RECIPE SWAP: ZUCCHINI TAKES ON NEW FLAVORS WITH THESE RECIPES

It's the all zucchini recipe show today. Everything from main dishes to dessert bars. Zucchini is so versatile it can be used in nearly every way possible.

I will have to try some of these for my sister Barb Kinsey. She does not like zucchini and I keep telling her the zucchini takes on the flavors of things it is cooked with, but she doesn't buy it. Maybe I can trick her with the Chicken Vegetable Bundles or the cornbread recipe.

Every recipe we have for you today have been shared by Jodi Thompson of Jackson, Mo. Jodi has been so good about sending in recipes she tries and always includes neat comments about them.

Zucchini, Chicken, Rice Casserole

4 tablespoons vegetable oil

2 cups onions, chopped

1 clove garlic, minced

3 cups zucchini, diced

2 cups mushrooms, sliced

3 cups chicken, cooked and diced

1 cup uncooked brown or white rice

2 1/2 cups chicken broth or water

1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried

1/2 teaspoon rosemary

1/2 cup grated Parmesan cheese

Salt and pepper

2 cups chopped tomatoes

1/4-teaspoon chili powder

Heat 3 tablespoons of the oil in a large saut pan, and saut 1 cup of the onions with the garlic for two minutes. Add the zucchini and mushrooms, and saut for three minutes more. Combine the vegetables with the chicken, rice, broth, and spices, and the cheese. Mix and season to taste with salt and pepper. Place this mixture in a greased 9-by-13 baking dish. Heat the remaining 1 tablespoon oil, and saut the remaining cup of onions for three minutes. Add the tomatoes and chili powder. Season to taste with salt and pepper. Spoon the topping over the rice and chicken mixture. Bake at 350 degrees for an hour. Serve hot.

I have used zucchini in many ways, but have not made cornbread with it. This next recipe sounds great with a touch of basil.

Zucchini Herb Cornbread

6 cups grated zucchini

2 teaspoons salt

2 cups cornmeal

1 cup all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

3 eggs, beaten

1 1/2 cups milk

2 tablespoons fresh basil or 2 teaspoons dried

Place the zucchini in a colander and sprinkle with 1 teaspoon of the salt.

Toss to coat. Weight with a heavy plate, and drain for 30 minutes. Sift together the cornmeal, flour, sugar, baking powder, and remaining 1 teaspoon salt, set aside. In mixing bowl mix eggs, milk, and basil. Mix the dry ingredients into the milk mixture. Stir to mix well. Rinse the zucchini and squeeze out the liquid. You should have 3 cups of zucchini. Stir the zucchini into the batter. Grease a 9-inch spring form pan and pour batter in. Bake in a 350 degree preheated oven for 40 minutes. Cool 10 minutes before serving. Cut into wedges.

Chicken Vegetable Bundles

3 whole boneless chicken breasts, skinned and cut in half

3 tablespoon butter or margarine, melted

2 medium carrots, cut into 4 -by1/8-by-1/8-inch strips

1 or 2 medium zucchini, cut into 4 -by-1/8-by-1/8-inch strips

1/2 teaspoon salt

1/4 teaspoon rosemary leaves, crushed

1/4 teaspoon pepper

6 slices bacon

1/4 cup brandy or chicken broth (your choice)

1/4 cup more chicken broth

Sauce: 1/4 cup reserved pan drippings or chicken broth

1/2 cup dairy sour cream

1 tablespoon all-purpose flour

Heat oven to 350 degrees. Flatten each chicken breast half to about 1/4-inch thickness by pounding between sheets of waxed paper; set aside. In medium bowl combine butter, carrots, zucchini, salt, rosemary and pepper. Divide mixture evenly between each flattened chicken breast. Roll up chicken breasts. Wrap a bacon slice around each chicken bundle; secure with wooden picks. In 9-by-13-inch baking pan place chicken bundles. In small bowl stir together brandy and chicken broth. Pour over chicken. Bake, basting occasionally for 35 to 40 minutes or until chicken is fork tender. Place chicken bundles on platter; keep warm. Reserve pan juices. In 1-quart saucepan combine reserved pan juices plus enough chicken broth to equal 1/4 cup. In small bowl stir together sour cream and flour. Stir into pan juice mixture. Cook over medium heat; stirring occasionally, until thickened (2 to 4 minutes). Do not boil. Serve sauce over chicken bundles.

Garden Zucchini & Shrimp

1/3 cup butter or margarine

2 cups zucchini, sliced

1/4 cup fresh parsley, chopped

20 medium fresh or frozen raw shrimp, shelled, deveined and rinsed

1/2 teaspoon dill weed

1/4 teaspoon salt

2 tablespoon chopped onion

1 tablespoon lemon juice

1 1/2 teaspoons minced fresh garlic

Hot cooked rice

In 10-inch skillet melt butter over medium heat (3 to 6 minutes). Stir in remaining ingredients except the rice. Cook over medium heat, stirring occasionally, until shrimp turn pink and zucchini is crisply tender (5 to 8 minutes). To serve, spoon shrimp with zucchini and butter sauce over hot cooked rice.

Microwave Directions: In a 12-by-8-inch-baking dish melt butter on HIGH (60 to 70 seconds). Stir in remaining ingredients except rice. Cover; microwave on HIGH, stirring after half the time, until shrimp turn pink and zucchini is crisp tender (3 1/2 to 5 minutes). To serve, spoon shrimp with zucchini and butter sauce over hot cooked rice.

Zucchini Bar with Glaze

Cream until fluffy: 3/4 cup butter or margarine

1/2 cup brown sugar

1/2 cup white sugar

Then add 2 eggs, one at a time and mix well.

Add to the above and mixture well: 2 cups shredded zucchini

1 cup coconut

1 3/4 cups flour

1 1/2 teaspoons baking powder

3/4 cup chopped nuts

Pour into well greased jelly roll pan. Bake 40 minutes at 350 degrees. Frost bars while warm with the following glaze.

Cinnamon Glaze: 1 cup powdered sugar

2 1/2 tablespoons milk

1 1/2 tablespoons melted butter or margarine

1/2 teaspoon cinnamon

1 teaspoon vanilla

n

Next week I will be sharing a variety of recipes that have been sent in. So until then, happy cooking.

Susan McClanahan is administrator at the Cape Senior Center. You can submit recipes to her at smclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63702-0699. Recipes published are not kitchen-tested by Southeast Missourian staff.