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
Here are a couple
frugal recipes that make good use of
Zucchini Chocolate Cake
1/2 cup canola oil
1 3/4 cup white sugar
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
Bake in 9 x 13 pan at 325º for 45-60 minutes.
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.