Zucchini Casserole, Zucchini Patties & Frosted Zucchini Brownies

Zucchini Patties
2 cups zucchini, grated
2 eggs
1/2 cup flour
Dash of pepper
1/4 tsp salt
1/4 cup onion, chopped
1 cup soda crackers, crushed
1 tsp baking powder

Combine all ingredients. Heat a small amount of cooking oil in a large skillet over medium-high heat. Make small patties and fry on both sides for a couple of minutes, or until browned well on both sides. Serve immediately.

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Zucchini Casserole
6 cups zucchini, chopped
1 cup sour cream
3/4 cup onion, chopped
6-8 oz. chicken flavored stuffing mix
1 cup carrots, shredded
1/4 cup butter, melted
1 can cream of chicken soup

Preheat oven to 350 degrees. In a large saucepan, cook zucchini in a little water for about 4 minutes. Add carrots and remove from heat. Drain, reserving 1/2 cup liquid. In a separate bowl, combine soup, sour cream, and onions; mix well and add to zucchini with reserved liquid. Melt butter and combine with stuffing mix including flavor packet. Spread half the stuffing in a 9 x 13 inch baking dish. Pour vegetable mixture over stuffing, then layer remaining stuffing on top. Bake uncovered for 30 minutes.

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Frosted Zucchini Brownies
2 cups flour
1/3 cup baking cocoa
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
1 1/2 cups sugar
3/4 cup vegetable oil
1/2 cups walnuts
2 tsp vanilla extract

1/4 cup butter, cubed
1 cup sugar
1/4 cup milk
1/2 cup semisweet chocolate chips
1 tsp vanilla extract
1/2 cup miniature marshmallows
1/2 cup chopped walnuts, optional

Preheat oven to 350 degrees. In a large bowl, combine flour, cocoa, baking soda, and salt. In a small bowl, combine the zucchini, sugar, and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla. Pour into a greased 9 x 13 x 2 inch baking pan. Bake for 35-40 minutes, or until a toothpick comes out clean. Cool on a wire rack before frosting.

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Laverne Diede
Rhonda Fitterer

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