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Quick & EasyBy Beverly Barbour
Any way you look at those squash that look like a cucumber, they are deceiving. They grow like the devil, they are the very devil to get rid of, and they have multiple personalities. Zucchini can double as a salad, as a hot dish, as a side dish, as a bread and even as a dessert. What more can you ask of one little misunderstood veggie who can grow into a giant in the wink of an eye? Shredded Zucchini SaladUnlike cucumbers, zucchini are not crisp; they have a mealier texture with less water than their look-alike friends in the garden. 1/4 cup sliced almonds Place almonds in a fry pan over medium-high heat; stir or shake often until almonds are golden brown. Pour from pan to cool. Finely shred zucchini into long, thin strands. Drain in a colander 20 to 30 minutes; gently squeeze to remove excess liquid. Place strands in a bowl and fluff with a fork. Add vinegar, oil, salt and pepper to taste; mix well. You can prepare this an hour ahead if you cover and chill. Serve with shaved cheese (use vegetable peeler to shave the cheese). Makes 4 servings. *Note: Any firm, sharp cheese will do including Swiss or Jarlesburg. Or, sprinkle with bleu cheese. Chocolate Chip Zucchini CakeYou would never know this cake was made from a vegetable but its lush moistness and flecks of color give it away. Bake it in a bundt pan--no icing needed. 2 1/2 cups all-purpose flour Preheat oven to 350 F. Butter bundt pan or angel food pan well and dust with flour, knocking out excess. Stir together in a bowl 2 1/2 cups flour, baking soda, baking powder and salt. In another bowl cream together butter and brown sugar until pale and fluffy, then beat in vanilla. Add eggs, 1 at a time, beating well after each addition, then beat until very smooth and fluffy. Add all but l/2 cup of flour to the mixture, mixing only until just combined. Toss zucchini, chocolate chips and walnuts with remaining 1/2 cup flour mixture. Add to batter and mix with a rubber spatula (batter will be thick) just until combined. Spoon into pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until sides begin to pull away from pan and a tester comes out clean, 45 to 50 minutes. Cool on a rack, run a thin knife around outer and inner edges, invert rack over pan, then invert cake onto rack. Cool completely. *Note: Toast nuts in a heavy frying pan over medium-high heat, stirring and/or tossing frequently. Easy Zucchini CasseroleThis large recipe is good for farm crews says Violet Olson of Meckling, SD. 1 1/2 pounds hamburger Preheat oven to 350 F. Grease a large (3 quart) baking dish. Brown the hamburger and season with salt and pepper. Add the remaining ingredients, except zucchini. Layer zucchini and hamburger mixture in baking dish and bake for 1 hour. Makes 6 to 8 servings Zecret Ingredient Zucchini BreadUse any dried fruit in this: cranberries, cherries, apricots. Raisins, prunes and nuts all work well. Fresh lemon zest is a nice addition, too. It's the cinnamon and lemon that keep it from being just another ho-hum quick bread. 3 eggs Preheat oven to 325 F. and grease 2 bread loaf pans or 5 small loaf pans. Beat eggs and sugar together and then beat in oil and lemon. Beat in zucchini. Sir together the remaining ingredients and add them to egg mixture, stirring only enough to combine. Divide into pans and bake 45 minutes if using small pans; 1 hour for loaf pans, or until done. Never underestimate the production power of a small vine found at the end of the alphabet!
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