Sunday, August 1, 2010


Zucchini Corn Relish
This recipe can be adjusted using more or less of each of the vegetables, making sure that the total quantity is the same. It will mellow over time, and is great after about 6 weeks.
4 cups finely chopped zucchini
2 cups finely chopped celery
2 cups corn kernels
1 finely chopped green bell pepper
1 jalapeno, seeded and chopped
1 cherry pepper, seeded and chopped
6 cups warm (not hot)water
1/4 cup kosher salt
3 cups white vinegar
5 cups sugar
2 Tablespoons mustard seed
2 Tablespoons pickling spice *
1 Tablespoon turmeric
* you can make your own or buy pickling spice in the spice section at the store
  1. Combine the chopped vegetables and place in large bow. Dissolve the salt in the water and pour over the vegetables. Stir. Place a plate over the vegetables to make sure they stay submerged. Cover and let sit at room temperature overnight. 
  2. Drain the vegetables and press them down to make sure you remove as much of the salt water as possible. Combine the remaining ingredients in a very large pot and add the drained vegetables. Bring to a boil over high heat and boil for 10 minutes. Remove from heat and either cool and refrigerate or can.
  3. To can: add the hot relish to sterilized canning jars, leaving 1/2-inch space on top. Place clean canning lids over top and affix with canning lids. Place in boiling water to cover and boil for 10 minutes. Let cool without moving for a day. Check the seal to make sure it is secure by pushing slightly on the lid. It should not move or bounce at all. If it does, store in the refrigerator. If not, you can store it at room temperature.
Zuchini Cheese Biscuits
These actually freeze well. Reheat, wrapped in foil, at 325 degrees for about 20 minutes and serve hot.
2 c all purpose flour
1 T baking powder
1 t baking soda
4 T cold butter
1/4 c grated zucchini
1 Tablespoon finely chopped herbs, such as chives, thyme, parsley or thyme (or any combination)
1/2 c grated sharp cheddar cheese
3/4-1 cup buttermilk
  1. Preheat the oven to 450 degrees. 
  2. Combine the flour, baking powder and baking soda. Cut in the butter until it resembles small peas. Toss in the zuchini and cheddar. Add 3/4 cup buttermilk and stir to mix. If the mixture is too dry to form a ball, add more, a tablespoon at a time, until you can form a ball. 
  3. Pat out to about 1/2” thickness and cut into 3” circles or squares. Place on an ungreased baking sheet and bake about 9 minutes.
Kathleen’s Zucchini Bread
I don’t know if I should call this “St. Joseph Hospital Zucchini Bread--the recipe was in my sister Kathy’s recipe box, written on a St. Joseph Progress Record (Kathy was a nurse). Nevertheless, I got it from her so…I fooled around with it a bit for a healthier version, below.
3 eggs
2 teaspoons vanilla
2 cups sugar
1 cup vegetable oil
1 teaspoon salt
1/4- teaspoon baking powder
3 cups flour
1 teaspoon baking soda
3 teaspoons cinnamon
2 cups grated zucchini
1 cup chopped nuts or raisins

1. Preheat the oven to 350 degrees. Grease a bundt pan or other tube cake pan, or two 8-1/2-inch loaf pans.
2. Combine the eggs, vanilla, sugar and oil in a bowl. In a separate bowl combine the baking powder, flour, baking soda, cinnamon and salt. Add to the egg mixture and stir just until the dry mixture is incorporated. Gently fold in the grated zucchini and nuts or raisins, if using.
3. Bake for 45 to 50 minutes, until a toothpick inserted in the center of the pan comes out clean.
Lower Fat and Sugar Variation
• Use just 2 eggs plus one egg white instead of 3 eggs
• Replace the 2 cups of white sugar to just one cup of brown sugar
• Reduce the amount of oil to 1/2 cup and add 1/2 cup applesauce
• Replace 1/2 cup of grated zucchini with one grated apple
Mix and bake the same as above, adding the applesauce in with the wet ingredients, and folding in the apple with the zucchini.
Marinated Zucchini Salad
I have a lot of mint in my garden, but this works just as well with fresh basil or thyme.
4 medium zucchini
1/4 cup olive oil
2 Tablespoons fresh mint or basil (if using fresh thyme, reduce the amount to 1 Tablespoon) plus extra for garnish
2 Tablespoons white vinegar
kosher salt and freshly ground black pepper
  1. Wash and trim the zucchini and cut into 1/4-inch slices. Pat dry. Heat half of the oil in a heavy skillet and fry the slices in batches until they become soft and the edges are beginning to brown.  Place in a bowl and season to taste with salt and pepper. 
  2. Heat the remaining oil and the vinegar in the pan. Add the herbs and simmer for 1 to 2 minutes. Pour over the zucchini and let marinate for an hour or so. Serve at room temperature, garnishe with fresh herbs.

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