Wednesday, September 02, 2009

On zucchini overload

I've been given three more zucchini's, the smallest being at least a foot long. Do any of you have recipes that are shareable (ie, ones that aren't secret-coded family recipes) that calls for zucchini? While I do love the zucchini bars, it'd be fun to try something else!


Cindy said...

Zucchini Parmesan Bread

While looking for a non-dessert zucchini bread recipe, I bumped into this recipe and give it my own twist to create a wonderfully savory bread. The recipe yields only one loaf, so plan to make several and freeze some for later.

3 C flour
1 C shredded zucchini
1/4 C sugar
4 tbsp grated Parmesan or Asiago cheese
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/3 C melted butter
1 C buttermilk
2 eggs
2 tbsp grated or finely diced onion

Mix together the dry ingredients. In a separate bowl, mix the rest of the ingredients. Add the wet stuff to the dry stuff and mix well. Pour the (very thick) batter into a greased loaf pan. Bake at 350 for 1 to 1-1/4 hour, or until a toothpick comes out clean. Enjoy!

Emily said...

Here is one I found on the internet:

Zucchini casserole:


* 4 medium zucchini
* 6 tablespoons butter, divided
* 1/2 cup shredded carrot
* 1/2 cup chopped onion
* 2 1/2 cups herb seasoned stuffing cubes, divided
* 1 can (10 3/4 ounces) condensed cream of chicken soup
* 1/2 cup sour cream

Cut zucchini into 1/2-inch slices. Put zucchini into a saucepan; cover with water and a little salt. Cook until tender; drain well and set aside.

In the same saucepan, melt 4 tablespoons of the butter; cook carrot and onion until tender. Remove from heat and stir in 1 1/2 cups of the stuffing cubes and the soup and sour cream. Add zucchini and gently stir to combine. Turn mixture into a 1 1/2-quart casserole. Melt remaining butter and toss with remaining stuffing cubes. Sprinkle over top of casserole. Bake at 350° for 25 to 35 minutes.
Serves 6 to 8.

Happy Cooking! :)

Hannah said...

Hearty Morning Muffins

(Makes 24, so reduce the amounts if you want less!)

4 cups of flour
1&1/2 cups of sugar
2 tsp baking soda
1 tblsp cinnamon
1&1/2 tsp salt
4 cups of shredded zucchini
2/3 cup of chopped dried dates or apricots (optional)
2/3 cups of oats
2/3 cup of shredded coconut
2/3 cup of chocolate chips
1 ripe banana
6 eggs (you can use as few as 4)
2 cups cooking oil
3 tsp vanilla

Sift together flour, sugar, baking soda, cinnamon and salt. Stir in shredded zucchini, dried fruit (optional), oats, coconut, and chocolate chips. Mash banana and stir into mixture. In a separate bowl beat together eggs, oil and vanilla. Stir into dry mixture. Spoon into 24 greased muffin tins. Bake @ 375 F for 18-22 minutes. Cool 5 minutes in pan, then remove and place in storage containers.

*Raisins may be substituted for chocolate chips, 1/2 cup of applesauce for mashed banana.

This recipe uses up a fair amount of zucchini, and tastes great! The zucchini for it can also be pre-shredded and frozen to use in making it at a later time... Enjoy!

I also have a zucchini relish and a pickle recipe if you're into that sort of thing... let me know :)

MissNonaEleanor said...

I made this zucchini bread, and it's just tooo good! It comes out nice and moist, and it's sweet too! If you like banana bead, you'll love this! Also, another tip of zucchini; we you have an overload, it's great to grate it all up, divide it into two cup ziplocks, and freeze them until you have the desire to make zucchini bread (or anything else) when zucchini is not in season anymore!

Zucchini Blueberry Bread:
3 cups flour
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 1/2 cup sugar
1 1/2 sticks butter
3 eggs
1 tsp. vanilla
2 cups grated zucchini
1 1/2 cups blueberries
1 1/2 cups chocolate chips

Cream butter and sugar. Add eggs and vanilla Mix well. Add dry ingred. Fold in zucchini, berries and chocolate chips. Spoon into 2 greased loaf pans. Bake 350* for 1 hour. Cool and glaze with a powdered sugar and milk mixture if desired.

Elisabeth said...

My sister has made "Zucchini Boats". You slice each zuke lengthwise once, so you have two open-faced "boats". (Don't peel them.) You scoop out the seeds, and then add a filling into the hollow part. I imagine you can use any sort of filling. I think we did a cooked beans and hamburger mash. Then you can top the filled boats with cheese or white sauce. Bake until the zukes have become tender, probably about 15 minutes. They are delicious as a meal side, or even as a main dish if there's enough boats to go around! Lots of fun and tasty.

There are also recipies online for pickled zucchini. If you like to can and don't want to eat them right now, that is an option too.

Laura said...

Sometimes for a side dish, I'll just slice the zucchini and saute the slices in olive oil for a few minutes until tender (not limp). I will mix in summer squash slices if I have that, as well. Salt and pepper the mixture then top with some grated parmesan cheese. Nothing fancy, but it's easy, and a good way to use up zucchini!

Michelle said...

We had one last year that was as big as my husband's forearm! (and his forearm is meaty too!) - what we ended up doing with at least some of it is simply cutting it into 1" thick round slices, dipping it into egg, then in progresso bread crumbs and baking it with a bit of cheese on top for about 20 minutes. It made a great side for dinner one night when we had guests over~!
Happy cooking!

Sarah Jane said...

Oh yum, these recipes sound fabulous. I like to saute zuchinni and summer squash too, only I use a bit of melted butter. With some salt and pepper and a hunk of homemade bread it makes a fabulous lunch.

I posted a recipe last year on my blog (too lazy to go back and dig through the posts to find the exact one) for zuchinni cake with cream cheese frosting. It's the best recipe for zuchinni cake I've ever tried. It came from a German lady who was our landlord when I was really little.

I like zuchinni breaded and baked/fried with spaghetti sauce, parmesan and mozzarella cheese too. Like eggplant parmesan, only with zuchinni. :)