squash Bread



Talk about moist!

This is a great bread recipe and a good change from regular banana nut bread. When you have extra winter squash cooked, mash it and freeze it in 1 cup portions for this recipe.



3 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons ground allspice

1 ½ teaspoons baking powder

1 teaspoon salt

3 eggs

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup frozen cooked winter squash, thawed or 1 cup fresh cooked winter squash (zucchini works well here)


1 cup mashed ripe bananas (about 2 medium)

1 cup chopped walnuts (opt)





In a large bowl, combine the flour, sugar, baking soda, allspice, baking powder and salt.

In another bowl, beat the eggs, oil and vanilla; add squash and bananas.

Stir into dry ingredients just until moistened.

Fold in Walnuts.



Pour into two greased 8 inch x 4 inch x 2 inch loaf pans.

Bake at 350° for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks.

Yield: 2 loaves

[candykane]

I slice it , dip it in egg and them in cracker crumbs and fry it in veg oil. Not real healthy but good.