Wednesday, July 29, 2009

Abundance of Zucchini

This year our garden has not done very well overall. Too wet early in the spring seems to not be beneficial to young garden plants. For the first time in many years though, our squash are doing VERY well! This afternoon I had 10 large zucchini in the refrigerator waiting for me to have time to mess with them. I have found some recipes that I thought I would share with you that will use up those large overgrown zucchini squash that you might have. I hope you like them as well as our family does.

This first recipe is my mom's. It hits the spot when you have a sweet craving and it has 2 different veggies in it, so that makes it healthy for you, right???

Zucchini Bars

2 cup sugar (I use about 1 1/2 cup for less sweetener)
1 cup oil (I have used applesauce, pretty good)
3 eggs
2 cup flour
1 tsp cinnamon
1 tsp salt
2 tsp soda
1/4 tsp baking powder
1 tsp vanilla

Mix this all together in a mixer until well mixed. Then Add 2 cup shredded zucchini (peeled or unpeeled) 1 small shredded carrot and 3/4 cup quick oats. Place in greased bar pan.

Bake at 350 until tests done.

When cooled ice with cream cheese or butter frosting. Makes about 3 doz. bars.

This is probably my favorite new recipe. It is so very delicious!! Worth the work...

Zucchini Enchiladas

Enchilada Sauce:
1 Tbsp. olive oil
1 clove garlic, minced
2 Tbsp. Flour
2 tsp chili powder
1/4 tsp oregano
1/4 tsp cumin
15 oz. can tomato sauce
1/2 Tbsp. vinegar
dash pepper
dash hot sauce (opt.)
pinch of cinnamon
1 1/2 tsp sugar
1/2 chicken broth
seasoning salt to season
2 tsp. minced dried onion (I use fresh)

Heat oil in pot, cook garlic slightly. Add flour, stir to make paste and cook for 1 min. Add seasonings and heat for 30 sec. Add remaining ingredients. Bring to a simmer and cook for 20 min.

Enchilada Filling:

6 cup coarse shredded zucchini, very well drained (takes about 30 min to drain it)
2 cloves garlic, minced
1 to 1 1/2 cup chopped onion
1 small green pepper ( I leave out and double the chilies)
1 can chopped green chilies
2 Tbsp. oil
12 oz shredded cheese ( mix and match to your preferences)
8 flour tortillas (I like corn ones better)

In a very large non-stick skillet, heat oil and saute onions, green pepper and garlic until onions turn clear. Add zucchini and chili and saute over high heat until the moisture has evaporated from the zucchini. Reduce heat and stir in cheeses to melt. Pour approximately 1/ 2 cup sauce in bottom of 9X13 glass oblong dish. Warm tortillas and fill each with filling placing in dish as you go. Place the remaining sauce over the top of filled tortillas. Cover with foil and bake at 375 for 15-20 min or until bubbly. You can top with spoonfuls of sour cream and more cheese if you like.

I hope that you enjoy these recipes. If you have any interesting uses for zucchini, please share them with me via email and I will post them! Email is


emily said...

Thanks for these- we have an abundance of zucchini and squash. Will try these out. Some of our stuff did terrible this year as well.

Kelsie said...

Melissa, what perfect timing, and what a great idea, THANKS! I made the bars today, and they are super yummy!! :-)