Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 1 of 2 1 2 LastLast
Results 1 to 25 of 42

Thread: zucchini recipe

  1. #1
    Junior Member
    Join Date
    Dec 2010
    Location
    Martensdale, Iowa
    Posts
    239
    Blog Entries
    1

    zucchini recipe

    what is your favorite zucchini recipe?

  2. #2
    Power Poster QuiltE's Avatar
    Join Date
    Apr 2011
    Location
    Ontario, Canada
    Posts
    15,124
    **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!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Sew many ideas ... just sew little time!!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

  3. #3
    Super Member alfosa421's Avatar
    Join Date
    Sep 2011
    Location
    up to my eyeballs in UFOs
    Posts
    2,341
    Blog Entries
    3
    Zucchini pancakes!

  4. #4
    Super Member nanacc's Avatar
    Join Date
    Jan 2012
    Location
    Texas
    Posts
    2,484
    Blog Entries
    1
    My zucchini bread loaves are a big hit! Make the small loaves to put on gift trays at xmas.

  5. #5
    Super Member
    Join Date
    Jan 2010
    Location
    Kansas City Mo
    Posts
    1,601
    Blog Entries
    1
    Zuchinni Brownies or choc cake is to die for I also grill it if we happen to be grilling.

  6. #6
    Super Member Jo M's Avatar
    Join Date
    Jun 2010
    Location
    Michigan
    Posts
    1,456
    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.
    Jo

  7. #7
    Senior Member
    Join Date
    Jul 2011
    Location
    Walton Hills, OH
    Posts
    585
    The recipe on the Stove Top Suffing Box. Stuffing, zucchini, ground meat, mushrooms, cr. of chicken soup and sour cream.

  8. #8
    Super Member paulswalia's Avatar
    Join Date
    Apr 2011
    Location
    Vermont
    Posts
    1,102
    Blog Entries
    3
    Chocolate Zucchini Bread (make regular Zuke bread and add a quarter cup of cocoa) and Zucchini Relish.
    We are here to learn how to live in heaven - I'm still learning.

  9. #9
    Senior Member janeknapp's Avatar
    Join Date
    Mar 2011
    Location
    Marion, IA
    Posts
    460

    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.
    Last edited by janeknapp; 07-29-2013 at 04:15 AM.

  10. #10
    Senior Member
    Join Date
    Nov 2011
    Posts
    362
    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.

  11. #11
    Super Member thimblebug6000's Avatar
    Join Date
    Jun 2007
    Location
    British Columbia
    Posts
    6,191
    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.

  12. #12
    Super Member
    Join Date
    Jul 2012
    Location
    Beautiful BC
    Posts
    1,300
    Blog Entries
    1
    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.
    Attending University. I will graduate a year after my son and year before my daughter.

  13. #13
    Junior Member
    Join Date
    Nov 2011
    Location
    Kansas
    Posts
    159
    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!

  14. #14
    Junior Member Champagnolle's Avatar
    Join Date
    Jun 2010
    Location
    South Arkansas
    Posts
    222
    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.
    If we could foresee the future, we might not have the nerve to venture into it. -- Wallace Stegner

  15. #15
    Power Poster
    Join Date
    Aug 2011
    Location
    Charleston SC
    Posts
    10,723
    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.

  16. #16
    Power Poster
    Join Date
    Aug 2011
    Location
    Charleston SC
    Posts
    10,723
    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.

  17. #17
    Super Member
    Join Date
    Sep 2011
    Location
    middle TN
    Posts
    1,105
    All purpose or self-rising flour?

  18. #18
    Super Member
    Join Date
    Sep 2011
    Location
    middle TN
    Posts
    1,105
    Do you have the recipe & do you use self-rising or all purpose flour? So many recipes don't tell you that any more.

  19. #19
    Senior Member w7sue's Avatar
    Join Date
    Feb 2012
    Location
    Aloha, Oregon
    Posts
    414
    Blog Entries
    36
    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.

  20. #20
    Super Member mjsylvstr's Avatar
    Join Date
    Jan 2007
    Location
    Spring Lake, NJ
    Posts
    2,450
    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.
    Last edited by mjsylvstr; 07-30-2013 at 04:14 AM.

  21. #21
    Super Member
    Join Date
    Feb 2011
    Posts
    8,118
    Zucchini Casserole

    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

  22. #22
    Power Poster
    Join Date
    Aug 2011
    Location
    Charleston SC
    Posts
    10,723
    Quote Originally Posted by tenngal View Post
    All purpose or self-rising flour?
    I am not sure if you are addressing me about flour but I use all purpose flour.

  23. #23
    Super Member MartiMorga's Avatar
    Join Date
    Jun 2011
    Location
    Springville, Tennessee
    Posts
    1,119
    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
    God Bless Quilters and Sewers
    Marti

  24. #24
    Junior Member
    Join Date
    Jan 2013
    Location
    Jersey
    Posts
    186
    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.
    Last edited by missmay; 07-30-2013 at 08:25 AM.

  25. #25
    Power Poster Jingle's Avatar
    Join Date
    Dec 2009
    Location
    Outside St. Louis
    Posts
    29,682
    I make only zucchini bread, or I did when I grew them years ago. Now I mainly make pumpkin bread, everyone loves it.
    Another Phyllis
    This life is the only one you get - enjoy it before you lose it.

Page 1 of 2 1 2 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.