If you live in a rural area (at least this one), and sometimes even if you don’t, there are two things you see a lot of around this time of year.

Corn, and zucchini.

Thankfully, it’s almost time for the table corn to be done (another few weeks for silage corn, at least) so the roadside stands will stop being targets for every group of teenage boys with testosterone poisoning. Of course, then they’re swapped out for the pumpkin stands…

I’d thought I might want to share one of my mustard recipes this week, but instead, I’m going to skip that and share a couple of zucchini recipes instead. Why? Well, for one thing, there are so many of ‘em out there, and every time I find a new way to do something with ‘em, I share it. And I want to try out a new mustard recipe before I inflict it on y’all.

So, to start us off, there’s the old standby in this family, which is so very simple, and very beloved, passed down to my mom from her Uncle Harry.

Fried Zuc

Ingredients:

3 cups thick-sliced small to medium zucchini
1 medium onion, halved & sliced
2 cups diced tomatoes (fresh or canned)
2 tbsp butter
salt & pepper to taste

Directions:

Melt butter on medium heat in a cast-iron frying pan, or other heavy bottom skillet. When slightly brown, add onions and cover to cook five minutes, stirring regularly. Add zucchini and seasoning, cover and cook for another five minutes. Finally, add tomatoes and simmer until onion and zucchini are tender.

Serve as a side dish, or with rye toast as a light meal.

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This one is new to us, and hasn’t even been tried yet. Still, sharing just in case someone else gets a chance soon, and if you do – post what you think!

Veggie Lovers Breakfast Bites

Ingredients:

1 tbsp butter
1 c finely chopped red onion
3 slices bacon, finely sliced
1/2 c grated carrot
1 c grated zucchini
3 eggs
1/4 c cream
1 c grated sharp cheddar
salt & pepper to taste

Directions:

Melt butter in pan, and saute onion and bacon until onions are clear and bacon begins to brown. Add the zucchini and carrot, and cook for about 2-3 minutes. Move to a large bowl, and set aside for at least a half hour so it cools significantly (VERY important!).

In a large bowl, beat the eggs, cream and season to taste. Stir in the cheese, then fold the egg mixture into the veggie/bacon mixture and blend well.

Spray a non-stick muffin tin well, and pour some of the mixture into each cup.

Bake at 350 C for 15-20 minutes, until the center of each cup has set.

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And we can’t go posting these without posting a sweet to go with ‘em!

Scratch Brownies with Zucchini

Ingredients:

1/2 c melted butter
1 c white sugar
1 tsp vanilla extract
1 egg
2 1 oz. squares chocolate
1 c flour
1 c puréed zucchini

Directions:

Melt butter and chocolate in a medium pan, remove from heat when smooth. Stir in sugar, then blend in the egg and zucchini. Add vanilla and flour, stir well.

Heavily grease/flour an 8″ pan, pour mixture into it and bake at 350*C for 30 minutes.

Should be very moist and dense.

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Until next week…

<3 JL