Sep 14, 2014

Oh Zuchinni

This is the vegetable we love to hate.
The name itself doesn't exactly conjure up visions of sugar plums.
 In fact Zucchini sounds rather like an unappetizing slaw of some sort
 that must surely be served in a bowl and probably cold.
 Just seeing one of the green beasts laying around the counter in my kitchen
 has long been known to instantly incite a stampede of panicked diners out of my kitchen.
Zucchini. The Vege we love to hate.

 "Don't even think of it!  Not gonna eat it."
Starts the exodus and the doubt in their minds.

There is no doubt in my mind that unbeknownst to them, I have been putting Zucchini in almost everything they have eaten for many years.
The mistake I continue to make is letting them see the green beast before they eat.
Out of sight, out of mind.

This fall I'm keeping them on the deck outside until I manage to grate, chop, stuff, slice and cook with
 this years supply.
I learned the first year I planted Zucchini many moons ago that as few as 2 plants would provide all the Zucchini  one household could desire!
Needless to say I only made that mistake once. 
I had ambitiously planted 7  plants the first year I grew Zucchini!!
Although my neighbors were all friendly folk  there did come a time when they each and all finally
 refused to accept any more Zucchini please and thank you.
That fall I canned at least 100 pints of Zucchini Bread and Butter Pickles.
 I followed a recipe for cucumbers and put Zucchini in the cukes place. They were delicious. (for several years)
They were in addition to the loaves, the muffins, the meatballs, the freezer bags of grated Zucchini and the  fresh stir fryers that I picked (or received) small and kept aside.

Over the last few Falls I have been the lucky recipient of the results of an over planted Zucchini bed.
Because I have not had a garden of my own for several years now
 I was willing and able to use the Zucchini that came my way.
There did come a time however when I finally had to say
 No more Zucchini coming my way!"

                                    Chocolate Zucchini Loaf
                                         in Muffin Tins for everybody!
This is a delicious, moist, mix that can be baked in a loaf pan or as I prefer in Muffin Tins.
The 2 cups of Zucchini hidden within is absolutely certain to fool even the most seasoned of pick eaters.
 In fact, last night I served these warm Chocolate Zucchini Muffins to my youngest Son, 
who hasn't knowingly put a vegetable past his lips in almost 19 years! 
 After watching the other 4 diners gobble down the chocolate muffins, he finally indulged himself.
I asked him how he enjoyed it and he confessed that it wasn't bad and then
he had a second. 
The Zucchini inclusion is just wisely and respectfully not discussed. 

Here is the RECIPE

9 Tbsp. Margerine
2 Cups Sugar                                      combine and beat till smooth
3 Eggs
1/2 Cup Milk

3 Tbsp. Oil                                            Add to above and Stir
2 Tsp. Vanilla

2 3/4 Cup Flour
9 Tbsp. Cocoa
2 1/2 Tsp. Baking Powder                      Sift together and add to above
1 1/2 Tsp. Baking Soda                           alternating with grated Zucchini
1/4 Tsp. Salt

2 Cups Grated Zucchini                           Stir only until mixed well.

   Bake in Muffin Tins at 350 for approx. 18-20 min  Makes about 15 medium size Muffins.
    Bake in Grease Loaf Pan at 350 for approx. 50-55 min.  Makes 2 small loaves.

              Meatballs and Zucchini
             If the timing be right I find the process of making meatballs to be very therapeutic!?
              Have I lost my marbles?

             These meatballs are readily consumed and enjoyed by everyone who eats them.
             Happily that includes the 19 year old who continues to think ner' a Vege has passed his lips.

                                           Grated Zucchini in MEATBALLS or MEATLOAF
                                             is a great way to add moisture to a lean ground beef.                                            Simply ad a cup of grated Zucchini to your favorite recipe.

                      After an evening spent preparing, baking and finally freezer bags of Meatballs
                      I fancy the following as an easy, quick, crock pot comfort food. 
                      Served on a bed of Basmati rice or slopped inside of Sub buns and topped with  
                      grated cheese these Meatballs have proven to be a crowd pleaser..
                      As easy as 1-2-3
                Combine equal parts of KETCHUP and GRAPE JELLY in a saucepan.
                        Bring gently to a boil while stirring continuously.
                         Let boil for 30 seconds and remove from heat. 
                Put fresh or frozen meatballs into pot,  pour hot sauce over meatballs.
                       Cover and cook on medium heat or in Crock Pot for about 1 hour. 
                Stir occasionally and add water or lemon juice or Orange Juice if sauce gets too thick. 

                       No mistakes in the recipe. Nope it is that easy. 
                       You can add pizza sauce, chili sauce and lemon juice to taste. 


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