Now would be a great time to make zucchini, cranberry, pecan bread, with orange zest. It is beautiful for the holidays, lots of color. I make it in those small loaf pans...I think one batch would fill about 4 of those. I freeze them and give them as gifts at Christmas. Zucchini relish is great for burgers, hot dogs, potato or macaroni salads, all year long. Or as gifts.
Here are three of my favorite recipes using zukes.
Swiss Steak with Invisible Zucchini
2 lbs round steak, cut into serving pieces
1/2 cup flour
2 Tbsp. vegetable oil
sea salt and freshly gr. pepper to taste
3 cups zucchini peeled (I don't peel, unless they are large) and diced
1 sliced onion
4 stalks sliced celery, strings removed
1 green pepper cut in chunks
2 cups tomatoes, canned or fresh tomatoes, skin removed
Flour round steak, then pound on both sides. Brown in hot oil, season to taste. Pour off any excess oil from pan. Turn down heat, put zucchini around steak pieces; cover with sliced vegetables. Add tomatoes. Cook slowly for 3 hours or until steak is fork tender. Any extra juices may be evaporated at end of cooking time by simmering uncovered. Serves 4
If you don't care for Cream of Mushroom soup, don't even bother with the next recipe.
4 cups peeled and cut up. (I never peel unless large)
1 medium onion diced
1/2 tsp. salt
1/8 tsp. pepper
3 Tbsp. chopped pimento
1-1/2 cups soft bread crumbs
1/4 cup butter
1 can Condensed Cream of Mushroom soup
1/4 cup shredded cheddar cheese
1 Tbsp celery seed
Steam zuke and onion until tender. Add salt, pepper and pimento, let drain in colander. Sauté crumbs in butter. Alternate layers of zuke, soup, crumbs, in buttered casserole or individual dishes. Repeat layers. Cover with cheese and sprinkle with celery seed. Bake 350° for 25 minutes, less for individual dishes. Serves 6 as a side dish.
Here is a good cheese stuffing:
1/4 cup onion, chopped
2 Tbsp butter
3/4 cup shredded cheddar cheese
salt to taste
1/2 tsp. poultry seasoning
freshly gr. pepper
tomato paste thinned with water or broth, add oregano
Sauté onion in butter, mix in remaining ingredients. Bake in steamed zucchini shells at 350° for 1/2 hour. Top with the tomato paste mixture, sprinkle with fresh dill on top.