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Zucchini Cake
Zuccini Cake
In a mixing bowl beat
3 eggs to a froth - Add
1 cup of cooking oil - 2
cups cooked zuccini - 2
cups of sugar and mix -
Add 3 cups flour - 1 teas
soda - 1 teas salt - 1/4
teas baking powder -
Blend into mixture -
Add either vanilla or
spices and 1/2 cup nuts -
Bake in greased 9 X 13
pan for 45 minutes
at 350° -
Card 1 Back: blank
---
# Zucchini Cake
## Ingredients
- 3 eggs
- 1 cup cooking oil
- 2 cups cooked zucchini
- 2 cups sugar
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
- Vanilla or spices (amount not specified)
- 1/2 cup nuts
## Instructions
1. In a mixing bowl, beat the eggs to a froth.
2. Add the cooking oil, cooked zucchini, and sugar, and mix.
3. Add the flour, baking soda, salt, and baking powder. Blend into the mixture.
4. Add either vanilla or spices, and the nuts.
5. Pour into a greased 9 x 13 inch pan and bake at 350°F for 45 minutes. -
Zucchini Bread
Zucchini Bread
3 large eggs 2 c. sugar
1 tsp. salt 1 tsp. cinnamon
3/4 c. nuts 3/4 c. Coconut
3/4 c. salad oil 2 tsp. Vanilla
3 c. grated Zucchini (raw)
Sift & add; 2 1/2 c. flour - 1 tsp. soda
1 tsp. Baking Powder. Bake - 325° 1 hr.
Makes 2 loafes
Card 1 Back: blank
---
# Zucchini Bread
*Makes 2 loaves*
## Ingredients
- 3 large eggs
- 2 cups sugar
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 cup nuts
- 3/4 cup coconut
- 3/4 cup salad oil
- 2 tsp vanilla
- 3 cups grated raw zucchini
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
## Instructions
1. Combine the eggs, sugar, salt, cinnamon, nuts, coconut, salad oil, vanilla, and grated zucchini.
2. Sift together the flour, baking soda, and baking powder, and add to the zucchini mixture.
3. Pour into loaf pans and bake at 325°F for 1 hour. -
Zucchini Beef Pie
RECIPE: CUT OUT & SAVE
Zucchini Beef Pie
1 pound lean ground beef ½ teaspoon salt
½ cup diced green pepper (optional) 2 small zucchini
1 teaspoon finely chopped parsley ½ cup dry whole wheat bread crumbs
½ teaspoon minced dry onion ½ cup grated parmesan cheese
½ teaspoon garlic salt 1 8-ounce can tomato sauce
1 teaspoon oregano ¼ cup grated cheddar cheese
Saute ground beef, pepper, parsley, onion, garlic salt, oregano and salt. Drain.
Set aside. Slice zucchini and layer half into 9-inch pie plate. Top with half of
meat mixture, half of bread crumbs which have been mixed with parmesan
cheese. Top with spoonfuls of tomato sauce. Repeat layers. Top with cheddar
cheese. Bake at 350 degrees F for 50-55 minutes in conventional oven. Makes
4-6 servings.
Microwave Directions: Saute mixture 3-4 minutes. Layer and cook about 9-11
minutes on high power.
Puget Power Gazette 9/80
Card 1 Back:
Seventeen Educational Grants from Puget Power
On the adjoining page are the seventeen out-
standing high school seniors who received
education tuition grants for college from
Puget Power for the 1980/81 school year.
These students are from throughout our serv-
ice area. The grants are based upon academic
achievement, school and civic involvement
and financial need. We see them as an invest-
ment to provide new leaders and insure the
economic future of our area. The grants were
given in several subject areas such as: busi-
ness administration, communications, educa-
tion, engineering, environmental studies,
home economics and physics.
Please join us in wishing these students the
best of luck.
---
# Zucchini Beef Pie
*Puget Power Gazette — September 1980*
*Makes 4–6 servings*
## Ingredients
- 1 pound lean ground beef
- 1/2 cup diced green pepper (optional)
- 1 tsp finely chopped parsley
- 1/2 tsp minced dry onion
- 1/2 tsp garlic salt
- 1 tsp oregano
- 1/2 tsp salt
- 2 small zucchini
- 1/2 cup dry whole wheat bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 (8-oz) can tomato sauce
- 1/4 cup grated cheddar cheese
## Instructions
1. Sauté ground beef, pepper, parsley, onion, garlic salt, oregano, and salt. Drain. Set aside.
2. Slice zucchini and layer half into a 9-inch pie plate.
3. Top with half of the meat mixture, then half of the bread crumbs mixed with Parmesan cheese.
4. Top with spoonfuls of tomato sauce.
5. Repeat layers.
6. Top with cheddar cheese.
7. Bake at 350°F for 50–55 minutes in a conventional oven.
### Microwave Directions
1. Sauté mixture 3–4 minutes.
2. Layer as above and cook about 9–11 minutes on high power. -
Zucchini, Italian Style
Card 1 Front:
Zucchini, Italian Style
Six pounds Zucchini
Six cups peeled and diced fresh tomatoes
one and one-half cups finely chopped onion
two teaspoons oregano
one-half teaspoon basil
one Tablespoon salt
Scrub Zucchini, cut off stem end and slice
thinly crosswise. Combine Zucchini with
remaining ingredients in a large kettle.
Bring to a boil Cover and steam over low
heat 3 to 5 minutes.
Spoon into clean hot pint jars leaving
½ inch head space. Add boiling water, if
Card 1 Back:
more liquid is needed. Work out air bubbles
Process pints 30 minutes at 10 pounds pressure.
Makes eight pints.
Serving suggestions
Mash one garlic clove. Saute in two
tablespoons butter or margarine until tender.
Stir in one pint Zucchini, Italian Style.
Boil gently 10 minutes.
---
# Zucchini, Italian Style
*Makes eight pints*
## Ingredients
- 6 lbs zucchini
- 6 cups peeled and diced fresh tomatoes
- 1 1/2 cups finely chopped onion
- 2 tsp oregano
- 1/2 tsp basil
- 1 Tbsp salt
- Boiling water, if more liquid is needed
## Instructions
1. Scrub zucchini, cut off stem end, and slice thinly crosswise.
2. Combine zucchini with remaining ingredients in a large kettle.
3. Bring to a boil. Cover and steam over low heat 3 to 5 minutes.
4. Spoon into clean hot pint jars, leaving 1/2 inch head space.
5. Add boiling water if more liquid is needed.
6. Work out air bubbles.
7. Process pints 30 minutes at 10 pounds pressure.
## Serving Suggestions
1. Mash one garlic clove. Sauté in two tablespoons butter or margarine until tender.
2. Stir in one pint Zucchini, Italian Style.
3. Boil gently 10 minutes.
## Editor's Notes
- **Food safety note:** This recipe uses pressure canning (10 pounds pressure, 30 minutes for pints), which is the correct method for low-acid vegetables such as zucchini and tomato-vegetable mixtures. Modern USDA guidelines should be consulted before canning, as recommended processing times and pressures may have been updated since this card was written. Altitude adjustments to pressure may also be required.
- **Food safety note:** The serving suggestion instructs boiling the canned product for 10 minutes before serving, which was a common older precaution for home-canned low-acid vegetables. -
Zucchini Pickles
Use overgrown
zucc's.
Zucchini Pickles
Peal & remove all pulp - cut in 1"
pieces - Soak in Slack Lime 24hrs
1 c Lime - 1 gal. water - Wash - Soak in
ice water 3 hrs. Make Syrup -
4 c dark Vinegar
10 c sugar
1 Tbsp. salt (Not iodized)
2 c water
3 Tbsp pickling spice
Bring syrup to boil - pour over
zucc. Let stand 24 hrs. Pour off brine
into pan & boil, pour over zucc. again
on 3rd day boil zucc. & syrup pack in
jars - Water bath 5 min.
Card 1 Back: blank
---
# Zucchini Pickles
## Ingredients
- Overgrown zucchini, peeled, pulp removed, cut in 1" pieces
- 1 cup lime (slack lime)
- 1 gallon water (for lime soak)
- Ice water (for soaking, 3 hours)
### Syrup
- 4 cups dark vinegar (apple cider vinegar)
- 10 cups sugar
- 1 Tbsp salt (not iodized)
- 2 cups water
- 3 Tbsp pickling spice
## Instructions
1. Peel zucchini and remove all pulp. Cut into 1" pieces.
2. Soak zucchini in slack lime solution (1 cup lime to 1 gallon water) for 24 hours.
3. Remove zucchini from lime solution, wash well, then soak in ice water for 3 hours.
4. Make syrup: combine dark vinegar, sugar, salt, water, and pickling spice.
5. Bring syrup to a boil and pour over zucchini. Let stand 24 hours.
6. On the second day, pour off the brine into a pan and boil it, then pour back over the zucchini again.
7. On the third day, boil the zucchini together with the syrup.
8. Pack into jars and process in a water bath for 5 minutes.
## Editor's Notes
- **"Slack Lime"** — also called pickling lime or calcium hydroxide (Ca(OH)2). It is used to firm the texture of pickles. This is distinct from citrus lime juice. It must be thoroughly washed off before proceeding, as excess lime can affect acidity and safety of the final product. -
Zucchini Relish
Zucchini Relish
Coarsely grind 10 c zuce., 4c onions
2 Red & 2 green Peppers. Add 3 Tbsp.
Salt. Cover with cold water & Let
Stand overnight. Next morning pour
off Liquid & Rinse with cold water.
Drain well. Add 2 1/2 c cider Vinegar
6 c sugar, 1 Tbsp dry mustard,
1/2 Tbsp black pepper 1 tbsp tumeric,
2 tsp. Celery Seed & 2 tsp nutmeg.
Bring to boil & cook 30 minutes
Fill Jars & Seal at once. about 5 1/2 pts
(Sweet Relish)
Card 1 Back: blank
---
# Zucchini Relish
*Makes about 5 1/2 pints*
## Ingredients
- 10 cups zucchini, coarsely ground
- 4 cups onions, coarsely ground
- 2 red peppers, coarsely ground
- 2 green peppers, coarsely ground
- 3 Tbsp salt
- 2 1/2 cups cider vinegar
- 6 cups sugar
- 1 Tbsp dry mustard
- 1/2 Tbsp black pepper
- 1 Tbsp turmeric
- 2 tsp celery seed
- 2 tsp nutmeg
## Instructions
1. Coarsely grind the zucchini, onions, red peppers, and green peppers.
2. Add 3 Tbsp salt. Cover with cold water and let stand overnight.
3. Next morning, pour off liquid and rinse with cold water. Drain well.
4. Add cider vinegar, sugar, dry mustard, black pepper, turmeric, celery seed, and nutmeg.
5. Bring to a boil and cook 30 minutes.
6. Fill jars and seal at once. -
Zucchini Cake
Card 1 Front:
ANNUAL COOKBOOK
SUPPLEMENT
WISCONSIN STATE JOURNAL—Sunday, September 5, 1976
Cakes
Second in category
Zucchini Cake
Two cups flour
One-half teaspoon salt
One teaspoon baking soda
One teaspoon baking powder
One-half teaspoon nutmeg
One egg, beaten
One cup sugar
Two-thirds cup cooking oil
Two teaspoons grated orange rind
One-half cup Rice Krispies
Two cups of ground zucchini squash
(unpeeled)
*Frosting
Measure flour by dip-level-pour
method or sift.
Blend flour, salt, baking soda, baking
powder and nutmeg. Set aside.
Beat egg. Add sugar gradually. Add
oil, orange rind, Rice Krispies and
zucchini.
Blend in dry ingredients and pour into
greased and floured 8 by 8-inch pan.
Bake in preheated moderate oven (350
F.) 45 minutes or until done. (It some-
times takes longer). Frost while warm.
*FROSTING
One and one-half cups confectioners'
sugar
Enough lemon juice to allow easy
spreading
Spread frosting thinly over cake.
NOTE: Zucchini peel does not change
the taste and gives interesting green
flecks. Red cherries and nuts may be
added to make a Christmas cake. This
is an original recipe.
SECOND PLACE: Sister Mariquita
Luby, Hillsboro.
[Handwritten margin note, left side, reading bottom to top:]
Nice, but nuts are tastier than Krispies, which get soggy & tough. Carolyn
Harrington
Card 1 Back:
Nature's
Toothbrush Fresh
Sweet Cider
Cheese & Pure Honey
Sausage
HOME GROWN—FRESH PICKED
APPLES
This year's crop from our own or-
chards. Enjoy them at their finest.
Available by
the pound, peck,
bu. or truckload
HALVERSON'S ORCHARD &
FARM
MARKET
---
# Zucchini Cake
*Second Place — Wisconsin State Journal Annual Cookbook Supplement, September 5, 1976*
*Recipe from the kitchen of Sister Mariquita Luby, Hillsboro*
## Ingredients
### Cake
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1 egg, beaten
- 1 cup sugar
- 2/3 cup cooking oil
- 2 tsp grated orange rind
- 1/2 cup Rice Krispies
- 2 cups ground zucchini squash (unpeeled)
### Frosting
- 1 1/2 cups confectioners' sugar
- Enough lemon juice to allow easy spreading
## Instructions
### Cake
1. Measure flour by dip-level-pour method or sift.
2. Blend flour, salt, baking soda, baking powder, and nutmeg. Set aside.
3. Beat egg. Add sugar gradually. Add oil, orange rind, Rice Krispies, and zucchini.
4. Blend in dry ingredients and pour into a greased and floured 8×8-inch pan.
5. Bake in a preheated moderate oven (350°F) for 45 minutes or until done. (It sometimes takes longer.)
6. Frost while warm.
### Frosting
1. Combine confectioners' sugar with enough lemon juice to allow easy spreading.
### Assembly
1. Spread frosting thinly over warm cake. -
Grated Zucchini Sautéed with Onions / Gratin de Courgettes Mornay / Boiled Summer Squash Greek Style / Oil and Lemon Dressing
Card 1 Front:
Grated Z Sautéed w/onions
1 lb zuch. - (3 x 8" x 13/4 inch)
1/4 t salt
1-11/2 c. sliced onions
3 T. butter or olive oil
Optional: 1 clove garlic, pureed
Slice off stem, shave off other end, scrub under cold water, grate unpeeled
zucc. into a colander set over a saucepan. Toss w/salt, let macerate
(stand) while you set onions to cook w/ butter or oil in covered frying pan,
8-10 min, until tender & translucent but not brown. Add garlic at
end. Then pack zucc. into a potato ricer (or twist by handfuls in the
corner of a dish towel) squeeze hard, letting juices fall into saucepan; preserve
juices. When onions tender, stir in zucchini & saute over moderately high
heat, toss then turn 2. to several minutes, until tender. If you wish to serve
Z. as is, cover and cook a few minutes. Cover, season, Turn into hot
vegetable dish - or use as base for below:
Gratin de Courgettes, Mornay
The preceding sautéed zucchini in its frying pan
2-4 T. butter Needed
3 T. flour
Z squeezing juices, heated
1/3-1/2 c. milk or cream
Salt & pepper
abt 1/2 c. grated Swiss cheese
2-3 T. fresh white bread crumbs
Setting frying pan w/onions & sautéed zucc. over moderate heat
add 3 T. of melted butter, stir in flour; cook, stirring 2 min,
remove pan from heat. Mix in hot Z juices, blending thoroughly
w/the vegetables. Pour and stir in 1/3 c. to eliminate heat, Bring to
simmer, thinning out w/spoonfuls of milk or cream. mixture
should be fairly thick but not stiff. Season w/salt, pepper,
then stir in 1/3 c. cheese. Butter a shallow 11/2 qt. baking dish,
and turn the zuc. in it. Spread on mixture of remaining cheese
& bread crumbs, drizzle on 1/2 T butter.
Abt 15-20 min before serving, set in upper third of a preheated
425° oven until bubbling and top has browned nicely.
Card 1 Back:
Boiled Summer Squash, Greek Style
1 lb summer squash, preferably Z salt & pepper
1 c. water Oil & Lemon Dressing
1/4 t. Sugar or Garlic Sauce
1 t. mint or dill
Wash & cut off ends of squash. Do not peel. Slice into 1"
rounds. Put squash in a pan & add water & salt. Cover &
boil until soft, aprox 15 min. Serve with sauce above,
or cruet of olive oil & wedges of lemon for individual
seasoning.
Oil & Lemon Dressing
1/2 c. olive oil
juice of 1 or 2 T. vinegar
1/4 t. salt
dash white pepper, to taste
1/4 t. oregano
Mix ingredients w/a few whisks of fork just before ready to
Serve. Use over hot or cold vegetables, fresh greens, fish, olives.
It is also an excellent marinade for meats & fowl.
---
# Grated Zucchini Sautéed with Onions, Gratin de Courgettes Mornay, Boiled Summer Squash Greek Style, and Oil & Lemon Dressing
*Four recipes on one sheet*
---
# Grated Zucchini Sautéed with Onions
## Ingredients
- 1 lb zucchini (about 3 pieces, each approximately 8 inches x 1 3/4 inches)
- 1/4 tsp salt
- 1 to 1 1/2 cups onions, sliced
- 3 Tbsp butter or olive oil
- 1 clove garlic, pureed (optional)
## Instructions
1. Slice off the stem end and shave off the other end of each zucchini. Scrub under cold water.
2. Grate unpeeled zucchini into a colander set over a saucepan.
3. Toss grated zucchini with salt and let macerate (stand) while preparing the onions.
4. In a covered frying pan, cook sliced onions in butter or olive oil over medium heat for 8 to 10 minutes, until tender and translucent but not browned. Add garlic near the end of cooking.
5. Pack the macerated zucchini into a potato ricer (or twist by handfuls in the corner of a dish towel) and squeeze hard, letting the juices fall into the saucepan below. Reserve these juices.
6. When onions are tender, stir in the squeezed zucchini and sauté over moderately high heat, tossing and turning for several minutes until tender.
7. To serve as a finished dish: cover and cook a few minutes more, season, and turn into a hot vegetable dish.
8. To use as a base for Gratin de Courgettes Mornay, proceed directly to that recipe using this sautéed zucchini and onion mixture, still in its frying pan.
---
# Gratin de Courgettes Mornay
*Built on the preceding Sautéed Zucchini with Onions*
## Ingredients
- Sautéed zucchini and onions (preceding recipe, in its frying pan)
- 2 to 4 Tbsp butter, as needed
- 3 Tbsp flour
- Reserved zucchini juices, heated
- 1/3 to 1/2 cup milk or cream
- Salt and pepper, to taste
- About 1/2 cup Swiss cheese, grated, divided
- 2 to 3 Tbsp fresh white bread crumbs
- 1/2 Tbsp butter, melted (for topping)
## Instructions
1. Preheat oven to 425°F.
2. Return the frying pan with the sautéed onions and zucchini to moderate heat.
3. Add 3 Tbsp melted butter and stir in flour; cook, stirring, for 2 minutes. Remove pan from heat.
4. Mix in the hot reserved zucchini juices, blending thoroughly with the vegetables.
5. Stir in a portion of the milk or cream to bring the mixture to a manageable temperature, then return to heat and bring to a simmer, thinning further with additional milk or cream as needed. The mixture should be fairly thick but not stiff.
6. Season with salt and pepper, then stir in about half of the grated Swiss cheese.
7. Butter a shallow 1 1/2 quart baking dish and turn the zucchini mixture into it.
8. Combine remaining Swiss cheese with bread crumbs and spread evenly over the top. Drizzle with melted butter.
9. Bake in the upper third of the oven for 15 to 20 minutes until bubbling and the top is nicely browned.
---
# Boiled Summer Squash, Greek Style
## Ingredients
- 1 lb summer squash, preferably zucchini
- 1 cup water
- 1/4 tsp sugar
- Salt and pepper, to taste
- Oil and Lemon Dressing (see recipe) or garlic sauce
- 1 tsp fresh mint or dill
## Instructions
1. Wash squash and cut off ends. Do not peel.
2. Slice into 1 inch rounds.
3. Place squash in a pan with water, sugar, and salt.
4. Cover and boil until soft, approximately 15 minutes.
5. Serve with Oil and Lemon Dressing or garlic sauce, garnished with mint or dill, or with a cruet of olive oil and lemon wedges for individual seasoning at the table.
---
# Oil and Lemon Dressing
## Ingredients
- 1/2 cup olive oil
- Juice of 1 lemon (see Editor's Notes)
- 2 Tbsp vinegar
- 1/4 tsp salt
- Dash white pepper, to taste
- 1/4 tsp oregano
## Instructions
1. Combine olive oil, lemon juice, vinegar, salt, white pepper, and oregano in a bowl.
2. Mix with a few whisks of a fork just before ready to serve.
3. Use over hot or cold vegetables, fresh greens, fish, or olives. Also excellent as a marinade for meats and fowl. -
Ratatouille
RATATOUILLE
(Sunday, June 14)
This Mediterranean vegetable dish com-
bines plentiful summer favorites. Serve cold
as a salad, hot in an omelet or crepe or over
rice or pasta.
1/2 cup oil
2 large cloves garlic, minced
2-1/2 pounds eggplant (2 medium), cut
in 1/2-inch cubes (12 cups)
1-1/4 pounds zucchini (2 large), cut in
1/2-inch cubes (4 cups)
3 large onions, chopped coarse (3 cups)
3 medium green peppers, cut in 1-inch
squares (3 cups)
2 teaspoons each basil and thyme
Salt and pepper to taste
2 tablespoons chopped parsley
6 large tomatoes, chopped coarse (6 cups)
In large heavy pot or Dutch oven heat oil
over medium-high heat. Add garlic, egg-
plant and zucchini; sauté until lightly
browned. Reduce heat; add onions, pep-
pers, seasonings and parsley. Cover and,
stirring occasionally, cook 25 minutes. Add
tomatoes, cover and, stirring occasionally,
cook 20 minutes or until vegetables are
tender and sauce has thickened. If neces-
sary, uncover toward end of cooking time
to hasten thickening. Makes 12 cups. Per
cup: 142 cal, 3 g pro, 13 g car, 10 g fat, 0 mg
chol
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# Ratatouille
*Sunday, June 14*
*Makes 12 cups*
## Ingredients
- 1/2 cup oil
- 2 large cloves garlic, minced
- 2-1/2 pounds eggplant (2 medium), cut in 1/2-inch cubes (12 cups)
- 1-1/4 pounds zucchini (2 large), cut in 1/2-inch cubes (4 cups)
- 3 large onions, chopped coarse (3 cups)
- 3 medium green peppers, cut in 1-inch squares (3 cups)
- 2 tsp each basil and thyme
- Salt and pepper to taste
- 2 Tbsp chopped parsley
- 6 large tomatoes, chopped coarse (6 cups)
## Instructions
1. In a large heavy pot or Dutch oven, heat oil over medium-high heat.
2. Add garlic, eggplant, and zucchini; sauté until lightly browned.
3. Reduce heat; add onions, peppers, seasonings, and parsley.
4. Cover and, stirring occasionally, cook 25 minutes.
5. Add tomatoes, cover and, stirring occasionally, cook 20 minutes or until vegetables are tender and sauce has thickened.
6. If necessary, uncover toward end of cooking time to hasten thickening. -
Stir-Fried Beef and Zucchini / Sausage and Zucchini Spaghetti
STIR-FRIED BEEF AND ZUCCHINI
1 recipe Fresh Tomato Sauce
(recipe follows)
2 tablespoons oil
2 pounds flank steak, thinly sliced
3 cups sliced zucchini
1 clove garlic, minced
Prepare Fresh Tomato Sauce. In a large
skillet heat oil over medium heat. Add
flank steak; stir fry 4 minutes or until
brown. Remove from skillet. Add zucchini
and garlic; stir fry 3 minutes or until ten-
der-crisp. Stir in tomato sauce and beef.
Cook 3 minutes or until heated through. If
desired, serve over noodles or rice. Yields
6 servings.
SAUSAGE AND ZUCCHINI SPAGHETTI
1 recipe Fresh Tomato Sauce
(recipe follows)
1 pound bulk pork sausage,
cooked, drained
2 1/2 cups sliced zucchini
Hot cooked spaghetti
Prepare Fresh Tomato Sauce. Add sau-
sage and zucchini. Cook 5 minutes or until
heated through. Serve over spaghetti.
Yields 4 servings.
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# Stir-Fried Beef and Zucchini / Sausage and Zucchini Spaghetti
*Yields 6 servings (Stir-Fried Beef and Zucchini); 4 servings (Sausage and Zucchini Spaghetti)*
## Ingredients
### Stir-Fried Beef and Zucchini
- 1 recipe Fresh Tomato Sauce (recipe follows)
- 2 Tbsp oil
- 2 pounds flank steak, thinly sliced
- 3 cups sliced zucchini
- 1 clove garlic, minced
### Sausage and Zucchini Spaghetti
- 1 recipe Fresh Tomato Sauce (recipe follows)
- 1 pound bulk pork sausage, cooked and drained
- 2 1/2 cups sliced zucchini
- Hot cooked spaghetti
## Instructions
### Stir-Fried Beef and Zucchini
1. Prepare Fresh Tomato Sauce.
2. In a large skillet, heat oil over medium heat.
3. Add flank steak; stir-fry 4 minutes or until brown. Remove from skillet.
4. Add zucchini and garlic; stir-fry 3 minutes or until tender-crisp.
5. Stir in tomato sauce and beef.
6. Cook 3 minutes or until heated through.
7. If desired, serve over noodles or rice.
### Sausage and Zucchini Spaghetti
1. Prepare Fresh Tomato Sauce.
2. Add cooked, drained sausage and zucchini to the sauce.
3. Cook 5 minutes or until heated through.
4. Serve over hot cooked spaghetti. -
Zuchunni Relish
Zuchunni Relish
Grind and let stand over night 10 cups zucchinni, 4c onion
5 T salt. Drain and rinse in cold water and add:
2½ C vinegar
5 C suggar
1 tsp nutmeg
1 tsp dry mustard
1 tsp tummeric
2 T corn starch
2 tsp celery seed
¼ tsp black pepper
1 ? or more red or green peppers chopped fine.
each
Mix and cook 30 min. Put in jars and seal. Put in
hot water bath and process 5 minutes to 10 min.
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# Zuchunni Relish
## Ingredients
- 10 cups zucchini, ground
- 4 cups onion, ground
- 5 Tbsp salt
- 2 1/2 cups vinegar
- 5 cups sugar
- 1 tsp nutmeg
- 1 tsp dry mustard
- 1 tsp turmeric
- 2 Tbsp corn starch
- 2 tsp celery seed
- 1/4 tsp black pepper
- 1 or more each red and green peppers, chopped fine
## Instructions
1. Grind zucchini and onion and let stand overnight with the salt.
2. Drain and rinse in cold water.
3. Add vinegar, sugar, nutmeg, dry mustard, turmeric, corn starch, celery seed, black pepper, and chopped peppers.
4. Mix and cook 30 minutes.
5. Put in jars and seal.
6. Put in hot water bath and process 5 to 10 minutes. -
Chocolate Zucchini Cake
Chocalate Zucchini Cake
2 1/2 c regular all purpose flour unsifted
1/2 c coaoa
2 1/2 tsps baking powder
1 1/2 tsps soda
1 tsp each salt and cinnamon
3/4 c soft butter or margarine
2 c sugar
3 eggs
2 tsps each vanilla and grated orange peel
2 c coarsely shredded zucchini
1/2 c milk
1 c chopped pecans or walnuts
glaze
Combine the flour, cocoa, baking powder, soda
sale and cinnamon, set aside. With rotary
Back:
beater beat together the butter and sugar
till smoothly blended. Add the eggs one at a
time, beating well after each addition. With a
spoon stir in the vanilla, orange peel, and
Zucchini. Alternately stir the dry ingredients
and milk into zucchini mix including nutswi
last addition. Pour batter into greased and
floured 10 in tube pan or bunt pan. Bake in
350 oven for 1 hour or till a wooden pick in
center comes out clean. Cool in pan 15 min. Tur
out on wire rack to coolthoroughly. Drizzle
glaze over cake. Cut in thin slices to serve.
makes 10 to 12 servings. GLAZE: Mix together
2 cups powdered sugar, 3 tbs milk and 1 tsp
vanilla, beat til smooth
---
# Chocolate Zucchini Cake
*Makes 10 to 12 servings*
## Ingredients
### Cake
- 2 1/2 cups regular all-purpose flour, unsifted
- 1/2 cup cocoa
- 2 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 cup soft butter or margarine
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 2 tsp grated orange peel
- 2 cups coarsely shredded zucchini
- 1/2 cup milk
- 1 cup chopped pecans or walnuts
### Glaze
- 2 cups powdered sugar
- 3 Tbsp milk
- 1 tsp vanilla
## Instructions
### Cake
1. Combine the flour, cocoa, baking powder, baking soda, salt, and cinnamon; set aside.
2. With a rotary beater, beat together the butter and sugar until smoothly blended.
3. Add the eggs one at a time, beating well after each addition.
4. With a spoon, stir in the vanilla, orange peel, and zucchini.
5. Alternately stir the dry ingredients and milk into the zucchini mixture, adding the nuts with the last addition.
6. Pour batter into a greased and floured 10-inch tube pan or bundt pan.
7. Bake at 350°F for 1 hour, or until a wooden pick inserted in the center comes out clean.
8. Cool in pan 15 minutes, then turn out on a wire rack to cool thoroughly.
### Glaze
1. Mix together 2 cups powdered sugar, 3 Tbsp milk, and 1 tsp vanilla; beat until smooth.
### Assembly
1. Drizzle glaze over cooled cake.
2. Cut in thin slices to serve.