Recipes Using Zucchini

By Reta Fletcher (Guest Post)

Thank you all for the great recipes. There were some that realy sounded good, and I know that I will use most before the summer is over. It's fun to see how many changes I can make with your ideas, and still enjoy the taste.

By

susanmajp

Here's a couple of things I do that no one has mentioned:

**When you miss some Zucchini and they are larger than you usually pick, they are perfect for making zucchini in Italian tomato sauce. Cut them up and remove seeds if too mature; put in a large pan. Add a couple of diced onions and green peppers. Add some thick tomato sauce from tomato paste (the water in the zucchini will thin it) and some Italian herbs. Heat to a boil, pour into canning jars, and pressure can. The pressure canning softens the zucchini if it was getting tough, as the larger ones do. This is a tasty side dish to any meal.

**Peel the zucchini and pulverize it in the blender. Pour into ice cube trays and freeze. Once frozen, remove cubes to a large zip-lock bag. When baking/cooking, substitute as many cubes of "zucchini milk" as you need to replace some or all of the amount of milk/water in the recipe. A great way to incorporate some hidden veggies into any recipe. Can also throw a couple of cubes into spaghetti sauce, any casserole you make, cake mixes, sauces/gravies, etc.

**I chop up some zucchini (or the peels from my zucchini milk) and dehydrate them. Once dried, they can be added to any soup or stew I make throughout the year. This takes little room in my cupboard.

**If I'm really swamped with zucchini, after drying, I whiz in the blender to make a powder--a flour. I add a tablespoon or two anytime I make pancakes, waffles, bread, stews, muffins, etc. This takes little to no room in the cupboard, and adds fiber to homemade goods.

By Marta (Guest Post)

75 zucchini recipes

http://lifestyle.msn.com/foodandent ... ecipesearch.aspx?q=zucchini&st=k

By irishmcfly (Guest Post)

this is a great one you can serve morning or in the evening.

*depending on the size of the zucchini shred one or two (like you would for hashbrowns) place in a bowl
*add a egg or two
*flour
*your choice of seasong I like Johnny's

you then mix every thing together till you have a pancake texture. when it comes to the flour use your judgment because it depends on mixture. remember zucchini is full of water so the longer it sets the more flour you will have to add.
heat a griddle or pan w/ a little oil or butter (yes this is not a fat free recipe). spoon a fair amout (like a pancake) in your pan and turn. cook till nice and crispy, or brown.
Toppings: I like to add a little butter with salsa or you can go with jams, sryup pretty much what every you like.
this is a great recipe that everyone likes at any meal and u can store it in the fridge for the next day and like i said if it looks to runny then add more flour. I hope you like it as much as my family does.

By Diana (Guest Post)

Grate one zucchini and one summer squash
saute with one diced onion and garlic (to taste)
mix in 1 28-oz can of dinced or crushed tomatoes (or fresh if you have!)
mayneed to add a small can of tomato sauce
season to taste with salt, pepper, garlic, oregano if desired
Simmer until slightly thincked and serve over pasts
WE also grill a chicken breast nd slice for a DELICIOUS healthy meal-my kids love ot too!

By Jo. (Guest Post)

The recipe earlier calls zucchhinis courgettes> they are the same>

By Jo. (Guest Post)

This is a lovely recipe I came across in Greece. Coarsely grate 4 medium courgettes. Sprinkle with salt and leave to drain. Meanwhile crumble 40z of fetta cheese in a bowl, and add a handful of fresh chopped mint.Rinse courgettes and squeeze out moisture then add to the cheese mix.Mix in an egg,then enough breadcrumbs to make a mix that will hold together when moulded into balls. Mould into golf ball sized balls by sqeezing and rolling in your hands. Coat in more breadcrums then fry til golden. The Greeks call them Colokithaki kefteras(Courgette balls)Serve as a starter, or main dish with salad.DELICIOUS!!!!!!!!!!!!!!!!!

By Marta (Guest Post)

ZUCCHINI CORNBREAD CASSEROLE
FROM: Diana S. at www.allrecipes.com
Yield: 7 servings

4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 oz) package dry corn muffin mix
0.50 teaspoon salt
0.25 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

Preheat oven to 350 degrees F. Grease a 2 quart casserole dish. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into the casserole dish; top with remaining 4 ounces of cheese. Bake in preheated oven for 60 minutes.

By Marta (Guest Post)

Zucchini Crescent Pie
http://www.recipezaar.com/13252

By

Harlean from Arkansas

Sorry for the double post. (Editors Note: We removed it :0)

We are eating lots of fresh veggies from the garden and I have a variety of dishes using my zucchini and yellow squash. Many are similar to those already posted, but I do have a few different ones.
My daughter gave me this one a couple years ago.

Chocolate Chip Zucchini Cake
1 1/2 cups sugar
1/2 cup butter, softened & 1/4 cup oil
1 teaspoon vanilla
2 eggs
2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 cup buttermilk
2 cups shredded zucchini (use small, firm squash)
1/2 to 1 cup chocolate chips (semi-sweet)
Optional: 1/2 cup chopped nuts
Preheat oven to 350º.
Grease and flour 9x13-inch cake pan. In large bowl, combine sugar, butter, oil, vanilla
& eggs. Beat until light and creamy. Combine dry ingredients and add to mixture along
with the buttermilk. Blend well. Fold in Zucchini, chocolate chips and nuts. Spread in pan.
Bake for 35 to 45 minutes or until toothpick inserted in the center comes out clean.
Cool completely and frost, if desired, but this is good without frosting.
***********************************
Zucchini Pizzas

Number of Servings: 10
Serving Size: 3 slices
Ingredients
Name Measure Weight
zucchini, about 2 inches in diameter, cut into 1/4-inch slices 2 ---
pizza sauce 1 tbsp ---
pitted black olives, sliced 1 tsp ---
green onion minced 1 tsp ---
fat-free mozzarella, grated 2 tbsp ---
Preparation Instructions
1. On each slice of zucchini place ingredients in order.
2. Place on a baking sheet and broil until cheese is melted and bubbly, about 3-5 minutes. Zucchini should be crisp.

*****************************

Crockpot Zucchini and Brown Rice.

There are no precise measurements to this recipe. Just a few suggestions for ingredients and amounts, but you can be creative with this and include veggies that you like and have on hand.
2-4 medium Zucchini squash, unpeeled and sliced into thick rounds. I mixed in some yellow squash here, also.
large red onion or any type onion you like, coarsely chopped
large Bell pepper, I had a yellow one in the freezer, so used that
1/2 pound sausage...fry this stirring to crumble it as it fries. To cut fat, I then drain the grease, place the cooked sausage in the colander and rinse it well with boiling water.
1-2 cups uncooked Minute Brown Rice
1 can diced tomatoes with green chiles
large can of tomatoes.

Prepare all ingredients and place them in the slow cooker.
Stir well, and cook on high for about 30 minutes (until well heated through)
Stir again, and set the slow cooker to low, and let cook another hour or until
rice is tender. Serve with French Bread spread with garlic butter, and toasted or grilled.

Harlean from Arkansas

By

michawnpita

Take vegie peeler and peel down until the seeds, then saute in a little olive oil, garlic and salt and pepper. My sister adds poppy seeds from the original recipe she got (I assume it's for color and show), makes a great pasta and kids seem to love it. I serve it plain or sauce over it, works with those zukes that have been hiding and get big (funny how they do that!).

I know you can also grate fine and add to cake recipes or even make a zuke/chocolate cake, you can't even tell you are eating vegies!

By

dameemag

My familys favorite zucchini recipe is Fried Zucchini. I slice the zucchini, in rounds with skin on, and dip it in egg and milk then shake it in flour and then fry in pan with 1/4 inch oil of your choice...when they are browned put on paper towels to drain and shake a little salt on them....they are yummy and when my 3 sons were home I would fry at least 3 large ones for a meal....They were right behind me getting them as they came out of the pan.....Boys....

By

Sheraone

Maybe you have a bumper crop of zucchini. If so, congratulations.

I discovered a great way to use zucchini and quite a bit at a time as I made the best of my rapidly growing zucchinis.

This is provided you have a juicer tho.

I juiced zucchinis, added some canned tomato sauce from the store and heated it with some herbs, dill was my favorite but you can experiment with anything you like.

You can even experiment with other garden vegetables like celery, onions etc. Or try a vegetable based spaghetti sauce in stead of the plain tomato sauce. If it's a drink you may choose to puree the sauce tho so you dont have chunks of anything.

Basically I was making my own vegetable cocktail like V8. I thought it was better than V8 and was enormously pleased that I had discovered this.

By the end of the season I had stacks and stacks of frozen vegetable cocktail in my freezer.

By

RoxyLea

Really simple one--if you like to make stir frys, they are awesome sliced--with peeling--right into it. They pick up the flavors so nicely :)

By Karen (Guest Post)

Layer raw sliced zucchini on bottom of greased 9x13 pan. Layer slices of swiss cheese, slices of onion, salt & pepper & a few pats of butter. Repeat layer and bake covered with foil for 1/2 hour . Remove foil and bake until lightly browned.

By Tracie, Missouri (Guest Post)

This is a wonderfully tasty way to cook your zucchini. Just cut them into approx. 1/2" rounds. Drizzle some extra virgin olive oil on top. Season lightly with salt and pepper (remember, you can always add more salt or pepper later after it's cooked). Place on a flat grilling pan with holes small enough the squash cannot drop through. Grill appx. 5 mins on each side. I love to grill yellow squash, onions, peppers and even mushrooms along with this. Makes a great side dish to those outdoor BBQ's! My fiance doesn't care for squash, but he can eat just this by its self!