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Tightwad Tidbits for Frugal Living  

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Zucchini
 
 

zucchini

 

Save money preserving zucchini when it is abundant during harvest and thrift friendly.  Put it in a blender or Cuisinart, and purée it until it has the consistency of cream.  Put the cream in ice cubes trays and freeze into blocks.  Use it to replace some of the milk in recipes, and for flavoring baked goods.

Here are a couple frugal recipes that make good use of zucchini.

 

Zucchini Chocolate Cake

Ingredients

1/4 cup margarine, softened
1/2 cup canola oil
1 3/4 cup white sugar
2 eggs
1 tsp vanilla
2 1/2 cup flour
4 tbsp cocoa
1/2 tsp baking powder
1 tsp soda
1/2 tsp cinnamon
1/2 tsp cloves
2 cups zucchini, grated with fine grater
1/4 cup chocolate chips

1/2 cup sour cream

Cream margarine, oil, and sugar. Add eggs, sour cream & vanilla. Add flour, cocoa, baking powder, soda, cinnamon, and cloves. Add zucchini and chocolate chips.

Bake in 9 x 13 pan at 325º for 45-60 minutes.

 

Vegetarian Lasagna

Ingredients

4 cups egg noodles, cooked
1 large jar spaghetti sauce
1 cups of broccoli, chopped
1/2 cup chopped green or red pepper
1/2 cup shredded zucchini
1/2 cup onion
1/2 cup carrots
1/2 cup mushrooms
2 cloves of garlic, sliced
1 carton cottage cheese
2 cups mozzarella cheese

Sauté vegetables in oil until tender.

Layer sauce, noodles, vegetables, and cottage cheese in a 9x13-inch baking pan, ending with a layer of sauce.

Top with mozzarella cheese, cover with foil and bake at 325 degrees approx 35 minutes,  until cheese is bubbly and casserole is hot.

 

 

 

 

 

 

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