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Judy Dyke

Food court 8-15

Oh, those wonderful summer vegetables fresh from the garden, so many ways to fix zucchini. You can always hide it in bread and kids will never know it’s in there, a wonderful way for them to get their fresh veggies.

Summer Vegetable Cobbler

2 tablespoons butter

3 small zucchini, sliced

1 small sweet red pepper, finely chopped

1 small onion, finely chopped

2 garlic cloves, minced

2 tablespoons all purpose flour

1 cup 2% milk

1/2 teaspoon salt

1/4 teaspoon pepper

Biscuit Topping

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons cold butter

1/4 cup shredded Parmesan cheese

3 tablespoon minced fresh basil

2/3 cup 2% milk

Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion, cook and stir 10 to 12 minutes or until zucchini is crisp tender. Add garlic, cook 1 minute longer. In a small bowl, whisk flour, milk, salt and pepper; stir into pan. Bring to a boil, stirring constantly, cook and stir 2 to 3 minutes or until sauce is thickened. Spoon into a greased 8-inch square baking dish. For topping: In a small bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and basil. Add milk. Stir just until moistened. Drop by rounded tablespoonfuls over filling. Bake 25 to 30 minutes or until filling is bubbly and biscuits are golden brown.

Zucchini Corn Medley

2 small zucchini, cubed

1 cup frozen corn

1/4 cup chopped onion

2 tablespoons butter or margarine

1/4 cup spaghetti sauce

1/2 teaspoon salt

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/8 teaspoon pepper

1 cup shredded cheddar cheese

In a saucepan, sauté the zucchini, corn and onion in butter until tender. Stir in spaghetti sauce and seasonings. Heat through. Stir in the cheese until melted. Serves 4.

Zucchini Nut Bread

2 cups sugar

1 cup canola oil

3 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon grated lemon peel

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

2 cups shredded zucchini (about 2 medium)

1/2 cup chopped walnuts or pecans

Preheat oven to 350°. Grease two 8-by-4-inch loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon peel, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts. Transfer to prepared pans. Bake 55 to 65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.

Zucchini Apple Salad

2 medium red apples, chopped

2 small zucchini, chopped,

1/2 cup coarsely chopped walnuts

2/3 cup Italian salad dressing

In a serving bowl, toss the apples, zucchini, walnuts and salad dressing. Serve immediately. Serves 6. 2/3 cup prepared with fat free salad dressing equals 114 calories, 6 grams fat, 13 grams carbohydrates, 2 grams fiber, 3 grams protein.

BBQ Burgers ‘n’ Veggies

1 1/2 pounds lean ground beef

1 envelope (1 ounce) onion soup mix, like Lipton Beefy onion

1 1/4 cups barbecue sauce, divided

1 1/2 cups sliced zucchini

1 1/2 cups sliced yellow squash

1 1/2 cups sliced carrots

2 tablespoons minced garlic

1/4 cup light Italian dressing

3 ears corn, halved

In bowl, mix beef, soup mix and 3/4 cup barbecue sauce; shape into 6 patties. In separate bowl, toss next 5 ingredients. Coat 6 sheets heavy duty foil with cooking spray. Add patties, top with remaining barbecue sauce. Add corn and veggies. Fold foil to enclose, double sealing seams. Grill 15 minutes or until patties are done. Let sit 1 minute. Carefully open and serve.

Zucchini Cake

2 1/2 cups all-purpose flour

2 cups sugar

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup vegetable oil

4 eggs

2 cups shredded zucchini

1/2 cup chopped walnuts

*** Frosting

1 package (3 ounces) cream cheese softened

1/4 cup butter or margarine, softened

1 tablespoon milk

1 teaspoon vanilla, extract

2 cups confectioners sugar

Additional chopped walnuts

In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs, add to dry ingredients and mix well. Add zucchini. Stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 13-by-9-by-2-inch baking pan. Bake at 350° for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting: In a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. Add confectioners sugar and mix well. Frost cake. Sprinkle with nuts. Store in the refrigerator. Makes 20 to 24 servings.

Crispy Grilled Zucchini with Marinara

1 can (14 1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained

1 can (6 ounces) tomato paste

1/2 cup water

2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1 egg

1/3 cup prepared Italian salad dressing

1 cup Italian style panko (Japanese) bread crumbs

2 medium zucchini, cut diagonally into 1/4-inch slices

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat, simmer, uncovered, for 5 to 10 minutes or until thickened, stirring occasionally. Meanwhile, in a shallow bowl, whisk egg and salad dressing. Place bread crumbs in another shallow bowl. Dip zucchini slices in egg mixture, then coat with bread crumbs. Cook on an indoor grill for 2 to 3 minutes or until golden brown. Serve with marinara.

Zucchini Beef Soup

1/2 pound ground beef

2 celery ribs, thinly sliced

1/3 cup chopped onion

1/2 cup chopped green pepper

1 can (28 ounces) diced tomatoes, undrained

3 medium zucchini, cubed

2 cups water

1 1/2 teaspoons Italian seasoning

1 teaspoon salt, optional

1 teaspoon beef bouillon granules

1/2 teaspoon sugar

Pepper to taste

Shredded Parmesan cheese

In a large saucepan, cook beef, celery, onion and green pepper over medium heat until meat is no longer pink and veggies are tender; drain. Stir in the tomatoes, zucchini, water, Italian seasoning, salt, bouillon, sugar and pepper. Bring to a boil. Reduce heat, cover and simmer for 20 to 25 minutes or until zucchini is tender. Garnish with Parmesan cheese. Serves 6. One serving with lean ground beef equals 106 calories, 10 carbs, 4 grams fat, 2 grams fiber, 10 grams protein.

Zucchini Fritters

1 container (6 ounces) 2% Greek yogurt

2 teaspoon lime juice

1 teaspoon lime zest

1 1/4 teaspoons salt

1 1/2 pounds zucchini, shredded

1/2 cup sliced scallions

1/2 cup cilantro, chopped, plus more for garnish

1 egg yolk, beaten

1/3 cup all-purpose flour

1/2 teaspoon pepper

1/4 cup canola oil

Heat oven to 200°. In a small bowl, mix yogurt, lime juice, lime zest and 1/4 teaspoon of the salt until smooth. Squeeze shredded zucchini in a clean kitchen towel until most of the moisture is absorbed. In a medium bowl, combine zucchini, scallions, 1/2 cup of the cilantro, the egg, flour, remaining 1 teaspoon salt and the pepper. Heat 2 tablespoons of the oil over medium high heat in a large sauté pan. When shimmering, add zucchini mixture in four 1/4 cup portions. Flatten fritters with a spatula until they are 3 inches in diameter. (It will require 3 batches). Cook fritters 3 minutes until browned then flip and cook another 3 minutes. Transfer fritters to a baking sheet and place in oven to keep warm. Continue cooking fritters, adding 1 more tablespoon of oil each time. Serve with lime yogurt and garnish with remaining cilantro.

If you have any recipes you would like to share with all of our other readers, you can send them to my email at judyd2313@frontier.com. Would really like to hear from some of you I know there are a lot of good cooks out there with a lot of good recipes. Happy Cooking!