It's Zucchini Time!

It's zucchini time, so thought I'd re-post links to my three tried and true zucchini recipes. I grow just two plants each year and have more zucchini than I know what to do with, so share with family and friends.

The relish is good on hot dogs, burgers or sandwiches.

The bread is nice for a quick dessert or snack.

The fries are a healthier substitution for french fried potatoes, and make a nice side dish.

Of course zucchini can be used in soups, stews or sauteed -- and served raw in salads or on vegetable trays, but if looking for other uses, try these.  The relish and bread can be frozen for later use throughout the year.


Zucchini Relish
http://gooddealmeals.blogspot.com/2012/05/zucchini-relish.html

Zucchini Bread

http://gooddealmeals.blogspot.com/2013/01/zucchini-bread.html

Zucchini Fries

http://gooddealmeals.blogspot.com/2012/10/parmesan-zucchini-fries.html

Fruit Crisp

I keep a bag of this fruit crisp topping in the freezer for a quick dessert.  The recipe will cover a  9x13 dish of fruit, but more often I only need to make 2 to 4 servings.  

So I use a smaller dish or individual ramekins and sprinkle mixture over the fruit, bake, then serve with a whipped topping or ice cream.

We have apples, blackberries and blueberries in our yard which I pick and freeze for cobblers, pies and crisps, but I've also used it on sliced canned peaches. 

As a carb watcher I've learned to use Splenda in many recipes calling for white sugar, and it works well in this recipe if you're watching calories or white carbs.

Fruit Crisp

1 cup flour

1/2 cup brown sugar

1/2 cup sugar or Splenda

1 cup quick oats

1 Tab. cinnamon

1 tsp. vanilla extract

1 stick melted butter
3 cups of fruit for a 9x11 dish

Mix all ingredients in a bowl until well blended into a crumbly mixture, then put in a quart-size freezer bag and freeze. 
Arrange chosen fruit in a sprayed dish or pan, and sprinkle desired amount of mixture over the top.  Bake in a 350° oven for 30-40 minutes until top is golden and crispy. 
Makes one 9 x 13 inch size dessert or 6-8 individual desserts. Use fruit of choice:  berries, cherries, sliced peaches, or apples.  Eat fruit crisp dessert as is, or top with a whipped topping or ice cream.

Estimated cost of topping: $1.80 or less; .30 cents a serving or less.