With all the veggies in the foyer last week it was decided to share some zucchini recipes from our congregation. If you have any veggie recipes you’d like to share please comment or email us your favorite recipe!
Chocolate Zucchini Cake
3 Squares baking chocolate
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs
1 ½ cup oil
3 Cups grated zucchini
1 Cup chopped nuts
1 Cup sugar
Melt Chocolate over hot water. Let cool. Preheat Oven to 350 degrees.
Grease and flour 10” tube pan.
Sift Flour with baking powder, soda and salt. Set aside. In large bow, at high sped, beat eggs until thick and light. Gradually add sugar, ½ cup at a time; beat well after each addition.
Add oil and cooled chocolate; beat well until blended. At low speed add sifted dry ingredients.
Add zucchini and nuts. Pour into pan.
Bake 1 hour and 15 minutes.
Zucchini and Potato Soup (cold)
2 Cups chopped onions (2 large)
1 large clove garlic, peeled and minced
1tbl butter
2 pounds zucchini, unpeeled and thinly sliced
2 medium potatoes (about ¾ pound), peeled and sliced
4 Cups chicken broth
1 ½ Tbl white-wine vinegar
1 tsp dried tarragon, crumbled
Salt and pepper to taste
1 Cup plain low-fat yogurt mixed with 1 Tbl crumbled tarragon for garnish
In large saucepan sauté the onions and garlic in butter for 3 minutes. Add zucchini, potatoes, broth vinegar and 1 tsp dried tarragon, salt and pepper. Bring mixture to boil, reduce heat, cover pan and simmer for 30 minutes. Set soup aside to cool down to warm.
Meanwhile, chill the yogurt and the 1 Tbl of tarragon
Transfer the warm coup to food processor and puree the soup. Transfer the puree to a serving bowl, cover the bowl, and chill the soup for at least 1 hour. Garnish each portion with heaping spoonful of chilled seasoned yogurt.
Zucchini Crisp
Crust mix: 3 Cups flour
1 Cup Butter
1 ½ Cup sugar
½ tsp salt
Crumble together and reserve ½ Cup for filling mix.
Divide in half and lightly par one halk into a 9×13 pan.
Bake 10 minutes at 350 degrees.
Filling mix: 1 Large zucchini, peeled, seeded and sliced to resemble apple chunks.
Cook zucchini slices in 2/3 Cups lemon juice until tender (covered, 8-10 minutes) Remove from heat and add 1 Cup brown sugar, ¼ tsp nutmeg and ½ tsp cinnamon. Simmer 2 minutes more. Add the ½ cups crust mixture. Spread filling over baked crust. Add 1 Tbl cinnamon to remaining ½ crust mixture and sprinkle over filling. Bake 20-35 minutes at 350 degree.
Apple and Zucchini Salad
1/3 Cup salad oil
¾ tsp salt
3 medium apples, cored and diced
1 tsp sugar
¼ tsp pepper
2 Tbl white wine or wine vinegar
1 Zucchini
1 Tbl lemon juice
1 tsp dried basil
½ medium red onion, sliced
In large salad bowl mix: oil, lemon juice, wine and spices. Add unpeeled, diced apples and coat well with dressing. Slice onion over top. Add thinly sliced zucchini. Toss gently. Cover and chill, 4-6 hours. Just before serving, mix salad again.
