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Zucchini recipes please; You share your best bread, muffins and hotdish

When first time gardener Audrey Johnson put the call out for zucchini recipes, the Grow with KARE community delivered!
Credit: kare

Audrey Johnson recently posted this photo of her huge zucchini on our Grow with Kare Facebook page asking for zucchini recipes and it’s gotten a lot of feedback! Maybe you too have left your zucchinis on the vine a little too long and now have monster vegetables of your own.  (We've all been there.)

Never fear, the Grow with Kare community has you covered with zucchini recipes both sweet and savory.  From cornbread to cakes, and of course hotdish! 

Regardless if your zucchini is as large as Audrey's or not, chances are you have a ton of it in the garden this time of year.

Credit: kare

Below are some of the recipes that viewers shared on Facebook. 

Zucchini Snack Cake – Sandra Dalen Gould 

  • 1/2 c. margarine/butter 
  • 1/2 c. oil 
  • 1 3/4 c. sugar 
  • 2 eggs 
  • 1 t. vanilla 
  • 1/2 c. soured milk (I use buttermilk) 
  • 2 1/2 c. flour 
  • 4 T. cocoa 
  • 1 t. baking soda 
  • 1/2 t. baking powder 
  • 1/2 t. cinnamon (I don't add this) 
  • 1/2 t. salt 
  • stir in 2 c. of shredded zucchini last. 
    Cream together room temp. margarine, oil sugar, add eggs one at a time, then the vanilla. 
    Mix dry ingredients together and add to the creamed mixture, 1/2 of the dry ingredients then sour milk and last 1/2 of flour mixture. Don't over beat, just until flour looks mixed in, because you will add the zucchini and hand stir it gently into the cake batter. 
    Pour into a 9"x 12" cake pan. 

Put together the topping: 

  • 1/3 c. of chocolate chips
  • 1/3 c. of brown sugar 
  • 1/3 c. of chopped nuts 
    Sprinkle the topping all over the top of the cake, 
    then bake at 350 degrees 
    for 40 minutes. 
    Cool and serve with whipped topping, if desired.

Zucchini Hotdish – Arlene Rickaby  

  • lb ground turkey or beef 
  • ¼ onion 
  • Tbsp flour 
  • 1 8oz can tomato sauce 
  • ¾ cup water 
  • ¼ cup green pepper 
  • 1 tsp oregano 
  • ½ tsp chili powder 
  • ½ tsp salt 
  • 3 cup zucchini (peeled, sliced thin) 
  • 1 cup parmesan Cheese 

Brown turkey and onion, sprinkle flour on top of meat then add all remaining ingredients except parmesan cheese. Cook for 15 minutes covered on top of stove. Add parmesan cheese and stir, cook another 5 minutes  

Chicken Zucchini Parmasean – Bruce Bungert 

Cut up small zucchini into small discs sauté in olive oil, Boil chicken breasts, cut into bite sizes pieces to your liking and sauté in olive oil with garlic and ginger. Make a red sauce with tomato sauce peppers, mushrooms, onions, basil, oregano etc. like a spaghetti sauce. Mix all ingredients together in a pan and sauté. 

Put into 9 x 11 baking dish and cover with Parmesan cheese and Cojack & Mozzarella cheeses. Bake approximately 45 minutes at 350 until cheese starts to turn slightly golden like a pizza. Remove from oven and let sit for 10 minutes before serving. 

Zucchini Skillet Hot Dish – Julie Winterrowd Bruessel 

Sliced zucchini, cooked hamburger, spaghetti sauce and cook in a skillet until zucchini is soft. Add oregano, garlic powder, salt and pepper for spices. When cooked sprinkle cheese on top and serve! 

Chocolate Zucchini Cake - Charlene Stearns 


  • ½ cup butter 
  • ½ cup oil 
  • 1.75 cups white sugar 


  • 2 beaten eggs 
  • 1 tsp vanilla 
  • ½ cup sour milk (add vinegar to regular milk to sour it) 
  • In another bowl sift together: 
  • 2.5 cups flower 
  • 1/3 cup cocoa powder 
  • ½ tsp baking powder 
  • 1 tsp baking soda 
  • 1 tsp salt 

Add to creamed mixture and beat well. Stir in: 

  • 2 cups finely shredded zucchini 

Spoon into greased and floured 9x13 pan. Sprinkle on top: 

  • ¼ cup chocolate chips 

Bake at 350 for 30-35 minutes 

Credit: Charlene Stearns

Sheryl's (Almost Famous) Zucchini Cheddar Cornbread – Sheryl Goldberg 

  • 2 cups shredded zucchini (squeeze out extra moisture) 
  • 1 small finely chopped onion 
  • 2 large eggs, beaten 
  • 1 box Jiffy Corn Muffin mix 
  • ½ tsp salt 
  • ¼ tsp ground black pepper 
  • oz shredded sharp cheddar cheese 
  • ½ can finely chopped jalapenos or green chilies (optional) 
Credit: Sheryl Goldberg

Preheat oven to 350. Grease 9x13 glass pan or use muffin tin. In large mixing bowl, beat eggs. Mix in salt and pepper, stir in onion and zucchini (and jalapenos/chilies), blend in 6 oz of cheese. Once well blended, gently stir in corn muffin mix. Spread mixture into pan and sprinkle remaining cheese. Bake for 45-60 minutes (20 for muffins) until lightly brown and center is set. Optional: drizzle with honey or butter.