We begin with too much zucchini of Mr. Big Food’s least favorite variety. We then consult The Big Food Manual and Survivalist Flourishing Guide for Zucchini bread recipes. After some calculation, Mr. Big Food thinks we’ll have enough zucchini for four recipes, each doubled– so somewhere on the order of 16 loaves. Not shown, a
This recipe is from Kathy Mulligan, Maryland Heights, Missouri. It appears in Keyes Gateway Presents Culinary Classics, a pamphlet-style cookbook Mr. Big Food is currently working his way through. If I’m not mistaken, Keyes Gateway is a real estate company in Dayton, Ohio. I have no other information at this time other than that this is a
“This casserole may be made in any amount desired. It is juicy and delicious!”—Mrs. Lou Sessums, Drew, Mississippi ZUCCHINI CASSEROLE WITH TOMATOES AND MOZZARELLA CHEESE Zucchini, sliced, parboiled in boiling salted water 15 to 20 minutes, or until tender, drained Onions, chopped Bacon grease Tomatoes, fresh sliced or stewed (the latter preferably homemade—see recipes in
“Do not overcook! Serve as hot as possible.”—Tom P. Miller, Drew, Mississippi SAUTEED ZUCCHINI Zucchini, “very young and tender,” sliced into rounds just before cooking 3 Tbsp olive oil 6 cloves garlic, peeled Put olive oil in skillet and press garlic cloves directly into skillet. Heat until bubbly. Add zucchini rounds and sauté “until hot
The garden zucchini is coming on strong! –> “The versatility of casseroles is again demonstrated by this combination of zucchini, rich Parmesan cheese and bread crumbs. Today’s busy homemakers will appreciate the convenience of this “prepare-ahead” dish. Teamed with broiled chops or steaks, its succulent flavor is one which your family is sure to applaud.”—The
I don’t have a photo of this zucchini bread. It is the perfect zucchini bread to have with a glass of iced coffee after you’ve come in from picking the zucchini. ZUCCHINI BREAD II 3 C zucchini, grated 3 eggs 1 C oil 2 C honey or brown sugar 3 C flour, heaping if using
Fresh. “Zucchini, tomatoes, garlic, herbs and spices makes a savory sauce for fettuccine. (Recipe contest entry: Mary Ann Rohm, Simi Valley, CA)”—The Garlic Lovers’ Cookbook (1980) MARY ANN’S FETTUCCINE ZUCCHINI 3 Tbsp butter 3 Tbsp olive oil 1 medium-sized sweet red onion, chopped 4 cloves fresh garlic, sliced 1 lb zucchini, sliced 1 Tbsp parsley
Keep Guessing: Grasping at Summer: There were exactly seven missed opportunities last week to wear my cool white jeans before outdated notions of propriety and good tas… ~~ Check out Becca’s Zucchini Bread recipe made with some apple cider vinegar. Sounds & looks good!
These were my favorite from last evening’s supper of appetizers. Mr. Big Food used baby round zucchini. (Photo at the link.) BATTER FRIED ZUCCHINI STICKS Makes 2 dozen 1 C sifted flour 1 tsp baking powder ½ tsp salt 1 egg, beaten lightly 1 C milk 2 Tbsp oil, plus more for deep frying 1
Zucchini nut bread– without nuts– slathered with cream cheese This is one delicious zucchini bread! Quite different than the others we’ve baked in that it’s lighter, both in color and texture. Perfect for a snack with a cup of iced coffee, as the recipe begins: “Serve this marvelous bread in many different ways: hot with
“Georgia Boy Sausages” slathered in chili sauce. Baby Round Zucchini brushed with honey butter while it was grilling. And Ranch Style Beans heated on the grill. big food. (That’s a joke. Ranch Style Beans is a ConAg product.) See. If all you’d grown this year was one measly Baby Round Zucchini plant, and one night
Down on the Farm, we love our zucchini bread! What could be simpler than zucchini bread? Most recipes, including these, can be made entirely by hand. We’ve had zucchini bread continuously for at least two weeks– three different versions. I can’t remember what the first was called, so I’ll just post the two most recent
Very good especially when the zucchini is picked fresh just hours before you make these little rounds. By the way– we just dropped spoonfuls of batter into the skillet rather than “molding” the mixture. ZUCCHINI ROUNDS Serves 6 1/3 C biscuit mix (like Bisquik or Jiffy) ¼ C shredded Parmesan cheese 1/8 tsp pepper 2
Zucchini Rounds fried in butter. Recipe tomorrow. We also made Ed’s Hot Squash (it’s not that hot) and baked a loaf of zucchini bread from a recipe we hadn’t tried before. It has sesame seeds on the top. Speaking of hot… Yesterday. It was warmer today. New label: summer.