Monday September 16, 2019
8:27 am

It's the time of the season for zuchini

Recipe Box

The only thing that surpasses the overflowing abundance of zucchini in late summer is the number of wonderful recipes utilizing this delicious and versitile vegetable. (Photo provided)

 

 

By Annette Kukoy and Jackie Shayotovich

 

     Zucchini season is here and we have some great ideas for this versatile summer squash.

 

Sweet and Sour Zucchini

 

     The recipe for this quick-to-fix and refreshing salad was given to us by Maria Wallace. (She also uses the same dressing recipe on chopped cucumbers and three bean salads.) Maria works as a secretary for the Diocese of Gary. She and her husband Roy are members of Ss. Peter and PaulParish and active in several ministries.

 

3/4 cup granulated sugar  

2/3 cup cider vinegar

2 tablespoons white wine vinegar          

1 teaspoon salt

1/2 teaspoon black pepper

1/3 cup canola oil

5 cups thinly sliced zucchini

1 small onion, chopped

1/2 cup chopped green pepper

1/2 cup chopped celery

    

     In a large bowl, combine first six ingredients to make dressing. Stir in the vegetables. Cover; refrigerate for several hours or overnight.

 

 

Zucchini Pancakes

 

     Bonnie Lawson of Saint Barbara parish in Erlanger, Kentucky gave us the recipe for this comfort food side dish that is similar to potato pancakes.

 

2 small zucchini

1/4 cup flour

1 teaspoon baking powder

1/4 cup grated Parmesan cheese

2 tablespoons chopped green onion

pinch of dried dill

salt and pepper to taste

2 large eggs, slightly beaten

oil for cooking

 

     Grate zucchini, then squeeze out excess liquid with a clean kitchen towel or paper towels. Place 2 cups zucchini in large bowl and mix in remaining ingredients, adding eggs last. Place enough oil in skillet to cover bottom and heat pan over medium flame. Place 2 tablespoons batter in skillet for each patty; flatten slightly with spatula. Cook 3 minutes on each side or until golden brown. Serve with plain yogurt and apricot jam.

 

 

Lemon Zucchini Bundt Cake

 

1 1/2 sticks unsalted butter, melted, plus more for pan

2 1/2 cups flour, plus more for pan

2 1/2  teaspoons baking powder

1 teaspoon salt

2 medium zucchini

3 large eggs

1 1/2 cups granulated sugar

1 tablespoon grated lemon zest

1 tablespoon lemon juice

 

     Preheat oven to 325°. Brush a Bundt pan with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder and salt. Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or paper towels. (You will need 2 1/2 cups.) In large bowl, stir together eggs and sugar, then stir in melted butter, zucchini, lemon zest and juice. Stir in flour mixture. Transfer batter to prepared pan.

     Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes. Brush lemon glaze evenly over cake.

     Lemon Glaze: Sift 1 1/4 cups confectioners’ sugar into small bowl. Add 1 teaspoon lemon zest and 3 tablespoons lemon juice. Whisk until mixture has the consistency of thick honey. If too thick, whisk in milk, 1 teaspoon at a time.

                             

     Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

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