Thursday, August 23, 2012

Got Zucchini?

Our garden is overflowing with zucchinis!  I thought I planted one zucchini plant and one cucumber plant, but it turns out they were both zucchini, even though the little tag said cucumber.  Sad face.  I was a disappointed, I was hoping to make pickles with the cucumbers, plus Parker likes me to pack cucumbers in his lunch for school.  Once I realized I had two zucchini plants I knew I needed to find some new recipes that included zucchini.  

We grow 'em big here

Here are a few recipes we have tried and enjoyed.

Oven Fried Zucchini with Basil Dipping Sauce found on Cinnamon Spice and Everything Nice

Zucchini rounds coated in parmesan panko crumbs and baked to a crispy, golden brown.  These were tasty!
non-stick cooking spray
1 cup seasoned breadcrumbs
1/2 cup Parmesan cheese, fresh grated
1/2 teaspoon salt
1/2 teaspoon onion powder
1/8 teaspoon freshly ground black pepper
1/3 cup milk 
2 small zucchini cut in 1/4-inch-thick slices
1/2 cup Sour Cream
3 tablespoons mayonnaise 
3 tablespoons fresh basil, chopped
1 scallion, chopped
1/2 clove garlic
1/2 teaspoon Worcestershire sauce

  1. Preheat oven to 425° F. Spray a large oven-proof wire rack with non-stick spray and set on a baking sheet.
  2. Whisk together bread crumbs, Parmesan, salt, onion powder and pepper in a medium bowl. Place milk in a separate shallow bowl. Dip zucchini slices in milk then in breadcrumb mixture patting the crumbs on. Place slices on wire rack. Repeat until all are coated.
  3. Bake for 30 minutes or until golden brown.
  4. Meanwhile make the dipping sauce by pulsing all the sauce ingredients together in a food processor.
  5. Serve immediately with dipping sauce.

Mom's Zucchini Bread found on

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts


  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F 
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
I made one loaf of bread and a dozen muffins with this recipe.  I baked the muffins for approximately 20 minutes.

Zucchini Bread adapted from Better Homes and Gardens Dieter's Cookbook


1 1/2 Cups all-purpose flour (I used whole wheat flour)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1 beaten egg
1 cup sugar (I used half sugar and half Splenda)
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans


  • Preheat oven to 350 degrees
  • Grease bottom and sides of 8x4x2 inch loaf pan
  • In a medium bowl stir together flour, cinnamon, baking soda, salt, baking powder and nutmeg
  • In another medium bowl stir together egg, sugar, zucchini, and oil
  • Add zucchini mixture to flour mixture all at once, fold in nuts
  • Bake for 50-55 minutes (I only baked it for 40 minutes and it was done)
  • Let cool on wire rack
I tried to make these a little healthier by using whole wheat flour and half Splenda and they still tasted good.  

Does anyone else have any recipes with zucchini that they recommend?  We've still got a lot more growing in our garden.

And a special birthday shout out to my mom!  Happy Birthday, Mom!  Thank you for all your love and support!  Cheers to you!

Happy Champagne Thursday!


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