August Zucchini Avalanche

Zucchini breads

It’s that time of year. August is upon us and so are the summer squashes. In August there are more zucchini than there are people in this country. I love zucchini but a person can only do so much.  I have been shredding and freezing extra zucchini for later use. Dehydrated a bunch, too. But enjoying any fruit or vegetable fresh and in season is always best. Here are a few more recipes for zucchini that I love and I hope you will, too.


Zucchini Rice Casserole

1 c. water or broth

½ c. raw rice

Salt and pepper to taste

2 T. oil

1 medium onion, chopped

1 lb. small to medium zucchini, about 3-4, sliced

1 sweet pepper, seeded and diced

8 oz. tomato sauce

1 c. shredded cheese, any type you like

¼ c. freshly shredded Parmesan cheese


Bring water or broth to a simmer and stir in rice. Cover and cook over low heat until rice is tender, about 20 minutes for white rice and 40 minutes for brown. Season with salt and pepper to taste, using less salt if cooking in broth. Meanwhile heat oil in a skillet and cook onion until wilted and tender. Add zucchini and pepper and cook until both are tender. Season with salt and pepper to taste. Combine vegetable mixture with the rice and tomato sauce and pour into 1½ quart casserole. Sprinkle with cheeses and bake in a 350 degree oven until heated through and cheese is bubbly, about 20 minutes. Serves 6.


Quick Corn and Zucchini Sauté


2 sweet peppers, seeded and cut into strips

2 medium zucchini, sliced


2 c. corn kernels cut from cobs, about 4 ears

1 t. garlic salt

½ t. Italian seasoning


In oil cook peppers and zucchini until crisp tender, about 5 minutes. Add remaining ingredients and cook 4 more minutes, or until heated through. Serves 6-8.


Fresh Summer Squash Relish

2 c. shredded summer squash, any type, peeled if desired

1 c. finely diced sweet onion

¼-½ c. bottled Italian dressing or other vinaigrette, I make my own

Combine all ingredients and chill until ready to use. Nice on cold and hot sandwiches and in tuna salad. Keeps in fridge for a couple of weeks.

Multi-Grain Zucchini Bread

1¼ c. whole wheat pastry flour

1 c. wheat germ

½ c. sunflower seeds or chopped nuts

1 T. baking powder

½ t. salt

¾ c. shredded zucchini

1/3 c. honey

¾ c. milk

1 egg

Grease a 9-inch cake pan and preheat oven to 375-degrees. Combine dry ingredients and set aside. In medium bowl combine remaining ingredients and stir in flour mixture. Pour batter into prepared pan and bake 30 -35 minutes or until toothpick inserted into middle comes out clean. Cool in pan ten minutes then remove from pan and cool on a rack.



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