More terrific recipes

Here are more great dishes from the Seville Farm Market Zucchini Smackdown.

Zucchini Cobbler
By Miranda Huttinger

(We halved this recipe.)

8 cups chopped, seeded, peeled zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Crust:

4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter, cubed
1 tsp. ground cinnamon

Directions:

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat; set aside.

For crust, combine flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-by-10-by-1 baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 degrees for 35-40 minutes or until golden and bubbly. Yield 16-20.

Zucchini "Crab" Cakes
By Sandy Bridenthal

2 1/2 cups grated zucchini
1 egg, beaten
2 tbsp. butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 tsp. Old Bay Seasoning
1/4 cup flour
1/2 cup oil for frying

Combine zucchini, egg and butter. Stir in bread crumbs, seasoning and onion. Mix well. Shape into patties. Dredge in flour.

Using a medium skillet, heat oil over medium-high heat until hot. Fry patties in oil until golden brown on both sides, turning once.

Aunt Lucille's Zucchini Bread
By Carole Lintner

3 cups grated zucchini squash (Do not peel!)
3 eggs
1 cup cooking oil
2 tsp. vanilla
2 cups white sugar
3 cups flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
1 tsp. salt
1 cup raisins
1 1/2 cups chopped nuts
1 1/2 cups coconut

Beat together sugar and eggs until creamy. Add oil and vanilla and mix. Add dry ingredients, sifted together. Add zucchini, mix. Add raisins, coconut and nuts.

Bake in three greased 9-by-5 floured pans for one hour at 350 degrees.

Optional: Drizzle with melted chocolate and powdered sugar frosting, sprinkle with nuts and coconut.

Zucchini Torte
By Debbie Dewey

8 cups zucchini, peeled and sliced (remove large seeds)
2/3 cup lemon juice

Cook until tender.

1 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Stir into hot zucchini and take off heat.

4 cups flour
2 cups sugar
2 sticks margarine (softened)
1 stick butter

Mix like pie crust until crumbs form.

Stir two cups of this mixture into hot zucchini to thicken. Divide the remaining crumbs in half. Put one half into a 10-by-15 pan for bottom and pat down. Bake for 10 minutes at 350 degrees. Put remaining crumbs on top of zucchini mix and bake for 40 minutes at 375 degrees.

Grandma Mary's Chocolate Zucchini Brownie Cakes
By Barb Wernet

2 eggs, beaten
1/2 cup oil
1 1/2 cups sugar
1/4 tsp. salt
1 tsp. vanilla
1 1/3 cups flour
1/2 tsp. baking powder
1/4 tsp. soda
1/3 cup cocoa
1 big squirt of Hershey's Syrup
1 cup shredded zucchini

Mix together first five ingredients. Sift together dry ingredients and add to egg mixture. Stir in zucchini and nuts and chocolate syrup. Put in greased 9-by-13 pan and bake for 30 minutes at 350 degrees.

(Editor's Note: The type and quantity of nuts was omitted from the ingredients list we received. If you're a fan of nuts in your brownies, perhaps you can just add what you like.)

Zucchini Bread
By Carolyn Keiper

2 cups white sugar
3 eggs
1 cup oil
2 tsp. vanilla
3 cups flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 cups shredded zucchini with skins
1 1/2 cups coconut
1 1/2 cups chopped walnuts
1 cup raisins, optional

Beat sugar and eggs until creamy. Add oil and vanilla. Mix. Add dry ingredients. Mix. Add zucchini. Mix. Add coconut, walnuts and raisins. Mix. Pour into two greased and floured bread pans. Bake for about one hour at 350 degrees.

Watch the Seville Farm Market blog for the final batch of Zucchini Smackdown recipes in the next couple of days.