Here are some recipes for zucchini. Please add your recipes, too, because I'm running out of ideas!
Stuffed Zucchini
4 medium zucchini, about 8 inches
1/2 cup uncooked long grain rice
1 small onion, chopped
1/2 medium green, pepper, chopped
1 garlic clove, minced
1 Tbsp. butter
3/4 cup canned bean sprouts, rinsed, drained and chopped
1/2 cup chopped cabbage
1/4 cup chopped fresh mushrooms
1-1/2 teaspoons soy sauce
1/2 teaspoon salt (I don't use because of the sodium in the soy sauce)
Dash pepper
1/2 cup shredded cheddar
1/4 cup sliced almonds
Cut zucchini in half lengthwise; scoop out and discard pulp, leaving a 1/4-inch shell. Place, cut-side down, in a baking dish. Fill dish with hot water to a depth of 1/4 inch. Bake, uncovered, at 350 degrees for 15-20 minutes or until tender. Drain and set aside. Cook the rice according to package directions.
In a skillet, saute onion, green pepper and garlic in butter until tender. Stir in the bean sprouts, cabbage, mushrooms cooked rice, soy sauce, salt, and pepper. Reduce heat and simmer, uncovered, about 5 minutes.
Spoon into zucchini shells; sprinkle with cheese, then sprinkle with sliced almonds. Place on ungreased baking sheet. Bake, uncovered, at 350 degrees or 20-15 minutes or until cheese is melted. Makes 8 servings.
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Savory Summer Squash
1 small zucchini, julienned
1 small yellow summer squash, julienned
1 medium tomato, diced
3 Tbsp. finely chopped onion
1 Tbsp. olive oil
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
In a skillet, saute the zucchini, squash, tomato and onion in oil for 1 minute. Sprinkle with seasonings. Cook 5-7 minutes longer or until vegetables are tender. Serve with a slotted spoon. Makes 2 servings.
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Zucchini Dessert Squares
Pastry:
4 cups all-purpose flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1-1/2 cups cold butter
Filling:
8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13- x 9-inch baking pan. Bake at 375 degrees for 12 minutes.
Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375 degrees for 40-45 minutes or until golden. Makes 16-20 servings.
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Pineapple Zucchini Bread
3 eggs
2 cups finely shredded zucchini
1 cup vegetable oil
1 can (8 ounces) crushed pineapple, drained
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup chopped nuts
1 cup raisins, optional
In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired.
Pour into two greased 8 x 4-inch loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Makes 2 loaves.
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Zucchini Garden Chowder
2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 teaspoons chicken bouillon granules
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
1/4 cup grated Parmesan cheese
2 cups (8 ounces) shredded cheddar cheese
Pinch sugar, optional
Additional minced fresh parsley, optional
In a Dutch oven or soup kettle, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.
Just before serving, add cheeses; stir until melted. Add sugar and garnish with parsley if desired. Makes 8-10 servings (about 2-1/2 quarts).
My note: I use 3 cups of chicken broth instead of 3 cups water and the bouillon cubes because those cubes are loaded with salt.
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Zucchini Pancakes
1/3 cup biscuit/baking mix
1/4 cup grated Parmesan cheese
1/8 teaspoon pepper
2 eggs, lightly beaten
2 cups shredded zucchini
2 tablespoons butter
In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well.
In a large skillet, melt butter. Drop batter by about 1/3 cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Makes 5 pancakes.
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Zucchini Salsa - perfect for brats, sausages, hot dogs, etc.
5 cups shredded zucchini (about 5 medium)
4 medium tomatoes, peeled, seeded and chopped
2 medium onions, chopped
2 medium green peppers, chopped
1 small sweet red pepper, chopped
1/2 cup packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 cup white vinegar
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
3 garlic cloves, minced
3 teaspoons ground mustard
2-1/4 teaspoons salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon each ground cumin, nutmeg and turmeric
1/2 teaspoon pepper
In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally.
Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Makes 7 cups.
My note: I recommend wearing disposable gloves when cutting any hot peppers.
Stuffed Zucchini
4 medium zucchini, about 8 inches
1/2 cup uncooked long grain rice
1 small onion, chopped
1/2 medium green, pepper, chopped
1 garlic clove, minced
1 Tbsp. butter
3/4 cup canned bean sprouts, rinsed, drained and chopped
1/2 cup chopped cabbage
1/4 cup chopped fresh mushrooms
1-1/2 teaspoons soy sauce
1/2 teaspoon salt (I don't use because of the sodium in the soy sauce)
Dash pepper
1/2 cup shredded cheddar
1/4 cup sliced almonds
Cut zucchini in half lengthwise; scoop out and discard pulp, leaving a 1/4-inch shell. Place, cut-side down, in a baking dish. Fill dish with hot water to a depth of 1/4 inch. Bake, uncovered, at 350 degrees for 15-20 minutes or until tender. Drain and set aside. Cook the rice according to package directions.
In a skillet, saute onion, green pepper and garlic in butter until tender. Stir in the bean sprouts, cabbage, mushrooms cooked rice, soy sauce, salt, and pepper. Reduce heat and simmer, uncovered, about 5 minutes.
Spoon into zucchini shells; sprinkle with cheese, then sprinkle with sliced almonds. Place on ungreased baking sheet. Bake, uncovered, at 350 degrees or 20-15 minutes or until cheese is melted. Makes 8 servings.
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Savory Summer Squash
1 small zucchini, julienned
1 small yellow summer squash, julienned
1 medium tomato, diced
3 Tbsp. finely chopped onion
1 Tbsp. olive oil
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
In a skillet, saute the zucchini, squash, tomato and onion in oil for 1 minute. Sprinkle with seasonings. Cook 5-7 minutes longer or until vegetables are tender. Serve with a slotted spoon. Makes 2 servings.
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Zucchini Dessert Squares
Pastry:
4 cups all-purpose flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1-1/2 cups cold butter
Filling:
8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13- x 9-inch baking pan. Bake at 375 degrees for 12 minutes.
Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375 degrees for 40-45 minutes or until golden. Makes 16-20 servings.
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Pineapple Zucchini Bread
3 eggs
2 cups finely shredded zucchini
1 cup vegetable oil
1 can (8 ounces) crushed pineapple, drained
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup chopped nuts
1 cup raisins, optional
In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired.
Pour into two greased 8 x 4-inch loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Makes 2 loaves.
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Zucchini Garden Chowder
2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 teaspoons chicken bouillon granules
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
1/4 cup grated Parmesan cheese
2 cups (8 ounces) shredded cheddar cheese
Pinch sugar, optional
Additional minced fresh parsley, optional
In a Dutch oven or soup kettle, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.
Just before serving, add cheeses; stir until melted. Add sugar and garnish with parsley if desired. Makes 8-10 servings (about 2-1/2 quarts).
My note: I use 3 cups of chicken broth instead of 3 cups water and the bouillon cubes because those cubes are loaded with salt.
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Zucchini Pancakes
1/3 cup biscuit/baking mix
1/4 cup grated Parmesan cheese
1/8 teaspoon pepper
2 eggs, lightly beaten
2 cups shredded zucchini
2 tablespoons butter
In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well.
In a large skillet, melt butter. Drop batter by about 1/3 cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Makes 5 pancakes.
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Zucchini Salsa - perfect for brats, sausages, hot dogs, etc.
5 cups shredded zucchini (about 5 medium)
4 medium tomatoes, peeled, seeded and chopped
2 medium onions, chopped
2 medium green peppers, chopped
1 small sweet red pepper, chopped
1/2 cup packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 cup white vinegar
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
3 garlic cloves, minced
3 teaspoons ground mustard
2-1/4 teaspoons salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon each ground cumin, nutmeg and turmeric
1/2 teaspoon pepper
In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally.
Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Makes 7 cups.
My note: I recommend wearing disposable gloves when cutting any hot peppers.