Zucchini is the star vegetable this week and all month, actually. Most local gardens are getting ready to pick their zucchini, although with such little rain this summer, it might be late coming in and much less prolific. Let's hope not. But when it does come in, we are all looking for different ways to use it, so our families will not tire of it too quickly. Thank goodness this vegetable is versatile and low calorie, low fat. There are literally a hundred different ways to use zucchini; from baked stuffed, chocolate zucchini cake, zucchini spice cookies, appetizers, salads, and so many more. If there is a particular way you want to use zucchini, and are looking for a new recipe, just e-mail or write me, and I will look through my recipe collection and get it to you. Try this quick Stir Fry Zucchini: "Who'd ever think something so simple could taste so good? - the secret is in the sesame! Wash 2 medium zucchini and slice into one-quarter inch rounds. Heat 3-4 tablespoons sesame oil until it just begins to smoke. Add zucchini, stir, and sauté© till tender. Remove from pan with a slotted spoon and sprinkle with toasted sesame seeds. Serves 2-4. TIP: Use your summer zucchini up by slicing it in 3-cup batches, and put in freezer bags to use during the winter (when ready to use, thaw in paper-towel lined strainer). If you want to freeze for a later batch of zucchini bread, shred in a processor or blender (unpeeled), drain in paper-towel lined strainer, then put in freezer bags in 2-cup batches. If you thought you were tired of zucchini bread, try this recipe. It is just as delicious, first baked by my mother when she was given the recipe by her sister-in-law, and now a favorite in my family for more than 40 years. I like that it makes two loaves, so that I can freeze one to save for when company comes over. But it never seems to stay in that freezer very long.
Pineapple-Zucchini BreadSFlb Ingredients:SFlb2 large eggs 1 and one-third cups sugar 1 cup vegetable oil 2 teaspoons vanilla extract 2 cups shredded zucchini, unpeeled (remove large seeds) 1 (8 ounce) can crushed pineapple, drained 1 and one-half cups all-purpose flour 1 and one-half cups whole wheat flour 2 teaspoons baking soda one-half teaspoon baking powder 1 teaspoon salt 1 and one-half teaspoons cinnamon three-quarter teaspoon nutmeg 1 cup chopped pecans or walnuts 1 cup raisins or currants
Beat eggs at medium speed of an electric mixer until foamy. Add sugar, oil, and vanilla; beat 2 minutes or until mixture is slightly thickened. Stir in zucchini and pineapple. Combine flours and spices; add to zucchini mixture, stirring just until blended. Stir in pecans and raisins. Pour into 2 greased and floured 8 x4 x3 inch loaf pans. Bake at 350 degrees 50-55 minutes or till toothpick inserted in center comes out clean.
Cool in pans 10 minutes, than remove from pans to cool completely on wire rack.
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