Subject: Collection (5) Zucchini
From: "Johnson" <[email-masked]>
Date: 14 Jul 1999 08:18:52 -0600
Newsgroups: rec.food.recipes

Zucchini Cupcakes
Zucchini Cobbler
Zucchini Pie
Prize Winning Zucchini Relish
Zucchini Lasagna

Zucchini Cupcakes

3 eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups shredded zucchini
CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 to 2 cups confectioners' sugar

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine
dry ingredients; add to the egg mixture and mix well. Add zucchini and mix
well. Fill greased or paper-lined muffin cups two-
thirds full. Bake at 350 F for 20-25 minutes or until cupcakes test done.
Cool for 10 minutes before removing to a wire rack. For frosting, combine
brown sugar, butter and milk in a saucepan; bring to a boil over medium
heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla.
Cool to lukewarm. Gradually beat in confectioners' sugar until frosting
reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen .

Zucchini Cobbler

8 cups chopped, seeded, peeled zucchini (about 3 pounds)
2/3 cups lemon juice
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Crust:
4 cups flour
2 cups sugar
1 1/2 cups cold butter
1 tsp. ground cinnamon

In a large saucepan, over medium-low heat, cook and stir zucchini and lemon
juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and
nutmeg; simmer one minute longer. Remove from heat and set aside.
For crust, combine flour and sugar in a bowl; cut in butter until  mixture
resembles course crumbs. Stir 1/2 cup into zucchini mixture. Press half of
remaining crust mixture into a greased 15x10x1-inch baking pan. Spread
zucchini mixture over top; crumble remaining crust mixture over zucchini.
Sprinkle with cinnamon. Bake at 375'F for 35-40 minutes or until golden and
bubbly.
NOTE: Most people will think this is made with apples.

Zucchini Pie

1/3 cup sugar
1 tsp. salt
2 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 cup honey
2 cup cooked zucchini puree*
1 cup evaporated milk
2 eggs

Mix dry ingredients, honey and zucchini together. Heat milk and add with
eggs to zucchini mixture. Pour into unbaked 9-inch pie crust. Bake at 4250F
for 10 minutes, then reduce to 350'F and bake for 35-40 minutes longer; or
until knife inserted slightly off center comes out clean, center will be
wobbly. Serve with whipped cream.

*skin it and cut it up into 1-inch chunks. Microwave on high about 9
minutes, stirring once. Pour off any water. Run through the blender to make
a puree.

Prize Winning Zucchini Relish

10 cups chopped unpeeled zucchini (about 7 medium)
4 cups chopped onion (about 4 large)
1 large sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
3 tablespoons canning salt
3 1/2 cups sugar
3 cups vinegar
1 tablespoon ground turmeric
4 teaspoons celery seed
1 teaspoon pepper
1/2 teaspoon ground nutmeg

In a large container, combine zucchini, onion, pepper, chilies and salt;
stir well. Chill overnight. Rinse thoroughly; drain. In a large kettle,
combine remaining ingredients; bring to a boil. Add zucchini
mixture; simmer for 10 minutes. Ladle hot into hot jars, leaving 1/4-in.
headspace. Adjust lids. Process for 10 minutes in a boiling-water bath.
Yield: 5 pints.
Serving suggestion: Mix into tuna or macaroni salad.
(Country Woman July/Aug. 95)

Zucchini Lasagna

2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)
1/2 lb. lean ground beef
1/4 cup chopped onion
2 small tomatoes, cut up
6 oz. can tomato paste
1 clove garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/4 cup water
1/8 tsp. pepper
1 egg
3/4 cup low fat cottage cheese
1/2 cup shredded mozzarella cheese
1 tsp. flour

Cook zucchini until tender, drain and set aside. Fry meat and onions until
meat is brown and onions are tender; drain fat. Add next 8 ingredients and
bring to a boil. Reduce heat; simmer, uncovered 10 minutes or until reduced
to 2 cups. In small bowl slightly beat egg. Add cottage cheese, half of
shredded cheese and flour. In (1 1/2-qt.) baking-roasting pan arrange half
of the meat mixture. Top with half of the zucchini and all the cottage
cheese mixture. Top with remaining meat and zucchini. Bake uncovered at 375
degrees F for 30 minutes. Sprinkle with remaining cheese. Bake 10 minutes
longer. Let stand 10 minutes before serving. Serves 4

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