TRR photo by Tom Kane TRR staff member Sandra Deckelman makes a mad dash from the scene of the crime on August 8, when she snuck zucchini onto the porches or door stoops of some of TRR's neighbors! (Click for larger image)

Sneakin' a zucchini

By SANDRA DECKELMAN

As we reported in last week's issue of TRR, August 8 was Sneak A Zucchini on your Neighbors Porch Day. We wanted to support this little-know holiday, so we asked you to contribute your zucchini ideas. Here are the great recipes we received.

We also got into the spirit of the holiday and left this product of overzealous planting on our neighbors' door stoops. (We cheated a little, since we bought the veggies at Peck's!) Along with our zucchini came a recipe so that our neighbors can cook up a feast.

Our neighbors at the Delaware Arts Alliance even got in the spirit of things. When we went into their office, they had a massive zucchini on the floor! Thanks to all of our great neighbors for not chasing us down the street when we left them their gift!

Zucchini Cake

Submitted by Norma Yonchik, Hortonville

3 cups of flower
3 cups of sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
21/2 tsp. cinnamon
1 tsp. vanilla
4 eggs
1 1/2 cups oil
2 1/2 cups shredded zucchini
1 cup walnuts
3/4 cup raisins

Mix oil, vanilla and eggs. Add zucchini to mixture. Mix well. Add dry ingredients. Add nuts and raisins to the mixture. Pour into a 13 x 9 inch pan. Bake at 325 degrees for 35 minutes, or until firm on top.

Grilled Zucchini Casserole

Submitted by John Taninies, Lackawaxen

1 medium zucchini
1 large onion
2 large tomatoes
1 cup shredded mozzarella cheese
Italian dressing

Slice zucchini, onion and tomatoes in 1/2 inch slices. Place them in a pan or bowl and marinate with a generous amount of Italian dressing for a few hours. Grill each ingredient on medium heat until soft. Separate onion rings. Alternately layer each of the veggies in a casserole dish. Top with mozzarella cheese and heat on the grill, in the microwave or in the oven until cheese is melted.

Many other veggies and cheeses may be added to this recipe. Try eggplant, yellow squash or peppers. Add some cheddar, jack or munster! Use your imagination.

Fried Zucchini Sticks

Submitted by Eileen Hennessey

1 medium zucchini
1 cup flour
1 egg
1/2 cup milk
1 cup bread crumbs
1 cup oil
salt
pepper
garlic powder
tomato sauce

Cut the un-skinned zucchini into 3 inch by 1/4 inch sticks. Set aside. Mix all of the dry ingredients in a bowl. In a separate bowl, mix the egg and milk. Coat the sticks of zucchini in the egg mixture. Then roll, one at a time, in the breadcrumb mixture. Fry in oil until golden brown. Serve with the warmed tomato sauce.