Stuffed Zucchini and Zucchini Cake

These great recipes from Nan in Mill Valley are for those overgrown zucchinis that lurk under a large scratchy leaf until they are no longer young and tender!

 

Stuffed Zucchini

1 large zucchini
1/2 onion, chopped
1/4 c. bread crumbs
2 or 3 oz. cream cheese
2 tbs. cooking oil
salt, pepper

Wash zucchini, cut off ends, cut it in half lengthwise, and slash lengthwise several times, being careful not to cut through skin or end areas. Parboil, cool slightly & scoop out flesh, again avoiding cutting through skin. Chop flesh.

Cook onion in oil until transparent. Stir in chopped zucchini, add bread crumbs, cream cheese. Season to taste. Stuff zucchini shells with mixture. Place in 350-degree oven for about 30 minutes. Cut each piece in halves. Serves 4.

Zucchini Cake

3 cups flour
2 cups sugar
2 tsp baking powder
1-1/3 c. oil (or 2/3 c. each oil and buttermilk)
2 tsp baking soda
3 cups grated zucchini, unpeeled
2 tsp cinnamon
1/2 cup chopped walnuts
1 tsp salt
4 unbeaten eggs

Sift flour, baking powder, baking soda, salt and cinnamon together. Mix sugar and oil (buttermilk) in bowl. Add dry ingredients. Add grated zucchini, mix well. Add eggs, one at a time. Add nuts. Bake in 350° oven in two bread pans or wide shallow cake pan, for 60-70 minutes or until cake springs back to touch. Cool and serve with whipped cream.

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(Note: Recipes need to include vegetables, fruits or herbs that gardeners can grow).

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