hosted by Laverne Diede & Rhonda Fitterer
Zucchini Patties
- 2 cups zucchini, grated
- 2 eggs
- 1/2 cup flour
- Dash of pepper
- 1/4 tsp salt
- 1/4 cup onion, chopped
- 1 cup soda crackers, crushed
- 1 tsp baking powder
Combine all ingredients. Heat a small amount of cooking oil in a large skillet over medium-high heat. Make small patties and fry on both sides for a couple of minutes, or until browned well on both sides. Serve immediately.
Zucchini Casserole
- 6 cups zucchini, chopped
- 1 cup sour cream
- 3/4 cup onion, chopped
- 6-8 oz. chicken flavored stuffing mix
- 1 cup carrots, shredded
- 1/4 cup butter, melted
- 1 can cream of chicken soup
Preheat oven to 350 degrees. In a large saucepan, cook zucchini in a little water for about 4 minutes. Add carrots and remove from heat. Drain, reserving 1/2 cup liquid. In a separate bowl, combine soup, sour cream, and onions; mix well and add to zucchini with reserved liquid. Melt butter and combine with stuffing mix including flavor packet. Spread half the stuffing in a 9 x 13 inch baking dish. Pour vegetable mixture over stuffing, then layer remaining stuffing on top. Bake uncovered for 30 minutes.
Frosted Zucchini Brownies
Batter
- 2 cups flour
- 1/3 cup baking cocoa
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cups shredded zucchini
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 1/2 cups walnuts
- 2 tsp vanilla extract
Frosting
- 1/4 cup butter, cubed
- 1 cup sugar
- 1/4 cup milk
- 1/2 cup semisweet chocolate chips
- 1 tsp vanilla extract
- 1/2 cup miniature marshmallows
- 1/2 cup chopped walnuts, optional
Preheat oven to 350 degrees. In a large bowl, combine flour, cocoa, baking soda, and salt. In a small bowl, combine the zucchini, sugar, and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla. Pour into a greased 9 x 13 x 2 inch baking pan. Bake for 35-40 minutes, or until a toothpick comes out clean. Cool on a wire rack before frosting.
