So much you can do with Zucchini!

08/28/2013

So this is the beginning of four recipes. I

Zucchini Salsa

So this one is a little more of a time sucker! And even more when you enlist three keen helpers, who want to stir, chop and help in anyway!  But it is well worth the effort! This recipe is thanks to my 4-H cookbook! An consistent go to for me.

You will need:

• 12 cups zucchini
• 4 cups onions
• 2 red peppers
• 2 green peppers
• ¼ cup salt
• *8 cups chopped, skinned tomatoes *
• 2 cans tomato paste ( I used 3) total of 18 oz
• 2 tsp dry mustard
• 2 tsp garlic powder or cloves
• 2 tsp cumin
• 2 cups vinegar
• 1 cup brown sugar
• 1 tsp chili powder
• 2 Tbsp cornstarch

*Instead of cooking and skinning tomatoes I buy cans of already crushed tomatoes 3 big cans equals 8 cups.*

Directions:

Chop zucchini, onion, red and green peppers( I use a food processor, but really depends on how chunky you want your salsa) and soak overnight with salt.  In morning, add remaining ingredients. Mix and boil 10 minutes. Reduce heat and simmer. Seal in hot jars, you can make jars hot by washing in dishwasher  hot cycle and immediately take out and fill. Rather than lids in dishwasher, keep in boiling hot water on stove. Once full, put hot jars in hot water bath for 10 minutes. Remove and set on counter. As the jars cool you will hear a pop from each jar, meaning they have sealed.  Check all once all have cooled. The top should be sealed down, no popping up and down. If so, put that jar in fridge and eat first! Enjoy!

This recipe will make about 12-14 500mL jars.

Chocolate Zucchini Muffins:

This recipe makes me laugh! When I got married, my sister gathered recipes from friends and family and put a wonderful cookbook together. The other day I had my family over for supper and thought I should use up some zucchini. So I decided to pull out this cookbook and make a cake. My grandma, I call her “Nanny” was here. She was commenting on how delicious this cake was and wanted to get the recipe! The funny thing is it was one of her recipes she had given to my sister 8 years ago!

Here is the cake I made(even though they are called muffins)

• ½ cup oil
• 2 eggs
• *½ cup sour milk*
• 1 tsp baking soda
• ½ tsp cinnamon
• 3 Tbsp cocoa
• 1 ½ cup white sugar
• 1 tsp vanilla
• 2 ½ cup flour
• 1 tsp baking powder
• **2 cups grated zucchini**
• ½ tsp salt

*Sour milk can be made with real milk and some vinegar added or lemon juice.  Or I used sour cream this round.

** for grated zucchini you can use a cheese grater or a food processor. Remember to take the seeds out(especially if a large zuc) And my husband prefers the rind off. 😉 (doesn’t mean it always happens though!)

~Mix Dry ingredients

~Beat eggs, add oil, sugar and vanilla. Mix in sour milk and zucchini. Stir in dry ingredients til only moistened. Fill muffin tin 2/3 full. Sprinkle chocolate chips on the top of the muffins before you bake them. Bake at 350F for 25minutes. Check with tooth pick to see if ready.

Baked Zucchini

So I have had tonnes of compliments on this dish. Which also makes me laugh just like my Zucchini muffins!……. Cause well it is simple, not even sure that you can call it a recipe. So here it is. Take note: You can ad other vegetables to this dish. Just keep in mind that zucchini does not take long to cook, so if you add carrots or onion. They need to be thinly sliced to cook in the same amount of time as the zuc.

• One Zucchini (sliced) I leave rind on
• Butter (spoonfuls/knifefuls on the veggies)
• Bread crumbs ( I just use the heel of the loaf)
• Grated Cheese ( as much as you want sprinkled all over the top)
• Salt and Pepper

Bake at 350F for about 20minutes or until cooked (not mushy)

What do you do with your Zucchini?