Zucchini

[kwynn's birds Alaska]

oh yeah, try just sautee it with butter, garlic, and basil, or thyme. Good just like that.

Do you roast potatoes,? well add carrot and zucchini chunks to your potatoes, sprinkle with parmesean and roast. Will find that recipe...it was a good one

 

[swampducks]

I have 5 zucchini plants and NOT ONE freakin' zuke!

I may have to BUY some this year!

 

[prairiegirl]

Just bumping this up as there are quite a few good zucchini recipes.

prairiegirl

 

[Kim_NC]

Spicy Grilled Fresh Veggies- link has printable version & pic

1/4 cup butter or margarine, softened
2 TBL lemon pepper
1 large potato, cut lengthwise into fourths
1 medium zucchini, cut lengthwise in half
1 medium yellow summer squash, cut lengthwise in half
2 large bell peppers, cut lengthwise into fourths and seeded
1 medium onion, cut into 1/2-inch slices
Bibb lettuce, if desired
1/4 cup Italian dressing

Heat coals or gas grill for direct heat.

Mix butter and lemon pepper. Brush on potato, zucchini, squash, bell peppers and onion.

Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.

Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.

Note: Substitution - any Italian-style dressing or vinaigrette works well with this recipe. Use your favorite.

Stuffed Zucchini Boats - link has printable version & pic

2 medium zucchini (6 to 8 inch each), parboiled
20 saltine crackers, finely crushed, divided
1/4 c. onion, chopped
1/2 tsp. dried oregano leaves
1/2 c. mushrooms, finely chopped
1/4 tsp. garlic powder
1/4 c. tomato, chopped
2 Tbsp. margarine or butter, melted
2 tsp. vegetable oil

Preheat oven to 350°F. Cut zucchini in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.

Chop zucchini pulp; mix with mushrooms, onion and tomato. Heat oil in small skillet on medium heat. Add vegetable mixture; cook and stir 3 min. or until onions are crisp-tender. Remove from heat; stir in 1/3 cup of the cracker crumbs and the seasonings. Spoon evenly into zucchini shells.

Combine remaining cracker crumbs and margarine. Sprinkle evenly over filled zucchini halves. Bake 20 to 25 min. or until heated through.

This one works equally well with Zucchini
Sicilian Summer Squash - link has printable version & pic

4 medium yellow squash
1 Tbsp. olive oil
1 tsp. garlic, minced
2 Tbsp. grated Parmesan cheese
4 fresh basil leaves, chopped

Trim ends from each squash. Halve lengthwise, then cut into slices about 1/4 inch thick.

In large saucepan, heat oil over medium heat. Add garlic; cook 1 min.

Add squash. Cook about 4 min. or until crisp-tender. Remove from heat. Season with salt and pepper to taste. Toss with Parmesan cheese and basil.

Zucchini Herb Casserole - haven't posted this one on my website, but it's good

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

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.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.

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.

Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Edited to Add:
Toasted Zucchini Snacks - link has printable version & pic

2 cups shredded zucchini
1 tsp salt
1/2 cup mayonnaise
1/2 cup plain yogurt
1/4 cup grated Parmesan cheese
1/4 cup finely chopped green pepper
4 green onions thinly sliced
1 clove garlic, minced
1/4 tsp hot pepper sauce
36 slices snack rye bread

In a bowl, toss the zucchini and salt; let stand for one hour.

Rinse and drain, pressing out excess liquid. Add next eight ingredients; stir until combined.

Spread a rounded teaspoon on each slice of bread; place on a baking sheet.

Bake at 375 degrees for 10 - 12 minutes or until bubbly. Serve hot. Makes 3 dozen

 

[mmpb1]

Zucchini and Pasta

1 lb. dried thin pasta
4 T olive oil
3 cloves garlic, chopped fine
5 C shredded zucchini
4 oz. cream cheese
1/2 C cream or milk
Salt and pepper to taste
3/4 C chopped fresh basil

Cook pasta until just tender. Sauce: Put oil and garlic in heavy saucepan
and cook over medium heat for 1 minute. Add the zucchini and cook
for another 2-3 minutes. Stir in cream cheese and cream or milk and
cook until it bubbles and the cream cheese has melted. Add salt and
pepper. Stir in basil. Drain the pasta and toss with the sauce.

Good with garlic bread, sliced fresh tomatoes and a glass of white wine.
Also uses a good amount of zucchini.
Margie

 

[CalicoFarm]

I have a recipe that calls for yellow squash, but zucchini should work to. It's for squash pie, tastes almost like coconut pie.

1-2 cups grated squash(yellow and no seeds)
3 eggs
1/2 stick soft margarine
2 tsp lemon flavoring
2 tsp coconut flavoring
2 TBSP self rising flour
pinch of salt
1 cup sugar
Deep crust pie shell


Mix flour and sugar together and then add the rest of the ingredients. Pour into unbaked pie shell. Bake at 350 for 30 minutes or until brown.

That is how the recipe was written but I changed it a bit. I used 2 cups of the grated squash and squeezed out some of the water using cheese cloth. Also added a bit more flour. It just did not set up for me going by the recipe. I also had to bake it an hour before it turned brown. I used a home made pie shell so that could have been it.

If anyone tries it with the zucchini, post how it turned out along with any other changes.

 

[Moabite]

This is de-freakin-lish-us

Mousaka
Ingredients:

* 2 eggplants (about 1 1/2 pounds), sliced crosswise 1/4 inch thick
* 4 zucchini (about 2 pounds), sliced crosswise 1/4 inch thick
* Salt and pepper
* 1/4 cup extra-virgin olive oil
* 1 bunch scallions, thinly sliced
* 3 cloves garlic, finely chopped
* 1 pound ground lamb (could use ground beef, pork, or turkey but it isn't the same)
* One 15-ounce can crushed tomatoes
* 3 ounces gruyère cheese, shredded (Spend extra $ and get the best "cave aged" you can afford)
* 1 pint ricotta


Directions:

1. Preheat the oven to 500°. Line 2 baking sheets with parchment paper. Place the eggplant and zucchini in two large bowls and season with salt; let stand for 40 minutes. Rinse the vegetables and pat dry. Arrange in a single layer on the prepared pans and toss with 3 tablespoons olive oil. Roast until golden, about 20 minutes. Transfer to a 9-by-11-inch baking dish. Lower the oven temperature to 350°.

2. Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the scallions and garlic and cook, stirring, for 2 minutes; add the ground beef and cook, breaking up the meat, for about 4 minutes. Add the tomatoes and simmer until thickened, about 10 minutes; season with salt and pepper. Spoon the meat sauce over the eggplant and zucchini. Top with half of the gruyère.


3. Spoon the ricotta onto the moussaka, top with the remaining gruyère and bake for 17 minutes. Transfer to the broiler and cook for 3 minutes. Let stand for 15 minutes before slicing.

 

[chicks4kids]

While doing a zucchini search here on BYC I found this thread......although it is older......I think it's definitely worth a "heads up" because this is zucchini season!

I found quite a few recipes I'll be trying........of course the first one is the chocolate cake (as I give an evil laugh).

 

[oberhaslikid]

Ok we have been eating alot of it lately.I stir it in a skillet with a pat of butter , add garlic and bacon bits and then once its tender crisp. I scramble a few eggs and pour over it and let cook in the skillet with lid on untill eggs are done.

I shred it and freeze in sandwhich bags about a cup serving size and add to chili and meatloaf. I also add to spaghetti sauce when canning. This is something my mom did when I was growing up.MOCK - PINEAPPLE ZUCCHINI

MOCK - PINEAPPLE ZUCCHINI


□ 1 gal. zucchini
□ 1 (46 oz.) pineapple juice
□ 2 1/2 c. sugar
□ 1 c. real lemon

Peel the zucchini; be sure no green is on it. Seed it and grind, or chop with blender. Squeeze out the juice; add the pineapple juice, sugar, and real lemon.
Simmer all together (can add 2 teaspoons pineapple extract) for 20 minutes. Pack hot in cans and process 25 minutes in hot water or 10 minutes at 10 pounds pressure.

 

[The Chicken Lady]

I like to make a stir fry with slices of zucchini, yellow (summer) squash, sliced mushrooms, chopped turkey bacon, olive oil, garlic, salt, and fresh cracked black pepper. It is delicious.