Zucchini recipes needed!

[klinemom]

As you can see from the photo our zucchini is doing well. DH always over plants! So far DD is making muffins, tonight grilled zucchini, tomorrow zucchini lasagne, Tuesday Mexican zucchini boats. My extremely frugal (read cheap) DH even bought a spirlizer attachment for my kitchen aid so zucchini pasta with meat sauce one night. I will be taking some to work to share. Please any ideas would be great!

[lisanj]

That's some big zucchini! Lately I'm liking this idea a friend gave me:

Preheat oven to something hot (I used 400) with a pan in there. Slice zucchini, make a 50/50 mix of bread crumbs and grated parmesan. Spritz the hot pan with pam, lay out zucchini slices, sprinkle with salt and pepper and top with the bread crumbs. Put in oven until zucchini are cooked. Of course exactly how long depends on how thick your slices are and how tender you want them.

[Deleted]

I posted a recipe for Silky Gingered Zucchini soup the other day in a Core thread


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[klinemom]

Thanks! I think we need to pick them before they get so big. But they seem to get that big over night.

[watergirl95]

The skinny taste summer zucchini pie is delicious!

[spots318]

I had a sandwich the other day that was steamed yellow squash, zucchini, and carrots on a crusty baguette topped with goat cheese.it was really good.

[slsfas]

Recipe from a friend that is really awesome.  I used my immersion blender to blend the chunks instead of a hand whizzer (whatever that is):


Enjoy! I leave out the cream and I still love it! I freeze it in yogurt containers and it freezes well. Then thaw and eat!

1 medium onion, peeled and chopped
Approx 4 cups chopped zucchini
1/2 cup butter
2 1/2 cups chicken broth
1/2 teaspoon nutmeg
1 teasp chopped basil, can use less if dried
1/2 teaspoon salt
Ground pepper to taste
1/2 cup heavy cream, optional

Melt butter in pan, and add onion. Cook till soft. Add the rest of the ingredients and cook till zucchini is soft. Use hand whizzer in pan to blend all together until creamy. Cool and freeze if desired.

I like to use it as a quick meal by putting it over rice or noodles, and add some chicken.

[slsfas]

Minestrone soup with quinoa and kale

1 sweet onion, medium, diced
2 celery stalks diced
3 carrots diced
2 TBS olive oil, or enough to cover bottom of pot
2 cloves garlic, finely chopped
2 cups fresh zucchini - diced (1 medium or 2 small)
1 bell pepper diced
1.75 lbs of fresh tomatoes or 28 ounces crushed tomatoes
4 cups water
1-15 ounce can of cannellini beans
1-15 ounce can chick peas
1 cup quinoa
2 cups kale, stems removed
1 tsp tumeric, or to taste
pinch of red pepper flakes
salt and pepper to taste

optional: garnish with Parmesan to taste
garnish with slivered basil or finely chopped rosemary

Place a large stockpot over medium heat and add the onions, carrots and celery
cook for about 5 minutes or until softened
add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to color.
add the zucchini and the green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 minutes.
add the tomatoes and the water, raise heat to high and bring to a boil.
lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes
add the quinoa and cover for 15 minutes
remove the cover, add the kale and the canned beans (more water if needed) and bring back to a gentle boil and cook
for another 5 minutes or just until the kale is tender.

[catfishbabs2]

I make coleslaw with shredded zucchini instead of cabbage. Shred the zucchini and carrots,(sometimes I add craisins) put in clean dry towel and squeeze liquid out. Mix with your favorite coleslaw dressing. I've done it with just jarred Marzetti's and my own vinegary one and they are both good.

[slsfas]

I seriously love this recipe (but I only use zucchini/squash because I'm not a big fan of eggplant):

Paleasagna
1 white onion, diced
1 pound of extra lean turkey, or ground sirloin
1 15oz can diced tomatoes, low sodium
3 tbsp tomato paste
3 tbsp Italian spice blend
1 tsp salt
1/2 tsp pepper
2 cloves garlic, crushed
1 pound of zucchini and/or yellow squash, cut into medallion rounds
1/2 cup raw goat cheese, shredded
2 cups Greek yogurt
1 head broccoli, roughly chopped
1 egg

Directions:

In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Sautee on medium-high until softened, about 3-5 minutes. Add the ground turkey, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.

In a medium bowl, combine raw goat cheese, Greek yogurt, broccoli pieces, and egg. Mix well.
Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.

Add a layer of turkey-tomato sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture, as shown above. Continue with this layering process until you have used all of your ingredients.

Top the entire dish with more shredded goat cheese, if desired.
Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.

You can use any ingredients with this dish, as no matter what veggies you put in place, it’ll be good. Thinly sliced eggplant would be delicious.

[slsfas]

Disclaimer: I haven't tried this recipe but it looked interesting so I saved it:

Buffalo Chicken Zucchini Boats

INGREDIENTS
2 zucchinis
3 cups seasoned and cooked chicken, shredded
2 tablespoons flour
½ teaspoon salt
½ teaspoon black pepper
1 carrot, shredded
¼ cup red onion, diced
1 rib of celery, diced
2/3 cup shredded cheddar cheese, divided
3 tablespoons buffalo sauce (or more, to your taste)

DIRECTIONS
Preheat your oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with cooking oil. Set aside.

Cut each zucchini in half horizontally. Then with a melon baller (or spoon) carefully scoop out the center of the zucchini. Reserve ½ cup of the center and dice it up for your filling.

In a bowl, mix together chicken, flour, salt, pepper, carrot, celery, ⅓ cup cheddar cheese, buffalo sauce and removed zucchini.

Place zucchini, hollow side up, on the prepared baking sheet. Fill the boats with your buffalo chicken filling. The filling should be heaping. Sprinkle with the remaining cheddar cheese.

Bake for about 30 minutes or until the zucchini have achieved desired softness.

For the Buffalo Sauce, you just mix 3/4 cup hot sauce (I use Franks) and 1 tsp melted butter.

You could eliminate the butter, too.

[slsfas]

This is one of my favorite sides:

Herbed Zucchini and Tomatoes

2 tsp olive oil
2 medium zucchini, halved lengthwise and cut in ¼ inch thick slices
1 cup coarsely chopped onions
2 ¼ cups chopped tomato (about 3 medium tomatoes)
2 TBSP chopped fresh herbs (such as thyme, parsley, or basil)
½ tsp kosher salt
¼ tsp freshly ground black pepper

Any fresh herb will pair nicely with garden fresh zucchini and tomatoes. If you have several varieties, a combination of two or three is most flavorful.

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and onion; sauté 7 minutes or until crisp-tender. Add tomato and remaining ingredients; sauté 2 minutes or until thoroughly heated.

[becca]

Got a Boatload of Zucchini? 15 Tasty Recipes to Help You Use It

[catfishbabs2]

I've made some of these. I especially liked the baked sticks as a french fry alternative.
www.skinnytaste.com/35-skinny-zucchini-recipes/

[slsfas]

Baked Parmesan Zucchini

Crisp, tender zucchini sticks oven-roasted to absolute perfection. It's healthy, nutritious and completely addictive!

INGREDIENTS

4 zucchini, quartered lengthwise
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves

INSTRUCTIONS

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture.

Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until the crisp and golden brown.

Serve immediately, garnished with parsley, if desired.

[twoshoes]

This is hardly a recipe, but it's really good and easy. 


smittenkitchen.com/2007/08/my-favorite-side-dish/


This one is a little more complicated, and probably not quite as healthy, but I really like it.  Don't skimp on the fresh basil:


smittenkitchen.com/2009/07/lemony-zucchini-goat-cheese-pizza/

[klinemom]

Thanks!

[slsfas]

I took these to the beach and all the kids ate them (mostly because I didn't tell them what was in it. haha)

Zucchini Bites

2 c. grated zucchini
2 eggs, lightly beaten
½ yellow onion, finely chopped
½ c. sharp cheddar or parmesan, grated
½ c. bread crumbs
¼ c. fresh parsley, finely chopped
Salt and Pepper to taste

Makes approximately 24 mini-muffin sized bites
2 bites = 3 points plus (weight watchers)

1. Preheat the oven to 400ºF. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a large glass bowl add two eggs and beat lightly with a whisk. Then, add the zucchini, onion, cheddar, bread crumbs and parsley and combine them with a wooden spoon.
4. Using your hands or an ice-cream scoop, fill each muffin cup just to the top. Bake for 15-18 minutes or until the top is browned and set.
These would be great served as a light bite at a dinner party or on a buffet table. If you want to mix up the flavors try using shallots instead of onions.
Making this batter takes less than 15 minutes. Baking times is 15-18 minutes.
This is a fun healthy vegetable bite for toddler. Despite the fact that my daughter dislikes eggs she will take a few bites of these.

[slsfas]

Pasta Primavera

1/2 lb broccoli
2 large green peppers
1/2 lb mushrooms
2 medium zucchinis
6 TBS parsley
4 cloves garlic
2 large red peppers
1 onion
2 cans tomatoes
5 TBS olive oil

Sauté veggies in oil until tender and add tomatoes. Serve with cooked spaghetti noodles and top with parmesan cheese. I also added some garlic salt.

[slsfas]

And any stew recipe you love - just throw some in. I love, love, love zucchini in my stew!

[klinemom]

Wow so many awesome recipes. I will be trying a lot of them.

[freshcutgrass]

Roasted zucchini is one of my favorite things. Super easy and healthy.

Also Martha Stewart's spiced zucchini bread is excellent and freezes well.

[ASL]

I love everything zucchini!!! Zucchini fries, grilled, sautee'd, steamed, boiled & mashed to make a casserole, as bread.

[michgirl80]

I'm trying this for dinner this week:
www.myrecipes.com/m/recipe/zucchini-bean-burritos
And I want to make this when we have some extra from the garden!
www.aprettylifeinthesuburbs.com/zucchini-cheddar-cheese-chive-buttermilk-quick-bread/
The skinnytaste chicken rollatini with zucchini is really good too.

[nobananas]

I recently found a recipe for Glazed Lemon Zucchini Bread. Haven't made it yet, but it sounds awesome. I'll post recipe later (when I'm on my laptop), if anyone's interested.