Veggies...what are they good for?

Zucchini

Zucchini is a small summer squash. Along with some other squashes, it belongs to the species Cucurbito pepo. The zucchini can be yellow, green or light green, and generally has a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit. In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower. (http://en.wikipedia.org/wiki/Zucchini)

Zucchini Fritters

• 4 cups shredded zucchini
• 1/3 cup finely chopped onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 eggs, beaten
• 1/2 cup flour
• vegetable oil

Wrap shredded zucchini in dish towel and squeeze out as much liquid as possible. Combine zucchini with onion, salt, pepper and eggs. Mix well. Stir in flour. Heat 1 tablespoon oil in a skillet over medium heat/ Drop in 4 rounded tablespoons zucchini mixture and press down to form 3 inch pancakes. Cook 4-5 minutes or until golden brown, turn once. Repeat with remaining batter, adding oil as needed. (The Practical Produce Cookbook, pg. 239).

Zucchini Chocolate Cake

• 1 1/2 cups sugar
• 1/2 cup butter
• 1/4 cup vegetable oil
• 3 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 2 1/2 cup flour
• 1/2 cup cocoa
• 1 teaspoon baking powder
• 1 teaspoon soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 cups shredded, peeled zucchini

Cream sugar, butter and oil. Beat in eggs, milk and vanilla. Combine dry ingredients and add. Stir in zucchini. Pour into a buttered 13 x 9 pan. Bake at 350 degrees approximately 40 minutes.

Variation: Add 1 teaspoon grated orange to the batter. Make a glaze with 3/4 cup powdered sugar, 1/2 teaspoon grated orange peel and 1 tablespoon orange juice. Drizzle over cake. (The Practical Produce Cookbook, pg. 247).