Zucchini - Page 3

I never thought of cooking with them too much.  I sautee' them in olive oil with italian parsley, oregano, italian seasoning.  Yumm makes me hungry thinking of it.

Here's my recipe for stuffed zucchini boats:

Cut in half lengthwise and scoop out the seeds and some meat; leave some in but make it deep enough to stuff.

Brown bulk sausage, onions, garlic, green or hot peppers and drain well.  Stir in spaghetti sauce and shredded cheese (I use cheddar but mozzarella is good too).  Add your choice of spices.

Place boats in 9x13 baking dish or cookie sheet.  Stuff with above mixture, cover with foil and bake at 350 for 45 min/hour or until zucchini is soft.  Remove foil, top with more cheese and bake 15 min more or until cheese is melted.

We take overgrown zuchinni, split them in half lengthwise , scoop out the seed, mix hamburger, one pkg of dry onion soup mix, and any other seasoning you like ( I use garlic, italian seasoning) chop up and add some onions, an egg and mix it all together then stuff the zuchinni. Pour spaghetti sauce over it all, cheese it or sprinkle with parm cheese and pop it in  the oven. To die for!

I always use onion soup mix in my burgers too...can't be beat!

I usually just slice it like a cucumber, put it in a baking pan with garlic...cover with shredded cheeze and bake until cheese is bubbly

Stir fry in olive oil -a huge onion, equal amount of zuke, 2 cloves of garlic, a red and green pepper, and salt and black pepper to taste-DELICIOUSES

I think its "Garden Way" that publishes a paperback titles cooking with Zucchini, or Zucchini cookbook

One reciepe is for stuffing big boats its call zucchini bingo, there are 5 collums with different ingredents in ea. one then you pick 1 ing. out of ea collum mix together & stuff a large zucchini with the mixture, with using the same reciepe you have a huge # of different methods

Another delicious way to prepare zucchini is to slice it lengthwise, sprinkle with salt, brush with olive oil and sprinkle on your favorite herbs and cook on the grill.

That's my favorite way, too! My kids LOOOOVE grilled zucchini, and stuffed too. They won't eat stewed or sauteed zucchini, but tho stuffed a grilled make it a bit less squishy.

Vicki

Here's another great recipe from Gourmet Magazine on Food Network's website:



Baked Ratatouille Recipe courtesy Gourmet Magazine 
Show:  Cooking Live
Episode:  Cooking Made Easy: Cooking for Singles 


BAKED RATATOUILLE

 
3 tablespoons olive oil
5 chopped garlic cloves
1 large eggplant (unpeeled), diced
2 green bell peppers, diced
2 large tomatoes, chopped
1 onion, cut into 1-inch pieces
1 large zucchini, cut into 1/2-inch pieces
1/2 cup chopped fresh basil or 1 tablespoon dried basil
2 tablespoons red wine vinegar
4 ounces diced feta cheese (optional)

Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper.
Preheat oven to 350 degrees. Spread in 9-inch pie dish. Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes.


I would probably cut down on the amount of garlic, though. This looks so great that I'm going to try it myself as soon as I get some fresh zucchini! This would be delish served over some penne pasta and some good crusty bread to go with!  Yum!  You could easily increase the amount of this recipe by doubling up on the zucchini.

I love them on the grill

just brush them with olive oil
then throw them on the grill

yum