5 great zucchini recipes to help you get baking and cooking

Since zucchini is still so abundant at this time of year, I’ve put together a few recipes to make sure nothing is wasted.

The recipe for zucchini bread came from the Nutrition Department at Rhode Island Hospital in 2009. The pesto recipe came from The Detroit Free Press a few years ago. The others, for a quiche, blondies, and a cake, appeared in “Good Neighbors” columns shared by readers over the years.

Zucchini bread

3 eggs or ¾ cup egg substitute

1 cup of brown sugar

1 cup of sugar

2 cups of sifted flour

¼ teaspoon of baking powder

1 teaspoon of baking powder

1 teaspoon of salt

3 teaspoons of cinnamon

2 cups zucchini with peel, grated

3 teaspoons of vanilla

1 cup walnuts, chopped

Preheat the oven to 350 degrees.

Combine egg or egg substitute, whole sugar; Add sifted dry ingredients, zucchini, vanilla and nuts. Place in 2 loaf tins or in a loaf tin that is double-length and coated with cooking spray.

Bake for 45 minutes or until done.

Makes 2 loaves, served 24.

Spaghetti with zucchini pesto.

Spaghetti with zucchini pesto

¾ cup of blanched almond flakes, divided

3 medium zucchini (about 1½ pounds)

1 pound of your favorite dry spaghetti or other pasta

½ cup of fruity olive oil, divided

1 clove of garlic, peeled and thinly sliced

Generous pinch of chopped paprika flakes

Salt and freshly ground black pepper to taste

1 tablespoon of finely grated lemon peel

1½ cups of freshly grated Pecorino Romano or high-quality Parmesan, plus more for serving

½ cup chopped mint, plus more for garnish

Preheat the oven to 350 degrees.

Spread the almonds on a baking sheet and roast for about 8 minutes until they are golden brown. Be sure to keep an eye on the almonds as they can burn easily. Take the almonds out of the oven, let them cool and then roughly chop them. Reserve ¼ cup for garnish. (You can toast the almonds several days in advance.)

In the meantime, let the zucchini run under cold water. Cut one half and cut half into match-sized pieces. Chop remaining zucchini into ½ inch pieces. Put aside.

Bring the water for the pasta to the boil and cook the pasta al dente according to the instructions on the packet.

Heat 2 tablespoons of oil in a large pan. Add the garlic and mashed red pepper and cook over moderate heat, stirring, for 1 minute until fragrant. Add the chopped zucchini, season with salt and pepper and fry until lightly golden brown for about 10 minutes, stirring occasionally. Scrape the zucchini in a food processor and add the remaining 1/2 cup of chopped almonds; Combine pulse. With the machine on, slowly add the remaining 6 tablespoons of oil until they blend but are still slightly lumpy. Season the pesto with salt and pepper.

Skim off 1 cup of pasta water and drain the pasta. Turn off the heat, return the pasta to the hot saucepan and add about 1/2 cup of the hot pasta water, the pesto, lemon zest, 1 1/2 cups of cheese, and 1/2 cup of mint. Stir until everything is well mixed. Fold in the zucchini matches, being careful not to break them.

Transfer the pasta to bowls. Garnish with mint and the retained almonds. Serve, pass more cheese past the table.

Cook’s Note: You can prepare the zucchini pesto a day in advance and refrigerate.

For 6

From Detroit Free Press

Do you have zucchini?  Here are some sweet and savory recipes.

Quiche zucchini

1½ cup of milk

2 eggs

1 cup zucchini, chopped

½ cup mushrooms, chopped

1/4 cup pieces of bacon

1 clove of garlic, pressed

¼ cup sliced ​​green onions

½ cup of grated cheddar cheese

Pinch of pepper

9 inch cake bowl, not baked

Whisk milk with eggs. Stir in vegetables, pieces of bacon, garlic, cheese and pepper.

Pour into the cake bowl.

Bake in the preheated 375 degree oven for about 25 to 30 minutes until they are just firm.

For mini quiches, line mini muffin tins with batter, add filling, and bake for 13 to 15 minutes, or until puffed and lightly brown.

Let cool for 2 minutes, then carefully remove.

Zucchini “apple” pie

4 cups sliced ​​zucchini, cooked until tender and crispy

2 tablespoons of lemon juice

pinch of salt

1¼ cups of sugar

1½ teaspoon of cinnamon

1½ teaspoons of tartar

a pinch of nutmeg

3 tablespoons of flour

Pastry for 9 inch two-crust cakes

2 tablespoons butter, cut

Mix the cooked zucchini, lemon juice and salt.

Mix the sugar, cinnamon, tartar, nutmeg and flour in a bowl. Add zucchini and mix well. It’s going to be runny, but that’s fine.

Pour the filling into a 9-inch unbaked crust and cover with butter.

Add the top crust, seal the crusts, cut the openings, and bake at 400 degrees for 40 minutes or until golden brown.

Note: use large zucchini but still tender enough that you can easily pierce the skin with your thumbnail. Peel, quarter lengthways, core and cut crossways into slices.

Zucchini Blondies

1 cup of flour

1 teaspoon of baking powder

½ teaspoon of salt

⅛ teaspoon of baking soda

⅓ cup of butter or margarine, soft

1¼ cups of tightly packed light brown sugar

2 eggs, lightly beaten

1 teaspoon vanilla

1 cup of shredded, unpeeled zucchini (about 6 ounces) dry pressed

½ cup of coarsely chopped walnuts

¾ Cup of semi-sweet chocolate pieces, shared use

Spray an 8 x 8 x 2 inch baking pan with vegetable oil cooking spray.

Line the bottom of the pan with aluminum foil. Spray again.

Mix the flour, baking powder, salt and baking soda together. Put aside.

Beat the butter and sugar until frothy. Add eggs and vanilla; hit easily.

Stir in the sifted dry ingredients.

Fold in the zucchini, walnuts and half of the chocolate pieces.

Pour into the prepared pan. Scatter the remaining chocolate pieces on top.

Bake in a preheated 350 degree oven for 40 minutes or until done.

After cooling, turn over and cut into 16 squares.

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