Favorite Zucchini Recipes

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Favorite Zucchini Recipes
« on: July 19, 2006, 01:56:49 AM » by Julie G

Anyone want to share your favorite zucchini recipes? My plants are starting to mature and the only thing I make with zucchini is bread Undecided

. I would love to incorporate some delicious recipes into our meals.

[Search terms = zucini zuccini zucinni zuccinni zuchini zucchini zuchinni zucchinni ]

« Last Edit: September 08, 2008, 10:26:39 AM by healthybratt »
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Re: Favorite Zucchini Recipes
« Reply #1 on: July 19, 2006, 02:07:56 AM » by Julie G

Oh and I should mention, if you have a particular recipe that is not very zucchiniy (how do you like that for a word) I'd also love it! Hubby isn't too into vegetables...so if I can discuise the fact that it's zucchini long enough to get him to try it...it's a huge winner. He loves the bread but if he'd known it was zucchini bread he would have never tried it. (he ate for a few days before he noticed it had green flecks in it....his reaction was pretty funny at the time Cheesy

)

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Re: Favorite Zucchini Recipes
« Reply #2 on: July 19, 2006, 08:26:18 AM » by Christal

We grow lots of zucchini and even freeze it. To freeze you dice it up and cook until almost transparent, drain and freeze in bags or plastic containers. This is good in casseroles (recipe to follow). You can also grate it fresh and freeze the gratings to be used in bread or cakes.

We love the following casserole:

1 lb ground beef, deer, etc. browned
1 1/2 lb cooked zucchini
2 well beaten eggs
1/2 cup cheese (I use Cheddar or mozzarella)
1 medium onion chopped
3 Tbl butter
1 tsp sugar
1/2 tsp salt
1/3 tsp pepper
3 Tbl cornflake crumbs (I use bread or crackers too)
Combine all ingredients in casserole (9x13 makes a drier casserole and a 2 qt round dish makes a moister casserole), sprinkle with extra cheese and crumbs. Bake at 400 degrees for 30 minutes.

This zucchini cake recipe is good for shredded zucchini.

2 cups sugar
3 cups flour
1 tsp salt
1/4 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
3 eggs
1 cup oil
2 cups zucchini
1 cup pecans
3 tsp vanilla
Combine dry ingredients. Add remaining ingredients, beat on medium speed for 4 min. Pour into greased and floured bundt pan. Bake at 350 degrees for 1 hour. Glaze with icing.

My SIL also substitutes ground zucchini in her relish recipe.

1 gal. ground cucumbers or zucchini
2 small onions
2 green peppers
2 red peppers
1/2 cup canning salt
4 cups sugar
2 1/2 cups vinegar
1/2 cup water
1 tbsp mustard seed
1/2 tsp cloves
1 tsp turmeric
1 tbsp celery seed
Combine first five ingredients and put in ice water for 3 hours. Drain. Add next seven ingredients and boil for 10 minutes. Put in jars and seal with water bath for 10 minutes.

Hope these give you some ideas.

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Re: Favorite Zucchini Recipes
« Reply #3 on: July 19, 2006, 11:16:04 AM » by Christal

My husband was reading the recipes I posted and reminded me of the fried zucchini patties he makes. There are no exact measurements so I will let him describe the process.

About 2 cups cooked zucchini
Handfull (about 10) of crushed crackers (wheat Ritz or Saltines)
1 or 2 eggs
salt and pepper to taste
shredded cheese (optional)

Thouroughly mix all the ingredients. You can adjust the thickness of the mixture by changing the amount of crackers. A large serving spoon should make about a 3-4 inch blob about 1/2 inch thick in the frying pan. Drop the mixture on a hot buttered (Cooking spray or olive oil work well also) skillet. Fry on medium heat until (Here's the tricky part) it will hold together well enough to flip with a spatula. (This takes practice) Continue frying until both sides are golden brown. These are easier to fry on a teflon skillet, however, we try to do all our cooking on stainless.

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Re: Favorite Zucchini Recipes
« Reply #4 on: July 19, 2006, 11:32:50 AM » by Mrs. Dugger

My mom used to make mock apple pie and mock apple sause with over-grown seeded zucchini. Since we never had many sweets growing up (rarely apple pie or apple sauce) we thought this was great! You can't pass it off as apples exactly, but it sure is good!

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Re: Favorite Zucchini Recipes
« Reply #5 on: July 19, 2006, 01:03:13 PM » by healthybratt

Quote from: Julie G on July 19, 2006, 01:56:49 AM

Anyone want to share your favorite zucchini recipes? My plants are starting to mature and the only thing I make with zucchini is bread Undecided

. I would love to incorporate some delicious recipes into our meals.

I use zuchini in Korean pancakes, but I don't have any exact ingredients. I have to wing it and it usually takes me awhile to get it right. My MIL makes them all the time and they ROCK with a little soy sauce.

You shredd the zuchinni (one large) and throw it in a bowl with a pound of Italian sausage (raw). You add a couple of cups of flour and water and make it the consistancy of pancake batter with floaties. Season with garlic, onions, peppers, salt and pepper or whatever you like. Then you cook for about 5-6 minutes on each side just like a pancake. If it browns faster than this, you need to turn your heat down to make sure you get the pork cooked all the way through. If your pancakes are soggy, add some more flour. If they taste like flour add some more water and/or seasonings.

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Re: Favorite Zucchini Recipes
« Reply #6 on: July 19, 2006, 01:20:58 PM » by ~esposita~

Quote from: Christal on July 19, 2006, 11:16:04 AM

WOW!!! I just whipped up a batch of these for our picknick dinner later tonight... WOW!!! Thanks for sharing!

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Re: Favorite Zucchini Recipes
« Reply #7 on: July 19, 2006, 01:26:13 PM » by Julie G

These all sound wonderful...thank you!

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Re: Favorite Zucchini Recipes
« Reply #8 on: August 09, 2006, 07:08:56 AM » by Mama Sita

Okay, okay, I just have to post this recipe that we have made for years, and have fooled a lot of people into thinking it's apple. It's kind of putzy, but it makes a nice big batch and is great with vanilla ice cream!

Zucchini "Apple" Bars
4 c. flour
1/2 tsp. salt
2 c. sugar
1 1/2 c. butter
Mix until crumbly. Put 1/2 mixture into a jelly roll pan (I use a 9X13). Bake @ 250 for 10 min.

Filling:
6-8 c. zucchini (peeled, seeded and cut like apple slices)
2/3 c. lemon juice
1 c. sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon (I use more 'cuz we really like cinnamon Grin

)

Cook zucchini in lemon juice until tender, then add spices and sugar. Add 1/2 c. crust mixture to this and stir until thick.

Spread over pre-baked crust. Mix 1 tsp. cinnamon into remaining crust mixture and crumble over the top.

Bake at 350 for 30 minutes more. Absolutely delicious! Just don't tell them that it's zucchini and you can pass this one off as apple bars!

Mama Sita

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Re: Favorite Zucchini Recipes
« Reply #9 on: August 09, 2006, 08:23:34 AM » by Pitty-Pat

I JUST found and made this recipe a couple of weeks ago. It's wonderful and super easy! Don't let how long the directions are intimidate you into thinking its complicated. I promise it's not! Most of the directions you see are just my changes at the end.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Zucchini Crescent Pie

1/2 c. butter
4 c. zucchini, thinly sliced
1 c. onion, chopped
1 eggplant, medium
4 tomatoes, medium, chopped, peeled
1/2 c. parsley, chopped
1/2 t. salt
1/2 t. pepper
1/4 t. garlic powder
1/4 t. basil
1/4 t. oregano
3 eggs, beaten
2 c. mozzarella cheese, shredded
1 pkg crescent rolls (8 count)
mustard, prepared to taste

Preheat oven to 375.
Melt butter in skillet over medium-low heat and saute the zucchini, onion and eggplant for about 10 minutes or until the mixture is soft.
Remove from heat.
Stir in the parsley, salt, garlic powder, basil and oregano. Mix well.
Combine the eggs and mozzarella cheese in a bowl. Mix well.
Stir in the zucchini mixture.
Separate the crescent roll dough in triangles. Arrange the triangles in an ungreased pie plate, pressing over the bottom and sides to form shell.
Spread lightly with a small amount of mustard.
Pour the succhini mixture into the shell.
Bake for 18-20 minutes or until center is set, covering with foil for the last 10 minutes of the baking time. Let stand for 10 minutes before serving.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

OK...that's the recipe. I have only made it once...... so far Grin, but it was absolutely delicious! I did make a few changes, and will make more when I make it again. Here are my changes....
#1 The first time I made it, I used the packaged crescent rolls. Not the healthiest option Tongue....the next time I make it, I'll use a homemade pie/pastry crust.
#2 I omitted the eggplant......just because I didn't have any on hand. It still turned out great.
#3 I didn't peel the tomatoes. I just chopped them up, and they were great.
#4 I didn't have mozzarella cheese, so I used a 4 cheese Mexican blend. Again...it was great. I don't even know if I'd use mozzarella in the future. I loved the flavor the cheddar and jack cheeses gave it.
#5 I omitted the mustard. I thought the rest of it would offer enough flavor by itself, and I'm not a huge fan of mustard. I wasn't disappointed.....I doubt I'll ever use the mustard in it.
#6 I had to cook it a lot longer than 20 minutes. I think it ended up being closer to 35. HOWEVER....I didn't make mine in a pie plate. I used a rectangular casserole dish that was a lot deeper. I honestly don't think it would all fit in one pie plate though....it's a lot of filling. Use your best judgement for that. Definitely check it after the 20 minutes....but don't count on it being done quite yet.
#7 The foil for the last 10 minutes is to prevent the crust from browning too much, so just keep an eye on it, and once the crust is as brown as you want it, put the foil on it. If it takes as long for yours to cook as it did for mine, the foil will be on for the last 20 minutes....as opposed to the last 10 Roll Eyes.

Enjoy!!

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Re: Favorite Zucchini Recipes
« Reply #10 on: August 09, 2006, 01:43:38 PM » by sunshine4th

I don't have any measurements but this is yummy and quick!

a couple of zucchini sliced
diced tomatoes
minced garlic
salt
pepper
olive oil

sautee veggies and spices over low heat in the olive oil. cook until zucchini is tender. Serve over pasta.

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Re: Favorite Zucchini Recipes
« Reply #11 on: July 24, 2007, 01:49:56 PM » by ~esposita~

I just thought I'd share the BEST Zucchini Bread recipe EVER! (Its not the healthiest, but you can "tweak" it!)

PINEAPPLE ZUCCHINI BREAD

3 Eggs
1 c Oil
2 c Sugar
2 tsp vanilla
2 c Shredded zucchini
1 – 8oz. can Crushed Piña, drained
3 c Unsifted Flour
2 tsp Soda
1 tps Salt
1 ½ tsp Powder
2 tsp Cinnamon
1 c Raisins
1 c Chopped Nuts

Beat eggs
Add oil, sugar, vanilla
Stir in zucchini, piña

Combine flour, soda, salt, powder, cinnamon
Stir gently into zucchini mixture

Add raisins, nuts

Pour batter into 2 greased and floured 9 x 5 loaf pans
Bake at 350 for 1 hr, or til center tests done.

Enjoy!

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Re: Favorite Zucchini Recipes
« Reply #12 on: August 05, 2007, 12:38:59 PM » by makingchanges

I have about 8 zucchini and I am leaving town Mon. SO....can I shred them and freeze them? Any experience. These are the last of zucchini's. Plants are dead. Thanks for the help.

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Re: Favorite Zucchini Recipes
« Reply #13 on: August 05, 2007, 03:41:47 PM » by SamsGirl

YES - you can just shred and freeze, just put in quart sized ziplocs or whatever you have handy.

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Re: Favorite Zucchini Recipes
« Reply #14 on: August 05, 2007, 05:24:50 PM » by strawberrypeach

What we like to do at my house is fry sliced zucchini, diced tomatoes (we do fresh, but I guess you could use canned),and hamburger. Put a little oregano, basil, garlic powder, and onion powder in, and mix that all up. Sprinkle with mozzarella cheese. Oh boy is this yummy!

It almost has a pizza flavor.
Wow, we haven't made this yet this summer, I think it's about time!! Wink

~strawberrypeach~

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Re: Favorite Zucchini Recipes
« Reply #15 on: August 05, 2007, 05:36:06 PM » by Leah IL

I made this up this year, and I must say it's awesome. We like it on tortillas. It's very versatile, you can throw in whatever you've got:

Mexican Zucchini Casserole

3 medium zucchini, cubed
2 T oil
1/2 onion, chopped
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp basil
1/2 tsp garlic powder
1 tsp cayenne pepper (we use a Tablespoon- we loooove hot stuff)
1/2 cup cooked rice
1 1/2 cups salsa
1 cup cooked pinto beans
1 cup shredded cheese (we like pepper jack or cheddar)

Saute zucchini in oil with onions and spices until it is as tender as you like it- I do this for at least 20 minutes because we like the zucchini to be very soft. Add the rice, salsa and beans. Heat through and stir in about 3/4 of the cheese. Put in a casserole dish and top with remaining cheese. Cover and bake 20 minutes. Serve on tortillas or in bowls with a little sour cream.

I have used leftover baked potatoes chopped in place of or in addition to the beans. This is one of those recipes where you can just throw in whatever you have on hand. If I do it as a main dish, I add in ground beef as well. It's also awesome leftover with a fried egg on top.

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Re: Favorite Zucchini Recipes
« Reply #16 on: August 05, 2007, 06:34:17 PM » by CrimsonRose

Quote from: strawberrypeach on August 05, 2007, 05:24:50 PM

It almost has a pizza flavor.

Glad you like Mom's recipe, SP!
This is one of our favorites, too.

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Re: Favorite Zucchini Recipes
« Reply #17 on: August 05, 2007, 07:57:06 PM » by healthybratt

Quote from: makingchanges on August 05, 2007, 12:38:59 PM

I have about 8 zucchini and I am leaving town Mon. SO....can I shred them and freeze them? Any experience. These are the last of zucchini's. Plants are dead. Thanks for the help.

Yes, I do this all the time and then use them in Korean pancakes and zucchini bread. I usually premeasure, for the recipes I intend to use them in and then throw that into individual ziplock bags.

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Re: Favorite Zucchini Recipes
« Reply #18 on: August 05, 2007, 08:45:09 PM » by seeker

Here is my Zucchini Bread recipe. It uses HONEY instead of sugar. We love it, and it freezes well.

Zucchini Bread

Ingredients
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 Tablespoon ground cinnamon
1/2 cup coarsely ground nuts (walnuts or pecans)
1 large zucchini (enough for 2 cups, shredded)
1 egg, beaten
3/4 cup honey
1/2 cup vegetable oil
1 teaspoon vanilla

Directions
Combine first 5 ingredients. Stir in nuts. Mix zucchini with remaining ingredients, add to the flour mixture, stirring only until dry ingredients are moistened. Spoon the batter into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 350° for 1 hour, or until bread tests done. Cool 10 minutes. Remove from pan and finish cooling.

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Re: Favorite Zucchini Recipes
« Reply #19 on: September 04, 2007, 02:31:50 PM » by wyomama3

My sister just perfected this AWESOME recipe:

Chocolate Zucchini Cake
2c whole wheat flour 1/2 c honey
1c unbleached flour 1/2 c coconut oil
1/2 c raw sugar 2 tsp vanilla
1tsp sea salt 2 tsp vinegar
1 1/2 tsp soda 1c water
1/2 c cocoa 3c shredded zucchini

Set oven to 350. Mix together dry ingredients. Add remaining ingredients, beat on med speed intil smooth. Bake in greased 9x13 for 25-30 min.
-Do Not overbake, better if slightly undercooked
-can add a couple T flaxseed oil
-for stronger chocolate flavor add 1-2T more cocoa (suggested)
-make sure to bake right away so the baking soda and vinegar stay active (add vinegar last)

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Re: Favorite Zucchini Recipes
« Reply #20 on: October 13, 2007, 08:30:02 PM » by healthyinOhio

Now, I have never tried this, yet, but just received it from my husband's coworker's wife. Hope to try it soon!

Zucchini Apple Pie

INGREDIENTS:
1 recipe pastry for a 9 inch
double crust pie
2 large zucchini
2 tablespoons lemon juice
1 pinch salt
1 1/4 cups packed brown sugar

1 1/2 teaspoons ground
cinnamon
1 1/2 teaspoons cream of tartar
1 pinch ground nutmeg
3 tablespoons all-purpose flour
DIRECTIONS:
1.    Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2.    In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
3.    Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

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Re: Favorite Zucchini Recipes
« Reply #21 on: October 17, 2007, 04:55:30 PM » by milmuth

I just received this recipe from my brother. He doesn't like zucchini, and he has seconds of this pizza! So, it must be edible

I plan to try it very soon. It is listed as lowcarb too, for those that care to know. It is from allrecipes.com

Zucchini Crust Pizza
Submitted By: Ruth Denomme
Cook Time: 25 Minutes
Ready In: 30 Minutes
Yields: 6 servings

INGREDIENTS:
3 cups shredded zucchini
3/4 cup egg substitute
1/3 cup all-purpose flour
1/2 teaspoon salt
2 cups shredded part-skim mozzarella cheese
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup julienned green pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons shredded Parmesan cheese

DIRECTIONS:
In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well. Spread onto the bottom of a 12-in. pizza pan coated with nonstick cooking spray.
Bake at 450 degrees F for 8 minutes. Reduce heat to 350 degrees F. Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted.

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Re: Favorite Zucchini Recipes
« Reply #22 on: July 23, 2008, 11:51:03 AM » by NotLuckyButBlessed

Zucchini Season is upon us again so I thought I'd revive this thread. I am certainly using and freezing alot of it this week! YUM!

I especially like recipes using honey and whole wheat flour instead of processed ingredients, but my family still likes it to be moist and flavorful, not "like horse food".

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Re: Favorite Zucchini Recipes
« Reply #23 on: July 23, 2008, 12:59:35 PM » by kamom

My favorite way of eating zucc. !! Delicious Zucchini Pancakes
2 cups shredded zucchini
2 eggs
1/2 cup flour
2 Tbsp parmeson cheese
2 Tbsp minced onion
2 Tbsp mayo
1/2 tsp salt
Makes about 6 pancakes. Mix all ingredients and let sit for a few minutes. I use fresh ground whole wheat. Fry on skillet with butter on medium heat. We enjoy these hot with honey drizzled over top.
Original recipe was from Taste of home and they were served with sour cream.

edited to add the salt

« Last Edit: July 24, 2008, 10:32:37 AM by kamom »
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Re: Favorite Zucchini Recipes
« Reply #24 on: July 23, 2008, 02:04:53 PM » by NotLuckyButBlessed

Quote from: kamom on July 23, 2008, 12:59:35 PM

My favorite way of eating zucc. !! Delicious Zucchini Pancakes
2 cups shredded zucchini
2 eggs
1/2 cup flour
2 Tbsp cup parmeson cheese
2 Tbsp minced onion
2 Tbsp mayo

Makes about 6 pancakes. Mix all ingredients and let sit for a few minutes. I use fresh ground whole wheat. Fry on skillet with butter on medium heat. We enjoy these hot with honey drizzled over top.
Original recipe was from Taste of home and they were served with sour cream.

Oh, I'll be making that one!

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Re: Favorite Zucchini Recipes
« Reply #25 on: July 23, 2008, 02:15:21 PM » by zmama

Quote from: Julie G on July 19, 2006, 01:56:49 AM

Anyone want to share your favorite zucchini recipes? My plants are starting to mature and the only thing I make with zucchini is bread Undecided

. I would love to incorporate some delicious recipes into our meals.

My family of 7 likes this casserole called Zippy Beef Bake--I just substitute ground turkey for the beef.

1.5 pounds ground beef or turkey
2 T. butter
2-3 medium zucchini, thinly sliced
1/2 pound mushrooms, sliced
1/4 c. sliced green onions (green parts included)
1 T. chili powder
1 t. salt (recipe calls for 2 t. but I find it a bit much)
1/4 t. garlic powder
3 cups cooked brown rice
2 4-oz. cans copped green chilies
1 c. light sour cream
2 c. (8 oz.) shredded monterey jack or colby/jack cheese, divided

In small Dutch oven over medium heat, cook meat until no longer pink. Drain meat and set aside. In same Dutch oven, melt butter. Add zucchini, mushrooms, and onions. Cook and stir till vegetables are tender but not overdone. Drain. Stir in chili powder, salt, and garlic powder. Add meat, rice, chilies, sour cream and half the cheese. Transfer to a greased 13x9-inch baking dish. Top with remaining cheese. Bake, uncovered, at 350 degrees (325 for glass dish) for 20 minutes or until cheese is melted. Serves 8.

Also, here's another one that we love:

Summer Squash Medley

2 medium zucchini
2 yellow squash
1-2 T. olive oil
1/2 - 1 t. dried dill weed
salt and freshly ground black pepper
Juice from 1 lemon (add 1/2 lemon at first then more to desired taste)

Thinly slice zucchini and squash using a grater or food processor. In large skillet, heat olive oil. Add zucchini and squash; stir-fry for 3-5 minutes or till crisp tender. Sprinkle with dill weed, salt, pepper, and lemon juice. Continue to saute till well-coated and heated through. Serves 4-6

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Re: Favorite Zucchini Recipes
« Reply #26 on: July 23, 2008, 02:20:53 PM » by herbs girl

Zucchini Casserole

Layer in 9x13.......

6 cups cooked squash/zuchini, cooked till tender, salt and pepper to taste

1# hamburger,fried and drained: add 1 can spaghetti sauce salt and pepper to taste

Top with 2 cups cheese and buttered bread crumbs

Heat at 350* until bubbly and hot--about 20 minutes or so.

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Re: Favorite Zucchini Recipes
« Reply #27 on: July 23, 2008, 02:46:05 PM » by NotLuckyButBlessed

Yummy. I just made and am now eating the Zucchini Pancakes from above. Only I needed to use what I had on hand so I substituted plain yogurt for the mayo and sauteed onions for the minced ones. I also added sea salt. It is so good. My 9 year old boy loved it too.

I bet this would be good with no onion or parmesan cheese and add cinnamon and maybe cardamom like some of the recipes above for "apple" zucchini dishes...and serve with maple syrup maybe? If I try it I will post.

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Re: Favorite Zucchini Recipes
« Reply #28 on: July 23, 2008, 02:46:56 PM » by kamom

OOPs I forgot the salt !/2 tsp salt

Quote from: kamom on July 23, 2008, 12:59:35 PM

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Re: Favorite Zucchini Recipes
« Reply #29 on: July 23, 2008, 04:48:35 PM » by mykidsmom

Our favorite:

4 (7") zucchini sliced
2 cans diced tomatos
garlic
basil
oregano
olive oil

Coat a fairly large skillet with higher sides with olive oil. Over med. heat combine sliced zucchini, diced tomatos (you can sub canned tomatos with the garlic and basil already in them). Add 1 tsp. of each of the spices and stir gently to mix well. Turn heat to low and put a lid on pan. Let cook until tender. Serves 6

My crew loves this! I'm going to add ground buffalo (any ground meat would work) to see if I can make more of a main dish out of it per hubs request.

patti

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