Exploding Volcanoes

First let me start by saying I love zucchini in all forms. My boys however don't share that some love. In fact the only way they eat it willingly is in zucchini bread and only if the recipe has lots of sugar so it is more like cake than bread. But a few weeks back we had been given a big hearty zucchini and I decided to try a little something new. My boys are also willing to try foods more often if they have crazy names... like pterodactyl eggs (little red potatoes) or stegosaurus meat (chicken) usually it is their dad that comes up with the names. But after I made these little creations and Luke asked what they were I decided to call them "Exploding Volcanoes" and you know what...they ate them. And Luke liked his so much he told me to take a picture of the extra one, now I'm glad he did!
I wish I had written down exact measurements, but I didn't and I'm quite certain this is one of those recipes that you could just kind of throw whatever in. Here is what I remember.

1 large zucchini,

1 1/2 cups fresh tomatoes, diced and drained or 1 can diced tomatoes drained

1/2-1 cup cooked rice

1/2 cup shredded cheese, I used Monterrey jack

1/2 cup diced zucchini (use the stuff you hollow out)

Garlic Salt to taste ( I actually used Johnny's garlic spread & seasoning which I bought at Costco)

1. Cut the zucchini into 2-3 inch sections. Making sure it is a flat cut so they will sit on a cookie sheet nicely. So it is like a cup

2. Scoop out the inside of each "cup" leaving at least 1/4 inch of flesh on the bottom and around the sides, so things don't leak out. The sides you can get a little closer but not too much or it will cave in.

3. Dice the scooped zucchini up to add to the rest of the ingredients. Mix remaining ingredients in a bowl until well blended.

4. Put the mixture into each cup.

5. Spray a cookie Sheet with cooking spray

6. Put stuffed zucchini cups on tray

7. Bake for 20-30 minutes @350°

I checked mine at 20 minutes and they needed just a bit longer. You could also add more cheese to the top at this point and then cook a few minutes longer if you like a lot of cheese. Something I hope to try in the future would be to add sauteed onions and garlic to the mixture.

Zucchini Bread

This Zucchini bread is one of our favorites!!

Zucchini Casserole

This is for you Jaims! I usually half this because I only have a family of 3.

6 cups chopped Zucchini
1/2 chopped onion
1 Cup grated Carrots
Cook in boiling water for 10 min. (Water should be barely passed the Veggies)

1 Can Cream of Chicken soup
1 Cup of sour cream
1 cup of grated cheese

Drain Veggies well, then mix with cream mix.

1 Package of Stove top
1/2 Cup of melted butter

In a frying pan, drizzle butter on stove top until cotted.

Then in a 9 X 13 (spray with Pam) alternate Veggie/Cream mix and Stove top. Starting with veggie and ending with stove top. Should only be 4 layers.
Bake 350 for 50 min to and Hour.

Zucchini Soup

This is my new FAVORITE soup, it is sooo easy and sooo good.
We call it Fish Pond casserole at my house. Yea, I know that sounds gross, but my children will eat soup if you call it casserole with sauce on it. Why the Fish pond. We put Fishy crackers on top!

Saute until tender:
2 medium zucchini chopped
1 medium onion chopped
2 Tb parsley fresh or dried
1 tsp basil
1/3 C. butter

Stir in:
1/3 C. flour
1 tsp salt
1/4 tsp pepper

Stir in then bring to a boil for 2 minutes:
3 C. water
3 chicken bouillon cubes
1 tsp lemon juice

Add, then bring to a boil:
1 can diced tomatoes
1 can evaporated milk
1 pkg. corn or 1 can drained
(try the Wal-mart brand no salt added canned corn; it tastes fresh)

Reduce heat. Simmer 5 minutes

Just before serving Add:
1/4 C. Parmesan cheese
2 C. shredded Cheddar

Garnish with fresh parsley (if you are classy) or Fishy Crackers (if you are me)

Zucchinni Bread

I'm not trying to compete with Amber's zucchini bread, I promise. I just made this recipe and it's AWESOME. So here's another version you may want to try. I got it from Allrecipes.com and it had over one thousand 5 star reviews!!

Zucchini Bread

3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon: sift these ingredients

3 eggs
1 c. vegetable oil (or 1/2 c. unsweetened applesauce + 1/2 c. oil)
2 c. sugar
3 tsp. vanilla
3-4 c. zucchini
1 c. chopped nuts (opt)

Grease & flour two 8x4" pans. Preheat oven to 325 degrees.

In mixer beat eggs, oil, vanilla, & sugar. Add sifted ingredients. Beat well. Stir in zucchini & nuts until well blended. Pour into pans. Bake 40-60 min. Cool 10 min. & remove from pans. Finish cooling.

Zucchini Bread

I like to make this recipe a healthier sugar free one, so I put the subsitutes to the side that I use. My husband even actually likes this one!

1 1/2 cup flour (I use 1 cup whole wheat flour and 1/2 cup white)
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 beaten egg
1 cup sugar (I use 1/2 cup honey instead)
1 cup shredded, unpeeled zucchini
1/4 cup cooking oil (I use 1/2 cup applesauce instead)

Grease bottom and sides 8x4x2 loaf pan. In medium bowl combine flour, cinnamon, baking soda, salt, baking pwd, and nutmeg. Make well in center of mixture, set aside. In another bowl combine beaten egg, sugar, zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened. Bake 350* for 45 min.

Zucchini Casserole

My sister in law Angela e-mailed me this recipe. It is nice to have other ideas on what to do with zucchini. She said she usually fries her onions in a skillet before adding them.

zucchini Casserole

3 cups cooked zucchini

2 cups grated American cheese ( Or whatever cheese you have on hand)

1 green pepper diced

1 egg

½ cup chopped onion

½ cube butter

1 t sugar

1 t salt

1 t worchestershire sauce

1 cup cracker crumbs

Combine all ingredients except 1/3 c of cracker crumbs. Place in casserole. Sprinkle with crumbs and dot with butter. Bake until firm, about 30 min at 400 degrees.

Zucchini Bread

Stir together:
2 C. Sugar
3 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
1 1/2 tsp. Cinnamon
1/2 tsp. Baking Powder

Combine and mix in:
3 Eggs
2 tsp. Vanilla
2 C. Shredded Zucchini
1 C. Oil

Pour into greased and floured loaf pans. Bake at 350 degree for 50-60 minutes. Makes to 2 loaves of normal bread pans.