Kate’s Kitchen: Zucchini for dinner

Watch the new episode of Kate’s Kitchen Cooking Show from Local Channel 10. Kate Palmer and Tilly Schlappi share easy recipes to help you feed your family nutritious and economical meals.

Recipe

ZUCCHINI CASSEROLE
6 Tablespoons, divided
1 pkg. stove top stuffing mix
4 cups zucchini, chopped
1 large onion, diced
1 can Cream of Chicken soup
1 cup Sour Cream
1 cup grated cheddar cheese
1-2 cups chicken, cooked and diced

Melt 1 cube of butter in saucepan. Remove from heat. Stir in one package if stuffing mix. Put lid on and set aside.

Saute in 2 T. of butter or olive oil:
4 cups zucchini, chopped
1 large onion, diced

Add, heat, and stir:
1 can Cream of Chicken soup
1 cup Sour Cream
1 cup grated cheddar cheese
1-2 cups chicken, cooked and diced

Pour half of zucchini mixture into 9×13 casserole dish. Layer with ½ of stuffing mixture. Spread remaining zucchini mixture over stuffing layer. Top with remaining stuffing. Cover with aluminum foil and bake at 350° for 40 minutes.

ZUCCHINI TOMATO TOSS
(Plan ahead…this salad needs to chill for at least 2 hours.)

4 c. thinly sliced zucchini

4 c. chopped tomatoes

¼ of a medium onion, or 1/4 c. chopped onion

1 garlic clove

¾ c. white wine vinegar or cider vinegar

⅔ c. vegetable oil

2 T. sugar

1 tsp. salt

1 tsp. dried basil

½ tsp. pepper

Peel zucchini and cut in halves or thirds. Then cut each section into fourths and thinly slice 4 cups of zucchini. Next chop enough tomatoes to equal four cups. In a serving bowl, combine the zucchini, tomatoes and onions. Place onion and garlic in blender with remaining ingredients. Blend until onion and garlic are pureed. Pour over zucchini and tomatoes, toss gently to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

ZUCCHINI SOUP
3 cups (about 1 pound) sliced zucchini
½ cup water
1 tablespoon fresh or instant minced onion
1 teaspoon seasoned salt
2 teaspoons chicken soupbase, or 2 boullion cubes
2 tablespoons butter or margarine
2 tablespoons flour
1/8 teaspoon white pepper or half black pepper
1 cup milk
½ cup light cream
Paprika
Sour cream
grated cheddar cheese

Combine zucchini, water, onion, seasoned salt, parsley, and 1 teaspoon soup base. Cook until zucchini is tender and most of water has evaporated. Mash or puree zucchini and set aside. In squcepan melt butter; blend in flour and rest of soup base and pepper. Add milk and cream, and simmer until thickened. Stir in pureed vegetables;thin with milk, if desired. Garnish with paprika, sourcream and grated cheese. Adjust seasonings to taste. Makes 4 to 6 servings.

CHOCOLATE ZUCCHINI CAKE
½ cup butter
½ cup oil
1 ¾ cup sugar
2 eggs
1 tsp. vanilla
½ cup sour milk (Put 1 ½ tsp. lemon juice in measuring cup. Add milk until ½ cup.)
2 ½ cups flour
4 T. baking cocoa
½ tsp. cinnamon, optional
½ tsp. cloves, optional
½ tsp. baking powder
2 cups grated zucchini
nuts, chopped (walnuts or pecans are nice.)
chocolate chips
white chocolate chips

Mix and pour in 9 x 13 pan. Sprinkle nuts and chips on top. Bake at 325° for 40-45 minutes.

Watch Kate’s Kitchen on Local Channel 10. You may also watch other episodes at local10.tv. You may also learn more about Kate Palmer and view more recipes from Kate’s Kitchen at katrinapalmer.com.

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