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Recipe: Recipes Using Zucchini (21)

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07-06-2000 - 21 Zucchini Recipes

Kate,.MO (05:01:31) : ZUCCHINI PILAF
This was originally from "The Frugal Gourmet" by Jeff Smith. I "loaned" the book out several years ago, but this is how I make it.

Saute sliced zucchini (around 3 medium) in olive oil and garlic, until they just start to cook and are completely coated. Add some butter to the pan (around a tablespoon), and saute 1 cup regular (not minute) rice until it just starts to turn golden. Add 1 1/2 cups chicken broth to the pan along with 1/2 cup white wine. Lay the zucchini on top of rice, and bring to a boil. Lower heat and simmer until liquid is absorbed into rice (about 20 minutes). Mix and serve with freshly grated parmesan cheese. This is delicious!

Victoria__Pa (02:55:31) : ZUCCHINI-PIZZA HASH

2 c. zucchini ,shredded
1 can corned beef
1/4 lb. American cheese
8 oz. tomato sauce
4 oz. mushroom stems & pieces,drained
1/2 tsp garlic powder,oregano,thyme
1/4 c. grated parmesan

Cut hash into slices and arrange in ungreased square pan. place zucchini over that and place white American over that. Combine remaining ingredients except parmesan and spoon over top. Sprinkle with parmesan and bake at 375 for 30 min or til hot.

Terrie,.MD (01:34:52) : Zucchini Milano
serves 6

1/2 lb. sweet Italian sausage, link or bulk
5 cups sliced zucchini
1 onion, sliced thin
1 8oz can tomato sauce
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp ground black pepper
1 cup shredded cheddar cheese

Brown sausage very well in Dutch oven (meat can be crumbled first, or can be cooked in links and then sliced). Remove from pan.
Saute onion and garlic until soft, then add zucchini and saute until just beginning to soften. Stir in tomato sauce, sausage and seasonings and simmer until zucchini is tender. Sprinkle with cheese to serve.
This can also be served over pasta.

Kelly~WA (12:52:50) :

SLICED ZUCCHINI PICKLES

4 quarts thinly sliced unpared zucchini
1 quart thinly sliced onion
1/2 cup pickling salt
6 cups 5% acid strength cider vinegar
3 cups sugar
2 teaspoons celery seeds
2 teaspoons ground turmeric
1 teaspoon ground mustard

Combine zucchini, onion and salt in large bowl. Cover with ice and let stand 3 hours. If needed, add more ice. Drain thoroughly.

Combine vinegar, sugar, celery seeds,
turmeric and mustard in large saucepan.
Bring to boiling. Add drained vegetables; return to boiling. Reduce heat and simmer 3 minutes. Immediately ladle into 6 hot sterilized pint jars, filling to within 1/4-inch from top. Adjust lids. Process 5 minutes in water bath. Remove jars. Cool on wire rack 12 - 24 hours.

Kelly~WA (12:52:08) :

SWEET ONION AND ZUCCHINI RELISH

1 large sweet onion, diced
2 yellow or green zucchini, diced
1/2 cup raisins
3 tablespoons catsup
2 tablespoons light brown sugar
3 tablespoons balsamic vinegar
1/2 teaspoon crushed red pepper
flakes
1 teaspoon salt

Place all of the ingredients in a medium
saucepan with one cup of water; bring to a
boil. Reduce heat, partially cover, and
simmer for about 40 minutes or until slightly
thick, stirring occasionally. Allow to cool
and store in an airtight container in
refrigerator. Great with hot dogs and
hamburgers.

Kelly~WA (12:51:31) :

HEARTY ZUCCHINI RELISH

3 medium carrots, finely chopped
3 medium sweet red peppers, finely
chopped
1 qt. finely chopped pickling
cucumbers
1 qt. finely chopped zucchini
2 qts. finely chopped peeled green
tomatoes
2 qts. finely chopped onion
1/2 cup pickling salt

Combine vegetables in a large bowl.
Sprinkle with salt. Let stand overnight.
Drain vegetables; place in large kettle.

3 cups sugar
1 cups cider vinegar
1/2 teaspoon cayenne pepper
2 Tablespoons pickling spices

Add sugar, vinegar and cayenne pepper to
vegetables. Tie pickling spices in
cheesecloth bag; add to kettle. Bring to
boiling; reduce heat and simmer 45
minutes. Pour into 6 hot, clean pint jars,
leaving 1/4 inch headspace. Process for 15
minutes in boiling water bath.

Makes great tartar sauce when mixed with
mayonnaise.

Kelly~WA (12:51:04) :

COLORFUL ZUCCHINI RELISH

10 cups finely ground zucchini
3 cups ground carrots
1/4 cup pickling salt
4 cups ground onions
1 cup ground sweet red peppers
1 cup ground green pepper

Combine and let stand for 3 hours.
Drain.

2 cups cider vinegar
1 teaspoon turmeric
2 teaspoons celery seed
4 cups sugar
4 Tablespoons cornstarch
1 teaspoon nutmeg
1 teaspoon pepper
1/4 teaspoon hot pepper sauce,
optional

Bring to a boil and add drained vegetables.
Cook for 3 minutes. Pack into clean, hot,
pint jars, leaving 1/2 inch headspace.
Process 10 minutes in boiling water bath.
Makes 7-8 pints.

Kelly~WA (12:50:43) : ZUCCHINI JAM

6 cups raw zucchini, grated, peeled
6 cups sugar
1/2 cup lemon juice
1 cup crushed pineapple with juice
1 (6 ounce) pkg. orange-flavored gelatin

Drain grated zucchini; then boil until
clear (will make its own liquid), about 6
minutes. Add sugar, lemon juice and
crushed pineapple with its own juice.
Boil for 6 minutes. Remove from heat
and add orange gelatin; stir until
thoroughly dissolved. Pour into
containers. Store in the refrigerator for
up to 3 months.

Kelly~WA (12:47:23) :

Turkey Vegetable Loaf
Prep: 15 min, Cook: 1:00.

1 lb. ground turkey
3 carrots, grated
3 celery ribs, finely chopped
1 cup mushrooms, finely chopped
1 small zucchini, grated
1 package dry onion soup mix
1 Tbs. parsley
2 cups oatmeal
1 egg, lightly beaten
1/4 cup milk

Preheat oven to 350 F. Combine all ingredients and salt and pepper to
taste in a bowl. Mix
thoroughly and shape into a loaf. Bake 1 hour.

Kelly~WA (12:47:03) :

Garden Wrap
Prep: 15 min, Cook: 10 min.

1 cup tomatoes, chopped
1 cup zucchini, chopped
1 cup yellow squash, chopped
1 cup red bell pepper, chopped
1 cup cooked brown rice
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. lime juice
2 Tbs. balsamic vinegar
1/8 tsp. hot red pepper sauce, or to taste
4 8 inch flour tortillas, warmed

Turn on broiler. Spread first 4 ingredients on a cookie sheet and broil
5-10 minutes, until browned.
Combine vegetables with remaining ingredients, except tortillas, in a
bowl. Spoon 1 cup filling down
center of each tortilla. Roll up and serve.

Kelly~WA (12:46:42) :

Zucchini and Tomato Casserole
Prep: 10 min, Cook: 30 min.

8 eggs, beaten
1/4 cup lowfat milk
1/4 cup grated Parmesan cheese
1 Tbs. olive oil
1 large onion, diced
3 cups Italian style peeled tomatoes, drained and chopped
1 tsp. basil, or 1 Tbs. fresh, chopped
1 medium zucchini, halved lengthwise and thinly sliced

Preheat oven to 300 F. Combine first 3 ingredients and salt and pepper
to taste in a bowl. Mix
thoroughly and set aside. Heat oil in a heavy nonstick skillet over
medium heat. Saut onion 5
minutes or until softened. Stir in tomatoes and basil and saut 5
minutes. Add zucchini and saut 4
minutes or until zucchini is tender. Stir vegetables into egg mixture.
Pour into a buttered shallow
baking dish and bake 15 minutes or until casserole is set. Do not
overcook. Cut into wedges.

Kelly~WA (12:45:55) :

Baked Zucchini
Prep: 10 min, Cook: 20 min.

2 Tbs. unsalted butter
1 small onion, chopped
9 ounces zucchini, sliced
1 large tomato, skinned and sliced
1/2 tsp. dried oregano
1 egg, beaten
1/2 cup Gruy re cheese, grated
fresh parsley sprigs, to garnish

Preheat oven to 350 F. Melt butter in a saucepan over medium high heat.
Saut onion and zucchini
2 minutes. Transfer to a shallow ovenproof dish and place tomato slices
on top. Sprinkle with
oregano and salt and pepper to taste. Combine egg, cheese and salt and
pepper to taste in a bowl.
Spoon over tomato. Bake 15-20 minutes until topping is golden. Garnish
with parsley.

Kelly~WA (12:45:25) :

Tuna and Green Vegetable Salad
Prep: 10 min, Cook: 5 min.

1/3 cup plus 3 Tbs. vegetable oil
2 tsp. lemon rind, grated
1/4 cup lemon juice
1 clove garlic, crushed
2-3/4 Tbs. fresh chives, chopped
1 cup broccoli, chopped
1/4 lb. canned green beans, drained and chopped
1/4 lb. snow peas
2 cups lettuce, torn in large pieces
7 ounces canned tuna, drained and flaked
1 onion, sliced
2 medium zucchini, sliced

Combine first 5 ingredients in a jar with a tight fitting lid and shake
well. Add broccoli and beans to a
pan of boiling water. Return to a boil and boil 1 minute. Add peas and
drain immediately. Rinse
under cold water and drain well. Combine all ingredients in a bowl. Add
dressing and mix gently.

Kelly~WA (12:45:05) :

Easy Pasta
Prep: 5 min, Cook: 10 min.

1/2 lb. lean ground beef
1 lb. zucchini, finely chopped
4 cups pasta sauce
3/4 lb. fresh angel's hair pasta
2 Tbs. shredded Parmesan cheese

Heat a heavy nonstick skillet over medium high heat. Saut meat and
zucchini 5-6 minutes, stirring
frequently to break up meat until browned. Drain excess fat. Stir in
pasta sauce and simmer until just
heated through. Cook pasta in a large pan of boiling water about 3
minutes, or until al dente. Drain.
Serve pasta with sauce and sprinkled with Parmesan.

Kelly~WA (12:44:38) :

Summer Squash and Pepper Salad
Prep: 5 min, Cook: 5 min.

1/2 lb. zucchini, cut into 1/2 inch slices
1/2 lb. small yellow squash, cut into 1/2 inch slices
1 red bell pepper, seeded and cut into 1 inch pieces
1/2 cup fat-free Ranch dressing

Place zucchini and squash in a steamer basket over boiling water. Cover
pan and steam 5 minutes or
until almost tender. Transfer to a serving bowl. Add bell pepper and
dressing and toss.

recipelink.com (12:36:08) :

Zucchini Fritters
Recipe By :Elizabeth Powell
Serving Size : 8

4 medium zucchini
1 tablespoon salt
1/2 cup flour
1 teaspoon baking powder
1 egg -- beaten
1/4 cup milk
1 tablespoon onion -- grated
peanut oil for frying (about 6 cups)

Wash and trim zucchini, but do not peel. Grate zucchini and sprinkle with salt. Drain in a colander for 30 minutes. Squeeze a handful at a time to remove as much moisture as possible. Mix flour and baking powder, and beat in egg, milk, and onions. When batter is smooth, stir in zucchini. Drop by spoonfuls into oil heated to 350 degrees.

recipelink.com (12:31:07) :

Grilled Vegetable Fajitas
Recipe By :eGG Food Day
Serving Size : 4

1/2 cup wish bottled Italian dressing
1 tablespoon chili powder
6 tablespoons chopped cilantro
1 large yellow bell pepper -- seeded and
quartered
1 large red onion -- cut crosswise into
1/2 inch slices
1 medium zucchini (about 6 ounces) -- cut lengthwise into
1/2 inch slices
1 large meaty tomato (about 1/2 pound) -- seeded and cut
crosswise into 1/2-inch slices
4 large flour tortillas
1/2 cup prepared guacamole
1 cup shredded Monterey jack cheese -- (about 4 ounces)
1/2 cup plain yogurt or sour cream

In a small bowl, combine the Italian dressing, chili powder and 2
tablespoons of the cilantro. Brush all sides of the pepper, onion, zucchini
and tomato with the Italian dressing. Grill the vegetables over medium
coals, turning once until softened, about 7 minutes for the bell pepper and
onion, 5 to 7 minutes for the zucchini, and 1 to 2 minutes for the tomato.
Wrap the tortillas in foil and warm at the edge of the grill for about 2
minutes.
Remove vegetables from grill and place on a cutting board. Cut the peppers,
squash and tomato into chunks, and separate the onion into rings.
To serve, spread the tortillas with the guacamole, top with the vegetables,
sprinkle with the cheese, roll up and dollop with the yogurt.

Compliments of Wish-Bone Dressing and Lisa Ekus Public Relation Co.

recipelink.com (12:28:41) :

Low-Calorie "Fried" Squash or Eggplant
Recipe By :Jo Anne Merrill
Serving Size : 4

2 summer squash -- * see note
2 tablespoons low calorie Italian salad dressing
3 tablespoons bread crumbs -- Italian-style
3 tablespoons Romano cheese -- grated

* Use 2 medium yellow summer squash OR zucchini OR medium eggplant.

Cut squash or zucchini into 1/4-inch slices. Place in plastic bag, add the Italian dressing and shake to coat thoroughly.
Into a separate bag place the cheese and bread crumbs. Add the coated vegetables slices, close bag, and shake to coat. Using a non-stick pan sprayed with cooking spray, add the vegetables in a single layer. Bake in preheated 450 degree oven for 5-7 minutes, just until tender-crisp.
If using eggplant, slice into 3/4-inch thick slices. Moisten with the Italian dressing, and roll in the cheese-bread crumb mixture. Bake for 5-6 minutes at 475 degrees, turn and bake other side for about 5 more minutes.

recipelink.com (12:23:40) : Zucchini Patties
Serving Size : 4

2 Tablespoons Butter
3 Tablespoons Vegetable oil
3 1/2 Cups Zucchini -- coarsely grated
1/4 Cup Flour -- all-purpose
Eggs -- lightly beaten
1/2 Teaspoon Salt
1/8 Teaspoon Pepper -- black

1. Heat the butter and oil together in a 12-inch skillet over moderate heat. Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter.
2.Drop Tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter. Flatten each patty slightly with the back of a spoon. Reserve the remaining batter.
3. Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven. Use the remaining batter cook 6 more patties in the same manner, adding 1 more Tablespoon of oil to the skillet, if needed.
Source Unknown

recipelink.com (12:20:40) :
Zucchini Parmesan Bread

3 c flour
1 c zucchini -- shredded
1/4 c sugar
1/4 c parmesan cheese
5 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
1/3 c margarine
1 c milk
2 tbsp lemon juice
2 eggs
2 tbsp onion -- minced

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. Source Unknown

recipelink.com (12:19:06) :

Zucchini Upside Down Corn Bread
Recipe By :BHG, Sep 1986, p.95
Serving Size : 6

2 medium zucchini -- unpeeled
1/2 pound Italian sausage (turkey) -- removed from casings
1/4 cup chopped onions
8 ounces corn muffin mix
1/2 cup shredded cheddar cheese
1 teaspoon finely chopped orange zest -- optional

- Coarsely shred enough zucchini to make 1/3 cup; set aside. Cut remainder
into 1/4-inch slices.
- In skillet, over moderate heat, brown sausage; crumble well. Leaving
drippings in skillet, remove sausage to drain.
- Reduce heat. Add onion and zucchini slices to pan. Cover and cook over
medium-low heat until slightly tender, about 5 minutes, stirring twice and
gently.
- In a well-sprayed 8x1-1/2 inch round cake pan, starting in center of dish,
arrange cooked zucchini slices in concentric circles using all of the slices.
- Set over temperature to 350 degrees F.
- Make the corn muffin mix according to package instructions for Johnnie
Cake. Add cheese, crumbled sausage, and shredded zucchini, and optional
orange zest, to cornbread batter. Spread mixture evenly over the zucchini
slices.
- Bake for 25 minutes (more or less) or till top is golden.
- Using a spatula, loosen sides of corn bread from dish; invert onto a
serving platter. Let it stand a little, as needed, thumb-thump to loosen.
Makes 6 wedges. Serve warm. Great with honey-butter (mix equal parts
together).


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