LB - Prescott Frontier Days - 0424 Horses

Home | Classifieds | Place an Ad | Public Notices | Subscriber Services | 928 Media Lab | Real Estate Search | Galleries | Obits | Yellow Pages | TV Listings | Contact Us
The Prescott Daily Courier | Prescott, Arizona

home : features : inside & out April 24, 2015


8/31/2013 6:00:00 AM
Harvest your zucchini and make sweet, savory treats

Home-grown zucchini seemed to have a slow start this year, but is now abundant, so here are some easy ways to use zucchini. It is also a great way to get those green veggies onto the plate.



ZUCCHINI FRITTATA

Serves 4

One of the nice things about this is that it is cooked on the stovetop versus heating the oven. It can be lunch, dinner as a light meal with a salad and some rolls in about 30 minutes.

5 eggs

salt and pepper to taste

1 tsp. each dried basil and oregano

1 cup 1 percent low-fat cottage cheese

5 tbsp. grated parmesan cheese

2 tbsp. olive oil

1 large fresh tomato, chopped



1 medium zucchini, washed, halved lengthwise and thinly sliced.

If you have some bits of green pepper and onion to use, finely chop and use also. (opt.)

In medium bowl, beat eggs lightly with seasonings. Stir in cottage cheese and half the Parmesan cheese. Set aside.

In 12-inch nonstick skillet, lightly sauté tomatoes and zucchini in oil until zucchini is lightly browned. Pour in egg mixture and sprinkle with remaining cheese. Cook over medium-low heat until eggs are well set, about 15-20 minutes. Cut into 4 wedges and serve immediately. Note: if using onion and/or green pepper, sauté lightly before adding tomatoes and zucchini.



BEAN-ZUCCHINI SALAD

Good with most any grilled food and easy to take on outings.

3 small zucchini, sliced

3/4 cup chopped green pepper

1/2 cup chopped onion

1 can (15 1/2 oz.) kidney or garbanzo

beans, rinsed and drained

1/4 cup canola or olive oil

3 tbsp. vinegar

1 1/2 tsp. garlic salt

1/4 tsp. pepper

In a bowl, combine all ingredients. Cover after stirring gently. Refrigerate at least 4 hours. Stir again just before serving. Makes 5 cups.



ZUCCHINI LEMON BARS

A new twist on and old favorite. From my Brewster, Mass., Cape Cod cookbook.

3 eggs

1 1/4 cup sugar

1 cup canola oil

1/4 cup fresh lemon juice

2 tsp. grated lemon rind

1 3/4 cup fine shredded, unpeeled zucchini

2 cup flour

2 tsp. baking soda

1 tsp. salt

1/4 tsp. baking powder

1 cup coarsely chopped walnuts



In medium bowl, combine eggs, sugar, oil, lemon juice and rind. Beat by hand until well blended.

Add zucchini; mix well. Sift together the dry ingredients and stir into zucchini mixture. Fold in nuts. Pour into greased 9 x 13 x 2 pan.

Bake 45-50 minutes at 350. Cool in pan and cut into bars.



VEGGIE MINI MEATLOAVES

4 servings

Preheat oven to 425. Coat jelly-roll type pan with cooking spray. Coarsely shred 3/4 lb. zucchini. Squeeze until very dry. In large bowl, with hands, mix zucchini, 1 lb. ground chuck, 1/3 cup Italian-style bread crumbs, 1 large egg, 2 T. ketchup and 1/2 tsp. each salt and pepper. Form into 4 loaves each about 5 x 3" on pan. Spread with 2 tsp. ketchup if desired. Bake 25 minutes or until instant-read thermometer reads 160.

Note: I think these would freeze well if only using two and then reheat for a busy day.



FLUFFY CHOCOLATE CUPCAKES

Now that school has started, here is a quick recipe with a little nutrition hiding inside!

Preheat oven to 350. Line 24 muffin-pan cups with paper liners. Trim 3/4 lb. zucchini; in food processor, pulse until pureed. (Heavy duty blender should also work). In large bowl, whisk 1 box (18.25 oz.) devil's food cake mix, 3 large eggs, 1/2 cup canola oil and zucchini puree 2 minutes or until very smooth. Fold in 1 cup semisweet chocolate chips. Divide among muffin cups. Bake 24 minutes or so until toothpick comes clean. Cool on wire rack. Good enough without frosting.

***

One last good zucchini trick; If grilling, slice some zucchini into flat, vertical slices about a quarter inch thick, toss with a little olive oil and salt and pepper. HINT: When slicing vegetables, to avoid slipping, slice off a little on one side and zucchini won't slip - then slice as desired uniformly before grilling. Enjoy one of summer's most "giving" vegetables


    Most Viewed     Recently Commented
•   Parker man arrested, accused of DUI in fatal Prescott Valley crash (7036 views)

•   Paulden man gets 30 years for drug, child sex charges (2539 views)

•   Director of PV Head Start loses job: Official says 'No one was fired' (1939 views)

•   Arrest made in fatal crash (1711 views)

•   Details emerge in incident involving security guard (1573 views)





Article Comment Submission Form
Comments are not posted immediately. Submissions must adhere to our Use of Service Terms of Use agreement. Rambling or nonsensical comments may not be posted. Comments are limited to Facebook character limits. In order for us to reasonably manage this feature we may limit excessive comment entries.
Submit an Article Comment
First Name:
Required
Last Name:
Required
Telephone:
Required
Email:
Required
Comment:
Required
Passcode:
Anti-SPAM Passcode Click here to see a new mix of characters.
This is an anti-SPAM device. It is not case sensitive.
   


Advanced Search

HSE - We want to hear from you
HSE - Circulation Costco Memebership offer
HSE - dCourier App






Quick Links
 •  Submit site feedback or questions

 •  Submit your milestone notice

 •  Submit your letter to the editor

 •  Submit a news tip or story idea

 •  Place a classified ad online now

 •  Browse the Yellow Pages

Find It Features Blogs Milestones Extras Submit Other Publications Links
Classifieds | Subscriber Services | Real Estate Search | Galleries | Find Prescott Jobs | e-News | RSS | Site Map | Contact Us
LB - dCourier App

© Copyright 2015 Western News&Info, Inc.® The Daily Courier is the information source for Prescott area communities in Northern Arizona. Original content may not be reprinted or distributed without the written permission of Prescott Newspapers, Inc. Prescott Newspapers Online is a service of Prescott Newspapers Inc. By using the Site, dcourier.com ®, you agree to abide and be bound by the Site's terms of use and Privacy Policy, which prohibit commercial use of any information on the Site. Click here to submit your questions, comments or suggestions. Prescott Newspapers Online is a proud publication of Western News&Info, Inc.® All Rights Reserved.

Software © 1998-2015 1up! Software, All Rights Reserved