Zucchini Recipes
Leo Said:
What do I do with a giant zucchini? Any recipes? Or arts and crafts?We Answered:
Shred it and bag it in 1 cup amounts. Freeze. Use in Pancakes, zucchini loaf, muffins, etc. You could cut it in half lengthwise, scoop out the middle and stuff with a meatloaf mixture. Drizzle with tomato sauce and bake until the zucchini is soft.Zucchini recipes?We Answered:
Yellow Summer Squash *****wash your squash and onions to prevent cross contamination, then peel the onion and cut the squash ...
brown some smallish pieces of onion in a little butter, then add a pinch of coriander powder and brown it just a second or two, add a nice amount of yellow squash cut to your liking, brown it just a little then add water to steam it up, and cover it until just done.....really nice on a summer evening, especially nice with brown rice or bulgur cooked plain and served neat...
Zucchini *****
1. wash zucchinis; slice them on the diagonal
and deep fry them in 2" of hot olive oil until just brown and crispy .... serve either hot or cool ...
(found these in a bar in Venice, Italy)
2. wash zucchinis and large ripe tomatoes, put into a saucepan 2T olive oil, as soon as it is nice and hot, turn down the heat, make a layer of pieces of zucchini (cut it lengthwise in 1/2" slices then cut 4" pieces of those), and make a layer of thickly sliced tomato and drizzle a very small amount of olive oil on top.... cover with a lid and cook gently until 3/4 done, carefully turn it all over on the other side to finish (from Provence) ..////.serve with country bread and a cheese custard: make a custard as for Quiche, put in some grated cheese like cheddar, a pinch of fresh (Greek!) oregano. and bake it ... maybe a little red wine ....
3 wash and shred zucchini and add it to a savory crepe batter (no sugar or brandy, that is) ...serve with a fresh soup, or as is as an appetiser or side to a meal.. can put some shredded cheese, like a Monterey Jack or a sharp cheddar, onto the crepes, fold them up and eat them out of hand ...
4 beat an egg and add to it a heaping tablespoon of all-purpose flour, a nice pinch of Parmesan and a touch of coarse salt and white pepper, fold in a generous amount (a cup, say) of zucchini which you have washed, shredded into boiling water and let blanch for about a minute, then drained and squished against the side of a sieve to remove all the excess water .. ... /// fry flattened spoonfuls of it in 1/4" of hot olive oil, both sides until nice and brown .... serve ..
5 wash and shred zucchini, add to a frying pan full of previously cooked brown rice with some mild onion first browned in a little plain oil (soy oil) ..... black pepper .... a very nice snack .... or an addition to dinner ....if you like, you could add some pieces of firm tofu or some pieces of Indian paneer, fried up a little first (or not, as you wish) ...then it is a full
"Wasanabe" which is Japanese for "meal-in-a-dish" .... serve some soy sauce, that would be good ...
6 wash med-large straight zucchinis and slice off 1/4" of two exactly opposite sides of each one (top & tail them, too), and slice down the middle exactly between the two cuts, scoop out a little of the center of each half with a small melon baller or with a little paring knife, put the scooped-out flesh into a bowl and mix it with a little butter or olive oil, bread crumbs, herbs and seasoning of your choice ....put the squashes, hollowed-sides up, onto a parchment lined baking sheet, fill the cavities with the crumbs mixture, drizzle on a little oil or a little melted butter ...and bake them until browned .... if you wish, you can blanch them before you stuff them for about 3 minutes in boiling water .....depends upon the size of the squash ...
xxxxx
Scots Pines ...
Ernest Said:
Does anyone have any good zucchini recipes?We Answered:
Zucchini Casserole* 1/3 cup uncooked long grain white rice
* 2/3 cup water
* 2 tablespoons vegetable oil
* 1 1/2 pounds zucchini, cubed
* 1 cup sliced green onions
* 1 clove garlic, minced
* 1 1/4 teaspoons garlic salt
* 1/2 teaspoon basil
* 1/2 teaspoon sweet paprika
* 1/2 teaspoon dried oregano
* 1 1/2 cups seeded, chopped tomatoes
* 2 cups shredded sharp Cheddar cheese, divided
1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Corn and Zucchini Melody
* 4 slices bacon
* 2 cups chopped zucchini
* 1 1/2 cups fresh corn kernels
* 1 small onion, chopped
* 1 pinch pepper
* 1/4 cup shredded Monterey Jack cheese
1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
2. Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.
Zucchini Bread
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3 teaspoons ground cinnamon
* 3 eggs
* 1 cup vegetable oil
* 2 1/4 cups white sugar
* 3 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped walnuts
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Easy Zucchini and Squash
2 - 3 zucchini, scrubbed and trimmed
2 - 3 squash, scrubbed and trimmed
olive oil
salt and pepper
Cut each zucchini and squash lengthwise. Drizzle olive oil on bottom of large platter, place vegetables cut side down in oil. Let marinate at least 20 minutes. Turn over and season with salt and pepper.
Heat large skillet over medium high heat, drizzle with olive oil. Placed vegetables in skillet. Cook about 5 minutes each side.
Can also be prepared on the grill -- even better!
Rhonda Said:
Good Zucchini Recipes?We Answered:
I like to cut the zucchini length wise, scrape out the seeds, and fill with a little pizza sauce and top with cheese. Then you pop it into the oven at 350 until the squash is somewhat soft and the cheese is melted.However, you didn’t want sauce…so I’d just toss it with some Italian dressing (you can even let it sit in the dressing over night) then grill the squash.
Lucille Said:
What are some good zucchini bread recipes?We Answered:
Ingredients* 3 1/4 cups all-purpose flour
* 1 1/2 teaspoons salt
* 1 teaspoon ground nutmeg
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 3 cups sugar
* 1 cup vegetable oil
* 4 eggs, beaten
* 1/3 cup water
* 2 cups grated zucchini
* 1 teaspoon lemon juice
* 1 cup chopped walnuts or pecans
Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
Mario Said:
What are some easy and cheap zucchini recipes?We Answered:
Oh my god, I LOVE zucchini. My favorite zucchini recipes are Zucchini and Black Bean Chilaquiles and Zucchini Bread.Zucchini and Black Bean Chilaquiles --
12 6-inch corn tortillas
1 1/2 tbsp. virgin olive oil
1 c. chopped onions
1 med. green bell pepper, diced
1 (28 oz.) can crushed or pureed tomatoes
2 1/2 c. cooked black beans (if canned, drain)
1 med. zucchini, diced
1 4-oz can of chopped mild green chiles
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. ground cumin
1/2 lb. grated Cheddar cheese or non-dairy Cheddar style cheese
Preheat oven to 400 degrees.
Heat oil in a heavy saucepan. Saute onions until translucent. Add green pepper and continue until softened and onions are golden. Stir in tomatoes, beans, zucchinis and seasonings, and simmer over low heat for 5-10 minutes.
Lightly oil a 9 x 13 inch shallow casserole and layer as follows: half the tortillas, half the tomato/black bean mixture and half the cheese. Repeat. Bake for 25-30 minutes until the cheese is bubbly. Let stand for 5-10 minutes. Then cut into squares and serve. Serves 6-8.
Zucchini Bread -
1 1/2 c. flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 egg or egg replacer
1/2 c. sweetner
1/3 c. oil
1 tsp vinegar
1 tsp vanilla extract
1 1/2 c. zucchini, grated
1/2 c. raisins
1/2 c. nuts, chopped
Preheat the oven to 350. In a large bowl, sift together the flour, baking powder, salt and cinnamon. Add the egg, sweetner, oil, vinegar and vanilla, and mix. Stir in the zucchini, raisins and nuts and mix together gently until just mixed. Add 1/4 c. water if the dough seems too dry. Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. Cool for at least 10 minutes before slicing and serving. Makes one loaf.