Recipe Swap: Flexible zucchini

This time of year, zucchini may be in abundance in your garden, or you might know someone who is willing to share some with you. Zucchini is a diverse vegetable. It can be used in cookies, quick breads, cakes, entrees, side dishes or just steamed plain.

Lorene Wood of Cape Girardeau shares several zucchini recipes today to help use some of that fresh garden plenty. The quick breads and cake can be made now and frozen to enjoy this winter with a hot cup of cocoa or cider. All of these recipes appeared from an article in Out Here magazine.

Lemony Zucchini Bread

4 cups flour

1 1/2 cups sugar

1 package instant lemon pudding mix

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

4 eggs

1 1/4 cups milk

1 cup vegetable oil

3 tablespoons lemon juice

1 teaspoon lemon extract

2 cups shredded zucchini

1/4 cup poppy seeds

2 teaspoons grated lemon zest

In a large bowl, combine flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk eggs, milk, oil, lemon juice and extract. Stir in dry ingredients until moistened and fold in zucchini, poppy seeds, and lemon zest. Pour into two greased 9-by-5-inch loaf pans. Bake at 350 degrees for 50 to 55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans. Makes two loaves.

Chocolate Zucchini Cake

1/2 cup margarine, softened

1/2 cup vegetable oil

1 3/4 cups sugar

2 eggs, beaten

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 cup cocoa

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 cup buttermilk or soured milk

2 cups zucchini, peeled, seeded and grated

12 ounces chocolate chips

Cream margarine, oil and sugar. Stir in eggs and vanilla. In a separate bowl, mix the dry ingredients. Mix dry ingredients into the creamed mixture alternately with the milk. Fold in the zucchini. Pour into a greased and floured 13-by-9-inch baking pan. Sprinkle the top with the chips. Bake at 325 degrees for 35 to 40 minutes or until cake tests done. Cool. Sprinkle with powdered sugar or drizzle a glaze over top. Serves 16.

Zucchini and Eggplant Lasagna

3 medium zucchini, sliced crosswise

1 eggplant, peeled and sliced crosswise

1 large green pepper, sliced in strips

1 large onion, sliced

1 (15 ounce) can tomato or pasta sauce

1 large carton cottage cheese, using less than all

6 ounces Mozzarella cheese

Parmesan cheese, to taste

Coat zucchini slices and eggplant with flour. Brown lightly in oil. Set aside. Stir-fry pepper and onions until slightly limp. Using a 2-quart casserole dish, layer as follows: pasta sauce, zucchini, eggplant, cottage cheese, green pepper and onion, Mozzarella cheese, Parmesan cheese. Repeat. End with pasta sauce and Parmesan cheese on top. Bake at 350 degrees for 45 minutes.

Pasta with Chicken and Zucchini

1 (16 ounce) package spiral pasta

2 cups heavy whipping cream or half-and-half

1 tablespoon butter

2 cups (16 ounces) shredded Mexican cheese blend or cheddar cheese

1 small onion, chopped

1 clove garlic, minced

5 tablespoons olive oil, divided

2 medium zucchini, julienne

2 medium yellow summer squash, julienne

1 1/4 teaspoons salt, divided

1/8 teaspoon pepper

1 pound boneless, skinless chicken breasts, sliced long

1/4 teaspoon fresh or dried rosemary, crushed

1/2 teaspoon each dried basil, marjoram

1/2 teaspoon savory, optional

1/2 teaspoon rubbed sage

Cook pasta according to package directions. Meanwhile, heat cream and butter in large saucepan until butter melts. Add cheese; stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover to keep warm. In a skillet, sauteed onion and garlic in 3 tablespoons oil until onion is tender. Add all squash, cook until tender. Add 1 teaspoon of salt and pepper; cook until tender. Remove and keep warm. Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear. Place pasta on a serving platter; top with chicken and squash.

Sweet Zucchini Relish

10 cups grated unpeeled zucchini, about 5 pounds

4 cups chopped onion

1/4 cup salt

5 cups sugar

2 1/4 cups white vinegar

1 tablespoon celery seeds

1 tablespoon ground turmeric

1 tablespoon pepper

Combine first 3 ingredients in a large bowl, cover, and refrigerate 8 hours or overnight. Transfer zucchini to a colander, rinse under cold water, drain well, and press between 2 layers of paper towels. Combine zucchini mixture, sugar, and remaining ingredients in a Dutch oven. Bring to a boil over medium-high heat; reduce heat to medium, and simmer 30 minutes, stirring often. Pack hot mixture into hot, sterilized jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims with hot clean cloth. Cover at once with metal lids, screw on bands. Process in boiling-water bath, 15 minutes. Yields 9 half-pints.

Have a great weekend and until next time, happy cooking.