Last week one of The Wife’s friends contacted their mommy group asking if anyone would like to help them eat a bumper crop of veggies from their home garden. After I asked what sort of veggies we’d be receiving and finding out that it would be mostly cukes and zukes, I began thinking about what I wanted to make with those items.
When the pile of veggies were delivered, I found that it included about 6+ lbs of zucchini, way more than I thought I could safely deal with. So I set about finding some recipes which could utilize this large amount of zucchini and still be really tasty meals/desserts. The first thing I found were Garden Zucchini Cakes from Once a Month Mom. Mrs. Marcos originally recommended this site to me and I have only keep up with it for the random recipes like this one. The result wasn’t terribly difficult to make but I couldn’t quite place their familiar taste. Thankfully The Wife was able to pin it down: “It tastes like stuffing,” she said.
The second thing I came up with were Zucchini Turkey Pepperoni Pizzas. I sliced the largest of the squash about 3/4″ thick and broiled them for a bit until they were cooked. I added Muir Glen pizza sauce, turkey pepperoni, and cheese before putting them back under the broiler to finish. They were surprisingly good and it was something I’d make again.
The final thing we made was a recipe I pulled out of the book of family favorites my mother compiled for me several years ago, Zucchini-Carrot Cake. A personal favorite of mine growing up and one that would use up both the carrots and zucchini we had in the house. While we had most of the ingredients on hand we did have to go out for margarine (I probably could have used butter but stuck to the recipe) and cream cheese.
1 c sugar
2/3 c oil
1 ¼ c flour
1tsp of baking powder, baking soda & cinnamon
½ tsp salt
1 c grated carrot
1 c grated zucchini
½ c chopped walnuts or pecans (optional)
3 oz pkg cream cheese at room temperature
3 tbps margarine
1 tsp vanilla
2 c powdered sugar
Beat eggs with sugar. Gradually beat in oil. Mix flour with baking powder, soda, cinnamon, salt, stir into oil mixture. Beat 3-4 minutes. Stir in carrot, zucchini and nuts. Pour into a greased 9 inch pan. Bake in a preheated 350 oven about 25 minutes or until top springs back when lightly touched or toothpick inserted into center comes out clean,
Beat cream cheese with margarine, beat in sugar and vanilla. Spread over cooled cake.
We doubled the cake recipe but kept the frosting the same. Layered it over both cakes and made a pretty final product that tastes quite good. Even with a breastfeeding Wife in the house, it lasted several days and made for a very happy family.
What do you do with bumper garden crops either grown by yourself or your family/friends? Are there any favorite recipes of yours which you use for veggies which you may not be abe to use in more traditional ways? How about zucchini recipes? Whatever you have to say about this one go ahead and comment on as I’d love to hear your thoughts.