I know it's true: you have zucchini coming out your ears. Or maybe your neighbor does & you're benefiting. Regardless, you need some ideas on what in the world to do with it, so I'm going to give you my 2 favorite zucchini recipes.
1. Grill it. Slice the zucchini however you want--strips, rounds, whatever. Season with Johnny's Seasoning Salt (a staple around here). Wrap it up with a little butter inside tin foil and grill. Yum. Serve it with some grilled bone-in chicken. The flavor of the dark meat is far, far, far better than the white counterparts--totally & completely worth the extra fat & extra time on the grill. To cook the chicken, wash & prepare it by rubbing Mosquite BBQ seasoning on each piece. Grill, turning every 5 min for about 30 minutes total. Don't be tempted to take off the skin before you cook it; it will give the chicken great flavor and keep in the moisture. (BTW, this is not exactly MY pic--thanks to whatever site I borrowed this from! :)
3/4 c. canola oil
1 c. sugar
1 t. vanilla
3/4 c. buttermilk
2 1/2 c. flour
1/2 c. cocoa
2 t. baking soda
1/2 t. salt
2 c. grated zucchini
Cream together oil & sugar. Add eggs, vanilla, and buttermilk. Sift flour and add dry ingredients in separate bowl. Add dry ingredients to your egg mixture. Stir in zucchini. Pour into greased & floured bunt pan or 2 loaf pans.
Bake @ 350 degrees for 55-60 minutes.
(Thanks to http://thecuttingedgeofordinary.blogspot.com/ for this pic that I borrowed!)
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