Zucchini Tots

I'm STILL working through the buckets of zucchini and I imagine you are too if you garden.  Tonight I tried a new recipe  - Zucchini Tots. I didn't make enough.

This recipe makes one mini muffin tin so be sure to double-triple-or more it.

1 cup grated zucchini
1 egg
1/4 onion minced
1/4 cup cheese - (I used cheddar but next time I'll try pepper jack for a little zing)
1/4 cup bread crumbs - I used Italian

* Preheat oven to 400 degrees
* Spray mini muffin tins with non-stick spray
* Grate zucchini and blot dry with paper towels
* Combine egg, onion, cheese, bread crumbs and zucchini
* Spoon into muffin tins
* Bake 15-18 minutes until brown and set
Enjoy!

A few more loaves of zucchini bread and I will have finished these,

but yesterday we went to get a roll of hay and visited with Buttercup and the Beauchamps for a bit and came home with this blessing...

I foresee more squash recipes in the near future.
What's your favorite way to cook squash?

Zucchini Bread

I'm still working through the squash, but I love this recipe so much I just may grate the rest of the zucchini and freeze in 2 cup increments to have on hand for instant baking!

 I remember the very first time I was introduced to Zucchini bread. A sweet friend came to see me in the hospital after the birth of the twins 24 years ago - has it been that long?!  and blessed me with a loaf of this delicious bread. I'd never heard of it before, and I agree, it doesn't sound so appealing. As a matter of fact, I hesitate to tell kids the name of the bread before I serve it. Once it gets gobbled down, then I break the news. I know that if I tell them beforehand they might not eat it, but once they've tried this bread they'll wait in line for more!

So, if you've never tried Zucchini Bread and can get past the sound of it, I guarantee that this will become your go-to recipe for delicious, sweet bread all squash season long...and beyond!

This recipe makes 2 loaves and it freezes well too!

ZUCCHINI BREAD

In a bowl combine:
* 2 cups grated zucchini
* 3 eggs
* 1 cup oil
* 1 TBSP vanilla

Mix dry ingredients separately:
* 2 3/4 cups sugar - which is Way Too Much! - I use 2 cups sugar
* 3 cups flour
* 1 TBSP cinnamon
* 1 tsp baking soda
* 1 tsp salt
* 1/4 tsp baking powder
* 1 cup chopped nuts (optional)

Mix wet and dry ingredients and pour into two greased and floured bread pans (or two muffin tins, or 1 Bundt pan)
Bake 1 hour at 350 degrees.

Zucchini Salsa

Recently I was blessed with three buckets of squash. I hate to see things go to waste so I was compelled to find new ways to use zucchini. One of the recipes I found was Zucchini Salsa - what a great idea! So here's how:

Ingredients:

• 10 cups zucchini, peeled & shredded
• 4 onions, chopped
• 2  green peppers, chopped
• 2 red peppers, chopped
• 1/4 cup pickling salt
• 1 tablespoon pickling salt
• 2 tablespoons dry mustard
• 1 tablespoon garlic powder
• 1 tablespoon cumin
• 2 cups white vinegar
• 1 cup brown sugar
• 2 tablespoons red pepper flakes
• 1 teaspoon nutmeg
• 1 teaspoon pepper
• 5 cups chopped ripe tomatoes
• 2 tablespoons cornstarch
• 12 ounces tomato paste 

*  In a large bowl combine zucchini, onions, peppers and salt.  Mix together, cover and let stand overnight.

*  Next day - Rinse, drain well, add remaining ingredients
*  Place in a large pot, bring to a boil and simmer 15 minutes.
*  Ladle into hot, sterilized jars.
*  Carefully wipe rim and add lids.

*  Process in a hot water bath for 15 minutes.



*  Makes 8 pints

Stay tuned for more ideas on what to do with all that squash!
Hint: Zucchini Bread, Zucchini lasagna...

If you have a favorite recipe that you'd like to share I'd love to try it!