Over a Cup: A good year for Zucchini recipes


Spicy Zucchini

To make "Spicy Zucchini," you'll need:

• 1 pound ground beef

• 1 medium onion, chopped

• 1/2 cup chopped green bell pepper

• 1 clove garlic, minced

• 1 (14 1/2 -ounce can) Italian tomatoes (diced)

• 1 cup water (may add more)

• 1 envelope spaghetti sauce mix

• 1 teaspoon salt

• 1 cup instant rice

• 4 cups zucchini, cut into 1-inch pieces

In a large skillet, cook the ground beef, onion, pepper, and garlic until the meat is browned and the vegetables are tender. Then add the undrained tomatoes, spaghetti sauce mix, water, and salt. Bring the mixture to a boil. Add the rice and zucchini. Turn the heat to simmer and cook until rice and zucchini are tender. Stir occasionally and add more water if needed.

Rhubarb season didn’t turn out so great this year.

The plant just didn’t grow.

However, now we’re into zucchini season, and I don’t believe I’ve ever seen so many blossoms on zucchini plants.

Just the other day I picked five good-sized zucchinis from one plant alone.

So having several zucchinis in the refrigerator prompted me to hunt up some recipes, both those that I’ve used and others that I’d like to try.

Our favorite recipe is for fried zucchini.

I guess that I must have learned how to fry it from Mom because I’ve never seen a written recipe.

Slices of zucchini are dipped in beaten egg and then in flour (or sometimes cracker crumbs).

They’re fried in hot oil or butter.

Sometimes I pour the leftover egg mixture over the zucchini, and some people mix zucchini in with scrambled eggs.

Anyway, this is the way we like zucchini.

Our son, Jamie, can eat an entire pan of fried zucchini by himself.

Our next favorite recipe is for a skillet casserole.

I’ve adapted this dish over the years to suit our tastes; you can do the same.

The ingredients for making “Spicy Zucchini” are:

1 pound ground beef, 1 medium onion (chopped), 1/2 cup green bell pepper (chopped), 1 clove garlic (minced), 1 (14 1/2-ounce) can diced Italian tomatoes, 1 cup water (maybe more), 1 envelope spaghetti sauce mix, 1 teaspoon salt, 1 cup instant rice, and about 4 cups zucchini that has been cut into 1-inch pieces.

Get out a large skillet.

Brown the ground beef, onion, green pepper and garlic until the meat is browned and the vegetables are tender.

Then mix in the tomatoes, water, spaghetti sauce mix and salt.

Mix well and bring the mixture to a boil.

Add the zucchini and rice.

Turn down the heat and simmer until the rice and zucchini are tender.

Stir occasionally.

You may need to add more water.

I found the following recipe in my zucchini file.

I had copied it onto a napkin.

Anyway, I’m going to try it after I buy the stuffing mix.

I’ll let you know how it turns out.

To make “Zucchini Casserole,” you'll need the following ingredients:

1 stick margarine (melted), 1 package “top of the stove” mixing, 2 cups cubed zucchini that has been cooked and drained, 1 cup grated carrots, 1 small onion (chopped), 1 can cream of chicken soup, 1 cup sour cream, and shredded cheese.

Preheat the oven to 350 degrees.

Combine the melted margarine and stuffing and put it in a 8-by-10-inch baking dish.

Reserve 1 cup of the mixture for topping.

Mix together the zucchini, carrots, onion, soup and sour cream.

Pour it over the stuffing.

Top with the reserved stuffing and shredded cheese.

Bake casserole at 350 degrees for 30 minutes.

Do you have zucchini recipes that you’d like to share?

If so, call me at 824-8809 or send them to me at P.O. Box 415, Craig, Co., 81626.

Copyright Diane Prather 2012

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