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  This Issue:
   From Me to You
   Calendar of Events
   Things to Expect & Do
   Zucchini Recipes
   A Color Palette
           for Your
   Computer Corner
   Word Wise
   Inspecting Your
           Irrigation System
   Ocotillo: Fiery Beauty
   How Do I Care For My
   May Monsoon Prep
   National Garden
           Bureau Introduces
           New Flowers &
   Choosing A
           Good Nursery
   Summer Tree Care
   Pine Bark Beetle
            in Arizona
   Bark Beetle FAQs
   Nature's Mimics
   Tubac Secret
           Garden Inn

   Parade of Ponds
Master Gardener Journal  

A  B O U N T I F U L   G A R D E N

Zucchini: Favorite Recipes

3 cups flour
1 cup zucchini, peeled & shredded
1/3 cup sugar
3 tablespoons grated Parmesan cheese
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/3 cup butter
1 cup buttermilk
2 eggs
1 tablespoon grated onion

Preheat oven to 350 degrees Fahrenheit. Grease and flour a loaf pan. Mix flour, zucchini, sugar, cheese, baking soda, baking powder and salt together in mixing bowl. Melt butter; stir in buttermilk; then remove from heat. Beat eggs in separate bowl, add buttermilk mixture and onion; stir into flour mixture and mix well to form thick batter. Spread batter into well greased and floured loaf pan. Bake for 1 hour.

7 small zucchini, ends trimmed, cut lengthwise into 1/4-inch slices
Salt, to taste
3 large eggs
1 cup all-purpose flour
Vegetable oil
4 ounces Parmesan cheese
5 ounces mozzarella cheese
Tomato Sauce

Preheat the oven to 425 degrees Fahrenheit. Sprinkle zucchini slices with salt and drain them in a colander for 20 minutes. Pat dry with paper towels. Beat the eggs. Dip the zucchini slices in flour, then in the beaten eggs. Cook in very hot oil about 1 1/2 minutes on each side. Drain on paper towels. Shred two-thirds of the mozzarella. Reserve. Cut the remaining mozzarella into 6 equal slices. Layer one-third of the fried zucchini followed by one-third of the tomato sauce in a buttered casserole dish. Sprinkle with one-third of the Parmesan and the shredded mozzarella cheeses. Repeat twice. Top with the sliced mozzarella. Bake in the preheated oven for 15 minutes. Cool 10 minutes.

1 cup zucchini, grated and drained
1 egg
1 cup flour
1 teaspoon baking powder
3 tablespoons grated Parmesan cheese
1 minced garlic clove
Salt and pepper
Olive oil

Mix eggs and milk. Add dry ingredients to make batter. Add zucchini. Heat small amount of oil in frying pan or griddle. Cook batter like pancakes until golden brown. Makes about 10 (when dropped by tablespoon).

1 1/2 pounds zucchini
2 tablespoons kosher salt
1 1/2 cups ricotta cheese
1 egg yolk
1/2 cup Parmesan
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups flour
2 tablespoons fresh basil, chopped
Melted butter (optional)
Fresh homemade tomato-basil sauce

Grate zucchini, place in colander and toss with kosher salt. Drain for 20 minutes. Wrap in cheesecloth and squeeze tightly to remove as much liquid as you can. Combine zucchini with ricotta, egg, Parmesan, salt and pepper. Mix well. Add flour, mixing gently, so dough is not overworked. Let mixture chill in refrigerator for 20 to 30 minutes. Boil a large pot of water. Divide dough into 3 or 4 workable sections. Work on a floured surface to roll dough into ropes about 1 inch thick. Cut ropes at 1-inch intervals. Drop gnocchi in the boiling water, stir gently and boil for 1 or 2 minutes after they rise to the surface. Remove with a slotted spoon and drain in colander. Gently toss the drained gnocchi in melted butter then top with homemade tomato-basil sauce or marinara sauce.

Approx. 18-20 zucchini blossoms (picked just before they open)
1/2 cup milk
1 tablespoon flour
1/2 teaspoon salt
Pinch ground pepper
1/2 cup canola oil

Mix milk, flour, salt, and pepper. Set blossoms in shallow dish and pour mixture gently over top. Heat oil in a large skillet. (Oil is ready when a drop of water sizzles). Carefully transfer blossoms from the batter to the hot oil and fry until golden brown. Remove from oil and drain on paper towel. Sprinkle lightly with Creole Seasoning.

Maricopa County Master Gardener Volunteer Information
Last Updated April 29, 2003
Author: Lucy K. Bradley, Extension Agent Urban Horticulture, University of Arizona Cooperative Extension, Maricopa County
© 1997 The University of Arizona, College of Agriculture and Life Sciences, Cooperative Extension in Maricopa County
Comments to 4341 E. Broadway Road, Phoenix, AZ 85040,
Voice: (602) 470-8086 ext. 301, Fax (602) 470-8092