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Entries in zucchini (1)


What's zucchini got to do with it?

Well, if your garden looks anything like my garden, little ol' zucchini's got everything to do with how you are getting on in the kitchen right about now. 'Tis the season for harvesting zucchini by the wheelbarrow. And to think, I never even heard of zucchini until I turned 18 and went out West. (And I grew up on a farm!)

What if you aren't a gardener? Maybe you received a couple zucchini from that annoying neighbor with the equally annoying green thumb. Or you see loads of them, all neat and shiny, at market?

Whatever the case may be, if it's August, I'm betting you need new zucchini recipes, girlfriend!

Here are four of my faves to help you out of your zucchini jam (Zucchini jam? There's a thought):

Zucchini Patties

  • 2 c. grated zucchini
  • 3 c. bread crumbs
  • 2 eggs beaten
  • 2 T. mayonnaise
  • 1 T. Old Bay Seasoning
  • 1 c. finely chopped onion

Mix all ingredients in large bowl. Form into patties. Deep-fry in hot oil for 2-3 minutes or until brown. Repeat on other side. (The Old Bay seasoning makes this recipe!)

Zucchini Squash Toss

Slice and sauté one zucchini in a little oil until limp. Remove from heat and add:

  • 1/2 c. grated cheese
  • little oregano leaves

Toss and quickly serve.

Zucchini Filling Casserole

  • 1 medium zucchini, peeled
  • 2 eggs beaten
  • 1/4 c. onion or to flavor
  • 2 c. soft bread cubes
  • 2 T. margarine or butter
  • 1 c. Parmesan cheese
  • 1/2 c. shredded Cheddar cheese

Cut zucchini in small chunks. Cook in 1 quart saucepan with water to cover until soft. Drain. Mix together eggs, onions, bread cubes, margarine, and parmesan cheese in a large bowl. Add drained zucchini. Place in 2-quart casserole dish and top with shredded cheese. Bake at 375 degrees for 35 minutes.

And last but certainly not least:

Mrs. Shumaker's famous Five-Star Zucchini Garden Chowder

  • 2 medium zucchini
  • 1 onion chopped
  • 2 T. parsley
  • 1 t. basil
  • 1/3 c. butter
  • 1/3 cup flour
  • 1/4 t. pepper
  • 3 c. water
  • 3 chicken bouillon cubes
  • 1 t. lemon juice
  • 1 can diced tomatoes
  • 1 c. skim milk
  • 1 pkg (10 oz.) frozen corn
  • 1/4 c. grated Parmesan cheese
  • 2 c. shredded cheddar cheese

Sauté zucchini, onion, parsley, and basil in butter until tender. Stir in flour, salt, and pepper. Add water, bouillon,. and lemon juice. Bring to boil--stir for two minutes. Add tomatoes, milk,, & corn. Bring to boil. Reduce heat. Cover. Simmer 5 minutes. Add cheese before serving.