Zucchini recipes needed!

[cherryt38]

Zucchini Soup/Chowder 


1 cup chopped onion

1 clove garlic, minced

¼ or more chopped green peppoer

1 tbsp vegetable oil

2 lbs zucchini/summer squash chopped

2 medium tomatoes chopped (or canned)

1 cup frozen corn

3 cups chicken broth

1 tsp dried basil

½ tsp dried thyme

Salt and pepper to taste

1-2 tsp lemon juice

Fresh parsley, about 1/3 cup

1 can fat free evaporated milk (or cream)

¼ cup Parmesan cheese

1 cup shredded reduced fat sharp cheddar cheese

Fresh basil (about ¼ cup chopped)

Garnish with bacon bits in each bowl if desired



Saute onion, garlic, green pepper in oil until tender. Add squash, tomatoes, broth, basil, thyme, salt and pepper. Bring to boil. Reduce heat and simmer until vegetables are tender, 20-30 minutes. Add parsley and lemon juice when vegetables are almost done.



Stir in evaporated milk, cheeses, fresh basil, and heat through.

[cherryt38]

I like to cut the zucchini lengthwise in slices, brush with olive oil, salt and pepper, and grill them. When almost done, sprinkle with Parmesan cheese.

[itsrad]

This recipe is beyond delicious:

www.eatingwell.com/recipes/garlic_parmesan_hasselback_zucchini.html

[catfishbabs2]

Rad - I am making that recipe. It looks really good.

[jazigirl01]

Jul 17, 2016 12:31:57 GMT -5 itsrad said:

This recipe is beyond delicious:

www.eatingwell.com/recipes/garlic_parmesan_hasselback_zucchini.html

Rad that looks VERY good.  Thanks for linking.

[hellokitty]

Those are some great recipes.  I agree with you Kline, I think I wait too long to pick them too.  It seems like they grow ten times the previous size overnight.

[lorica]

Jul 17, 2016 10:42:42 GMT -5 @velvettung said:

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


iView Attachment

we call those zucchini coins

[Deleted]

I also use my dehydrator and toss seasoned zucchini slices into it for a couple of hours. I ❤️ My dehydrator.

[lorica]

I keep quoting (sp looks funny) the wrong post! This makes twice today. Soup and coins are NOT the same thing

[Admin]

Jul 17, 2016 10:47:09 GMT -5 slsfas said:

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

A hand whizzer IS an immersion blender. lol

[slsfas]

Jul 17, 2016 16:31:52 GMT -5 Admin said:

Jul 17, 2016 10:47:09 GMT -5 slsfas said:

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

A hand whizzer IS an immersion blender. lol

Thanks, Holand. I have never heard it called that before. I was picturing hand mixers. haha

[WifeMomOsi]

I love slicing zucchini, and then coating them with olive oil, and then grilling them. I add sea salt while they are cooking!!

[sissym]

www.mykitchenescapades.com/2012/07/feta-parmesan-zucchini-bake.html


gourmandelle.com/budinca-de-dovlecei-branza-zucchini-cheese-vegetarian-casserole/


pinchofyum.com/sweet-corn-zucchini-pie

These are a favorite
www.ambitiouskitchen.com/2014/07/healthy-double-chocolate-zucchini-muffins/

[sissym]

Zucchini, Sausage, and Feta Casserole



2 1/2 cups uncooked ziti (short tube-shaped pasta)

8 ounces chicken sausage

Cooking spray

1 teaspoon olive oil

5 cups thinly sliced zucchini (about 1 1/2 pounds)

2 cups vertically sliced onion (about 1)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 garlic cloves, minced

1/2 cup fat-free, less-sodium chicken broth

2 teaspoons all-purpose flour

1/2 cup (2 ounces) crumbled feta cheese

1/2 cup (2 ounces) shredded part-skim mozzarella cheese





Preheat oven to 400°.



Cook pasta in boiling water 5 minutes, omitting salt and fat; drain.



Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.



Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400° for 20 minutes or until bubbly and lightly browned.



Yield: 6 servings (serving size: 1 cup)



CALORIES 284 FAT 8.6g FIBER 2.6g



Cooking Light, JULY 2007

[sissym]

This is a favorite of mine


Tomato Vegetable Casserole

Giada De Laurentiis



6 servings



1 medium potato, peeled and cut into 1/2-inch pieces

1 medium yam, peeled and cut into 1/2-inch pieces

1 red bell pepper, seeded and cut into 1/2-inch pieces

2 carrots, peeled and cut into 1/2-inch pieces

5 tablespoons olive oil

1 red onion, thinly sliced into rings

2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces

Salt and pepper

2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices

1/2 cup grated Parmesan

2 tablespoons dried Italian-style bread crumbs

Fresh basil sprigs, for garnish



Preheat the oven to 400 degrees F.

Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.



Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.



Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.



Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

[sissym]

Squash-Rice Casserole





Easy to prepare and rich in flavor, the casserole pairs fabulously with roasted chicken, ham, or pork chops. This simple dish has become a staff favorite, and we believe it will be right at home in your home, too.





8 cups sliced zucchini(about 2 1/2 pounds)

1 cup chopped onion

1/2 cup fat-free, less-sodium chicken broth

2 cups cooked rice

1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese

1 cup fat-free sour cream

1/4 cup (1 ounce) grated fresh Parmesan cheese, divided

1/4 cup Italian-seasoned breadcrumbs

1 teaspoon salt

1/4 teaspoon black pepper

2 large eggs, lightly beaten

Cooking spray



Preheat oven to 350�.



Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.



Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350� for 30 minutes or until bubbly.



Preheat broiler. Broil 1 minute or until lightly browned.





Yield: 8 servings (serving size: 1 cup)



CALORIES 197 (25% from fat); FAT 5.5g (sat 2.7g,mono 1.5g,poly 0.4g); PROTEIN 12.7g; CHOLESTEROL 65mg; CALCIUM 209mg; SODIUM 623mg; FIBER 1.4g; IRON 1.5mg; CARBOHYDRATE 24g



Cooking Light, OCTOBER 2002

[sissym]

Another favorite which is close to the Giada recipe

Summer Vegetable Casserole


Ingredients



1 TABLESPOON OF OLIVE OIL

1 MEDIUM ONION

2 CLOVES OF GARLIC

1 MEDIUM ZUCCHINI

1 MEDIUM SUMMER(YELLOW) SQUASH

1 LARGE POTATO

1 LARGE TOMATO

1 TEASPOON DRIED TYME

1 TEASPOON FRESH ROSEMARY (CHOPPED)

SALT AND PEPPER TO TASTE

1 CUP SHREDDED ITALIAN CHEESE

______________________________________________________

STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté onions in a skillet with olive oil until softened (roughy 5 minutes) then add the garlic until fragrant (about 1-2 minutes).

STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Slice them into the same shape. I used a mandolin but you could also use a food processor or by hand as well(just try to get them to be as close to the same thickness as possible)

STEP 3: Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

[jerseys]

Simple yet tasty:
1onion diced
1 green pepper diced
4 cups sliced Zuchinni 
1 can diced tomatoes, with juice
grated cheddar cheese

Sauté onion and green pepper in olive oil, 5 minutes
add zuchinni, cook and stir 5 minutes
add tomatoes with juice, stir, season with salt and pepper
Place in a well greased baking dish, sprinkle with cheese

Bake in pre-heated 375 degree oven for 20 minutes

[pepperoo]

My parents always over plant, and my mom always makes zucchini bread with the excess.  The loaves freeze really well, and it's nice to have in the fall and winter.

i had a bunch of it for dinner tonight, cubed, tossed in a bit of the Wegmans basting oil, and thrown into a basket on the grill.

[loozing10]

Cut into poker chip size

Stir fry with tomatoes, onions and garlic. Great side dish. The tomatoes get soft and make a sort of sauce.

[rivaliva]

This is really good and I don't even miss that there is no meat. They are really filling.

www.skinnytaste.com/cheesy-zucchini-enchiladas

[tootsiem]

Jul 17, 2016 10:56:43 GMT -5 twoshoes said:

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/

I second the goat cheese pizza!! Glad I scrolled through to see if someone else posted it first.  I love Smitten Kitchen.  This galette is to die for, also: smittenkitchen.com/2013/08/burst-tomato-galette-with-corn-and-zucchini/  Don't skimp on the salt in the filling, it needs it - or, if you're feeling sassy, some crumbled bacon on top before it goes into the oven would be a lovely addition (not that I know from experience or anything).

[goldie]

I have one to share

Zucchini Cookies

Cream Together:
1 cup shortening
2 cups sugar
2 eggs
2 cups grated zucchini
2 tea vanilla
3/4 t salt

Separate Bowl:
3 tea cinnamon
2 tea baking soda
1 package chocolate chips
4 cups flour
2 tea baking powder

Mix all together.
Bake 350. 8-10 mins

They are so soft and so delicious!

[Admin]

goldie. I'm going to give these a try!

[patty]

Zucchini Sticks with Honey Mustard Mayo 
Serves: 8 (Serving size: 6 sticks & 1 Tbsp dip -- 111 Calories 1g Fat 2g Fiber)

1/4 cup all-purpose flour
1/4 tsp table salt
1/8 tsp black pepper
4 medium zucchini, ends trimmed, cut into 12 x 1-inch sticks each
3 medium egg whites, lightly beaten
1 cup seasoned bread crumbs
1/2 cup fat-free mayonnaise
1 Tbsp honey
1 Tbsp Dijon mustard

Preheat oven to 400F. Coat a large baking sheet with cooking spray.
Combine flour, salt and pepper in a shallow dish. Mix well with a fork to combine. Add zucchini sticks and turn to coat. Place egg whites and bread crumbs in separate shallow dishes. Add zucchini to egg whites and turn to coat. Transfer to bread crumbs and turn to coat.

Place coated zucchini on prepared baking sheet and coat with cooking spray. Bake 40 minutes, until golden brown.

Whisk together mayonnaise, honey and mustard. Serve zucchini sticks with honey-mustard mayo on the side.