Our garden is bursting with vegetables! Yesterday I harvested tomatoes, green beans, cucumbers, eggplant, and zucchini. Several packages of green beans were prepared for the freezer. Tomatoes were made into sauce and frozen.
Zucchinis grow so quickly that we can’t imagine what to do with them.
Cathy suggests slicing the zucchini, dipping the slices in egg white, and frying in olive oil until browned.
Zucchini bread is a family favorite. Pictured you can see the zucchini freshly picked from our garden and the resulting zucchini bread. Tony likes chopped walnuts added; our children do not. I’m planning to make several loaves to keep in the freezer. Here’s my recipe:
½ cup oil
2 cups sugar
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoon cinnamon
½ cup chopped nuts (optional)
2 cups zucchini, shredded
Mix all ingredients. Fill 2 regular sized bread pans or 4 small pans not more than 2/3 full. Bake at 350 degrees for about 1 hour for regular sized pan or 50 minutes for small pans. I check the doneness by poking with a toothpick; if it comes out clean, they are done.