Rocky Mountain Recipes 8-12-13 |

Rocky Mountain Recipes 8-12-13

Freshly picked zucchin
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Zucchini and Beef Casserole
Chris Bryant • Johnson City, Tenn.
1 Lb. Ground beef
Salt and Pepper
1 small Onion, diced
1 large Zucchini, unpeeled, cubed
2 large Tomatoes, quartered
1 t. Seasoned salt
Cook ground been until browned, season with salt and pepper. Drain fat. Add onion, chopped zucchini and tomatoes. Cover and simmer for 5 minutes or until squash is just tender. (Do not over cook) Serve with mashed potatoes or cooked noodles.

Zucchini Pizza
Joyce Ramey • Greeley, Colo.
4 c. Zucchini, shredded (about 2 large zucchini)
1 c. Onion, chopped
2 Tbsp. Margarine or butter
2 Tbsp. Parsley, snipped
1/2 t. Pepper
1/3 t. Garlic powder
1/4 t. Dried basil, crushed
1/4 t. Dried oregano, crushed
1 (6 oz) pkg. Pizza crust mix
2 Eggs, beaten
2 c. Mozzorella cheese, shredded
4 oz. Sliced pepperoni or 8 oz. Italian sausage, cooked and drained
In a large skillet cook zucchini and onion in hot butter or margarine until the onion is tender. Add parsley, pepper, garlic powder, basil and oregano. Cook, uncovered over low heat, stirring frequently for 5 minutes or until most of the liquid is evaporated. Remove from heat and cool slightly. Meanwhile, prepare pizza crust according to package directions. Bake at 375 degrees for 10 minutes. Combine eggs, mozzarella and sausage; stir in zucchini mixture. Spread atop partially baked pizza crust. If using pepperoni, place atop zucchini mixture, pressing partially into mixture. Bake uncovered for 20-25 minutes or until cheese is golden and zucchini mixture is heated through.

Zucchini Relish
Marlene Maurer • Lakewood, Colo.
1 medium Onion, chopped
1 medium Red bell pepper, chopped
1 T. Vegetable oil
1 tsp. Dry mustard
1-1/2 tsp. Turmeric
1/4 tsp. Pepper
2 tsp. Cumin seeds
1/4 c. Distilled white vinegar
2 lbs. Zucchini,
coarsely shredded
1 tsp. Kosher salt
Put onion in food processor and pulse until finely chopped. Transfer to bowl. Wipe food processor clean, add bell pepper and pulse until coarsely chopped. Heat oil over medium heat in a wide 8-quart pot. Add spices and cook, stirring frequently, until toasted and aromatic, about 3 minutes. Add onion and bell pepper, stirring to combine. Stir in sugar, vinegar, zucchini, salt and 1/2 cup water and cook, covered, stirring often, until zucchini has softened and flavors have melded, about 20 minutes. Fill seven half pint jars and put lids on to seal. Relish keeps, chilled airtight, at least two weeks.

Zucchini Bread
Marcey Dyer • Pierce, Colo.
1 c. Zucchini, unpeeled, grated
1 c. Sugar
1 Egg
1/2 c. Oil
1-1/2 c. Flour
1 t. Cinnamon
1/2 t. Salt
1/2 t. Baking soda
1/4 t. Baking powder
1/4 c. Nuts, chopped
Mix together zucchini, sugar, egg. Add oil. Sift together flour, cinnamon, salt, baking soda and baking powder; add to wet ingredients. Add nuts.
Pour into a greased 9-by-5-by-3-inch loaf pan. Bake at 325 degrees for 60-65 minutes or until done.

Zucchini Chocolate Chip Bread
Gloria Girard • Hammond, Ind.
2 c. Sugar
1 c. Oil
2 c. Zucchini, shredded
2 Tbsp. Cinnamon
6 oz. Chocolate chips
3 Eggs
1 t. Vanilla
3 c. Flour
1/2 t. Baking powder
1 t. Baking soda
1/2 c. Walnuts, if desired
Cream sugar and eggs. Add oil and mix. Add vanilla nd zucchini and mix. Combine flour, cinnamon, baking soda, baking powder and cream mixture then stir. Fold in chocolate chips and walnuts. Pour mixture into two greased loaf pans. Bake at 350 degrees for 1 hour or until done.

Zucchini Walnut Spread
Patty Spellman • Yuma, Colo.
1 c. Zucchini, grated
1/8 t. Salt
1 c. Sharp cheddar cheese, grated
3/4 c. Mayonnaise
1/2 c. Walnuts
1 t. Lemon juice
Place the zucchini in a colander and sprinkle with the salt. Allow to drain about 20 minutes. Using a spoon press out as much liquid as you can from the zucchini. In a small mixing bowl combine well zucchini, cheese, mayonnaise, walnuts and lemon juice. Refrigerate for 2 or 3 hours. Yields 2 cups.


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