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Zuchunni Relish
Zuchunni Relish
Grind and let stand over night 10 cups zucchinni, 4c onion
5 T salt. Drain and rinse in cold water and add:
2½ C vinegar
5 C suggar
1 tsp nutmeg
1 tsp dry mustard
1 tsp tummeric
2 T corn starch
2 tsp celery seed
¼ tsp black pepper
1 ? or more red or green peppers chopped fine.
each
Mix and cook 30 min. Put in jars and seal. Put in
hot water bath and process 5 minutes to 10 min.
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# Zuchunni Relish
## Ingredients
- 10 cups zucchini, ground
- 4 cups onion, ground
- 5 Tbsp salt
- 2 1/2 cups vinegar
- 5 cups sugar
- 1 tsp nutmeg
- 1 tsp dry mustard
- 1 tsp turmeric
- 2 Tbsp corn starch
- 2 tsp celery seed
- 1/4 tsp black pepper
- 1 or more each red and green peppers, chopped fine
## Instructions
1. Grind zucchini and onion and let stand overnight with the salt.
2. Drain and rinse in cold water.
3. Add vinegar, sugar, nutmeg, dry mustard, turmeric, corn starch, celery seed, black pepper, and chopped peppers.
4. Mix and cook 30 minutes.
5. Put in jars and seal.
6. Put in hot water bath and process 5 to 10 minutes. -
Zuchinni Bread
Betty
Zuchinni Bread
3 eggs 1 cup cooking oil
2 cups sugar
2 cups grated zuchinni (drained)
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
3 teaspoon cinnamon
1 cup chopped nuts
2 teaspoons vanilla
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Beat eggs - Add sugar, then oil.
Sift dry ingredients together and
fold into liquid mixture. Add
vanilla and nuts. Fold in zichini
Pour into greased and floured angel
food cake pan. Bake 1 hr + 15 mins
350°
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# Zuchinni Bread
## Ingredients
- 3 eggs
- 1 cup cooking oil
- 2 cups sugar
- 2 cups grated zucchini (drained)
- 2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 3 tsp cinnamon
- 1 cup chopped nuts
- 2 tsp vanilla
## Instructions
1. Beat eggs. Add sugar, then oil.
2. Sift dry ingredients together and fold into liquid mixture.
3. Add vanilla and nuts.
4. Fold in zucchini.
5. Pour into greased and floured angel food cake pan.
6. Bake 1 hour and 15 minutes at 350°. -
Zucchini Wine
ZUCCHINI WINE
1 gallon warm water
4 cups sugar
6 pounds chopped up zucchini
1 teaspoon yeast nutrient
1 campden tablet
1/2 teaspoon pectic enzyme
1/8 teaspoon grape tannen
1 teaspoon acid blend
1 packet wine yeast
Dissolve the sugar in the water. Blend
the zucchini and the sugar water in a
4-gallon plastic container. Add the yeast
nutrient, campden tablet, pectic enzyme,
grape tannen and acid blend. Cover the
container. Let the mixture set for 30 to 36
hours.
Sprinkle a packet of wine yeast on top
of the mixture and let stand from 8 to 12
hours. Stir mixture thoroughly. Let mix-
ture set for 5 days in a room where the
temperature is about 70 degrees. Stir the
mixture once daily; keep it covered at all
times, except when stirring.
Filter the mixture and place liquid in
clean glass gallon jugs, leaving room for
expanding foam.
Attach a fermentation lock to the top of
the jugs. Leave fermenting wine in the
jugs for about 3 weeks.
Syphon the wine into clean jugs, taking
care to exclude all sediment. Replace the
fermentation lock and let set for another 2
weeks. Replace the fermentation lock
with air tight jug caps. Allow to age for 3
months before drinking.
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# Zucchini Wine
## Ingredients
- 1 gallon warm water
- 4 cups sugar
- 6 pounds chopped up zucchini
- 1 tsp yeast nutrient
- 1 campden tablet
- 1/2 tsp pectic enzyme
- 1/8 tsp grape tannen
- 1 tsp acid blend
- 1 packet wine yeast
## Instructions
1. Dissolve the sugar in the water.
2. Blend the zucchini and the sugar water in a 4-gallon plastic container.
3. Add the yeast nutrient, campden tablet, pectic enzyme, grape tannen and acid blend.
4. Cover the container. Let the mixture set for 30 to 36 hours.
5. Sprinkle a packet of wine yeast on top of the mixture and let stand from 8 to 12 hours.
6. Stir mixture thoroughly. Let mixture set for 5 days in a room where the temperature is about 70 degrees.
7. Stir the mixture once daily; keep it covered at all times, except when stirring.
8. Filter the mixture and place liquid in clean glass gallon jugs, leaving room for expanding foam.
9. Attach a fermentation lock to the top of the jugs. Leave fermenting wine in the jugs for about 3 weeks.
10. Syphon the wine into clean jugs, taking care to exclude all sediment.
11. Replace the fermentation lock and let set for another 2 weeks.
12. Replace the fermentation lock with air tight jug caps.
13. Allow to age for 3 months before drinking. -
Zucchini Quiche Italiano
ZUCCHINI QUICHE ITALIANO
2 cups zucchini or other summer
squash, thinly sliced
1 cup onion, thinly sliced
1 garlic clove, minced
3 tablespoons olive oil
2 teaspoons salt
2 fresh tomatoes, peeled and
chopped
1 cup tomato sauce
1/4 teaspoon oregano
1/4 teaspoon tarragon
2 cups cottage cheese (small curd)
3 eggs
3/4 cup milk
1/2 cup Moazzarella cheese, grated
1 (10-inch) pie crust
Saute squash, onion and garlic in olive
oil. Season with salt. Remove. Simmer
tomatoes, sauce, oregano and tarragon un-
til tomatoes are soft.
Mix well the cottage cheese, eggs and
milk. Place squash mixture in pie shell.
Add egg mixture and 4 tablespoons toma-
to sauce. Bake 35 minutes in preheated
350-degree oven. Sprinkle grated Moz-
zarella cheese on top and return to oven
until cheese melts. Serve quiche with re-
maining tomato sauce. Serves 6.
To make in the microwave oven: Place
butter in a flat 1 1/2-quart microwave-
proof dish. Heat on high until melted. Stir
in onion and zucchini. Cover with plastic
wrap. Microwave on high for 6 to 7 min-
utes or until tender. Stir after 4 minutes.
Pour egg mixture over vegetables. Sprin-
kle with remaining cheese. Cover with
paper towel. Microwave on medium for 8
to 10 minutes or until firm.
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# Zucchini Quiche Italiano
*Serves 6*
## Ingredients
- 2 cups zucchini or other summer squash, thinly sliced
- 1 cup onion, thinly sliced
- 1 garlic clove, minced
- 3 Tbsp olive oil
- 2 tsp salt
- 2 fresh tomatoes, peeled and chopped
- 1 cup tomato sauce
- 1/4 tsp oregano
- 1/4 tsp tarragon
- 2 cups cottage cheese (small curd)
- 3 eggs
- 3/4 cup milk
- 1/2 cup mozzarella cheese, grated
- 1 (10-inch) pie crust
## Instructions
1. Sauté squash, onion, and garlic in olive oil. Season with salt. Remove from heat.
2. Simmer tomatoes, tomato sauce, oregano, and tarragon until tomatoes are soft.
3. Mix together the cottage cheese, eggs, and milk until well combined.
4. Place squash mixture in pie shell. Add egg mixture and 4 Tbsp of the tomato sauce.
5. Bake 35 minutes in a preheated 350°F oven.
6. Sprinkle grated mozzarella cheese on top and return to oven until cheese melts.
7. Serve quiche with remaining tomato sauce.
### Microwave Method
1. Place butter in a flat 1 1/2-quart microwave-proof dish. Heat on high until melted.
2. Stir in onion and zucchini. Cover with plastic wrap.
3. Microwave on high for 6 to 7 minutes or until tender, stirring after 4 minutes.
4. Pour egg mixture over vegetables. Sprinkle with remaining cheese.
5. Cover with paper towel. Microwave on medium for 8 to 10 minutes or until firm. -
Zucchini Provencale
ZUCCHINI PROVENCALE
·(Basic Recipe—Makes 4 servings)
1 onion, thinly sliced and separated into rings
1 green pepper, cut in thin strips
1 clove garlic, minced
2 tablespoons olive or cooking oil
3 medium zucchini, thinly sliced
3 medium tomatoes, coarsely chopped
1/4 cup tomato paste
1/4 cup sliced pitted ripe olives
1 teaspoon dried basil leaves
3/4 teaspoon salt
1 bay leaf
1/4 teaspoon pepper
RANGE TOP METHOD: Cook onion, green pepper and
garlic in hot oil in a 12-inch skillet 5 minutes, stirring
frequently. Add zucchini, tomatoes, tomato paste, olives,
dried basil, salt, bay leaf and pepper. Cover and simmer
10 minutes, stirring frequently. Remove cover. Continue
cooking, stirring frequently, until vegetables are tender,
about 10 minutes.
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MICROWAVE OVEN METHOD: Use ingredients listed
in basic recipe. Combine onion, green pepper, garlic and
oil in a 3-quart glass casserole. Cover. Microwave on
high 5 minutes or until onions are transparent. Stir in
zucchini. Microwave, covered, 5 minutes. Add tomatoes,
tomato paste, olives, dried basil, salt, bay leaf and pepper.
Microwave 10 minutes or until vegetables are tender,
stirring 3 times. Cover and let stand 5 minutes.
ELECTRIC SKILLET METHOD: Use ingredients listed
in basic recipe. Add oil to skillet and heat to 350 degrees.
Add onion, green pepper and garlic. Saute until onion is
transparent, about 5 minutes, stirring frequently. Add
tomatoes, tomato paste, olives, basil, salt, bay leaf and
pepper. Cover and simmer, with vent closed, 10 minutes.
Open vent and continue cooking 10 more minutes, stir-
ring occasionally.
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# Zucchini Provencale
*Makes 4 servings*
## Ingredients
- 1 onion, thinly sliced and separated into rings
- 1 green pepper, cut in thin strips
- 1 clove garlic, minced
- 2 Tbsp olive or cooking oil
- 3 medium zucchini, thinly sliced
- 3 medium tomatoes, coarsely chopped
- 1/4 cup tomato paste
- 1/4 cup sliced pitted ripe olives
- 1 tsp dried basil leaves
- 3/4 tsp salt
- 1 bay leaf
- 1/4 tsp pepper
## Instructions
### Range Top Method
1. Cook onion, green pepper, and garlic in hot oil in a 12-inch skillet for 5 minutes, stirring frequently.
2. Add zucchini, tomatoes, tomato paste, olives, dried basil, salt, bay leaf, and pepper.
3. Cover and simmer 10 minutes, stirring frequently.
4. Remove cover. Continue cooking, stirring frequently, until vegetables are tender, about 10 minutes.
### Microwave Oven Method
1. Combine onion, green pepper, garlic, and oil in a 3-quart glass casserole. Cover.
2. Microwave on high 5 minutes or until onions are transparent.
3. Stir in zucchini. Microwave, covered, 5 minutes.
4. Add tomatoes, tomato paste, olives, dried basil, salt, bay leaf, and pepper.
5. Microwave 10 minutes or until vegetables are tender, stirring 3 times.
6. Cover and let stand 5 minutes.
### Electric Skillet Method
1. Add oil to skillet and heat to 350°F.
2. Add onion, green pepper, and garlic. Sauté until onion is transparent, about 5 minutes, stirring frequently.
3. Add tomatoes, tomato paste, olives, basil, salt, bay leaf, and pepper.
4. Cover and simmer, with vent closed, 10 minutes.
5. Open vent and continue cooking 10 more minutes, stirring occasionally. -
Zucchini Marmalade
Here's what's cookin: Zucchini Marmalade
Recipe from: MAKES 5 1/2 PTS Serves:
2# or 6 Cups Zucchini Peeled &
Seed Cavity Removed Cut into
strips 1/3" x 1/8" Put in Large
Kettle Add juice of
2 Lemons
1 Tsp Grated Lemon Peel
1 (13 1/2 oz) Can Crushed Pineapple
That Has Been Well Drained
Bring To Boil then let
Simmer For 30 mins. Add
Pectin 1 (1 3/4 oz Pkg) Bring To
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Boil Stir in 5 c Sugar & 2 T
Finely chopped Crystalized Ginger.
Bring To full Boil & Cook Till it
Starts To Thicken. Stiring Constantly
Remove from Heat, Skim & Put
in Prepared Jars.
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# Zucchini Marmalade
*Makes 5 1/2 pints*
## Ingredients
- 2 lbs (or 6 cups) zucchini, peeled, seed cavity removed, cut into strips 1/3" x 1/8"
- Juice of 2 lemons
- 1 tsp grated lemon peel
- 1 (13 1/2 oz) can crushed pineapple, well drained
- 1 (1 3/4 oz) pkg pectin
- 5 cups sugar
- 2 Tbsp finely chopped crystallized ginger
## Instructions
1. Place zucchini strips in a large kettle.
2. Add the juice of 2 lemons, grated lemon peel, and well-drained crushed pineapple.
3. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Add pectin (1 pkg, 1 3/4 oz) and bring to a boil.
5. Stir in 5 cups sugar and 2 Tbsp finely chopped crystallized ginger.
6. Bring to a full boil and cook, stirring constantly, until the mixture starts to thicken.
7. Remove from heat, skim, and ladle into prepared jars. -
Zucchini Marmalade
ZUCCHINI MARMALADE
2 pounds small zucchini (6 cups
sliced)
Juice of 2 lemons
1 teaspoon grated lemon peel
1 (13½-ounce) can crushed
pineapple, drained
1 package powdered fruit pectin
5 cups sugar
2 tablespoons finely chopped
crystallized ginger
Trim ends from squash and cut in thin
slices. Measure 6 cups sliced zucchini into
a large kettle. Add lemon juice, peel and
crushed pineapple. Bring to a boil. Reduce
heat and simmer, uncovered, until squash
is tender but holds its shape, about 15
minutes.
Add powdered pectin. Place over high
heat and bring to a boil. Stir in sugar and
ginger. Bring to a full rolling boil and boil
hard 1 minute, stirring constantly.
Remove from heat and skim off any
foam. Stir and skim to cool slightly and
prevent fruit from floating. Ladle into hot
sterilized jars and seal. Yields 5 half pints.
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# Zucchini Marmalade
## Ingredients
- 2 pounds small zucchini (6 cups sliced)
- Juice of 2 lemons
- 1 tsp grated lemon peel
- 1 (13 1/2-ounce) can crushed pineapple, drained
- 1 package powdered fruit pectin
- 5 cups sugar
- 2 Tbsp finely chopped crystallized ginger
## Instructions
1. Trim ends from squash and cut in thin slices. Measure 6 cups sliced zucchini into a large kettle.
2. Add lemon juice, peel, and crushed pineapple. Bring to a boil. Reduce heat and simmer, uncovered, until squash is tender but holds its shape, about 15 minutes.
3. Add powdered pectin. Place over high heat and bring to a boil.
4. Stir in sugar and ginger. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
5. Remove from heat and skim off any foam. Stir and skim to cool slightly and prevent fruit from floating.
6. Ladle into hot sterilized jars and seal. Yields 5 half pints. -
Zucchini Corn Chowder
ZUCCHINI CORN CHOWDER
3 ears fresh corn
4 strips bacon
1 pound summer squash, sliced (3
cups)
1 cup onions, minced
¾ cup green pepper, minced
1 garlic clove, minced
1 cup water
1½ teaspoons salt
¼ teaspoon dried basil leaves
¼ teaspoon tarragon
2 cups milk
2 eggs, beaten
Pepper
Cut corn from cobs. Saute bacon until
crisp, crumble and set aside. Add zucchini,
onions, green pepper, garlic and saute in
bacon drippings. Add corn, water, salt,
basil, tarragon and pepper. Bring mixture
to a boil. Reduce heat and simmer slowly
for 10 minutes.
Combine milk and eggs. Add to pot and
simmer until thickened. Do not allow
chowder to boil. Sprinkle bacon bits on
top. Serves 6.
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# Zucchini Corn Chowder
*Serves 6*
## Ingredients
- 3 ears fresh corn
- 4 strips bacon
- 1 pound summer squash, sliced (3 cups)
- 1 cup onions, minced
- 3/4 cup green pepper, minced
- 1 garlic clove, minced
- 1 cup water
- 1 1/2 tsp salt
- 1/4 tsp dried basil leaves
- 1/4 tsp tarragon
- 2 cups milk
- 2 eggs, beaten
- Pepper, to taste
## Instructions
1. Cut corn from cobs.
2. Sauté bacon until crisp; crumble and set aside.
3. Add zucchini, onions, green pepper, and garlic to the pan and sauté in bacon drippings.
4. Add corn, water, salt, basil, tarragon, and pepper. Bring mixture to a boil.
5. Reduce heat and simmer slowly for 10 minutes.
6. Combine milk and eggs. Add to pot and simmer until thickened. Do not allow chowder to boil.
7. Sprinkle bacon bits on top. Serves 6. -
Zucchini Cookies
ZUCCHINI COOKIES
1 cup shortening
2 cups sugar
2 eggs
2 cups grated zucchini (rind
included)
⅔ teaspoon salt
1 teaspoons vanilla
4 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 cup chopped nuts (optional)
Cream together the shortening and sug-
ar, add eggs, zucchini, salt and vanilla.
Sift flour with cinnamon, baking powder
and soda. Add chopped nuts, if desired.
Bake in a 375 degree oven 8 to 10 min-
utes. Yields 8 dozen.
use ungreased
Pan. Bake 10
min otherwise Crumble
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# Zucchini Cookies
## Ingredients
- 1 cup shortening
- 2 cups sugar
- 2 eggs
- 2 cups grated zucchini (rind included)
- 2/3 tsp salt
- 1 tsp vanilla
- 4 cups flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 2 tsp baking soda
- 1 cup chopped nuts (optional)
## Instructions
1. Cream together the shortening and sugar.
2. Add eggs, zucchini, salt, and vanilla.
3. Sift flour with cinnamon, baking powder, and baking soda.
4. Combine wet and dry ingredients. Add chopped nuts, if desired.
5. Drop onto an ungreased pan.
6. Bake in a 375 degree oven for 10 minutes — bake no less, otherwise cookies will crumble.
7. Yields 8 dozen. -
Zucchini Casserole
Zucchini Casserole
4 med Zucchini
3/4 c Shredded Carrots
1/2 c Chopped Onions
6 T Margarine
2 1/2 c Stuffing Mix
1 can Cream of Mushroom Soup
1/2 c Sour Cream
1/2 c Cheddar Cheese
Cook Zucchini until barely
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Tender. Saute carrots & onions
in 3T Margarine then mix with
1 c Stuffing mix, mushroom soup
& Sour Cream. Fold in Zucchini.
Melt remaining butter & mix in
Remaining Stuffing mix for
Topping.
Bake at 350° for 30'
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# Zucchini Casserole
## Ingredients
- 4 medium zucchini
- 3/4 cup shredded carrots
- 1/2 cup chopped onions
- 6 Tbsp margarine
- 2 1/2 cups stuffing mix
- 1 can cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup cheddar cheese
## Instructions
1. Cook zucchini until barely tender.
2. Sauté carrots and onions in 3 Tbsp margarine.
3. Mix in 1 cup stuffing mix, mushroom soup, and sour cream.
4. Fold in zucchini.
5. Melt remaining butter and mix in remaining stuffing mix for topping.
6. Bake at 350° for 30 minutes. -
Zucchini Bread and Butter Pickles
ZUCCHINI BREAD
AND BUTTER PICKLES
1 large onion, sliced
6 cups small zucchini, sliced
1/8-inch thick
1/4 cup salt
2 cups cider vinegar
1 cup sugar
1 teaspoon turmeric
1 teaspoon mustard
1 teaspoon celery seed
Slice onion 1/8-inch thick. Place the on-
ions and zucchini in a large bowl. Salt
thoroughly; cover and allow to soak over-
night.
Combine vinegar, sugar, turmeric, mus-
tard seed and celery seed and bring to a
rolling boil. Add zucchini and onions to
pickling solution. Bring to a boil; reduce
heat and simmer 15 minutes. Pack pickles
into hot sterilized pint jars. Fill to within
1/2-inch of top with pickling solution. Seal.
Yields 3 pints.
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# Zucchini Bread and Butter Pickles
## Ingredients
- 1 large onion, sliced 1/8-inch thick
- 6 cups small zucchini, sliced 1/8-inch thick
- 1/4 cup salt
- 2 cups cider vinegar
- 1 cup sugar
- 1 tsp turmeric
- 1 tsp mustard seed
- 1 tsp celery seed
## Instructions
1. Slice onion 1/8-inch thick. Place the onions and zucchini in a large bowl.
2. Salt thoroughly; cover and allow to soak overnight.
3. Combine vinegar, sugar, turmeric, mustard seed, and celery seed and bring to a rolling boil.
4. Add zucchini and onions to pickling solution. Bring to a boil; reduce heat and simmer 15 minutes.
5. Pack pickles into hot sterilized pint jars. Fill to within 1/2-inch of top with pickling solution. Seal.
6. Yields 3 pints. -
Zucchini Bread
Zuccini Bread
2 c. sugar 1 t soda
1 c. oil 1/4 t. baking powder
3 eggs 3 t cinnamon
3 T vanilla 2 c. zuccini shredded
1 t salt 3 c flour
Shred zuccini - remove seeds
Use nuts & raisens. Bake @ 350
till done makes 2 loaves
Approx 1 hour
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# Zucchini Bread
## Ingredients
- 2 cups sugar
- 1 cup oil
- 3 eggs
- 3 Tbsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3 tsp cinnamon
- 2 cups zucchini, shredded (seeds removed)
- 3 cups flour
- Nuts and raisins, to taste
## Instructions
1. Shred zucchini and remove seeds.
2. Combine all ingredients, including nuts and raisins, and mix well.
3. Pour batter into 2 loaf pans.
4. Bake at 350°F until done, approximately 1 hour.