This year we have been blessed with an abundance of zucchini. It has been fun to look through favorite old recipes and create a variety of meals and desserts using this highly nutritious vegetable. In previous years I have shared a couple of family favorites: zucchini pancakes and zucchini tomato casserole.
A long time favorite recipe has been the zucchini cookie recipe from The Beverly Lewis Amish Heritage Cookbook. The flavor of the spices mixed with raisins make for a satisfying and old-fashioned cookie. Also, these cookies are delightfully moist due to the zucchini.
Zucchini Cookies
1/2 cup butter
1/2 cup honey
1 egg
1/2 tsp. vanilla
1 cup raw zucchini, skinned and grated (I never peel my zucchini)
2 cups flour
1 tsp. cinnamon
1 tsp. cloves
1 tsp. baking soda
Nuts or raisins
Cream butter, honey, egg, and vanilla together. Stir in zucchini. Sift together dry ingredients; stir into creamed mixture. Stir in nuts or raisins. Bake as drop cookies on greased cookie sheet at 325 degrees for 12-15 minutes.
Some new recipes we have enjoyed this year are: Parmesan Zucchini, Coconut Flour Zucchini Bread and Double Chocolate Zucchini Bread. Last week I made zucchini corn chowder, which was simple and delicious.
Isn't it amazing how many wonderful recipes can be created with zucchini? Do you have any favorite zucchini recipes you make year after year? I would love to know as I still have zucchinis growing in our garden and a basket of them in my kitchen. : )
1/2 cup butter
1/2 cup honey
1 egg
1/2 tsp. vanilla
1 cup raw zucchini, skinned and grated (I never peel my zucchini)
2 cups flour
1 tsp. cinnamon
1 tsp. cloves
1 tsp. baking soda
Nuts or raisins
Cream butter, honey, egg, and vanilla together. Stir in zucchini. Sift together dry ingredients; stir into creamed mixture. Stir in nuts or raisins. Bake as drop cookies on greased cookie sheet at 325 degrees for 12-15 minutes.
Some new recipes we have enjoyed this year are: Parmesan Zucchini, Coconut Flour Zucchini Bread and Double Chocolate Zucchini Bread. Last week I made zucchini corn chowder, which was simple and delicious.
Isn't it amazing how many wonderful recipes can be created with zucchini? Do you have any favorite zucchini recipes you make year after year? I would love to know as I still have zucchinis growing in our garden and a basket of them in my kitchen. : )
Sarah, Thanks for the recipe, I'll have to give it a try some time. I also like to put zucchini in my egg casserole, egg puffs, omelets, spaghetti, and stir fry. I do try to incorporate zucchini in other dishes that I can think of, it really is versatile and takes on the flavor of the dish/spices. I also like to shred and freeze it so I have some for the winter months for what ever I desire to use it for, be it bread or other recipes I mentioned.
ReplyDeletePray your summer is going well. Have a blessed week.
Blessings,
Carie
Yes, I have frozen a lot of zucchini too. It is so nice to have on hand to add to soups or other favorite recipes come winter. I also made a few batches of zucchini bread and muffins to add to the freezer. I like the idea of adding zucchini to an omelet, I will have to try that soon. Thank you for the ideas you have shared. May you have a blessed week too! : )
DeleteWow, thanks for all the ideas! I think there is a general surplus of zucchinis this year. I live in Spain, and yesterday zucchinis were extremely cheap: 0.65€ per kg / about 0.40 USD per pound or so (i usually can get them for about 2€/kg if im very lucky).
ReplyDeleteI got 1kg and made a basic vegetable puree as a first course for dinner (potatoes, carrots, Green beans and zucchini), and thought I had to look for more recipes and get back to get more zucchinis, and soon! The cookies sound delicious, as well as the rest of the recipes, so i will try my hand at those soon.
Your dinner sounds delicious and healthy! I hope you will enjoy the cookies as much as we have.
DeleteMmmmm... these look and sound wonderful, dear Sarah. Thank you ever so much for the tasty recipe.
ReplyDeleteI hope you are well, my friend. Happy August! Hugs
Thank you, Stephanie! Happy August to you too! : )
DeleteWe call them Courgettes here, and I am growing a small variety in the garde. I use them in a roast vegetable dish mixed with peppers and onions, or sometimes just mixed and lightly fried with mushrooms in butter as an extra vegetable.
ReplyDeleteYour roast vegetable dish sounds wonderful! I will definitely keep that in mind. Thank you!
DeleteIt's wonderful all the things you can do with zucchini! Thanks for sharing the recipe and that is one cookbook I'll have to keep my eyes out for!
ReplyDeleteThank you for sharing the parmesan zucchini recipe! I make it almost every week.
DeleteGreat ideas. Can you substitute any summer squash? Thanks!
ReplyDeleteI have never tried substituting the zucchini for summer squash, but I think it might work. Both have a similar flavor and texture. Please let me know if you try it. : )
DeleteI can our extra zuchini, which this year, is a great harvest. It is so lovely to add to soups, stews (as someone mentioned) or use for baking in the winter.
ReplyDeleteThat is a great idea too! My sister and I canned a lot of zucchini one year.
DeleteThis is the first year in several that I haven't been hunting recipes for too many zucchinis!
ReplyDelete