The zucchini invasion

Are you awash in squash?

The Deseret News asked for zucchini recipes. Just like the prolific green veggie, the responses kept coming and coming. We stopped counting after 75.

We received lots of strategies to disguise zucchini in luscious brownies, muffins, cakes and cookies.

There were also the "bet-you-can't-believe it's zucchini" dishes such as mock "apple" pies and crisps, and mock guacamole.

Then there were casseroles where zucchini plays the sidekick to ingredients such as sour cream, crushed saltine crackers, cream of mushroom soup, ground beef or stuffing mix. And quiches, vegetarian burgers, home-canned relish, creamy soups, fried appetizers, burritos and chili.

And, finally, we received recipes where zucchini was simply sauteed, grilled or stir-fried, no disguises necessary.

So should you happen to find a "gift" on your front porch, or if your garden is growing baseball bats, you have plenty of options to squash those concerns.

We received quite a few duplicate or similar recipes. We were partial to the ones that were submitted early, and that included a name and address, as well as clear directions and no missing ingredients or measurements.

There are lots of reasons to like zucchini. It's low in calories (19 per cup, raw) and contains no fat. It's a significant source of vitamin C, a good source of magnesium and thiamin, and it contains modest amounts of fiber, iron, phosphorus, riboflavin, niacin, vitamin B6, folacin and vitamin A.

If you want to gain more zucchini fans in your family, try a different shape. Instead of cutting it into the usual dices or coin slices, try a matchstick-size julienne, or paper-thin, lengthwise slices. Avoid overcooking it until it's gray and translucent; the color and mushy texture are off-putting.

You could also try shredding it raw into salads as you would carrots, cabbage or jicama.

If you've had your fill of zucchini for now, grate it and freeze it in zippered plastic bags. Long after the harvest is over, you just might get the urge for zucchini bread or cake.

ZUCCHINI BREAD

Carol Anne Loy of Liberty, North Carolina wrote that this recipe was handed down from her mother and aunt.

3 eggs

2 cups sugar

1 cup oil

2 cups grated zucchini

3 teaspoon vanilla

1 teaspoon baking soda

3 cups sifted flour

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon baking powder