Zucchini recipes

Not sure what to do with all your zucchini? NE Times readers have a few suggestions.

By Donna Zitter Bordelon

Taste of summer: Try these reader-submitted recipes for zucchini.

The crisis is coming. We all know it. The middle of the summer will be here sooner than we think, and with it will come the green tide known as the zucchini crop. As anyone who has ever grown zucchini knows, the risks are serious. What will you do with all that zucchini? Somewhat like zucchini itself, zucchini recipes proliferate, and our NE Times readers have a few good suggestions.

Some towns facing the zucchini crisis take a collective approach to deal with the problem. Obetz, Ohio, holds a free, four-day Zucchini Festival (Aug. 24–27), with this year’s entertainment featuring Ted Nugent…and lots of zucchini. Closer to home at the Easton Farmers’ Market in Easton, Northampton County, the Zucchini 500, “the Valley’s hottest veggie race,” returns for the 11th year on July 29. Prizes are awarded to winners whose zucchini-carved cars and trucks “squash the competition.”

The following recipes are some of the submissions not randomly drawn in the ongoing gift-card contest. So many of the submitted recipes really are winners, culinarily speaking, and I plan to share them with you in future columns. If you entered a recipe, it could be published, so please check back in the months ahead.

Shirley Rassier sent her favorite vegetable side dish. She wrote, “I usually double the recipe because we love it so much.”

SHIRLEY RASSIER’S ZUCCHINI CASSEROLE

1 medium zucchini

1 pint (8 oz.) sour cream

½ cup shredded sharp cheese

Bread crumbs

Preheat oven to 375 degrees.

Slice zucchini into ½-inch slices.

Place in a pan of cold water. Bring to a boil, then lower heat to medium and cook for 10 minutes.

While zucchini is cooking, place sour cream in a small saucepan over medium heat. When it comes to a low boil, reduce heat.

Add half of the cheese. Stir until cheese melts into the sour cream.

Remove from heat.

Drain zucchini and place slices in a single layer in a baking dish.

Cover slices with mixture, then top with remaining cheese.

Sprinkle lightly with bread crumbs.

Bake for 20–25 minutes or until tops are lightly browned.

Serves 2–3.

ANTOINETTE DE FINIS’ ZUCCHINI CASSEROLE

4 cups shredded, peeled zucchini

½ cup onions, chopped

4 eggs

½ cup olive oil

1 tsp. salt

1 cup Bisquick

½ cup shredded sharp cheese

Mix all ingredients together.

Bake in a preheated oven at 350 degrees for one-half hour or until casserole is light brown.

ROSLYN EBNER’S FRUIT CAKE

3 eggs, beaten

1 cup oil

2 cups sugar

½ cup orange juice

½ tsp. baking powder

1 tsp. baking soda

3 cups flour

3 tsp. cinnamon

2 cups grated zucchini, skin on

½ cup dried cranberries

½ cup raisins

½ cup crushed walnuts

½ cup maraschino cherries, sliced

Grease and flour a tube pan, loaf pan or miniature loaf pans.

Mix together the eggs, oil, sugar and orange juice.

Beat in the baking powder, baking soda, flour, cinnamon and then the zucchini.

Add the cranberries, walnuts, raisins and cherries.

Mix all well.

Bake at 325 degrees for 1 hour. Test for doneness.

(Small pans bake quicker.)

BAKED ZUCCHINI-PARMESAN SPEARS

4–5 small zucchinis, cut into quarters lengthwise

½ cup Parmesan cheese

½ tsp. garlic powder or 2 cloves minced

½ tsp. basil

½ tsp. oregano

2 Tbsp. olive oil

Salt/Pepper

Preheat oven to 375 degrees.

Line a baking pan with foil. Spray lightly with oil.

In a small bowl, mix the cheese, garlic powder, basil and oregano.

Arrange zucchini, cut side up, in a single layer.

Brush or drizzle with olive oil.

Sprinkle with salt/pepper and then Parmesan mix.

Bake 12–15 minutes.

Broil a few minutes until crisp and brown.

Eat well, live long, enjoy!

(Ques­tions or tips can be sent to Donna Zit­ter Bor­de­lon at Whats-cook-inNEPhilly@gmail.com or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)

Don’t forget:

Send in your favorite recipe for a chance to win a $100 ShopRite gift card. Mail your recipe to Readers’ Recipes, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002. Or email your recipe to WhatscookinNEPhilly@gmail.com. Please include name, address and telephone number.