zucchini ladies

The “Creative Ways to Use Zucchini” class on July 18th offered participants a new zest for this versatile squash. Together we prepared and sampled from left to right Creamy Zucchini Soup with Walnuts and Dill; Roasted Zucchini with Parmesan; Raw Zucchini with Feta, Walnuts, and Dill; Chocolate Zucchini Cake; and Crispy Baked Zucchini Fries. Next month we will make Refrigerator Pickles on August 22. It is so much more fun to cook together!

Crispy Baked Zucchini Fries

2 medium unpeeled zucchini
1 cup panko bread crumbs
¾ cup grated Parmesan cheese
2 tsp. paprika
½ tsp. garlic powder
¼ tsp. pepper
¼ tsp. salt
1/3 cup all-purpose flour
2 large eggs, beaten
3 Tbsp. olive oil

Preheat oven to 425°. Cut each zucchini in half lengthwise and then in half crosswise. Cut each piece lengthwise into 1/4-in. slices.

In a shallow bowl, mix bread crumbs, cheese and seasonings. Place flour and eggs in separate shallow bowls. Dip zucchini slices in flour, then in egg, and then in crumb mixture, patting to help coating adhere. Place on a greased rack in a foil-lined rimmed baking pan. Drizzle with oil. Bake until golden brown, 20-25 minutes.


Chocolate Zucchini cake

2 cups grated unpeeled zucchini
1/2 cup butter—softened
1 3/4 cups sugar
2 large eggs
1/2 cup oil
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
1/4 cup cocoa
1/2 cup buttermilk
1 cup chocolate chips

Sift dry ingredients – set aside.
Cream butter and sugar.
Add eggs –  beat well.
Add oil and vanilla.
Stir in zucchini.
Add flour alternating with buttermilk.
Spread in a 9 x 13 greased pan– top with chocolate chips.
Bake 350 for 45-50 minutes or until center comes clean with toothpick.

The class had a hard time picking a favorite recipe to share.
Click here to view the other recipes:
Creamy Zucchini Soup with Walnuts and Dill

Zucchini with Feta, Walnuts & Dill

Roasted Zucchini with Parmesan