No sewing to show today because of…well, life. 

But, I can share a few recipes for Zucchini that I share with my church women’s group at a cooking demonstration last night.  They are not original, but modified from ones I have found in various places around.

Oven-Fried Zucchini in a Crunchy Parmesan Crust

1 tablespoon extra-virgin olive oil
1/2 cup fine bread crumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon dried rosemary, crumbled
1 dash cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 large egg
4 small green or golden zucchini squash (or one medium—very large ones don’t work very well)

Preheat the oven to 400 degrees F. Lightly grease a heavy baking sheet with the olive oil and set aside.

In a shallow dish, combine the bread crumbs, Parmesan cheese, rosemary, cayenne, salt and pepper, and mix well.

In a second shallow dish, lightly beat the egg.

Cut the squash into french fry size pieces. Dredge each piece first in the egg and then in the Parmesan mixture, coating evenly. Arrange well spaced in a single layer on the prepared baking sheet.

Bake in the oven for 5 to 7 minutes, then turn the squash over and bake 5 to 7 minutes longer, or until crisp and lightly browned. Serve hot or at room temperature.

Confetti Zucchini Relish Recipe


  • 10 cups zucchini, chopped
  • 4 cups onion, chopped
  • 5 Tablespoons salt
  • 1 sweet red pepper, chopped
  • 1 green pepper, chopped
  • 3 cups sugar
  • 2 Tablespoons cornstarch
  • 1 Tablespoon turmeric
  • 2 teaspoons dry mustard
  • 2 teaspoons celery seed
  • 1/2 teaspoon black pepper
  • 2-1/2 cups cider vinegar



Combine zucchini, onion, and salt. Let stand several hours or overnight.

Rinse and drain well. Place in a large kettle or Dutch oven along with peppers, sugar, cornstarch, turmeric, dry mustard, celery seed, black pepper, and vinegar. Cook until mixture thickens, stirring constantly. Do not overcook.

Pack hot into hot sterilized jars, leaving 1/4-inch headspace. Adjust caps. Process 15 minutes in a boiling water bath.

Yield: 16 half-pints

Veggie Omelet Recipe


  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1 Tablespoon butter or margarine
  • 1 small zucchini, chopped
  • 3/4 cup chopped tomato
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 4 eggs, separated
  • 1/4 cup water
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup shredded Cheddar cheese, divided



In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano, and pepper. Cook and stir for 5 to 8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm.

In a mixing bowl, beat egg whites, water, cream of tartar, and salt until stiff peaks form. Place egg yolks in another bowl; fold in egg white mixture.

Pour into a 10-inch ovenproof skillet coated with nonstick cooking spray. Cook over medium heat for 5 minutes or until bottom is lightly browned. Bake at 350F for 9 to 10 minutes or until a knife inserted near the center comes out clean. Spoon vegetable mixture over one side; sprinkle with half of the Cheddar cheese. To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter. Sprinkle with remaining cheese. Cut in half to serve.

Zucchini Cobbler


  • 8 cups zucchini – peeled, seeded, and chopped
  • 1/2 cup fresh lemon juice
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups all-purpose flour
  • ½ t salt
  • 3/4 cups white sugar
  • 3/4 cup butter, chilled
  • 1 teaspoon ground cinnamon



  1. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
  2. Preheat oven to 375 degrees F (190 degrees C). Coat a 9×13 inch baking dish with cooking spray.
  3. In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon sugar.
  4. Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

2 thoughts on “Zucchini

  1. thank you so much..everybody i know has a ton of zucchini that they don;t know what to do with..i want to try the first one especially..i have zucchini bread and muffin recipes but these are new to me..thanks again..i will let you know how they taste when i get done with them..LOL..the non cook here..


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