Thursday, July 30, 2009
One of nature's most prolific plants is in full production. A half dozen bush zucchini in the garden deliver several dozen green squash with more to come.
Looking for what to do with all the zucchini leads to the cookbook with the cookie recipe....
Baking commences as the ingredients for the cookies are assembled. The zucchini has already been shredded in the food processor, and the Kitchen Aide mixer makes short work of the blending phase.
Four batches of wonderful zucchini-oatmeal cookies were produced. The cookies are cooled before heading to the freezer. Of course, a few are taste-tested along the way.
Another favorite (and the recipe uses up 6 cups of zucchini) is a quiche flavored with grated swiss cheese --Yum! We'll eat this at lunch and/or dinner.
For those of you who have more zucchini than you know what to do with, the recipes are below:
1/2 cup light margerine
1 C sugar
1 tsp vanilla extract
1 1/2 C flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 1/2 C rolled oats
1 C grated zucchini
1 C chopped nuts
1/2 C raisins or craisins
Preheat oven to 350. Spray cookie sheets with cooking spray. Beat margarine, sugar, egg and vanilla together. Whisk flour and spices together, and beat into the margarine-sugar mixture. Fold in the oats, zucchini, nuts and raisins. Drop by teaspoons onto cookie sheets. Bake for 10 - 12 minutes or until lightly browned. Cool on wire rack.
No-crust Zucchini Quiche
2 medium zucchini, shredded (6 cups)
8 oz shredded swiss cheese (2 cups)
1 C Bisquick
1/4 C oil
1/2 tsp salt
1/4 tsp Italian seasoning
Preheat oven to 400. Grease 10" pie pan. In large bowl, mix all ingredients with fork. Pour mixture into prepared pan. Bake 30-35 minutes til golden brown and knife inserted in center comes out clean.