- my iParenting
- quick clicks
- grandparents today articles
- grandparents today q&a
- message boards
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
 |
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
A Zillion Zucchini?
How to Use Summer's Bounty
By Tawra Kellam
2 cups flour
1 teaspoon salt
2 cups zucchini, grated
1 1/4 cups sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup vegetable oil
1 cup water
1 teaspoon vanilla
3 eggs
Preheat oven to 350 degrees F.
Mix all the ingredients in a bowl and beat on low for one minute, scraping bowl constantly. Beat on medium for two minutes, scraping bowl occasionally. Pour into a greased 9x13-inch pan. Bake for about 45 minutes. Serves 18.
Zucchini, sliced or cut into sticks
Flour
1 egg, beaten
1/2 cup milk
Cracker crumbs
Vegetable oil for frying
Salt and pepper
Wash all the vegetables. Slice the zucchini, onions and squash into thin slices.
Put some flour in a bowl. Put egg and milk in another bowl and mix. Place cracker crumbs into a bowl. Put the vegetable oil in a deep saucepan or fry pan and heat to 375 degrees F or until a few crumbs of cracker fry quickly.
Dip vegetables into flour, then egg mixture, then cracker crumbs and fry until golden. Drain on paper towels. Salt and pepper to taste and serve hot with ranch dressing.
