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Zucchini/Squash Recipes
Summer Garden Zucchini
4 small crisp zucchini squash
3 small red ripe tomatoes
1/4 large green pepper
2 tablespoons olive oil
4 green onions or 1 small mature onion
½ teaspoon sugar
1/8 teaspoon garlic powder
1/4 seasoned salt
dash of pepper or hot sauce (as desired)
Wash and cut zucchini crosswise into quarter-inch slices. Peel and cube
tomatoes. Chop green pepper fine. Set aside.
In a heavy saucepan, heat olive oil. Chop onions fine and wilt in olive oil.
Add prepared vegetables, sugar, garlic powder, seasoned salt, salt, and pepper
or hot sauce. Cover tightly and simmer 20 to 30 minutes until vegetables are
tender. Turn heat up at end of cooking time to boil away about half of liquid,
but leave some liquid to spoon over servings for flavor. Six servings.
Note: Other oil may be substituted for olive oil but the olive oil
contributes to the unforgettable flavor which improves with overnight storage in
the refrigerator. We tried sprinkling a little grated Romany cheese over our
servings, but couldn’t decide which way we like it best.
Zucchini Nut Bars
3 cups enriched self-rising flour
1 tablespoon cinnamon
½ teaspoon mace
3 eggs
1 cup light brown sugar, packed
½ cup sugar
3/4 cup oil
2 teaspoons vanilla
2 cups zucchini, grated
½ cup pecans, chopped
Stir together flour, cinnamon, and mace; set aside. Beat eggs until frothy;
add sugars, oil, and vanilla. Beat until thick. Stir in flour mixture, zucchini,
and nuts. Spread batter in greased 12 ½ x 10-inch jelly roll pan. Bake in
preheated 350 degrees Fahrenheit oven 25 to 30 minutes or until cake tester
inserted near center comes out clean. Cut into 2 x 3-inch bars. Makes 25 bars.
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