Zucchini and Squash Recipes

I grew it. Now I gotta cook it.

Oh! One with chocolate!

Donna's Chocolate Zucchini Bread

SUBMITTED BY: Donna Casteel

"This is a moist and chocolatey bread that can be used for breakfast, dessert, or snacking . Try frosted with a powdered sugar glaze!!"

PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 2 loaves

US METRIC About scaling and conversions

INGREDIENTS

• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 (1 ounce) squares unsweetened chocolate, melted
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup chopped almonds
• 2 cups grated zucchini

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans well.
2. Sift together flour, salt, cinnamon, baking powder, and soda.
3. In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Stir in the chopped almonds. Pour batter into prepared pans.
4. Bake for 60 minutes, or until a tester inserted in the center comes out clean. Cool in pans 15 to 20 minutes, then flip onto racks to finish cooling.

Pineapple too!

Zucchini Pineapple Bread I

SUBMITTED BY: Michele PHOTO BY: BarGal

"This recipe makes two fruity, moist loaves."

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 2 loaves

US METRIC About scaling and conversions

INGREDIENTS

• 4 eggs
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 1 cup vegetable oil
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1 (8 ounce) can crushed pineapple, drained
• 2 cups grated zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder

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DIRECTIONS

1. Combine flour, baking powder, baking soda, and salt.
2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
3. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

This next one's simple, but my kiddies won't eat it.

Grilled Zucchini II

SUBMITTED BY: Nancy PHOTO BY: JustLearning86

"Have too much zucchini from your garden? Try this quick and delicious summer recipe using your grill."

PREP TIME	5 Min
COOK TIME	4 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 3 servings

US METRIC About scaling and conversions

INGREDIENTS

• 1 large zucchini
• 1/4 cup Italian-style salad dressing

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DIRECTIONS

1. Slice zucchini in to 1/4 inch slices. Toss is a bowl with Italian dressing.
2. Place on a hot grill and grill about 4 to 5 minutes or until nice grill marks appear and the zucchini is slightly limp. Serve and enjoy.

MMMMMMMMMMM. Fattening:

ZUCCHINI PARMESAN

3 small or 2 larger zucchini 1 onion, very thinly sliced 3-4 whole cloves garlic, peeled 2 eggs, beaten 1 1/2 cups flour 1/2 teaspoon each onion and garlic powder 1/2 teaspoon paprika 1/4 teaspoon each basil and oregano 1/4 teaspoon salt (or Lawry's seasoned salt) 1/2 cup Italian seasoned bread crumbs 3/4 cup Parmesan cheese 1/4 cup extra virgin olive oil 3/4 cup mozzarella cheese 1 12-16 can Hunt's (or other) tomato sauce 2-3 tablespoons buttered bread crumbs (optional) Wash zucchini, remove ends and slice evenly into 1/3 inch thick coins. Slice the onion very thinly. Peel garlic. In a shallow bowl, beat eggs until thick and lemon colored. In a separate shallow bowl, combine flour, onion and garlic powders, paprika, basil, oregano, salt, and bread crumbs, stirring to mix ingredients well. Dip sliced zucchini into beaten egg, then into flour mixture. Pour olive oil into a skillet and heat, adding whole garlic cloves. Note: As the garlic cloves become golden, crush them into the oil using the tines of a fork, but remove them before they brown). Place zucchini in hot oil (don't overload the pan as they should cook separated in the oil). Sprinkle over them a few pieces of sliced onion; turn zucchini over as they become golden brown and cook the other side. Remove to a paper towel to drain. Sprinkle to taste with salt, pepper (and garlic and onion powder, if desired). If you sample the zucchini at this point, be sure to save some for the rest of the dish! Brush a casserole dish with olive oil and arrange zucchini on bottom. Sprinkle with a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato sauce. (Note: if tomatoes are ripe and in season, sliced ripe tomatoes can be substituted for the sauce in this dish). Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella. Sprinkle with butttered bread crumbs, if desired. If you have a few leaves of fresh basil or some onion slices remaining, they can be placed in the center to embellish and add extra flavor. Place in oven at 350°F for 25 minutes or until bubbly. Allow to cool several minutes before slicing.

Summer Squash

Summer Squash Bread

SUBMITTED BY: UNFORGETABLE PHOTO BY: GRANNYLOOHOO

"Transform your summer squash into a moist, delicious loaf of bread!"

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 16 servings

US METRIC About scaling and conversions

INGREDIENTS

• 3 eggs, beaten
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 cups shredded summer squash

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DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

I could use my basil with this one:

Summerly Squash

SUBMITTED BY: SQUEAKYCHU

"This is a recipe that will delight people who don't even usually like squash. It's especially nice with fresh veggies direct from your farmer's market. A great summer side dish!"

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

US METRIC About scaling and conversions

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 small onion, sliced
• 2 medium tomatoes, coarsely chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 small zucchini, cut into 1/2 inch slices
• 2 small yellow summer squash, cut into 1/2-inch slices
• 1 bay leaf
• 1/2 teaspoon dried basil

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DIRECTIONS

1. Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.

I can use my corn with this one:

Garlicky Summer Squash and Fresh Corn

SUBMITTED BY: Melinda Empson PHOTO BY: CITEREH

"A delicious and different way serve two favorite summer vegetables, squash and corn!"

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

US METRIC About scaling and conversions

INGREDIENTS

• 2 tablespoons olive oil
• 1/2 yellow onion, sliced
• 4 cloves garlic, minced
• 1/2 cup vegetable broth
• 1 ear corn, kernels cut from cob
• 2 cups sliced yellow squash
• 2 cups sliced zucchini
• 1 tablespoon chopped fresh parsley
• 2 tablespoons butter
• salt and pepper to taste

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DIRECTIONS

1. Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
2. Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

Yay!

Lookout Mountain Wild Animal Park

It's 2.5 hours from my house, but the Wild Animal Park might be a fun road trip, and maybe we could bring some homeschool friends with us to help pay for gas.

How Cruel.

I just read the first sentence of this story and it sent me running back to cuttingschool. I may need time to process. Perhaps I'll have something passionate and vitriolic to say. But for now I want to say that these children require and deserve the kind of love, patience, and understanding that is a rarity in this world, for they didn't ask to be different or difficult, and how sad it makes me that his young classmates were taught such an inhuman lesson by somebody they were supposed to trust.

Here's the petition.

Here's more thoughts on the matter. I think all of these children need an aid to help them, and this aid must be fully trained. For that child's sake and the other children in the classroom.

Here's the report from the school's police officer. So many things in this report remind me of things Josie did while she was in school. Laying under the desk, chewing shoelaces (she chewed her shirt), calling out. Damn teachers always thought she was doing it to get attention, they had no clue about sensory needs, and when I tried to explain it, I was treated as if I was coddling her. They refused to be educated about her particular triggers. When things would blow up in the classroom, or gym, or music, the principal would call me to come and get her. Usually she was in a situation I had advised them would be trouble for her, and suggested they give her an alternate activity. What a frustrating mess!

Wow. I think I'll make a sweeping and irrational declaration: I hate public school.

More Reasons to Cut School

From Cracked Magazine.

Show Some Restraint part 2

This isn't a local story. But I personally know a local mom whose son was handcuffed. He was 5 at the time. Her story is not newsworthy because these kinds of atrocities happen very often around here. If we could get together some people to actually document these cases something may get done, but there are plenty of parents that are at their wits end and tired of fighting and end up complicit. In my case, I will admit that pulling my kids out of school kind of let the system off the hook.

Show Some Restraint

Sheesh. How do you defend restraint techniques that result in the deaths of two teenagers? Why wasn't the story all over the news?I guess they figured that our society doesn't need those kinds of teenagers anyway, so their lives are of less consequence.

My kid had to be restrained a few times, but her former elementary had strict rules about it, and they were pretty civil with her as far as restraint goes. That doesn't mean she wasn't traumatized. The whole school experience was traumatic enough for her without four adults crowding around her, gripping her arms and telling her to calm down. Once she got under the principal's desk, she felt much better, and they let her stay there until I could come. I always knew when it happened.

I have an acquaintance who's non-verbal son came home from school with a bruise on his chest when he was about 5. His behavior had deteriorated in dramatic ways after he began public school. One day the principal called his mother in to explain to her that the special ed teacher had hit her son so hard on the back of his head that his chin had bruised his chest. His mother believes that this kind of abuse had gone on for a while, but because her son couldn't say anything, nobody knew. She homeschools now.