Zucchini-Palooza

Are you blessed (aka cursed according to some) with too much zucchini from your garden? Or are you just a big fan (like me) who received some as a gift? Tired of the same old skillet with squash and zucchini?

So, here are two different recipes that use zucchini in ways you might not be used to. Okay, maybe zucchini bread isn't a surprise to some, but my husband hadn't heard of it (and also wouldn't try it). And the zucchini slice is a recipe I found on the internet. But, hey, it's yet another idea for brunch and church fellowship!

Oh, final note--the zucchini bread comes from high school notecard collection. I received this from my mother's best friend, Judy Cahoon. She and my mother were high school friends. Her daughter and I have been friends since before we were born! Bonus about this recipe--one of the easiest around. Blessings, all.

Zucchini Bread

Ingredients:

3 cups all-purpose flour

1 cup cooking oil (vegetable or canola, not olive)

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 teaspoon vanilla

2 cups grated zucchini (Use box grater, large side, avoid getting close to seeds)

2 cups granulated sugar

3 eggs

1/2 cups raisins and nuts (optional; I added the raisins to the whole batch, spooned out two mini-loaves and then added the nuts to the remaining batter so people with nut allergies could enjoy as well)

Directions:

Mix all ingredients in one large bowl. Bake in 2 greased loaf pans (8 x 4 x 2 1/2) or 4 mini-loaf pans. Bake at 325 degrees for 1 hour.

Zucchini Slice (or Zucchini Breakfast Casserole)

Recipe appears on Budgetbytes.com with prices included. I modified a bit to make even cheaper and simpler (increased amounts to fit in a 9x13 dish).

Ingredients:

1 tablespoon butter

3 strips bacon, diced

1 large yellow onion, diced

6 large eggs

1 1/2 cup cheddar cheese

1 cup self-rising flour

1/4 cup olive oil

2 cups shredded zucchini (by the way, I made both these recipes with one large zucchini)

1 pinch salt and pepper

Directions:

1. Preheat the oven to 350 degrees.

2. Butter or spray the bottom and sides of a 9x13 dish (no need for parchment paper; this slides right out).

3. Cook the bacon to soft stage. Add the onion and cook, stirring regularly until the bacon is cooked but not crispy. Remove from heat, drain on paper towels, and allow to cool.

4. Grate zucchini into a colander and sprinkle a little salt on top. Press with paper towels to remove most of the liquid.

5. In a large mixing bowl, add the bacon, onion, cheese, flour, and oil. Stir well to combine.

6. Once you've got the zucchini drained, add to the mix.

7. I sprinkled shredded cheese on the top.

8. Pour the mixture into the prepared baking dish. Bake for 35-40 minutes, until cooked

through and firm to touch. Allow to cool a little--I like my casseroles warm--then cut

into squares to serve.

BONUS: What was I referring to when I mentioned a zucchini and squash skillet?

Slice zucchini, squash, onions--free-for-all amounts. Add a tablespoon (or more) olive oil to a large skillet. Saute the vegetables. Add seasonings such as rosemary, garlic, salt, and pepper. Top off with shredded Romano or parmesan cheese. Enjoy!!