Zucchini Recipes

Winchester

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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.
 

AbbysMom

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I'm bookmarking this page!


Grilled Vegetables

1 pound vegetables - summer squash, eggplant, zucchini, asparagus etc.
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon soy sauce
1/8 teaspoon black pepper


Slice vegetables crosswise. Combine all ingredients in a large zip-top plastic bag; seal and marinate at least 30 minutes. I usually marinate for a few hours. Remove vegetables from bag, and discard marinade. Place on grill rack ; grill 5 minutes on each side or less depending on grill temps. Yield: 4 servings.
 

catmom2wires

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Chocolate Zucchini Bread
1 1/2 cup shredded raw zucchini
1 cup all-purpose flour
1/2 cup (45 grams) unsweetened cocoa powder (we used Ghirardelli)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon instant coffee granules
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract


Preheat the oven to 350 degrees F and spray a loaf pan (9x5x3) with nonstick cooking oil.

In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, then set aside.

In a large bowl, using a hand mixer beat the oil, sugars, eggs, vanilla extract and coffee granules for about 2 minutes.

Add the shredded zucchini to the dry ingredients and then in batches add the dry ingredients to the wet ingredients; use a spatula to incorporate everything until just mixed. Pour the mixture into the loaf pan and bake in the oven for 55 – 65 minutes or until a toothpick can be inserted in the bread and then be removed clean. Remove from the oven and cool on a wire rack.

*** This works well made into muffins as well. Just adjust the baking time (about 20 min for standard muffins).
 

aimerlee

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Cinnamon Zucchini Bread - I make this every week because it's so easy!
1 large zucchini, grated
1 cup sugar
1 egg
1/2 cup oil
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon

-Beat the zucchini, egg, and sugar until well blended
-Add oil
-Stir in flour, cinnamon, baking soda, and baking powder
-Bake in a loaf pan at 325 degrees F for an hour

Sometimes I add a cup of blueberries to it, or make a crumble to put on top
 

darkmavis

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IfI had zucchini, I'd be making these recipes!!

My overflow crop is cherry tomatoes. And I found out the hard way that tomato seeds, when cooked, can make sauce bitter. So a tomato sauce made from all pureed cherry tomatoes (and garlic and herbs and stuff) was bitter. Even with added sugar and balsamic vinegar. Luckily the homemade raviolis I made with it cut the bitterness a lot.

So I'm officially hijacking here and asking for cherry tomato recipes/ideas!
 

AbbysMom

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I had a CRAZY amount of cherry tomatoes last year and looks like I will have a bumper crop again. What I did was dry them in the oven. I put aluminum foil on a cookie sheet and prayed with non-stick cooking spray. I am going to try parchment paper this year. I then put them in a 200-300 degree oven for a few hours. They get this nice intense flavor and freeze really well. I was adding them to salads, pastas, etc, all winter long.
 

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Stuffed Zucchini



1 (15 oz) can\tchick peas, drained
2 \troasted red peppers, drained
8 oz.\tfeta cheese, crumbled
1 clove \tgarlic, cracked from skin
½ \tlemon, juiced
Salt and coarse black pepper
2 medium \tzucchini squash, washed


For zucchini, combine chick peas and next 4 ingredients in a food processor and process until smooth. Season with salt and pepper. Cut each zucchini in half lengthwise. Hollow out seeds, making room for filling, using a soup spoon. Fill squash with chick pea and red pepper cheese using a rubber spatula. Cut the zucchini into 2 inch pieces. Serve chilled.
 

MoochNNoodles

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Ok you all are good typing out these recipes.... I however will post links since all the ones I've tried recently have been from the internet!


Zucchini pie. Not a pie as in a dessert pie.
This was so good there were no leftovers!
http://allrecipes.com/recipe/zucchini-pie/detail.aspx

Sausage & Cheese stuffed zucchini. This was good; but I think I need to go for the gool ol Italian sausage next time. I tried using a turkey sausage and it tasted ok; but the texture was kind of weird I guess. I think I'd have liked it with a different sausage better.
http://allrecipes.com/recipe/sausage...ni/detail.aspx

Vegetarian Quiche. I am trying this tonight. But I plan on adding some crumbled sausage (pre-cooked stuff; feeling lazy!)
http://allrecipes.com/recipe/vegetar...he/detail.aspx

Last night I did a Goulash of sorts. I just cooked elbow macaroni up and 1 lb of ground beef. I peeled and chopped a zucchini into smallish pieces. I mixed everything with a large jar of sauce and baked it for a bit in the oven covered with foil. Then I removed the foil and topped it with shredded mozzarella cheese and put it back in the oven to melt. It was very yummy. Sometimes the simple meals taste the best!
 

darkmavis

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I will try the oven-dried cherry tomatoes- thanks!!

Originally Posted by AbbysMom

Stuffed Zucchini



1 (15 oz) can chick peas, drained
2 roasted red peppers, drained
8 oz. feta cheese, crumbled
1 clove garlic, cracked from skin
½ lemon, juiced
Salt and coarse black pepper
2 medium zucchini squash, washed
This sounds SO GOOD! I might even buy some zucchini for this. Unless someone I know has them, but I'm not aware of anyone at the moment..

Oh, but a question on the lemon juice- half a lemon, but what size?
Most of mine on the tree are big, but we do get the occasional small (normal) sized lemon..
 

feralvr

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I absolutely love zucchini and this thread.
I don't have any recipes to offer
but want a copy of this thread
.
 
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Winchester

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Originally Posted by AbbysMom

Grilled Vegetables

1 pound vegetables - summer squash, eggplant, zucchini, asparagus etc.
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon soy sauce
1/8 teaspoon black pepper


Slice vegetables crosswise. Combine all ingredients in a large zip-top plastic bag; seal and marinate at least 30 minutes. I usually marinate for a few hours. Remove vegetables from bag, and discard marinade. Place on grill rack ; grill 5 minutes on each side or less depending on grill temps. Yield: 4 servings.
This is on my list and we're making it this week! It looks delicious! Thanks!

I never thought about trying to dry tomatoes in the oven. If ours ever ripen (they're sitting on the vines just as green as can be), I'm going to try that. We love sun-dried tomatoes so much. One of my GFs had said that I could use her dehydrator last year, but then when I could have used it, they went on vacation. If the oven works, that's good enough for me.

Hey Erica, trade you some zucchini for some of those amazing lemons!

Chocolate zucchini bread....I am there! And I really want to try that recipe from Allrecipes for the lemon zucchini bread (with the blueberries, of course).

Here's a recipe for zucchini relish if anybody is interested. I thought is was a relish, but it's a salsa. I want to try it as it sounds delicious.

Zucchini Salsa

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. Yield: 7 cups.
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And Erica, how about this? It calls for grape tomatoes, but I've made it with halved cherry tomatoes. It's good. It's from my Healthy Cooking 2009cookbook.

Warm Garlicky Grape Tomatoes

2 cups grape tomatoes (halve some cherry tomatoes instead)
3 garlic cloves, minced
1-1/2 teaspoons minced fresh basil
1/2 teaspoon salt-free garlic seasoning blend
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil, divided
1/4 cup soft whole wheat bread crumbs
1/4 cup crumbled feta cheese

In a small bowl, combine the tomatoes, garlic, basil, seasoning blend, salt and pepper. Add 1/2 teaspoon oil; toss to coat. Transfer to a 3-cup baking dish coated with cooking spray.

Bake at 425 degrees for 15 minutes. Combine bread crumbs and remaining oil; sprinkle over the top. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is softened and tomatoes are tender. Yield: 4 servings.
 

darkmavis

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Thanks for the cherry tomato recipes!! They sound yummy. I shall pick up some feta and/or mozzarella next time I'm at the grocery store...
 
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Winchester

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Originally Posted by calico2222

cherry tomato recipe:

http://www.myrecipes.com/recipe/cher...0000000653566/

Very good, very easy, and it's a great midnight snack.

I just get a block of mozzarella cheese and cut it in cubes. I also use a little more olive oil.
One of my GFs makes something like this when they come for dinner. It's just delicious. Thanks for the recipe!
 

catkiki

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Any fried zucchini recipes? I love a good fried zucchini, okra or onion rings. The breading needs to stay on the vegetable. I dip them in a good ranch dressing.
 
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