Zucchini is one of the easiest vegetables to grow and it is so good for you! By now, many gardeners have plenty of it and are more than willing to share. My best Zucchini recipes include Grandma Margaret’s Zucchini Cake, Zucchini Ole` and Blueberry Banana Zucchini Bread.
Grandma Margaret’s Zucchini Cake
Grandma Margaret is adorable. She made this cake for me on my birthday even though she is 88 years old!
She’s pretty proud of this recipe, and she should be. First of all, she won the grand prize in a baking contest with this cake and second, it is so yummy! The zucchini makes the cake nice and moist, the pecans and raisins give it a great chewy texture, and the cream cheese frosting perfectly compliments the sweet spices in the cake. My mouth is watering just thinking about it!
Click the link below to get Grandma’s recipe. ***NOTE Grandma used a really big baking sheet, 12 by 18 inches. This cake serves a crowd! If you have extra batter, you can make cupcakes.Grandma Margaret's Zucchini Cake
It was hard to get a photo that makes Zucchini Ole` look as yummy as it tastes, but even the neighbor kid who doesn’t eat vegetables asks for seconds. It is also very nutritious!
We named this recipe “Zucchini Ole`!” because of the wonderful Mexican flavors. As with most of the dishes I make for dinner, this is very quick and easy. To make Zucchini Ole` you only need four ingredients (okay, six if you count seasoning salt and pepper).
Harvest it when it’s Small
There are two keys to this recipe. First, pick the zucchini when it is only about 8 or ten inches long. You have to really watch your plants, because zucchini grows very fast! One day it will be the size of your finger and the next thing you know it is as big as your leg! When it gets big, the skin is much tougher and it is filled with big seeds and stringy stuff that isn’t yummy. So harvest it when it is small and tender and the seeds inside are tiny!
Just Tender Crisp
Second, don’t overcook the zucchini. If you do, it will get mushy and that just might gag somebody. Really. For this dish, you add the zucchini last (well, almost last). Just stay with it and saute it until it is just tender crisp. You basically want to heat it up, not overly soften it. You will notice that the zucchini turns just a little more yellow when you do this. I really hope you enjoy this recipe. Let me know what you think in the comment section!
2 small zucchinis, sliced in 1/4 inch slices (about 4 cups)
1 medium onion, chopped
2 lbs ground beef
2 C chunky salsa
Seasoning Salt and Pepper
Saute the ground beef and onions over medium high heat. Season with seasoning salt and pepper to taste. Drain the extra fat off the ground beef. Turn heat to medium. Stir in Zucchini. After a minute or two stir in the salsa. Continue stirring until the zucchini is heated through. Do not overcook. Serve immediately. Serves about 6. I don’t serve this over rice. There is a lot of zucchini in there and it kinda takes the place of rice.Print Recipe
Blueberrry Banana Zucchini Bread
I found this Blueberrry Banana Zucchini Bread recipe at “Averie Cooks” and it is delicious! Even with a double recipe, I didn’t get a good photo before this bread was gone. But Averie has gorgeous photos on her site (see link below).
Comments from my family included “Superb!”, “I love this kind of food!”, “Mom, I need you to make a loaf just for me”, and “Mom, please make this everyday.”
You can find Averie’s recipe here:
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