Wednesday, September 1, 2010
Going Green or a Month of Zucchini at Baker Babes Bakery
Phyllis and I planted wonderful vegetable gardens this summer. The zucchini plants seem to love the hot humid weather in Cleveland Ohio, producing dozens of 14" long zucchinis almost overnight! It has been great to use these delicious vegetables in our baking and cooking. So as you can guess, we've been making loads of zucchini breads and chocolate zucchini cakes for our family, friends and customers.
Chocolate Zucchini Cake
I often make zucchini as a side dish with dinner. My recipe for zucchini stir fry has become my family's favorite. Here's the recipe for you to try. Its great with fish, meat, or poultry. I hope your family will love it too!
Judy's Zucchini Stir Fry (4 side servings)
2 medium zucchini (1/8" slices)
1 medium yellow squash (1/8" slices)
1 medium yellow onion (sliced thin)
2 cloves garlic (diced)
1/4 tsp. turmeric
1/2 tsp. paprika
salt and pepper to taste
2 tbsp. butter, margarine or olive oil
Slice zucchini, yellow squash, and onion and set aside. Dice the garlic and set aside. In a wok or large sauce pan melt the butter (or heat the olive oil). Turn burner up to medium high and add the onion and garlic stirring for 3 minutes. Add the rest of the ingredients and stir frequently for 15 minutes. Vegetables are done when the zucchini is soft and translucent.