zucchini recipe
 

what is your favorite zucchini recipe?

**Stir fried with lots of onions ... and other veggies.
Add in some canned tomatoes but to keep it moist.
Season to taste.

**Make LOTS of the above, for Planned Overs for another meal.
Put in a casserole. Top with bread crumbs. Bake
Top with shredded cheese towards end.
Return to oven til melted/bubbly and a little toasty on top.

**And you can't beat zucchini bread!!

I don't grow it, but I sure like to help people out when they start complaining about their prolific zucchinis! :D

Zucchini pancakes!

My zucchini bread loaves are a big hit! Make the small loaves to put on gift trays at xmas.

Zuchinni Brownies or choc cake is to die for I also grill it if we happen to be grilling.

I love zuchinni bread best, but here's another way to use up the excess. We look forward to it every summer now.

ZUCHINNI & FRESH CORN

1 tablespoon olive oil
1/2 cup diced red onion
4 cloves garlic, minced
1/2 cup fat-free, reduced sodium vegetable (or chicken) broth
1 cup fresh corn kernels cut from cob (about 2 ears)
3 cups thinly sliced zuchinni
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons grated Parmesan cheese

In a large nonstick skillet, heat olive oil over medium heat. Add the onion and garlic and saute until slightly tender, about 3 minutes. Add the vegetable or chicken broth and corn kernels and continue to cook until the corn is heated through, about 2 minutes. Add the zuchinni, cover and continue cooking an additional 5 minutes, stirring occasionally, until vegetables are tender. Mix in the butter, salt and black pepper. Spoon the vegetable mixture into a shallow baking dish and sprinkle the top with Parmesan cheese. Place in the oven and broil until the cheese topping is golden brown, about 2 to 5 minutes.

The recipe on the Stove Top Suffing Box. Stuffing, zucchini, ground meat, mushrooms, cr. of chicken soup and sour cream.

Chocolate Zucchini Bread (make regular Zuke bread and add a quarter cup of cocoa) and Zucchini Relish.

Zucchini Casserole (Rice Casserole Italiano)
 

Five luscious layers of meat, cheeses, egg, rice, and a zucchini seasoned Italian style

Zucchini Casserole (Rice Casserole Italiano)

1 qt. sliced fresh zucchini
1# lean ground beef
1 c. chopped onions
1 t. salt
1/4 t. pepper
2 t. Italian seasoning
2 c. cooked rice
1 can (8 ozs.) tomato sauce
1 c. cottage cheese
1 egg, beaten
1 cup grated cheddar cheese

Cook zucchini in boiling salted water about 2-3 minutes; drain well.
Saute ground meat, onions, garlic, and seasonings until onions are transparent. Stir in rice and tomato sauce. Blend cottage cheese and egg. Arrange half of the zucchini slices in a buttered shallow 2-qt. casserole; spoon on meat-rice mixture. Spread cottage cheese over meat mixture. Top with remaining zucchini and sprinkle with cheddar cheese.

Bake at 350 degrees for 20-325 minutes or until hot and bubbly.
Makes six servings. Each serving provides 362 calories.

It is even great the next day as left-overs.

Thanks for these recipes. We finally got to our little place in EA WA last night. DH planted a small garden here too because it is so much sunnier than the coast. We have five HUGE zucchini on our plant. We are talking bring the wheel barrow to move them!!! LOL I grated up one to make zucchini bread last night thinking it would be soft and seedy. It was still nice and firm with only a few seeds on the blossom end. We love zucchini so guess what we will be eating.
BTW my favorite has to be fried breaded zucchini rounds sprinkled with a little Parmesan cheese. I can make a meal of that one.

Slice the zucchini in 1/2 and brush with olive oil & garlic powder. Top with sliced tomatoes and salt & pepper. Sprinkle mozzarella and/or Parmesan on top and bake at 375*F for 20-30 minutes.

I freeze grated zucchini in one and two cup packages. Over the winter I add it to just about everything. Meatloaf, spaghetti sauce, stews and soups. I also make cakes, loaves and other yummy treats when it is fresh and with the frozen zucchini.

Zucchini Bread (Very Moist)

3 C. Flour
2 tsp. Soda
1 tsp. salt
1/2 tsp baking powder
1 tsp. nutmeg
1 1/2 teaspoon cinnamon
1 C. crushed pineapple (drained well)
3 eggs
2 C. Sugar
1 C. Vegetable oil
2 tsp. Vanilla
2 C. shredded zucchini
3/4 C. chopped pecans (optional)

Combine all dry ingredents and set aside. Beat eggs, sugar, oil, and vanilla until creamy. Str in zucchini and pinapple. Add dry ingredients and mix. Batter will be thick.
Spoon into well greased and floured loaf pans. Bake 350 degrees for 50-55 min. Check to see if bread is done, do not over bake. The time will depend on the size of the pan you are using.

This is a very moist bread and we all love it!

Thanks for the zucchini ideas. I planted 3 hills and have had a bumper crop. I've dehydrated some planning on seasoning and baking a few minutes to eat as chips. I'll see how that goes. I plan on making zucchini bread with some dried figs from my tree instead of raisins. No one wants my zucchini. I think that must be the offering Cain gave to God that made God so mad.

A few years ago I canned zucchini salsa. It was GREAT for an instant meatloaf. Just add it to ground beef or turkey along with beaten egg and bread or cracker crumbs or oatmeal. I found the recipe on the internet.

Zucchini Bars
4.c. flour
2 c.sugar
1/2 tsp. salt
1 1/2c. butter
Cut in butter until crumbly. Reserve 3 c. crumbs.
Pat the remaining crumbs into a greased 9x13 pan. Bake at 375 for about 12 min. Cool crust
Filling
9 to 10 c. zucchini peeled and seeded, cut into cubes.
2/3 c lemon juice
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Cook zucchini in lemon juice until it starts to boil. Lower heat and cook until tender. Stir in remaining ingredients and simmer 5 min. Spoon over cooled crust and top with the reserved crumb mixture.
Bake at 375 for 30 to 45 min.
This taste like apple and the kids love it as long as you don't tell them it is zucchini.
I hope you try it.

Zucchini Relish
2 c. chopped zucchini
1 c. chopped onion
1/2 c. sweet green pepper
!/2 c. chopped red sweet pepper
Rinse and soak in cold water with 2 tablespoons of coarse salt for 2 hr.
Drain after 2 hr.

Brian
2 tsp. celery seed
t tsp. mustard seed
1 c. apple cider vinegar
heat together and pack in sterile jars. Process in water bath for 10 min.
This is great on hot dogs and burgers.

All purpose or self-rising flour?

Do you have the recipe & do you use self-rising or all purpose flour? So many recipes don't tell you that any more.

I tried a recipe for baked zucchini slices with parmesan cheese - it was soggy! I think I like the idea of frying it instead. Thank you to 'clements' for that idea. I just made four small loaves of bread today and still have four cups of shredded left and a giant zucchini still sitting on the counter. Chocolate cake is my next project - thank goodness all of it freezes well! I did learn not to freeze shredded zucchini.

I always need to have copies of this recipe when I take it anywhere as there are always requests for it.
It is one of my late sister's recipes and omg...she had a great repertoire of goodies.......



Zucchini/carrot bake
1 small onion…chopped
2 lb.zuccini (I use a bag of frozen sliced)
1 can cream of Mushroom soup
8 oz. sour cream
1 cup thin carrot sticks (julliene)
8 oz, Pepperidge Farm Herb stuffing (crush & mix)
1 stick butter (melted)
---Muenster cheese------

I use sliced frozen zucchini....cook in salted H2O with onions (5 minutes & drain)
combine sour cream & soup and add the zucchini.
Stir in the carrots, uncooked.
Combine stuffing mix & butter.....spread 1/2 of mixture in 13"x9" dish
& reserve the rest for topping.
Spoon in veggie mixture, lay munster cheese strips or grated over veggies
and then remaining herb mixture.

Place in frig/24 hours, covered, then bake @ 350 for 30/35 minutes, uncovered.

[h=2]Zucchini Casserole[/h]2 zucchini medium sized and sliced thin
1Tbsp butter
1/2 cup grated (small cubes) extra sharp cheddar cheese
1 cup sour cream
1 cup prepared seasoned stuffing mix

Mix ingredients and bake 30 min at 350 or can microwave (time depends on microwave) till heated trough and zucchini is tender. I usually double the recipe for my large family

I am not sure if you are addressing me about flour but I use all purpose flour.

Oh you lucky girl, our 2 plants are barely producing and we love stuffed zucchini, sautéed with summer squash, so many great ways to eat it

This is a family favorite since a friend at work brought it to our Christmas Buffet, that's at least 25 years ago. Great as a meal or as a side dish for meals. I use it for brunch replacing the heavy with fats breakfast casseroles. You can also use grated cheddar or Mexican blend cheeses, make it the way you think your family will like it. Zucchini Casserole

3 cups zucchini, chopped
1 medium onion, chopped
1 cup Bisquick
4 eggs
1/2 cup grated Italian cheese
1/2 cup veggie oil
1 t garlic powder
1 t salt
1 t pepper
1 t dried Italian herb mix

Mix everything in a large bowl and putin a greased casserole dish or a 10” pie dish.
Bake at 350 for about 45 minutes, until top is nicely browned.
Serve hot or warm with peppers(grilled, fried or roasted), fresh tomatoes and maybe some Italiansausage. Great Meal.

Also great at room temp, can be cutinto cubes as an appetizer.

I have reduced the amount of oil to a quarter of a cup and used 2 eggs and Eggbeaters (equivalent of 2eggs) and it was just a good. Can also shred the zucchini but itdoes make the casserole a little moister. You could also add more orless seasoning.

I make only zucchini bread, or I did when I grew them years ago. Now I mainly make pumpkin bread, everyone loves it.

Love mine fried!

Would you post the recipe for the Zucchini Brownies.. thanks
Pam

sauted onions, then add thinly sliced yellow squash, zucchini, and tomatoes. Cook til veggies tender but still some what al dente. And 2nd best, Zucchini bread with walnuts. My DH grows tons of zucchini and squash. We freeze it and give a lot away every year. Had a lot of rain this year but still made 10-12 large loaves of the bread and put lots of the veggies in the freezer...

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 ½ 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.

I love to make zucchini crescent pie, it was a Pillsbury bakeoff winner many years ago. It is simply delicious, and easy to make using crescent rolls for the crust, mozzarella cheese, eggs, onions and dried herbs. Make sure you brush some Dijon mutsard on the crust before baking, it makes the recipe. Just google zucchini crescent pie for the recipe, it's fabulous and the leftovers heat up well.

Zucchini is absolutely delicious smoked. Yep, smoked. Prepare your zucchini in spears, if larger take out the membranes, baste oilive oil on your zucchinie, rub with a bbq rub or smoke rub as you would meat, then put in your bbq or smoker with apple chips cook till tender. so very good!!!!

Sauted with shrimp, garlic, tomatoes and basil and sprinkled with parmesan cheese is one of my favorite summer meals.
Also cut in julienne strips and steamed then used as pasta with sauce as I dont eat wheat or pasta. Love my zucchini

Zucchini Cobbler is the best!

I just made this for supper because I had a zucchini given to me.. It was delicious

Oops...I meant the recipe with the ground beef, cottage cheese and egg....yum

I have used half ground beef and half sausage and that is good too!
Sausage Stuffed Zucchini
INGREDIENTS:
12 ounces pork sausage
1 large zucchini
3 eggs, beaten
1 cup shredded Colby cheese
2 cups cottage cheese
1 cups shredded Italian cheese blend 1/2 cup chopped onion
2 tablespoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch garlic salt
1/2 cup chopped tomatoes
DIRECTIONS:
1. Preheat oven to 350 degrees. Spray Pam on a baking dish (size is dependent on the size of your zucchini).
2. Place crumbled sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
3. Partially cook zucchini in the microwave on high for 5 minutes. Remove from the microwave and let cool for about 10 minutes. Meanwhile, in a medium bowl combine eggs, Colby cheese, cottage cheese, Italian blend cheese, onion, Italian seasoning, salt and pepper.
4. Slice the zucchini in half lengthwise, remove the seeds and rinse. Place both halves in prepared baking dish and sprinkle with garlic salt. Layer the sausage, tomatoes and cheese mixture in each half.
5. Bake in preheated oven for 40 minutes. Then broil for 5 minutes to brown the cheese.

When my zucchinni get super huge, I half them length wise and remove seeds leaving a hollow center. I made spanish rice made with hamburger spoon it into the center, wrap in foil place on sided cookie sheet and bake until squash is tender about 45 minutes to one hour, depending on size. Scoop out the rice and the squash, it is very good. have fun.

I never ate zucchini until high school. My mom made it a few times but my brothers and I didn't like the sound of it. We didn't like the word squash either, how silly. A friend of mine in high school told me it was her favorite veggie and coudn't believe I never tasted it. So she got me hooked on it. I love to mix it with carrots, cauliflower onions and a bit of garlic. I also like to shred it and cook it with scrambled eggs.

Take 6 inch zucchini ,scoop out seeds,fill with ground turkey browned with onions,pour over pizza sauce. Bake til almost tender,top with grated cheese. If you are a kid..discard the zucchini and eat the rest!

I make stuffed zucchini with taco meat. prepare your meat like you are making tacos then slice zucchini in half lengthwise. Scoop out seeds and stuff with taco mixture. Bake then just before done top with cheese.