Over A Cup: Especially anxious to try ‘Zucchini Pie’

photo

Diane Prather

‘Zucchini Pie’

To make “Zucchini Pie,” you’ll need:

• 1 baked pie shell, cooled

• 14-ounce can sweetened condensed milk

• 9-ounce carton Cool Whip

• 6-ounce can frozen lemonade concentrate

• 2 cups shredded raw unpeeled zucchini (drain on paper towels)

To make, combine sweetened condensed milk, lemonade concentrate and Cool Whip. Blend well, gently. Fold in zucchini. Pile into a pie shell. Refrigerate at last an hour before serving. Keeps well in the refrigerator.

— Recipe contributed by Mary Burnett, of Craig

Our zucchini plants recently got nipped by frost. I hope the little zucchinis will somehow survive, especially since Craig resident Mary Burnett sent me two zucchini recipes.

The first recipe is unusual, and I’m especially anxious to try it.

To make “Zucchini Pie,” you’ll need: 1 baked pie shell (cooled); 14-ounce can sweetened condensed milk; 9-ounce carton Cool Whip; 6-ounce can frozen lemonade concentrate; and 2 cups shredded raw unpeeled zucchini (drain on paper towels).

Combine the sweetened condensed milk, lemonade concentrate and Cool Whip.

Blend well, gently. Fold in zucchini. Pile into pie shell.

Refrigerate at least 1 hour before serving. Keeps well in fridge.

It sounds great.

The second recipe, “Chocolate Zucchini Cake,” requires the following ingredients: 2 1/2 cups flour, 1/2 cup cocoa, 2 1/2 teaspoons baking powder, 1 1/2 teaspoon soda, 1 teaspoon salt, 1 teaspoon cinnamon, 3/4 cup margarine, 2 cups sugar, 3 eggs, 2 teaspoons vanilla, 2 teaspoons grated orange peel, 2 cups chopped zucchini, 1/2 cup milk and 1 cup chopped nuts.

Combine flour, cocoa, baking powder, salt, soda and cinnamon. Set aside.

Beat together margarine and sugar. Add eggs, one at a time, beat well. Stir in vanilla, orange peel, and zucchini.

Alternately stir the dry ingredients and milk into the zucchini mixture, including nuts in last addition. Bake at 350 degrees in a bundt pan for 40 minutes.

Cool 10 minutes before removing to cake plate. (Place cake plate on top of bundt pan and invert.) Drizzle with a chocolate glaze made from 1/2 cup chocolate chips and 1/2 teaspoon solid shortening. Melt together and stir until smooth. You can add additional nuts to the top of the cake.

What a delicious-sounding recipe. Thanks so much for the recipes, Mary.

Next week’s column will feature a recipe for “Vegetable-Filled Shells.” If you have a recipe you’d like to share, call me at 824-8809 or write to me at PO Box 415, Craig, CO 81626.

Copyright Diane Prather, 2011.

Click here to have the print version of the Craig Daily Press delivered to your home.

Comments

Use the comment form below to begin a discussion about this content.

Requires free registration

Posting comments requires a free account and verification.