Recipes using Zucchini (50) 1997-08-05

Betsy, NY (9:04:06 pm) :
From the original Moosewood Cookbook.
Zucchini-Crusted Pizza (seves 4-6)
^^^^^^^^^^^^^^^^^^^^^^
3 1/2 c shredded zucchini
3 eggs, beaten
1/3 c flour
1/2 c grated Mozzarella cheese
1/2 c grated Parmesan cheese
1 tbsp minced fresh basil or 1/2 tsp dried
Olive oil
Pizza sauce and desired toppings
Preheat oven to 350. Salt the zucchini lightly and let it sit in a sieve
or colander for 15 minutes. Gently squeeze out all the excess moisture.
Combine zucchini with remaining crust ingredients, adding salt & pepper to
taste, and spread into an oiled 13 x 9 baking pan. Bake 20-25 minutes, until
the surface is dry and firm. Brush the top with oil and broil under moderate
heat for 5 minutes. Now add your sauce and other desired toppings and heat
the pizza in a 350 oven for about 25 minutes. Serve hot. (I cannot make
claims for this recipe as a cold breakfast dish.)
Beth Woodell
University of Maryland
woodell@umuc.umd.edu
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Betsy, NY (9:05:29 pm) :
Reply-To: Piers Thompson
Sender: Foodlore/Recipe Exchange
From: Piers Thompson
Subject: Zucchini recipe
Zucchini - steam them, microwave them, fry them, add them to stews, stir
frys,
soups. But best of all, stuff them!
This is a recipe from Alastair Little's "Keep it simple" - well it's
actually
from memory but I've cooked it often enough that I no longer use the book.
You
will have to excuse my use of 'Courgette' - I have never really got to grips
with zuccini!
Stuffed Cougettes - serves 4 (with salad) as a starter
2 medium to large courgettes
4 oz fresh breadcrumbs
2 shallots
1 tsp dried thyme (or about 1 tbls fresh thyme, I think)
2 oz freshly grated parmesan
black pepper
1 egg
0.5 oz butter
extra virgin olive oil
Cut courgettes in half. Scoop out the centres to leave canoe shapes (this is
very easy - I use a teaspoon). Finely chop the removed flesh. Finely chop
the
shallots. Melt the butter in a pan and gently fry the shallot until it is
soft.
Add the chopped courgette and fry for a few mimutes to drive off the
moisture.
Take the pan off the heat and stir in the breadcrumbs, thyme and parmesan.
Season with black pepper and bind the mixture with beaten egg. Pile the
stuffing into the courgette shells, dribble over some olive oil and bake in
an
oven preheated to 200C for 30 minutes or until the tops are golden brown.
Serve
on a bed of salad leaves as a starter.
It's easy and tasty.
Piers (pjt1@scigen.co.uk)
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Betsy, NY (9:07:13 pm) :
Title: Spanish Squash
Categories: Main dish, Meats
Yield: 6 servings
1 lb Ground beef
1/3 c Onion, chopped
1 1/2 lb Zucchini, sliced (5 C)
1/2 ts Salt
1/4 ts Garlic powder*
Dash of pepper
8 oz Can tomato sauce
12 oz Can mexicorn
*If you wish you may add chopped garlic to taste with
the meat & onions In a medium skillet, saute meat and
onion until meat is well browned. Drain. Add squash
and seasonings. Cook over medium heat 3-5 minutes;
stir to prevent burning. Add remaining ingredients and
bring to a boil; reduce heat; cover and simmer for 10
minutes or until squash is tender. You can add a
little water is mixture is too thick.
Source: Countryside Living Idea Book by Farm Journal.
Formatted for MM by Lynne (Kakeladi) Sammon, Visalia,
CA 1994
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Betsy, NY (9:08:45 pm) :
SWEET-AND-SOUR YELLOW SQUASH WITH MINT (Faye Levy)
2 tbsp vegetable oil
1 medium onion, chopped
1 pound crookneck squash or zucchini, cut into 1/2-inch slices
Salt and freshly ground pepper
About 1/3 cup water
1 tsp dried mint, crumbled
1 large clove garlic, minced
2 tsp sugar
1 tbsp plus 1 tsp strained fresh lemon juice
Heat oil in a medium saute pan, add onion, and saute over medium heat
about 5 minutes or until golden. Add squash, salt, and pepper and saute
2 minutes.
Add water, mint, garlic, sugar, and 1 tbsp lemon juice. Cover and cook
over medium heat, stirring occasionally, about 7 minutes or until squash
is tender and absorbs most of liquid; add a little more water during
cooking if pan becomes dry. Add remaining lemon juice. Taste and adjust
seasoning. Serve hot or cold.
Makes 3 or 4 side-dish servings.
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Betsy, NY (9:09:58 pm) :
ZUCCHINI SAUTE (Monday to Friday Cookbook by Urvater)
1 lb zucchini or yellow squash (about 3 medium)
2 tbsp fresh herb leaves, such as tarragon, parsley or dill (optional)
1 shallot or 2 scallions (green onions; optional)
2 tbsp vegetable oil or butter*
Salt and freshly ground black pepper
1. Rinse the zucchini, trim the ends, and grate with the shredding
disk of a food processor. Mince the herb and shallot, if using (trim and
thinly slice the scallions).
2. Heat the oil in a large skillet over high heat. Add the shallot, if
using, and saute for 1 minute. Add the grated zucchini and saute,
stirring constantly, for 2 minutes. Add the herb and scallions, if
using, and saute for 15 seconds. Season to taste with salt and pepper.
3. With a slotted spoon, remove the zucchini to a serving dish or plates
and serve immediately. Serves 4 to 6.
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Betsy, NY (9:17:24 pm) :
Date: Wed, 17 Aug 1994 15:01:05 -0500
From: Wynona Keathley
Zucchini and Eggs
(30 minutes prep time)
(Serves 4 as a side dish/ 2 as a main course)
Grate 2 large zucchinis and if you are one of those people who believe
in salting them do so - I don't happen to believe in it...
Mince one or two scallions, toss into a skillet with a little butter and
saute lightly, add the zukes, a couple of grounds of fresh pepper and
give it a turn for 3 or 4 minutes.
Place the zukes in an ovenproof dish, make four (or however many) wells
in them, crack an egg into each well and bake for about 15 minutes in a
moderate (350) oven until the eggs are as you like them.
Serve with hollandaise or Bernaise sauce.
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Betsy, NY (9:26:38 pm) :
From: Beverley Gutenberg guteb@sasknet.sk.ca
To: eat-lf@blob.best.net
Zucchini Bake
2/3 cup Quaker Oat Bran hot cereal, uncooked 1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 egg white
1 tablespoon water
2 medium zucchini, sliced 3/4 inch thick, and quartered 1 small onion
2/3 cup low-sodium tomato sauce
2 teaspoons olive oil
2 teaspoons grated Parmesan cheese
1/4 cup shredded part-skim mozzarella cheese
Heat oven to 375 degrees. Lightly spray 8-inch square baking dish with
cooking spray. In large plastic bag combine oat bran, Italian seasoning and
pepper; mix well. Beat egg white dip zucchini in mixture, shake out excess,
repeat. Place zucchini in prepared dish; sprinkle with onion. Spoon combined
tomato sauce and oil over zucchini. Bake for 30 minutes or until zucchini is
crispy tender; top with mozzerella cheese. 9 servings.
calories 60
Fat 2 g
Cholesterol 1 mg
Sodium 35 mg
Source: Great-Tasting Low Fat Recipes
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Risa G., NJ (9:26:51 pm) : From Vegetarian Times Recipe Redux
Whole Wheat Zucchini Bread
2 c. unbleached all purpose flour
1 c. whole wheat pastry flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped pecans (optional)
1 large egg plus 1 egg white
1 c. packed brown sugar
1 c. skim milk
1/2 c. unsweetened applesauce
2 tsp. vanilla extract
2 c. grated zucchini (1 medium)
Preheat oven to 350 degrees. Grease a 9x5" loaf pan and
set aside.
In a large bowl, mix both flours, baking powder, cinnamon,
baking soda and salt. Add pecans if using. Make well
in center of mixture.
In small bowl, lightly beat egg and egg white. Stir together sugar, milk,
applesauce and vanilla until blended. Stir in zucchini.
Add to dry ingredients and stir just until blended.
Pour batter into prepared pan. Bake 1 hour or until tester
inserted into center comes out clean. Remove to wire rack
and cool 10 minutes. Turn out onto rack, invert right-side
up and cool completely. Makes 16 slices.
0.7 mg. fat per slice compared to higher fat version
(12 g. slice)
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SueA, CA (9:27:29 pm) : { Exported from MasterCook Mac }
Minted Zucchini and Sweet Corn Salad
Recipe By: The Best of Bon Appetit
Serving Size: 18
Preparation Time: 0:00
Categories: Salads
Amount Measure Ingredient Preparation Method
3 tablespoons olive oil, preferably extra virgin
4 pounds small zucchini, cut into 2x1/4inch julienn
2 medium onions minced
2 cloves garlic minced
1/3 cup wine vinegar, or more
1 1/2 teaspoons fresh oregano, or 1/2 teaspoon dried crumbled
3 tablespoons fresh mint well packed (or 1-2 Tbls dried) minced
1 1/2 cups fresh corn kernels
salt and freshly ground pepper
Heat 1 tablespoon oil in heavy large skillet over high heat. Add 1/3 of
zucchini and toss until lightly browned, 3 to 5 minutes. Transfer to a large
bowl. Repeat with remaining oil and zucchini. Reduce heat to medium low and
add onions to skillet. Cover and cook until soft, about 10 minutes. Add
garlic and cook 1 minute. Stir in 1/3 cup vinegar and oregano; simmer 2
minutes. Pour over zucchini. Mix in mint. Let mixture cool completely.
Add corn to boiling water. When water returns to boil, drain corn and rinse
with cold water; drain again. Cool.
Add corn to zucchini. Taste and add more vinegar if desired. Season with
salt and pepper. Arrange salad on large platter. Garnish with additional
mint leaves and sprigs and serve immediately.
ญญญญญ
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Risa G., NJ (9:29:27 pm) : This one sounded good and it uses zucchini (I've
never heard of a stir fry with zucchini before):
Southwestern Chicken Stir-Fry
PREP: 5 min; REFRIGERATE: 15 min; COOK: 9 min
Makes 4 servings, about 1 cup each
2 tablespoons lime juice
2 teaspoons chili powder
1 pound boneless, skinless chicken breast halves, cut into
1/2-inch strips
1 small zucchini
1 small yellow squash
2 tablespoons vegetable oil
1/3 cup medium picante sauce
2 tablespoons chopped fresh cilantro
1. Mix lime juice and chili powder in medium glass or plastic bowl; stir in
chicken. Cover and
refrigerate 15 minutes. Cut zucchini and yellow squash into thin slices.
2. Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil;
rotate skillet to coat
side.
3. Add chicken and marinade; stir-fry until chicken is no longer pink in
center. Remove from skillet.
Add remaining 1 tablespoon oil; rotate skillet to coat side. Add zucchini
and yellow squash;
stir-fry about 4 minutes or until vegetables are crisp-tender. Add chicken,
picante sauce and
cilantro; cook and stir until hot.
1 Serving: 200 calories (90 calories from fat); 10 g fat (2 g saturated)
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Velma TN (9:30:28 pm) : I'm going to post my favorite recipe for zucchini,
but I'm almost afraid to after low-fat last evening.
Zucchini Casserole
Categories: Vegetables
Yield: 4 servings
6 c Sliced zucchini
1/2 c Chopped onion
1 Can cream of chicken soup
1 c Sour cream
4 oz Shredded sharp chedder
8 oz Pkg. herb seasoned stuffing
1/2 c Melted butter
Cook zucchini in amount of water until just tender,
crisp. Do not over cook-drain and combine other
ingredients. Combine stuffing mix with melted butter.
Put half in bottom of buttered casserole dish. Put
zucchini mixture over this. Top with remaining
stuffing mix. Bake 350 1 hour.
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Betsy, NY (9:31:14 pm) :
Date: Wed, 17 Aug 1994 19:10:37 +0100
From: S40391060@SB.HHS.DK
Crabmeat Stuffed Summer Squash
[Chef Folse notes: Once again, we take a traditional vegetable of
Bayou country and incorporate a different twist to create a dish that
will certainly give the cook something to experiment with. Try using
some of your local vegetables in this recipe.]
3 medium size yellow summer squash
1/4 lb butter
1 c diced zucchini
1/4 c diced onions
1/4 c diced celery
1 T diced garlic
1/4 c diced red bell pepper
1/2 lb lump crabmeat
1 t lemon juice
salt and cayenne pepper to taste
1 c seasoned Italian bread crumbs
Preheat oven to 375 deg F. Slice yellow squash lengthwise into two
equal halves. Remove neck from squash and finely dice for recipe.
Place squash halves in pot of boiling water and cook for eight to 10
minutes, or until skin is tender. Remove from water and allow to
cool. In a heavy bottom saute pan over medium high heat, melt butter.
Add diced zucchini, diced yellow squash, onions, celery, garlic and
bell pepper. Saute approximately three to five minutes or until
vegetables are wilted. Add lump crabmeat and fold gently into
mixture. Add lemon juice and cook one additional minute. Remove from
heat and season to taste using salt and [cayenne] pepper. Add bread
crumbs, a little at a time, until squash mixture is held together but
not too dry. Using a metal spoon, scoop seed section from center of
yellow squash and discard seeds. Divide stuffing equally between six
halves, stuff and place on baking pan. Sprinkle with additional bread
crumbs and bake ten to fifteen minutes until squash is golden brown.
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Velma TN (9:36:10 pm) : Here is one I haven't tried, but it sounds good, and
I will when I have both kinds of squash--they are full of bloom. Should cook
squash bloosoms, shouldn't I?
Zucchini And Pepper Slaw
Categories: Vegetables
Yield: 6 servings
2 Green zucchini
2 Yellow zucchini
1 Red pepper
4 Green onions
1 Banana pepper; slivered
----------------------------------DRESSING----------------------------------
1 sm Garlic clove; chopped
2 ts Dijon mustard
1/2 ts Honey
2 tb Wine vinegar
1/3 c Olive oil
Salt
Fresh ground black pepper
1. With shredder blade of food processor, shred zucchini into long strips
or cut by hand. Reserve in bowl. Sliver red pepper and green onions and
add to zucchini. Add optional banana pepper for a spicy flavour.
2. In a small bowl whisk together garlic, mustard and honey. Whisk in wine
vinegar and olive oil. Mixture should be quite thick. Season with salt and
pepper.
3. Just before serving, toss vegetables with vinaigrette.
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Velma TN (9:39:48 pm) : Have we had fritters yet. I think one could use the
same recipe and have blossom fritters, but this one isn't.
Zucchini Fritters
Categories: Vegetables, Appetizers
Yield: 8 servings
5 tb Bisquick 2 ea Eggs, beaten
1/2 c Parmesan cheese 2 tb Butter
1/4 ts Salt 2 c Zucchini, grated
1/8 ts Pepper
Blend the bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into
batter. Grease hot pan or griddle with butter. Pour batter into pan
and fry 3 minutes on each side. Serve warm, a delicious way of serving
zucchini. Make 8 to 10 fritters.
THE ANDERSONS' FOOD GARDEN
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Candy,VA (9:40:16 pm) : ZUCCHINI RELISH
1/2 c pickling salt
12 c coarsely ground zucchini
2 green peppers, coarsely ground
2 sweet red peppers, chopped
4 c coarsely ground onions
1 t tumeric
1 t curry powder
1 t celery seed
1 T cornstarch
1/2 t pepper
3 c vinegar
4 12 c sugar
Mix pickling salt into the veggies in a large enamel pan. Let stand
overnight.Drain, rinse with cold water, and return to pan. Mix rest of
ingredients and add to veggies. Boil for 20 minutes. Pour into sterilized
jars and seal. Makes 12 pints
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Jasper, HI (9:40:58 pm) : Stuffed Zucchini
2 large zucchini (about 10" long)
rice pilaf/white rice
ground meat filling
trim ends of zucchine cut in half lengthwise and scoop out seeds with a
spoon-reserve seeds if desired. Mound pilaf or leftover white rice and/or
ground beef to fill zucchini cavity. Be creative with your filling! Place in
9x13 pan and pour about 1/4 inch of water in pan. Bake uncovered 375 for
35-40 minutes or until tender.
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Betsy, NY (9:42:11 pm) :
From: rmcdanie@magnus.acs.ohio-state.edu (Rae McDaniel)
I found a pie recipe! This one has a crumb topping
Zucchini Pie
7 C zucchini, pared, sliced lengthwise, remove seeds then slice crosswise
1 1/4 C granulated sugar
1 1/2 T flour
1 1/2 T cream of tartar
1 1/2 T cinnamon
dash and salt and nutmeg
Place pared zucchini in small amount of boiling water; simmer for a few
minutes
until tender crisp. Drain well and cool. Add remaining ingredients; mix
well,
place in an unbaked pie shell of choice.
Topping: 1/2 stick margarine
1 C flour
1 t cinnamon
Mix together well. Sprinkle on top of zucchini filling. Bake in 350 oven for
1 hour.
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Betsy, NY (9:43:11 pm) :
From: rmcdanie@magnus.acs.ohio-state.edu (Rae McDaniel)
Zucchini Burgers
1 C shredded zucchini
1/2 C diced cheddar cheese
2 eggs, beaten
1 small onion, chopped
1/2 C crushed crackers, bread crumbs, or croutons
1/3 C wheat germ
Mix together. Drop by Tablespoonfuls on non-stick skillet in which one T
margarine has been melted. Brown each side about 8 minutes on med. heat.
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Betsy, NY (9:44:06 pm) :
From: rmcdanie@magnus.acs.ohio-state.edu (Rae McDaniel)
Zucchini Oatmeal Muffins
2 1/2 C flour
1 1/2 C sugar
1 C chopped pecans
1/2 C quick-cooking oatmeal, uncooked
1 T baking powder
1 t salt
1 t cinnamon
4 eggs
1 med zucchini, finely shredded
3/4 salad oil
Grease 12 3inch muffin-pan cups. Preheat oven to 400. In large bowl, measure
first 7 ingredients. In med bowl, beat eggs; stir in zucchini and oil. Stir
mixture all at once into flour mixture just until flour is moistened. Spoon
lumpy batter into muffin cups. Bake 25 minutes or until toothpick trick
works.
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Cora, NC (9:44:42 pm) : Chilled Zucchini Soup
1 c. chopped green onions
1 c. sliced celery
1/4 c. margarine or butter
6 medium -size zucchini, sliced
2 cans (13 oz.) chicken broth
1 t. salt
1/4 t. pepper
1/4 t. basil
1/4 t. oregano
1 c. light cream
1. Saute onions and celery in a large saucepan in butter until soft.
2. Add zucchini, chicken broth, salt, pepper, basil and oregano; cover and
cook over medium heat for 10 minutes, until zucchini is tender.
Pour soup (1/2 at a time) into blender and blend until smooth.
4. Pour into a large bowl. Stir in cream; cover and chill for several hours.
5. Pour into chilled bowls to serve. Garnish with croutons. Serve icy cold.
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Betsy, NY (9:44:52 pm) :
From: rmcdanie@magnus.acs.ohio-state.edu (Rae McDaniel)
Zucchini Parmesan Bread
3 C flour
1 C shredded unpared zucchini
1/4 C sugar
1/4 C Parmesan cheese
5 t baking powder
1/2 t soda
1 1/2 t salt
1/3 C margarine
1 C milk
2 T lemon juice
2 eggs
2 T minced onion
Mix lemon juice and milk; set aside. Preheat oven to 350. Grease 9X5 loaf
pan.
Combine flour, zucchini, sugar, cheese, baking powder, soda and salt. In
saucepan, melt butter; stir in milk and lemon juice, eggs, and onion until
smooth. Add liquid mixture to dry mixture just until mixed. Spread in
prepared
pan. Bake 55-60 min until toothpick comes out clean and loaf pulls away from
sides of pan.
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Betsy, NY (9:46:18 pm) :
From: rmcdanie@magnus.acs.ohio-state.edu (Rae McDaniel)
Lemon Zucchini Bars
1/2 C packed brown sugar
1/4 C cooking oil
2 Eggs
1 t grated lemon peel
2 T lemon juice
1 C flour
1/2 t soda
1/4 t salt
2 C shredded zucchini
1/2 C chopped nuts
2/3 C powdered sugar
1/2 T butter or margarine
1 1/2 t lemon juice
1-2 t hot water
Mix together brown sugar, oil, eggs, lemon peel and juice until well
combined.
Add flour, soda, salt, zucchini and nuts; stir just until combined. Spread
evenly in ungreased 10 x 6 micro-safe baking dish. Microwave (med-high 70%,
uncovered, 7 minutes, rotating dish once. Then, microwave (high) 2 1/2 to 3
1/2
min or until no longer dought, rotating dish once. Cool completely. Combine
powdered sugar and margarine in micro-safe bowl. Microwave (high), uncovered
15-20 seconds or until margarine is softened. Blend in lemon juice and
enough
water until of spreading consistency. Spread over bars. Cut into squares.
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Risa G., NJ (9:49:35 pm) : From Bon Appetit, July '97:
Grilled Vegetable Pasta Salad with Parsley Vinaigrette
6 servings
1 c. coarsely chopped fresh Italian parsley
3 T. red wine vinegar
1 large garlic clove
1/2 c. + 2 T. olive oil
3/4 lb. fusilli pasta
2 large ears fresh corn, husked
2 large zucchini, trimmed, halved lengthwise
1 large red onion, sliced into 3 large rounds
Blend parsley, vinegar and garlic in processor until parsley
is finely chopped, scraping down sides of bowl twice. With
machine running, gradually add 1/2 c. olive oil. Season
vinaigrette to taste with salt and pepper.
Cook pasta in large pot of boiling salted water until just
tender but still firm to bite, stirring occasionally. Drain
pasta. Rinse under cold water and drain again. Transfer
to large bowl. Mix in 2 tablespoons vinaigrette.
Prepare grill or grill pan to medium heat. Brush corn, zucchini
and onion with remaining 2 T. oil. Sprinkle with salt
and pepper. Grill vegetables until cooked through and
beginning to brown, turning often, about 12 min. Cool slightly.
Cut kernels from corncobs. Cut zucchini and onion into
1/2" pieces.
Add corn kernels, zucchini and onion to pasta to large
bowl. Mix in enough vinaigrette to coat. Season to taste
with salt and pepper. (Can be prepared 8 hours ahead.
Cover and refrigerate. Bring to room temperature before
serving.)
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Betsy, NY (9:50:01 pm) :
Chocolate-Almond Zucchini Bread
3 eggs
1 C sugar
1 C firmly packed Brown sugar
1 C vegetable oil
1 t vanilla extract
2 (1 ounce) squares unsweetened chocolate, melted
2 C shredded zucchini
2 C flour
1 t baking powder
1 t salt
1 t ground cinnamon
1 C slivered almonds
Beat eggs in a large mixing bowl at medium speed of an electric mixer until
thick. Add sugar, brown sugar, oil, and vanilla, beating well. Stir in
melted
chocolate and shredded zucchini. Combine flour, soda, baking powder, salt,
and
cinnamon in a medium mixing bowl; add flour mixture to zucchini mixture,
stirring just until dry ingredients are moistened. Fold in almonds. Spoon
batter into well greased 9x5x3 loaf pans. Bake at 350 for 50-60 min. Cool
completely
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Sandy G. OH (9:53:18 pm) : Here you go...2 medium-size zucchini, sliced
Dip in egg, and then in seasoned breadcrumbs. Fry in alittle oil until
lightly browned. Drain on paper toweling. Cover bottom of a 9x13" pan with
slices, then combine:
2 6-oz. can tomato paste
2 cups water
and pour over the zucchini. Sprinkle with Parmesan cheese, 1 3-oz. can
mushrooms and 1 lb. Mozzarella cheese. Just keep repeating layers, ending
with cheese. Bake at 400 F. for about 20 minutes or until bubbly.
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Betsy, NY (9:57:15 pm) :
Date: Wed, 10 Aug 94 18:45:45 EST
From: bmailman@eyecon.com
Newsgroups: rec.food.cooking
CALIFORNIA SUMMER BORSCHT
Steam some zucchini. Puree when done. Add half-and-half to make cream
of zucchini soup.
shred a variety of veggies, up to and not limited to:
More zucchini
Carrots
Red bell peppers
Chinese pea pods
li'l tiny potato cubes
....you get the picture. small shreds of colorful veggies. Put 'em in
the soup about 6 minutes before serving. Sour cream/creme fraiche
optional.
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Risa G., NJ (9:58:58 pm) : From July '97 Gourmet:
Penne with Herbed Zucchini and Goat Cheese
Serves 2
6 oz. penne or tubular pasta of some other type
3 medium zucchini
1 large clove garlic
2 tsp. mixed fresh herbs
2 oz (1/4 c) soft mild goat cheese
1 T. olive oil
Fill a 4 qt. kettle 3/4 full with salted water and bring
water to a boil for pasta.
Halve zucchini lengthwise and cut crosswise into 1/4" thick
slices. Thinly slice garlic lengthwise and finely chop
herbs. Crumble goat cheese.
In a heavy skillet heat oil over moderately high heat until
hot but not smoking and saute zucchini, stirring, until
browned and just tender. Stir in garlic and herbs and
saute, stirring, 1 minute.
Cook pasta in boiling water until al dente and reserve
1 cup cooking water. Drain pasta in a colander and in a
bowl toss with zucchini mixture, cheese, 1/4 c. reserved
cooking water, and salt and peper to taste, adding
additional reserved cooking water if necessary.
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Betsy, NY (10:01:43 pm) :
Zucchini Provolone Bake
Recipe By : Sharon Barbour
Serving Size : 8 Preparation Time :0:00
1 cup onion -- coarsely chopped
4 cups zucchini -- sliced thin
2 tablespoons fresh basil -- chopped
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup provolone cheese -- shredded
1/2 cup nonfat ricotta cheese
1/2 cup egg beaters 99% egg substitute
Coat a large skillet with cooking spray; place over medium heat until just
hot, not smoking. Add onion and cook 5 minutes or until tender, stirring
occasionally. Add zucchini and cook 5 minutes or until zucchini is
crisp-tender (don't overcook!), stirring frequently. Remove from heat; stir
in basil, salt and pepper. Add cheeses and egg substitute; mix well.
Spoon into a 1 quart casserole coated with cooking spray. Bake at 350 for
35 to 40 minutes or until top is browned.
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Betsy, NY (10:05:23 pm) :
This recipe was the 29th Pillsbury Bake-off winner in 1980,
created by Millicent Kaplan of Tamarac FL
Zucchini Quiche
4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. chopped parsley
1/2 t. pepper
1/4 t. each basil, oregano
8 oz. grated mozzarella (cheddar, Monterey Jack) cheese
4 T. butter or margerine
1/2 t. salt
2 eggs, well beaten
1 clove garlic, minced
1 can refrigerated crescent roll dough
2 t. prepared dijon mustard
Preheat oven to 375 F. Saute zuchinni and onion in margerine
until tender. Add parsley and seasonings. Blend eggs and
cheese in bowl, add veggie mixture. Separate dough into its
triangles, arrange in ungreased 10" pie pan, pressing over
bottom and up sides to form crust. Paint crust with mustard;
pour veggie/egg/cheese mixture into crust. Bake 18-20 minutes
till knife inserted in center comes out clean. (I usually have
to cook a little longer). Allow to stand 10 minutes to set,
before serving.
Variations: just before baking add mushrooms and slices of
tomato on top of quiche.
Submitted by
Amy S., Charlottesville, VA, USA
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Risa G., NJ (10:05:55 pm) : Here is one from a vegetarian recipe archive I
visit sometimes:
FETTUCINE WITH ZUCCHINI AND MUSHROOMS
Source: Meatless Meals
1 lb. pkg. fettucine
1/2 c. butter
1/2 lb. mushrooms
1.25 lb. zucchini
1 c. half-and-half
3/4 c. Parmesan
1/2 c. parsley
Cook fettucine al dente. Cut zucchini into julienne strips. While
pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes.
Add half-and-half to saute; reduce heat and simmer for 3 minutes. Add
cooked fettucine to saute, along with cheese and parsley, and toss to
mix well.
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Risa G., NJ (10:08:00 pm) : Another good one:
Zucchini Burgers
1 C shredded zucchini
1/2 C diced cheddar cheese
2 eggs, beaten
1 small onion, chopped
1/2 C crushed crackers, bread crumbs, or croutons
1/3 C wheat germ
Mix together. Drop by Tablespoonfuls on non-stick skillet in which one T
margarine has been melted. Brown each side about 8 minutes on med. heat.
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Judi, CA (10:08:23 pm) : Mock Apricot Jam
(My mother gave me this, and where she got it I do not know)
Simmer 6 cups grated, peeled zucchini 10 minutes; add 6 cups sugar 1/4 cup
lemon juice, 1-20 oz. can crushed pineapple, 2 small or 1 large box apricot
gelatin mix. Cook until sugar is dissolved; put into sterilized jars.
(My mother used to used other flavors of gelatin mix as well)
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Risa G., NJ (10:10:08 pm) : Two from the vegetarian archive that I haven't
tried yet but sounded good to me:
Zucchini Parmigiana
1 large zucchini, cut in 3/4 in. slices
1 can tomatoes
1 6 oz. can tomato paste
2 T oil
garlic (as much as you like)
oregano, basil, and parsley
1 med. onion
1/2 C parmesan cheese
1 C grated mozarella cheese
Saute garlic and onion in oil until onion is transparent. Remove garlic. Add
tomatoes, bring to boiling point, then simmer for 1/2 hour. Add tomato
paste,
diluted with 3 cans water, simmer for at least 1 hour. Add parsley, basil,
and
oregano to taste and simmer a few minutes longer. Coat zucchini slices with
flour and saute lightly in oil. Layer zucchini in baking dish, cover with
sauce
then parmesan cheese. Repeat until all zucchini is used. Top with mozarella
cheese. Cover & bake about 30 min. at 350. Uncover last 15 min.
Vegi Spagetti
1 med. green pepper, chopped
1 med. zucchini, cubed
1 small onion, diced
8 oz fresh mushrooms, sliced
2/3 C grated parmesan cheese
1 large jar spaghetti sauce (or use your own from scratch)
1/4 C sliced olives
1 t oregano
1 t garlic salt
1 16oz pack of spinach noodles
Put everything except noodles in a crock pot for 6-8 hours on med. Pour over
cooked noodles.
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Betsy, NY (10:11:26 pm) :
ZUCCHINI MARMALADE
2 cups finely-chopped Zucchini
4 cups granulated sugar
1/2 cup of lime juice (or lemon, but lime's better)
2 Tblspns. grated lime peel (if necessary, lemon will serve)
1/2 bottle liquid fruit pectin
1 package Lime or Lemon Kool-Aid mix
In big saucepan combine cucumbers, sugar, juice and peel. Mix well, add
Kool-Aid mix, boil one minute over high heat, stirring constantly. Remove
from stove, stir in pectin. Skim off foam, stir and skim 5 minutes to cool
a bit. Ladle quickly into jelly glasses and cover with 1/8 inch hot
paraffin. Makes about five jelly glasses.
Bill Hilbrich
St. Cloud, Minnesota
hilbrich@cloudnet.com
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Betsy, NY (10:16:22 pm) :
ZUCCHINI JAM
5 Cups of Zucchini, peeled and shredded
1/2 cup lemon juice
6 cups sugar
1 ( 15 oz) can of crushed pineapple and the juice
1 large box of Strawberry OR Orange Jello(tm) mix.
Cook Zucchini about 10 minutes. Add sugar, pineapple and juice, and lemon
juice and boil for another 6 minutes. Remove from heat and stir in the
Jello mix. Pour into pint jars and seal.
Bill
--
Bill Hilbrich
St. Cloud, Minnesota
hilbrich@cloudnet.com
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Sandy G. OH (10:17:27 pm) : Here's another favorite:
Stuffed Zucchini
4 zucchini
1 green pepper, diced
1 small onion, chopped
1 tbsp. butter
1/2 lb. ground beef
2 cups fresh corn
1 tomato, chopped
1 pimiento,diced
1 egg, slightly beaten
1 cup bread crumbs
1 tbsp. Worcestershire sauce
Salt and pepper to taste
Split zucchini in halves lengthwise and scoop out seeds and membrane. Set
aside. Saute green pepper and onion in butter until onion is wilted. Remove
and set aside. Brown ground beef, separating with a fork. Add green pepper,
onion and remaining ingredients. Place zucchini halves in a well-greased
baking dish. Fill each half with corn stuffing. Pour 1/2 cup water in the
bottom of the pan; cover with foil. Bake at 350 F. until zucchini is tender.
Remove foil and bake for 1/2 hour longer.
Serves 6
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Betsy, NY (10:19:47 pm) :
From billspa@icanect.net (BILL SPALDING)
Date Sat, 26 Jul 1997 05:05:34 -0400
Newsgroups rec.food.cooking
Zucchini Chow Chow
Serving Size : 24
Categories : Pickles & Relishes
2 Cups Thinly Sliced Zucchini
2 Cups Thinly Sliced Yellow Summer Squash
1/2 Cup Thinly Sliced Red Onion
Salt
1 1/2 Cups Cider Vinegar
1 1/4 Cups Sugar
1 1/2 Tablespoons Pickling Spice
1 Cup Thinly Sliced Carrots
1 sm Red Bell Pepper -- thinly sliced
Sprinkle zucchini, summer squash and onion lightly with salt; let stand
in colander 30 minutes. Rinse well with cold water; drain thoroughly.
Pat dry with paper towels.
Combine vinegar, sugar and pickling spice in medium saucepan. Bring to a
boil over high heat. Add carrots to bell pepper; bring to a boil.
Remove from heat; cool to room temperature.
Spoon zucchini, summer squash, onion and carrot mixture into sterilized
jars; cover and refrigerate up to 3 weeks.
Makes 24 1/4 cup servings.
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(10:39:19 pm) : Zucchini Bread
3 eggs 3 cups flour
1 cup oil 1 tsp. salt
2 cups sugar 1 tsp. baking soda
2 cups grated zucchini 3 tsp. cinnamon
3 tsp.vanilla 1/2 tsp. baking powder
1 cup chopped walnuts or pecans (optional)
Beat eggs until light and fluffy. Add sugar and vanilla, mix well.
Gradually add oil. Add combined dry ingredients alternately with the
grated zucchini, if adding nuts, fold them in.
Pour into greased loaf pans and bake at 325 for one hour or until pick
comes out clean. This recipe also makes excellent muffins!
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Kathy-Idaho (10:55:05 pm) : Tomato Soup Cake - Campbells
2-1/4 cups sifted flour
1-1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 can cream of tomato soup
1/2 cup shortening
2 eggs
1/2 cup water.
Preheat oven to 350. Grease and flour two round layer pans. or an oblong
pan.
Sift dry ingredients. Add shortening and soup. Beat medium speed 2 minutes.
Add eggs and water. Beat 2 minutes. Pour into pans. Bake 25 to 30 minutes.
Frost with cream cheese frosting. I make this
for the kids at church and they can never
guess the secret ingredient.
n condensed tomato soup
2 eggs
1/4 cup water
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SueA, CA (11:43:13 pm) : { Exported from MasterCook Mac }
Zucchini with Walnuts
Recipe By: Southern Living Vegetable Cookbook
Serving Size: 6
Preparation Time: 0:00
Categories: Vegetables
Amount Measure Ingredient Preparation Method
1 1/2 pounds zucchini, unpeeled
1/2 cup green onions sliced
1/2 cup salad oil
1/4 cup dry white wine
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup water
1/2 cup walnuts coarsely chopped
Cut zucchini in 1/2-inch slices. Saute zucchini and green onions for 5
minutes. Add wine, lemon juice, salt, and water. Simmer for 5 minutes. Add
walnuts and serve hot.
ญญญญญ
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SueA, CA (11:44:02 pm) : { Exported from MasterCook Mac }
Puffed-Up Zucchini
Recipe By: Fram Journal Cooking for Company Cookbook
Serving Size: 6
Preparation Time: 0:00
Categories: Vegetables
Amount Measure Ingredient Preparation Method
4 cups zucchini chopped
1 cup onion chopped
1 1/4 cups water
2 tablespoons butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated horseradish
1 egg slightly beaten
1 cup coarse cracker crumbs
3 tablespoons butter or margarine
Combine zucchini and onion in saucepan. Add water, cover and cook until
tender, about 15 minutes. Drain well. Mash zucchini; add butter, salt,
pepper and horseradish. Cool.
Add egg and mix thoroughly. Pour into greased 1-quart baking dish. Top with
crumbs that have been browned in the 3 tablespoons butter.
Bake in moderate oven (350 degrees F) for 30 minutes.
ญญญญญ
Serving Ideas: Serve with roast meats
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SueA, CA (11:44:35 pm) : { Exported from MasterCook Mac }
Dilled Zucchini in Cream
Recipe By: Southern Living Vegetables Cookbook
Serving Size: 6
Preparation Time: 0:00
Categories: Vegetables
Amount Measure Ingredient Preparation Method
2 pounds zucchini washed
3/4 teaspoon salt
2 tablespoons vinegar
2 tablespoons butter or margarine melted
2 tablespoons all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dill weed
1/2 cup half and half
Sprinkle zucchini with salt and vinegar; let stand for 15 minutes and then
drain. Combine butter and zucchini in saucepan; cover and cook for 5 minutes
or until just barely tender, stirring occasionally. Stir in flour, paprika,
salt, and dillweed. Add half and half graduallly, and cook, stirring until
sauce is smooth and thickened.
ญญญญญ
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SueA, CA (11:45:21 pm) : { Exported from MasterCook Mac }
Stuffed Zucchini
Recipe By: Sunset Favorite Recipes
Serving Size: 6
Preparation Time: 0:00
Categories: Vegetables
Amount Measure Ingredient Preparation Method
2 pounds small zucchini
2 eggs slightly beaten
1/3 cup fine dry bread crumbs
1/3 cup Parmesan cheese grated
1/4 cup salad oil
1 small onion minced
few sprigs parsley minced
Salt, garlic salt, pepper, and thyme
Parboil whole zucchini in boiling, salted water for about 15 minutes, until
barely tender. Drain, trim ends, cut lengthwise in halves. Carefully scoop
out the pulp.
Arrange shells in a greased shallow baking dish. Mash the scooped-out pulp;
add the eggs, crumbs, cheese, oil, onion, parsley, and seasonings;; mix
well. Sprinkle zucchini shells with salt and pepper, and fill with the pulp
mixture. Bake uncovered in a 350 degree oven for 25 to 30 minutes.
ญญญญญ
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SueA, CA (11:45:55 pm) : { Exported from MasterCook Mac }
Zucchini A La Creole
Recipe By: Southern Living Vegetable Cookbook
Serving Size: 10
Preparation Time: 0:00
Categories: Vegetables
Amount Measure Ingredient Preparation Method
2 1/2 pounds zucchini, washed sliced
1/2 cup green pepper diced
1/2 cup onion chopped
3 tablespoons butter or margarine melted
3 large tomatoes chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/2 cup buttered bread crumbs
1/4 cup cheddar cheese shredded
Cook zucchini in small amount of water in a covered saucepan about 8
minutes. Drain and place zucchini in greased 2-quart casserole.
Saute green pepper and onion in melted butter until limp but not brown. Add
tomatoes; sprinkle with flour and stir well. Cook an additional 2 to 3
minues or until vegetables are tender. Season with salt, pepper, and sugar.
Spoon mixture over the zucchini. Combine crumbs and cheddar cheese and
sprinkle over casserole. Bake at 350 degrees F. for 30 minutes or until
cheese is melted and mixture is bubbly.
ญญญญญ
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SueA, CA (11:46:31 pm) : { Exported from MasterCook Mac }
Zucchini Bake
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Casseroles Potatoes Vegetables
Amount Measure Ingredient Preparation Method
2 large zucchini
2 potatoes
1 medium onion chopped
1 tomato, peeled chopped
1/2 teaspoon herbs de Provence (ie thyme, rosemary majoram)
2 tablespoons olive oil
1/4 cup parmesan cheese
2 cloves garlic crushed
Slice the zucchini (lenghtwise), slice potatoes into rounds. Rub the inside
of the casserole with oolive oil. Spread onions on the bottom, arrange
potato slice 1/4 teaspoon herbs, salt and pepper to taste. Place zucchini
slices along with the garlic and chopped tomato on top, then sprinkle the
remaining herbs, with just a kiss of olive oil. Bake at 350 degrees F. for
40 minutes. When baking time is finished top off with parmesan, inder the
broiler until golden and crispy.
ญญญญญ
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SueA, CA (11:46:59 pm) : { Exported from MasterCook Mac }
Zucchini Sausage Skillet
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Casseroles Vegetables
Amount Measure Ingredient Preparation Method
1 pound pork sausage
1 medium onion chopped
3 small zucchini sliced
1 cup tomato juice
3/4 cup mozzarella cheese grated
Brown sausage and onion in skillet. Drain off excess fat. Add zucchini and
tomato juice and cook until tender, about 10 minutes. Stir occasionally.
Sprinkle with cheese and let it melt. Serve.
ญญญญญ
Notes: Can use cheddar or smoked gouda cheese instead of mozzarella. Can use
turkey sausage instead of pork sausgae.
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SueA, CA (11:47:37 pm) : { Exported from MasterCook Mac }
Zucchini Stuffed with Feta and Roasted Red Peppers
Recipe By: Gourmet March 1996
Serving Size: 1
Preparation Time: 0:00
Categories: Appetizers Vegetables Vegetarian
Amount Measure Ingredient Preparation Method
2 6-ounce zucchini
1/3 cup bottled roasted red peppers,drained, finely chopped
1/3 cup feta cheese, drained finely chopped
1/8 teaspoon dried oregano crumbled
freshly ground black pepper to taste
Cut zucchini crosswiseinto 3/4-inch thick sections, discarding ends, and
with a melon-baller scoop out center of each section, leaving
1/16-inch-thick shells and reserving centers for another use. In a steamer
set over simmering water steam zucchini shells, covered, 4 minutes, or until
barely tender, but still bright green. Transfer shells to paper towels to
drain upside down.
In a small bowl stir together roasted pepper, feta, oregano, and black
pepper and mound in each shell. Preheat broiler. Arrange shells in a lightly
oiled shallow flameproof baking dish and broil about 4 inches from heat
until bubbling and beginning to turn golden, about 4 minutes.
ญญญญญ
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SueA (01:00:21 am) : { Exported from MasterCook Mac }
Squash in Orange Cream Sauce
Recipe By: Citrus Recipes
Serving Size: 4
Preparation Time: 0:00
Categories: Vegetables
Amount Measure Ingredient Preparation Method
1 pound yellow squash
1 pound zucchini
2 tablespoons frozen orange juice concentrate, thawed undiluted
2 tablespoons butter melted
1 cup sour cream
2 tablespoons flour
Sprigs of parsley
Scrub squash. Cut slice from stem and blossom ends, but do not peel. Cut
into thin slices. Place is small amount of boiling salted water. Cover and
cook about 10 minutes.
To prepare sauce, stir orange concentrate into melted butter and heat until
just warm. Combine sour cream and flour and stir into sauce. Heat, but do
not boil.
To serve, pour heated sauce over cooked squash slices. Garnish with parsley.
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SueA (01:02:27 am) : Gold Nugget Zucchini
{ Exported from MasterCook Mac }
Gold Nugget Zucchini
Recipe By: Citrus Recipes
Serving Size: 12
Preparation Time: 0:00
Categories: Vegetables
Amount Measure Ingredient Preparation Method
3 pounds zucchini (Can use up to 4 pounds)
1 tablespoon salt
1/4 cup butter
2 tablespoons instant minced onion
1/2 teaspoon fresh lemon peel grated
3 tablespoons fresh lemon juice
Wash zucchini and slice. Place in frypan, adding water to cover. Add dashes
of salt, cover and bring to a boil. Continue boiling until tender-crisp
stage. Drain.
In a saucepan, melt butter with onions, lemon peel and juice. Pour over
drained squash, mix and serve.