Zucchini, zucchini, zucchini

These recipes were submitted by garden member, Cheryl

Since there is so much zucchini and tomatoes out there, I thought you might like this recipe my Mom gave to me. It's very tasty.

 

Zucchini Soup

1 lb sweet or hot Italian sausage (no casing)

2 cups celery chopped

1 lg onion chopped

2 lbs zucchini chunked (1 lg zucchini)

2 gr. peppers

2 tsp salt

1 tsp Italian seasoning

1 tsp oregano

1/2 tsp basil

fresh garlic or garlic powder

2 cans of tomatoes or several fresh garden tomatoes chopped up

Brown sausage in lg skillet with onions, celery, garlic, and peppers then add in rest of ingredients and simmer for 30 minutes.

The zucchini cooks fast so don't brown it with the meat. It is a thicker soup recipe but can be thinned down with more tomatoes.

Enjoy,

Cheryl

Zucchini Surprise

(Mock Apple Crisp)

8 Cups zucchini (remove skin and seeds, cut in chunks )

2/3 cup lemon Juice

Cook zucchini in lemon juice until tender. I cooked this in the microwave for 10 minutes or so.

Add in 1 cup sugar and 1 teaspoon cinnamon ( I added more cinnamon) and cook a little longer.

Then add in 1/2 cup of crumb mixture to thicken above ingredients.

Crumb mixture:

3 cups flour

1/2 teaspoon salt

1 1/3 cup sugar

2 sticks butter

Mix above crust with a fork or pastry blender. Pat 1/2 of crumb mixture in bottom of 9x13 pan and bake

at 375 degrees for 10 minutes. Remove pan from oven and place zucchini mixture on top and sprinkle with

the remaining crumble. Bake for 35 minutes at 375 oven until light brown.

Enjoy,

Cheryl