Recipes from the Friendship Community Garden

The following recipes are from the Cooking with Zucchini and Cooking with Eggplants and Butternut Squash Workshops that were sponsored by the Sumter County Cooperative Extension Office.


Zucchini Nut Bread
3 cups flour
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp salt
3 eggs
1 1/2 cups sugar
1 cup oil
1 tsp vanilla
2 cups grated zucchini
1/2 cup chopped walnuts
1 tsp flour

Beat eggs, add sugar and oil. Add vanilla and dry ingredients. Blend well. Stir in zucchini. Toss walnuts with 1 tablespoon flour; stir into batter. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes then remove to wire rack.    


 

Zucchini Raisin Oatmeal Cookies
1/2 cup margarine
1/2 cup honey
1 egg
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp salt
1 cup grated zucchini
1 cup rolled oats
1 cup raisins

Cream margarine with honey. Add egg and beat well. Combine dry ingredients. Add flour mixture alternately with zucchini to egg mixture. Stir in oats and raisins. Drop by teaspoons onto greased baking sheets. Bake at 375 degrees for 10 – 12 minutes.
  


Zucchini Skillet Medley
1/4 cup cooking oil
2/3 cup sliced celery
1/2 cup sliced onion
1 clove garlic, minced
4 cups unpared zucchini, sliced 1/4 inch thick
2 tomatoes, cut into eighths
1/2 cup green pepper strips
1/2 cup shredded pared carrots
1-8oz. Can tomato sauce
2 tsp yellow mustard
1/4 tsp dried basil leaves
2/3tsp salt
1/8 tsp pepper

Heat oil in 12-inch skillet over medium heat. Add celery onions and garlic. Saute until tender. Add zucchini, tomatoes, green peppers, and carrots. Saute 10 minutes. Stir in remaining ingredients. Reduce heat and simmer 5 minutes or until vegetables are tender, stirring occasionally.          
  



Eggplant Parmesan
1 large eggplant, sliced
1 egg
2 tbsp milk
Dried Italian breadcrumbs
Cooking spray
2 cups Ragu Spaghetti sauce (any flavor)
6 tbsp grated parmesan cheese
1/2 lb shredded mozzarella cheese


Beat together egg and milk. Spray cookie sheet and set aside. Dip eggplant slices in egg mixture and coat with breadcrumbs. Place on cookie sheet and bake at 350 degrees for 30 minutes, turning once after 15 minutes. Place a layer of sauce in casserole dish, layer of eggplant, layer of sauce, parmesan and mozzarella cheeses. Repeat layers. Bake at 350 degrees for 40 minutes.
  



Community GardeningButternut Squash Crisp
3 eggs
3 cups cooked butternut squash, mashed
1 1/2 cups sugar
2 tsp baking powder
1 tsp vanilla
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup margarine

Beat eggs until lemon colored. Mix together remaining ingredients. Place mixture in buttered baking dish and bake at 400 degrees until set (about 20 minutes). Remove from oven and cover with topping.

Topping:
1/2 stick margarine
3 cups crushed cornflakes
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 cup chopped pecans

Mix all ingredients well. Cover butternut squash with topping and return to oven. Continue baking another 10 to 15 minutes.