Zucchini Nut Muffins
1 medium zucchini
½ cup vegetable oil
1 tsp vanilla extract
1 tsp molasses
½ cup packed brown sugar
3/4 cup white sugar
2 cups all-purpose flour
1 ½ tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
½ tsp salt
½ tsp each of baking soda and powder
1 cup chopped walnuts
Peel off any bad spots, but leave the rest of the skin on the zucchini, shred and measure out 2 cups. Spread out on paper towel to drain.
Beat together the eggs. (I use goose eggs in all my baking. One goose egg is equivalent to 2 chicken’s eggs.)
Beat into the eggs, oil, vanilla, sugar and molasses until light. In separate bowl mix together the flour cinnamon, nutmeg, cloves, salt, baking soda and baking powder. Blend the zucchini into the egg mix switching with the flour. Do not over mix it. Fold in the nuts, and then spoon into the muffin pans.
Bake them at 375f for 20 minutes (check them after 15). Allow them to cool to room temp before freezing. Stays good for 6 months.
2 lbs zucchini or Summer squash
juice of 2 lemons, seeds removed
1 teaspoon grate lemon zest
1 13.5 oz can crushed pineapple, drained
1 package powdered pectin
5 cups sugar (no substitute)
2-3 tablespoons candied ginger, finely minced
5-6 1/2 pint canning jars (washed and sterilized)
Wash the zucchini, peel and slice. Using a non-aluminum kettle/pot, combine lemon juice, lemon zest and the drained pineapple (reserving the juice).
Bring to just a boil and lower heat to a simmer. Simmer 15 minutes, uncovered, stirring occasionally.
Stir in pectin and boil again. Add sugar, ginger, and continue to boil the mixture for another minute, stirring all the while.
Remove kettle/pot from heat, skimming off foam. Allow to cool 5-10 minutes. Ladle into hot sterile jars.
Process for 5 minutes in a boiling water bath canner.
6 cups zucchini; peeled & grated
1/4 cup water
1 package powdered pectin
5 cups sugar
13 ounces pineapple; crushed
6 ounces apricot Jello
Boil the zucchini in water until soft. Add powdered pectin and bring to a hard boil. Add sugar and pineapple. Boil for 5 minutes. Remove form heat. Add apricot Jello. Stir well. Pack in sterilized jars and seal.
Zucchini In Tomato Sauce
2 (28 oz) cans tomato puree
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp thyme
4 tsps salt
1/2 c onions, sliced
1/4 c green peppers, sliced
5 lbs zucchini (not peeled, ends trimmed & seeded before weighing)
Wash zucchini, without peeling, cut into 1/2 inch chunks. Weigh out to make sure you have 5 lbs, set aside.
In a large pot, combine tomato puree, onion, green pepper spices. Bring to a boil. Stir often, do not allow it to burn the bottom. Once it comes to a boil, add the zucchini. Stirring often, bring back to a boil.
Place 1/2 tsp salt into each pint jar. Use a slotted spoon to pack zucchini chunks into hot, sterilized jars. Remove any air pockets. Press the zucchini down firmly. Add tomato sauce to fill jar, leaving 1/2 inch head space.
Process pints at 10 lbs. for 25 mins, quarts at 10 lbs. for 40 mins.
Zucchini Wraps With Black Bean Salsa
3 medium zucchini
1 medium onion
1 teaspoon olive oil
2 cloves garlic minced
1/2 teaspoon salt 8 flour tortillas
1/2 pound pepper jack cheese grated
1 large tomato diced
1 small white onion diced
1 green tomato diced
1 small serrano
1 clove garlic minced
1/4 cup parsley minced
1/4 cup cilantro minced
1 lime juice
1-1/2 cups cooked black beans drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Grate zucchini into large shreds. Slice the onion into thin strips. Heat olive oil in medium skillet and slowly sauté onion and garlic over medium heat 8 minutes.
Add zucchini and cook 3 additional minutes stirring to mix with onion and garlic. Season with salt.
Cool slightly the spread 3 tablespoons of zucchini filling over half of each tortilla. Sprinkle with grated cheese and fold in half. (You can freeze it at this point, then follow the rest of the instructions later)
Place 3 folded tortillas in large skillet over medium heat and heat just until cheese starts to melt. Repeat with remaining tortillas then serve at once with black bean salsa.
To make salsa combine all ingredients stirring to mix then chill for 30 minutes before serving. (you can process in a hot water bath for 10 minutes)
Sausage Stuffed Zucchini With Tomato Basil Coulis
3 lbs Pork shoulder – tough skin removed
2 cups red wine
2 Tbsp coarse salt (1 Tbsp if using table salt)
10 gloves garlic – minced
1 tsp ground black pepper
1 Tbsp sweet paprika
1 Tbsp olive oil
1 tsp anise seed
1 tsp fennel seed
1/4 tsp red pepper flakes
1/4 tsp cayenne*optional – heat the sausage to your taste
1 Tbsp red wine vinegar
6 small zucchini
For Tomato Basil Coulis:
3 large tomatoes – blanched, peeled, seeded
1 small onion – chopped
12 basil leaves (plus sprigs for garnish)
1 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1 clove garlic – blanched and minced
1 tsp fresh lemon juice
1 cup Fontina cheese – shredded *optional
Italian Sausage: Chop the pork shoulder into cubes and pass through a food grinder. Make sure you have at least a 1 to 5 ratio of fat to meat.
To the meat, add the next 11 ingredients, combine well with your hands, do not over mix. Set aside in the fridge and marinate overnight.
Tomato Basil Coulis: Place the tomato, onion, basil, sugar, salt, black pepper, garlic and lemon juice in a blender and purée until smooth. Add water to loosen and to get a very thin tomato consistency. Adjust seasoning and set aside.
Test a small portion of the sausage by frying it in some olive oil. Adjust the salt and heat if necessary before proceeding.
Preheat your oven to 375 degrees.
Slice the zucchini in half, lengthwise. Using a spoon, dig out a trench down the center, this is to allow for more filling. Reserve the tops to replace later. Brush the zucchini with olive oil and stuff them with your sausage. About 1/4 cup per long squash, about 2-3 Tbsp for the small ones. The sausage will shrink while cooking so it’s best to mound it high. Place on foil-lined baking sheet and bake for 20 minutes or until done.
Add shredded Fontina during the last 10 minutes
Heat the coulis but do not cook it. Place a ladle full in the center of the plate, add the stuffed zucchini and garnish with fresh basil sprig. Serve immediately.