I love Zucchini
My two favorites dishes are
Italian Stuffed Zucchini
and Zucchini Bread
2 c. sugar
1 c. vegetable oil
1 Tbsp. pure vanilla extract
3 c, grated zucchini (usually equal to one enormous zucchini from the garden, or two average grocery-store sized zucchinis)
3 c. flour
1 Tbsp. cinnamon
½ tsp, ground nutmeg
1 tsp. salt
1 tsp. baking soda
Preheat oven to 350F and lightly spray 2 loaf pans with cooking spray.
Beat together eggs, oil, sugar, and vanilla. Stir in grated zucchini.
In a separate bowl, sift together your remaining dry ingredients, then beat them into your wet mixture until well-mixed.
Pour into two loaf pans and bake for 55-65 minutes. (You can check for doneness with the toothpick test.)
Cool fully, slice and serve. You can also freeze extra bread if you’re trying to use up LOTS of zucchini!
Stuffed Zucchini Italiano
4 Medium Zucchini
1 lb. Ground Beef
1 jar Marinara Sauce
½ cup Italian style bread crumbs
1/3-cup Parmesan cheese
1 tsp. Oregano
½ tsp. Salt
1/8 tsp. Pepper
1 egg beaten
1/3-cup mozzarella cheese
Preheat oven 375 degrees
Trim ends of zucchini cut in half lengthwise.
Carefully scoop out centers leaving ¼ inch thick shells.
In skillet brown beef and drain
Add zucchini pulp ½ cup marinara sauce bread crumbs Parmesan cheese oregano, salt, pepper, and egg to ground beef mix well.
Place zucchini shells in shallow baking pan spoon mixture into shells
Pour remaining Marinara Sauce over Zucchini cover
Bake 30 40 minutes remove cover top with Mozzarella cheese and bake 5 minutes more.
Z is for Zucchini