From the Hart: A recipe for those still getting zucchini
If you’re still getting some zucchini, you really should try my friend Andrea Brunson’s zucchini bread. The instructions call for loaf pans, but you can use muffin pans if you like, reducing the baking time as needed for the smaller size.
2 c. all-purpose flour
1 ½ c. sugar
2 tsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
3 large eggs
3 c. zucchini, shredded (Don’t squeeze the moisture from the zucchini. And there’s no need to peel it unless it’s large and has a thick skin.)
3/4 c. oil
1 Tbsp. vanilla
1 ½ c. walnuts, chopped (optional)
Preheat the oven to 350 degrees. Grease four mini-loaf pans or two 8x4 loaf pans, or line them with parchment paper.
Whisk to combine dry ingredients in a medium bowl and set aside.
Beat the eggs in a large bowl. Mix in the shredded zucchini, oil and vanilla.
Add the dry ingredients to the wet mixture. If you’re using walnuts, add them now and mix just until combined.
Divide the final mixture evenly into the prepared pans and bake for 50 to 60 minutes or until a toothpick comes out clean. Let the bread cool in the pans for about five minutes, and then remove from the pans and let cool completely on a wire rack.
Keeps well at room temperature for up to two days. Freeze it for longer storage.
My granddaughter-in-law, Monique York, made this awesome corn on the cob for our Memorial Day gathering, but it would be great with anything from sandwiches to Sunday dinner. This is one of those recipes that you can just “eyeball” and not have to measure a thing.
Corn on the cob, fresh or frozen
Parmesan cheese, shredded
Mozzarella cheese, shredded
Tony Chachere’s Creole seasoning
Boil however many ears of corn you need for the number of people you’re feeding. (Monique breaks the ears of corn in half, but you could leave them whole if you prefer.) Remove the corn from the boiling water and let it cool down.
Preheat the oven to 350 degrees. Line a cookie sheet with foil and lay the ears of corn on it. Spread mayonnaise all over your corn. Sprinkle Parmesan cheese and then mozzarella cheese over the corn and top it with Tony’s seasoning. Place the pan in the oven long enough to let the cheese melt.
Mona Tucker writes her “From the Hart” recipe column on the first Wednesdays of the month.
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