Monday, August 8, 2016


August 8 is NATIONAL SNEAK SOME ZUCCHINI ON YOUR NEIGHBORS' PORCH NIGHT, a tongue-in-cheek celebration about the abundance of zucchini.

For  the County Fair, for several years, I brought zucchini bread for the people working at our booth to enjoy. On Wednesday, someone asked, "Hey, Sue, where's the zucchini bread?"  I turned to Teddy and asked, "Yes, Teddy, where is my zucchini you were supposed to bring?"  He looked sheepish and said that he had forgotten.  The next day he brought three enormous zucchini.

Each year I receive extraordinary amounts of zucchini because people know that I will use them and that they will, in turn, receive a complimentary loaf of zucchini bread. I would be happy if someone "sneaked" them onto my porch.

Just about now, Les is tired of making zucchini bread and I think Gerald is "zucchinied out"--we've had appetizers, bread, side dishes, entrees, and desserts--all courtesy of the bountiful zucchini. Other than zucchini bread, it is difficult to find recipes to use when we're presented with the the very large zucchini. Last week, a friend Cami gave me the idea for zucchini rings and I fixed them the same way as I do small zucchini and they were delicious.


For 20 Zucchini rings: Slice zucchini into twenty slices; encircle the seed area with a sharp knife and cut out the seeds, leaving a nice-shaped hole.

1. Beat 2 eggs and 1/2 cup milk together
2. Dredge in crumbs (I use Panko, but if I don't have it, I prefer Town House Crackers, but Ritz crackers, saltines, or even flour can be used.  I do not care for corn meal.)
3. Pan fry or deep fry until tender

Another favorite:


4 eggs, beaten
1/2 cup green onions, finely chopped
1 clove garlic, finely chopped
1 teaspoon each salt and pepper
1/2 cup Parmesan cheese
1 teaspoon parsley, finely chopped
1 teaspoon basil, finely chopped
1 teaspoon oregano, finely chopped
1 cup baking mix (such as Bisquick--I use Aldi's)
4 cups shredded zucchini, patted dry
1/2 cup oil (I use Canola)

Mix ingredients together. Spread on a large, round pizza pan. Bake at 350 degrees for 30 minutes or until brown on top.

I use my sister-in-law Betty's recipe for Zucchini Bread.


3 eggs 1 teaspoon baking powder
1 cup vegetable oil 3 teaspoons cinnamon
2 1/2 cups sugar 1 1/2 teaspoons nutmeg
3 cups zucchini, peeled and grated dash of ginger
3 teaspoons vanilla dash of ground cloves
3 cups all-purpose flour 1 cup chopped walnuts
1 teaspoon baking soda 1 1/2 cups golden raisins
1 teaspoon salt

Beat eggs, add oil, sugar, and vanilla. Mix well; add zucchini. Combine the dry ingredients and combine with the zucchini mixture, blending thoroughly. Add nuts and raisins to mixture and blend. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour or until wooden pick comes out clean.


Anonymous said...

Where's my zucchini bread? Oh, I guess I don't get any unless I bring zucchini! ML

Anonymous said...