Monday, August 29, 2011

2011 Zucchini Smackdown Winners

It was a beautiful Saturday for the Seville Farm Market's Third-Annual Zucchini Smackdown on Aug. 20. We're grateful to our judges: Seville Lions Club President Chuck Boomhower, Seville Library Branch Manager Lynn Wiandt, and Seville attorney and Cloverleaf School Board Member Joe Doty.

Bragging rights for Largest Zucchini went to Carole Lintner, whose entry weighed in at 7.2 pounds. Judy Foster of Seville won in the Best Savory Dish category with her Zucchini Casserole. Market vendor and Seville resident Kris Perry earned first prize in the Best Sweet Dish category with her Zuchiniapple-Carrot Cake.

The winning recipes are listed below. Make them both and you've got dinner and dessert! Hope to see you at next year's Seville Farm Market Zucchini Smackdown! Thanks to all who participated.


Best Savory Dish:
Zucchini Casserole
By Judy Foster

2 cups French bread cut into small cubes
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 8-inch zucchini, cut into 1/4-inch-thick slices
1 1/2 cups shredded sharp cheddar cheese
1 1/2 tbs. butter
3 slices cooked bacon
1/2 cup red onion, diced

Lightly grease a 1 1/2-quart casserole dish. Layer all ingredients. Cover with foil. Bake at 400 degrees for one hour.

Best Sweet Dish:
Zuchiniapple-Carrot Cake
By Kris Perry

Cook 8 ounces of zucchini in pineapple juice for about 20 minutes. Drain, cool and then proceed with the recipe.

2 cups flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3 cups finely shredded carrots
1/2 cup coconut
8 ounces mock pineapple (see above)
1 cup cooking oil
4 eggs
Cream Cheese Frosting (recipe follows)

Grease and lightly flour two 9- by 1 1/2-inch round baking pans and set aside. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and cinnamon. Add carrots, oil, zucchini, coconut and eggs. Beat with an electric mixer until combined. Pour batter into the prepared pans. Bake in a 350 degree oven for 30 to 35 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Frost with Cream Cheese Frosting. Cover and store in refrigerator. Makes 12 to 16 servings.

Cream Cheese Frosting

Beat 6 oz. of cream cheese with 1/2 cup butter and 2 tsp. vanilla until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional sifted powdered sugar to reach spreading consistency.






















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