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Do you have too much zucchini? Try these delicious vintage zucchini recipes! Hope this video gives you some new ideas or reminds you of some old favorites.
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BAKED ZUCCHINI (pg 188)
2lb zucchini, sliced
2 eggs
1/4c sour cream
1 onion, chopped
1/2c shredded cheddar cheese
salt and pepper to taste
Buttery cracker crumbs
Cook zucchini until just tender. Beat eggs slightly; blend in sour cream. Add onion, cheese, salt and pepper; mix gently with zucchini. Pour into buttered baking dish; top with buttery cracker crumbs. Bake at 350 degrees for 35 minutes. Yield: 8 servings.
ZUCCHINI PANCAKES (pg 191)
1 large zucchini, grated
1 egg
2Tbsp flour
1/2tsp baking powder
1Tbsp sugar
1/2tsp salt
Combine all ingredients; mix well. Fry as for pancakes in a small amount of oil or margarine. Yield; 2 servings.
STEWED ZUCCHINI (pg 193)
1 small onion, minced
1Tbsp olive oil
1/2 green pepper, diced
6 small zucchini, peeled and diced (I used one larger one)
1 or 2 fresh tomatoes
salt and pepper to taste
Brown onion in olive oil; add green pepper and brown. Add zucchini; brown slightly. Peel and dice tomatoes; add to zucchini mixture. Season to taste. Cover and steam for 20 minutes. Yield: 4 to 6 servings.
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TIMESTAMPS
0:00 Intro
1:05 Baked Zucchini
5:28 Zucchini Pancakes
7:14 Stewed Zucchini
10:29 Book Chat - Favorite Recipes of America: Vegetables (volume V)
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