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property of Karen Tripp and shall not be used elsewhere without my permission.

My Favorite Zucchini Recipes
These are zucchini recipes I've made several times.
They are all delicious.

Grilled Zucchini Halves
From "Appeal" magazine, Fall 1997

Makes 6 servings

4 small zucchini
1/4 cup olive oil
1/4 cup tomato juice (I use ketchup & water)
1 garlic clove, minced
2 tsp dried thyme (or 2 Tbsp fresh)
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper

Trim ends off the zucchini.  Slice zucchini in half lengthwise; make several shallow cuts in flesh of each.  Place zucchini, flesh-side up, in a shallow non-metallic dish. In a small bowl, whisk together olive oil, tomato juice, garlic, thyme, dijon, salt & pepper.  Drizzle over zucchini; roll each zucchini piece in the marinade to fully coat pieces; let stand for 30 minutes.  Reserving marinade, place zucchini, flesh-side up, on greased grill, barbecue or under the broiler.  Cover (if grilling or barbecuing), cook, basting often with marinade, for about 10 minutes or until tender.
Calories: 63; Protein 0.5g, carbohydrate 4g; fat 5 g/serving.

Chocolate Zucchini Cake
I'm a fanatic about chocolate cake, and this is my favorite chocolate zucchini one. 

1/2 cup margarine
1/2 cup oil
1 3/4 cups white sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon lemon juice and half-n-half to make 1/2 cup (or ½ cup buttermilk)
2 1/4 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups finely chopped unpeeled zucchini (I peel half of it)
1 cup chocolate chips (for the batter)
1/2 cup chocolate chips (for the topping)

Mix margarine, oil, sugar, eggs and vanilla together.  Add the rest of the dry ingredients and mix until mostly blended.  Add chopped zucchini and continue beating until well blended.  Stir in 1 cup chocolate chips to batter. 

Pour into 9 x 13 pan. Sprinkle 1/2 cup chocolate chips on top of batter.  Bake at 325F for about 40-50 minutes.

* How I make it:  I put the zucchini in the food processor and chop it up fairly fine, then add the sugar & eggs and liquids and mix them well, then put in the dry ingredients and mix well, and lastly just stir in the chocolate chips last.

This cake is so moist and delicious that it does not require a frosting.  Serve with whipped cream or ice cream if desired.

Zucchini Appetizers
Freezes well before baking, and may be prepared several days ahead of time. Similar to a crustless quiche.

3 cups grated zucchini
1 cup bisquick (I make my own)
1/2 cup finely chopped onion
1/2 cup grated parmesan cheese
2 tbsp fresh parsley
1/2 tsp salt
1/2 tsp oregano
dash pepper
1/2 cup oil
4 eggs, lightly beaten

Mix all ingredients thoroughly. Spread into greased 9 x 13" pan, bake at 350F deg until golden brown, about 25 minutes. Cut into 1-inch by 2-inch pieces.

* How I make it:  I put the zucchini in the food processor and chop it fairly fine, then add the rest of the ingredients. If the eggs are really large, I use 3.

Chocolate Zucchini Brownies
No eggs, no milk!

2 cups unpeeled grated zucchini
2 cups flour
1 1/2 cups sugar
1 tsp salt
1 1/2 tsp baking soda
1 pinch baking powder
1/3 cup cocoa
1/2 cup oil
2 tsp vanilla
1/2 cup chopped nuts

Mix ingredients together and pour into greased 9 x 13 pan.  Bake at 350F deg for 35 minutes. I check it after 20-25 minutes.

* How I make it:  I put the zucchini in the food processor and chop it fairly fine, then add the rest of the ingredients except the nuts, and then just stir in the nuts.  I also add a handful of chocolate chips. 

Zucchini & Potatoes Au Gratin

3 cups potatoes, peeled & cooked
3 cups zucchini, sliced to 1/2" thick
2 Tbsp water
3 Tbsp butter
3 Tbsp flour
1 Tbsp chicken bouillon granules
1 1/2 cups milk
1 cup cheddar cheese, shredded
2 Tbsp pimento, chopped
1/2 tsp thyme
Chopped green onions, optional

In a medium saucepan, cook the zucchini in the water for 5 minutes or until just tender; drain and set aside.  Melt butter in the saucepan, add flour and bouillon. Gradually stir in milk, cooking until sauce is thick and smooth.  Remove sauce from heat, stir in cheese, pimento and thyme; keep stirring until cheese melts.  In a medium greased casserole dish, layer 1/2 of the potatoes, zucchini, then sauce. I add green onions between the layers, too.  Repeat layers, ending with sauce.  Bake uncovered 25-30 minutes until casserole is bubbly and heated through.

Zucchini Bars
I'd call it a cake, as it's very moist.  No eggs, no milk.

3/4 cup butter or margarine
1/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
1 3/4 cup flour
1 1/2 tsp baking powder
2 cups grated unpeeled zucchini
1 cup coconut
3/4 cup chopped nuts
* I added 1 tsp ginger - excellent

Blend the butter, sugars & vanilla.  Add flour and baking powder.  When well blended, add the zucchini, coconut and nuts. Place mixture in a 9 x 9 baking pan, bake approximately 40 minutes at 350F deg.

Icing (Excellent)

1 cup icing sugar
1 1/2 tbsp milk
2 tbsp melted butter
1/2 tsp vanilla
1/2 tsp cinnamon

Combine icing ingredients and spread over squares while still warm.

Zucchini Salsa - One Variation

In a bowl put:

10 cups grated zucchini
3 cups chopped onion
4 cups chopped green pepper
5 tbsp coarse salt

Let sit overnight.  Rinse in a colander, put in a large pot and add:

1 tsp garlic powder
1/2 cup brown sugar
1 tsp cumin
2 tsp dry mustard
1 tsp paprika
2 chopped jalapeno peppers
5 cups chopped tomato
1 tsp pepper
1 Tbsp cayenne pepper
2 cups vinegar
8 oz tomato paste
1 tsp turmeric

Partially cook then add:

2 tbsp cornstarch

Boil for 30 minutes. Put into sealers & seal.

Zucchini Salsa - from my friend Mary
This is excellent and makes a huge batch.  What I do is a combination of the above recipe and this one ... you can't really go wrong with this salsa but you may want to write down how many peppers you use for the perfect "hotness". 

5 cups chopped zucchini
3 cups chopped onion
2 large red peppers, chopped
2 large green peppers, chopped
16 jalapeno peppers 4 with seeds, 12 without seeds
5 tbsp coarse salt

Let sit overnight.

Drain, add:

10 cups chopped tomatoes
6 cloves garlic, chopped
1 tsp dry mustard
1 tsp red pepper flakes (chili flakes)
1 tsp turmeric
1 tsp black pepper
1/2 cup brown sugar
2 cups vinegar

Boil for 30 minutes, then simmer for 1 1/2 hours.  Before sealing, add 1 small can tomato paste.  If making a double batch, add 3 small tins tomato paste.

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