Thursday, September 6, 2012

New Zucchini Recipes

Everyone I know who plants zucchini seems to end up with more than they anticipated.  They are always looking for new ways to prepare it.  Tuesday evening I created Warm Zucchini Bruchetta.  I promise this recipe will become a new summertime favorite in your home.  I've also included a lightly spiced and fabulously moist Apple Zucchini Bread recipe that I'm sure you will love.

Warm Zucchini Bruchetta

1 large zucchini, cut into 1/2" rounds
oil for frying
Dredging Station:
container #1 = 1/2 c. all-purpose flour
container #2 = 1 egg, well beaten
container #3 = 1/4 c. all-purpose flour, 1/2 c. cornmeal, 1 tsp. sugar, 1 tsp. baking powder, 1/2 tsp. garlic powder, salt & pepper to taste

Heat oil to 350 degrees. Dredge zucchini rounds in flour, dip in egg, dredge in cornmeal mixture.  Fry in hot oil until golden, about 1-2 minutes.  Place on baking rack to drain AND to retain crispness.

1 c. mozzarella cheese, shredded
1 tomato, chopped
2 cloves garlic, minced
fresh basil leaves, chopped OR 1/2 tsp. dried basil

Mix together tomato, garlic and basil.


Sprinkle mozzarella cheese onto each zucchini round.

Top mozzarella with 1 tsp. tomato topping.

Garnish tomato mixture with more shredded mozzarella.

 Place under broiler (on a baking rack to retain crispness) until cheese is melted and begins to brown.
 Mmm, Mmm, Good!

Apple Zucchini Bread
(adapted from Taste of Home Recipes)

4 c. all-purpose four
1 Tbsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
5 eggs, beaten
1 1/2 c. vegetable oil
2 c. sugar
1 c. packed brown sugar
1 Tbsp. vanilla extract
2 c. shredded unpeeled zucchini (about 3 med.)
1 c. shredded peeled apple (about 2 med.)
1 c. chopped walnuts (original recipes calls for 1-1/2 c. pecans)

In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.  In another bowl, beat eggs.  Add oil, sugars and vanilla.  Pour over dry ingredients, mix well.  Stir in zucchini, apples and walnuts (batter will be stiff).  Spoon into three greased loaf pans.  Bake at 350 degrees for 50-55 minutes or until a toothpick inserted in center comes out clean.  Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Yield:  3 loaves OR 3 dozen muffins
NOTE:  If making muffins, reduce baking time to 20-25 minutes or until a toothpick inserted in center comes out clean.

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