It’s Summer, That Means More Zucchini Recipes!

In case we don’t mention it enough, Amalthea’s Attic customers RULE. Why just yesterday, I was facebooking about the explosion of zucchini (and, to be honest, yellow squash as well, but I try not to be racist when it comes to my squash, we’re all vegetables in some way, or, at least when we nap, right? Yeah, anyway…) that I’m expecting any day and how I’m going to need some new recipes for it. Not that last year’s recipes aren’t still amazing, but you know, new year, new recipes! Thankfully, Attic fan Samantha Parker has come to the rescue with two new gems, one for zucchini bread and one for zucchini au gratin (which, very likely, I’ll be eating tonight!) So, without further delay, here’s the new zucchini recipes! (If you have some of your own, or even NON zucchini (gasp!) related recipes, let us know, we like to share.)

Zucchini Au Gratin:

2 small zucchini thinly sliced
3 med tomatoes-seeded & sliced
1 tsp salt divided
3/4 Cup bread crumbs
1/2 Cup shredded Emmentaler or mozz cheese
1 1/2 tsps of the following herbs, to taste: herbs-basil, marjoram, rosemary, sage.,
1 1/2 tsps minced garlic,
pinch fresh ground pepper to taste,
5 tsp olive oil

Preheat oven to 425

Spray ceramic bowl or glass baking dish w/nonstick spray. Toss together bread crumbs, cheese and spices. Layer tomatoes and zucchini alternately in bowl sprinkle w/bread crumb mixture and top w/oil. Bake 20 min.

**** I also like to used squash and then i do it like a lasagne, layer the veg, breadcrumb mix, veg, etc like 4-5 layers…that makes a fantastic meal by itself….

Zucchini Bread:

3 eggs,
2 cup sugar
1 cup veg oil
2 tsp vanilla extract
1 tsp grated lemon peel
3 cups all-purpose flour
1 tsp baking soda
1 tsp Salt
1 tsp ground cinnamon
2 cups shredded zucchini (2-3medium sized zucs)

Preheat over to 325

In a large bowl, combine eggs & sugar. Beat in oil, vanilla & lemon peel. In another bowl combine dry ingredients. Slowly add to sugar mixture & mix well-only til moistened. Stir in zucchini. Pour into 2 greased 9-in x 5-in x 3-in loaf pans. Bake at 325′ for one hour, or until inserted toothpick comes out clean.

And there you have it! MORE things to do with your zucchini! Enjoy.

Back to the Attic

2 thoughts on “It’s Summer, That Means More Zucchini Recipes!

  1. Susan

    I made a great vegi fritatta today which called for Zucchini but only a third cup so thanks, I prob will have to buy ingredients I don’t have but still, I’ll look through them.

  2. Pingback: What can you do to survive in the Trump regime

Leave a Reply

Your email address will not be published. Required fields are marked *