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Thread: Need Zucchini recipes

  1. #1
    Junior Member
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    Need Zucchini recipes

    Help! I have zucchini coming out of my ears. Already canning some for spaghetti sauce and zucchini breads. Any Recipes to share with me? Soon will be butternut squash! I guess we planted too many. Lol!

  2. #2
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    I'm sure you will get a ton of recipes - all of them better than what I could give. I just wanted to tell you that when I had a garden and had zucchini coming out of my ears (I AM envious of those of you with gardens) I used to grate it up and freeze it in quart bags. Then all winter I had zucchini to use, and use it I did. Of course I used it in bread, but I also added it to ground beef any time I was making meatloaf, meatballs, lasagna, most of time I'd throw a few handfuls into cake batter - zucchini went into almost everything during the winter months. And butternut squash - I would cube it and freeze in quart bags to use for soup.
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  3. #3
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    we have a daily breakfast skillet w/ onion, chard, zucchini, peppers, eggs, tobasco and worchestershire, topped w/ shredded cheese.
    johans, Michigan's UP, where 906 is God's area code

  4. #4
    Member itwrx4me's Avatar
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    Wish our garden was doing as well as yours! With it being so hot and dry this year, only our early spring items did anything much. All the vining plants dried up pretty quickly. Just a few cucumbers, zucchini and squash for us. I am so disappointed! Enjoy your bumper crop!
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  5. #5
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    Back when I was gardening I found a bread and butter recipe and they also noted you could use zucchini and yellow squash instead of cukes; you really can't taste the difference when you pickle them. I love them. You can also slice and freeze zucchini and you'll have it all yr.
    Judy

  6. #6
    Super Member nanna-up-north's Avatar
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    This is a recipe that my hairdresser gave me. She's tried it and now her MIL and her are fighting over the zucchini.


    Zucchini Parmesan Crisps

    adapted from Ellie Krieger's recipe in The Food You Crave: Luscious Recipes for a Healthy Life

    •1 lb. zucchini or squash (about 2 medium-sized)
    •1/4 cup shredded parmesan (heaping)
    •1/4 cup Panko breadcrumbs (heaping)
    •1 tablespoon olive oil
    •1/4 teaspoon kosher salt
    •freshly ground pepper, to taste
    Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

    Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

    In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

    Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

    Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

    Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)



    I also make fried zucchini often. I just slice the zucchini and toss it with a handful of white corn meal and a handful of flour. I usually add some thinly sliced onion as well. Then, just melt butter in a pan and fry like potatoes..... flip when brown on the edges. My DH loves this.... especially with spaghetti.

  7. #7
    Super Member Caswews's Avatar
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    sounds good . thanks for sharing
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  8. #8
    Junior Member lmw54's Avatar
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    Zucchini Relish

    10 cups zucchini shredded

    2 cups onions chopped fine or shredded

    5 TBL. Salt
    2 TBL. Cornstarch
    3 sweet green peppers chopped fine
    3 sweet red peppers chopped fine
    1 TBL. Nutmeg
    2 TBL. Black pepper
    1 TBL. Turmeric
    6 cups of sugar
    2 cups of vinegar

    Put zucchini, onions, and salt in large pan and let set overnight.

    Next day rinse

    Stir in rest of indredients and cook for 30 mins.
    Put in scalded jars and seal.
    Put in canner for 15 mins.
    Linda

  9. #9
    Senior Member JENNR8R's Avatar
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    This recipe doesn't use alot of zucchini, but I tried it this week. It was fast and tasty.

    TUSCAN VEGETABLE SOUP RECIPE



    Yield: 4 servings (1 1/2 cups per serving)

    Prep Time:
    15 minutes

    Really great, low cal soup. Very easy to make too! Add chicken to make it more of a meal.

    Ingredients:

    1 tablespoon Olive Oil

    1 cup diced Onion (about 1/2 large)
    1 cup chopped Kale or Cabbage
    1 cup diced Celery (about 2 stalks)
    1 cup diced Zucchini (about 1 medium)
    2 cloves Garlic, minced
    1 tablespoon chopped fresh Thyme (or 1 teaspoon dried)
    1 tablespoon chopped fresh Sage (or 1/2 teaspoon dried)
    1/2 teaspoon Sea Salt, plus more to taste
    1/4 teaspoon freshly ground Black Pepper, plus more to taste

    4 cups low-sodium, fat free chicken or vegetable Broth
    1 (14.5 ounce) can diced Tomatoes, with juice

    2 handfuls Baby Spinach Leaves (about 2 cups packed)>>

    Directions:

    1. Heat oil in a medium-sized soup pot over medium-high heat. Add veggies and spices (onion thru pepper), and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

    2. Add the broth and, tomatoes Bring to a boil. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

  10. #10
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    I have a mock apple pie recipe that uses zucchini. If you are interested in the recipe let me know. You'll fool them all with this recipe!

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