Recipe: Zucchini Recipes (42) - 05-08-97 Recipe Swap (updated)
Recipe Collections42 RECIPES USING ZUCCHINI
Recipe Swap - May 8, 1997
RECIPES IN THIS FILE:
Stuffed Zucchini
Spanish Squash (Farm Journal, 1970's)
Sweet and Sour Yellow Squash with Mint
Zucchini Saute
Zucchini and Eggs
Zucchini Bake
Whole Wheat Zucchini Bread
Minted Zucchini and Sweet Corn Salad
Southwestern Chicken Stir-Fry
Zucchini Casserole
Crabmeat Stuffed Summer Squash
Zucchini and Pepper Slaw
Zucchini Fritters
Stuffed Zucchini
Zucchini Pie
Zucchini Burgers
Zucchini Oatmeal Muffins
Chilled Zucchini Soup
Zucchini Parmesan Bread
Lemon Zucchini Bars
Grilled Vegetable Pasta Salad with Parsley Vinaigrette
Baked Zucchini
Penne with Herbed Zucchini and Goat Cheese
Zucchini Provolone Bake
Fettucine with Zucchini and Mushrooms
Zucchini Burgers
Mock Apricot Jam
Zucchini Parmigiana
Veggie Spaghetti
Zucchini Marmalade
Zucchini Jam
Stuffed Zucchini
Zucchini with Walnuts
Puffed Up Zucchini
Dilled Zucchini in Cream
Stuffed Zucchini
Zucchini a la Creole
Zucchini Bake
Zucchini Sausage Skillet
Zucchini Stuffed with Feta and Roasted Red Peppers
Squash in Orange Cream Sauce
Gold Nugget Zucchini
STUFFED ZUCCHINI
Makes 4 servings (with salad) as a starter
Adapted from source: Piers Thompson
Piers: "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 zucchini!"
2 medium to large courgettes (zucchini)
1/2 oz butter
2 shallots, finely chopped
4 oz fresh breadcrumbs
2 oz freshly grated Parmesan cheese
1 tsp dried thyme (or about 1 tbsp fresh thyme, I think)
Ground black pepper
1 egg
Extra virgin olive oil
Cut squash in half. Scoop out the centers to leave canoe shapes (this is very easy - I use a teaspoon). Finely chop the removed flesh.
Melt the butter in a pan and gently fry the shallot until it is soft. Add the chopped zucchini and fry for a few minutes to drive off the moisture.
Take the pan off the heat and stir in the breadcrumbs, Parmesan and thyme. Season with black pepper and bind the mixture with beaten egg. Pile the stuffing into the squash shells, dribble over some olive oil.
Bake in an oven preheated to 375 degrees F 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.
SPANISH SQUASH
Adapted from source: Countryside Living Idea Book by Farm Journal, 1973
Makes 6 servings
1 lb ground beef
1/3 cup chopped onion
Chopped fresh garlic, to taste (optional)
1 1/2 lb zucchini, sliced (5 cups)
1/2 tsp salt
1/4 tsp garlic powder (if not using fresh garlic)
Dash of ground black pepper
1 (8 oz) can tomato sauce
1 (12 oz) can Mexicorn
In a medium skillet, saute meat, onion, and garlic (if using) 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.
SWEET AND SOUR YELLOW SQUASH WITH MINT
Source: Faye Levy
Makes 3 or 4 side-dish servings
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, divided use
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 1/3 cup 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.
ZUCCHINI SAUTE
Source: Monday to Friday Cookbook by Michele Urvater
Makes 4-6 servings
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, to taste
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).
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.
With a slotted spoon, remove the zucchini to a serving dish or plates and serve immediately.
ZUCCHINI AND EGGS
Source: Wynona Keathley
Serves 4 as a side dish or 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.
Bake for about 15 minutes in a moderate (350 degree F) oven until the eggs are as you like them.
Serve with hollandaise or Bernaise sauce.
ZUCCHINI BAKE
Adapted from source: Great-Tasting Low Fat Recipes
Makes 9 servings
2/3 cup Quaker Oat Bran hot cereal, uncooked
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 egg white
1 tablespoon water
2 medium zucchini, sliced 3/4-inch thick, and quartered
1 small onion, chopped
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 F. Lightly spray 8-inch square baking dish with cooking spray.
In large plastic bag combine oat bran, Italian seasoning and black pepper; mix well. Beat egg white with 1 tablespoon water.
Dip zucchini in egg white mixture then in bran 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 mozzarella cheese and bake 5-10 minutes longer to melt the cheese.
WHOLE WHEAT ZUCCHINI BREAD
Adapted from source: Vegetarian Times magazine
From: Risa G., NJ
Makes 1 (9x5-inch) loaf, 16 slices
2 cups unbleached all purpose flour
1 cup whole wheat pastry flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped pecans (optional)
1 large egg plus 1 egg white
1 cup packed brown sugar
1 cup fat free milk
1/2 cup unsweetened applesauce
2 tsp. vanilla extract
2 cups grated zucchini (1 medium)
Preheat oven to 350 degrees F. Grease a 9x5-inch 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 in brown 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.
MINTED ZUCCHINI AND SWEET CORN SALAD
Source: The Best of Bon Appetit
From: SueA, CA
Makes 18 servings
3 tablespoons olive oil (preferably extra virgin), divided use
4 pounds small zucchini, cut into 2-by-1/4-inch julienne
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 minced fresh mint well packed (or 1 to 2 tablespoons dried)
1 1/2 cups fresh corn kernels
Salt and freshly ground pepper
Fresh mint leaves (for garnish)
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.
Risa G., NJ: This one sounded good and it uses zucchini (I've never heard of a stir fry with zucchini before):
SOUTHWESTERN CHICKEN STIR-FRY
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, divided use
1/3 cup medium picante sauce
2 tablespoons chopped fresh cilantro
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.
Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil;
rotate skillet to coat side.
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.
ZUCCHINI CASSEROLE
From: Velma TN
Makes 4 servings
I'm going to post my favorite recipe for zucchini, but I'm almost afraid to after low-fat last evening.
6 cups sliced zucchini
1 (10 3/4 oz.) can condensed cream of chicken soup
1 cup sour cream
1/2 cup chopped onion
4 oz. shredded sharp cheddar
1 (8 oz.) pkg. herb seasoned stuffing
1/2 cup butter, melted
Cook zucchini in small amount of water until just tender, crisp. Do not over cook.
Drain zucchini and combine with (undiluted) soup, sour cream, onion and cheese; set aside.
Combine (dry) stuffing mix with melted butter. Put half in bottom of buttered casserole dish. Put zucchini mixture over this. Top with remaining stuffing mixture.
Bake at 350 degrees F for 1 hour.
CRABMEAT STUFFED SUMMER SQUASH
Chef Folse: "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 cup diced zucchini
1/4 cup diced onions
1/4 cup diced celery
1 Tbsp diced garlic
1/4 cup diced red bell pepper
1/2 lb lump crabmeat
1 tsp lemon juice
Salt and ground cayenne pepper, to taste
1 cup seasoned Italian bread crumbs
Preheat oven to 375 degrees 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.
Bake 10-15 minutes until squash is golden brown.
Velma TN: 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 blossoms, shouldn't I?
ZUCCHINI AND PEPPER SLAW
Makes 6 servings
2 green zucchini
2 yellow zucchini
1 red bell pepper
4 green onions
1 banana pepper, slivered
FOR THE DRESSING:
1 small garlic clove, chopped
2 tsp Dijon mustard
1/2 tsp honey
2 tbsp wine vinegar
1/3 cup olive oil
Salt and freshly ground black pepper, to taste
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 flavor.
To make the dressing, 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.
Just before serving, toss vegetables with vinaigrette.
Velma TN: Have we had fritters yet. I think one could use the same recipe and have blossom fritters, but this one isn't.
ZUCCHINI FRITTERS
Source: The Andersons' Food Garden
Make 8 to 10 fritters
5 tbsp Bisquick baking mix
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/8 tsp ground black pepper
2 eggs, beaten
2 cups grated zucchini
2 tbsp butter
Blend the (dry) Bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter.
Grease hot pan or griddle with butter. Drop batter by spoonfuls into pan and fry 3 minutes on each side.
Serve warm, a delicious way of serving zucchini.
STUFFED ZUCCHINI
From: Jasper, HI
2 large zucchini (about 10-inches long)
Cooked rice pilaf or white rice or ground meat (for filling)
Trim ends of zucchini, 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-inch pan and pour about 1/4-inch of water in pan.
Bake uncovered at 375 degrees F for 35-40 minutes or until tender.
ZUCCHINI PIE
Source: Rae McDaniel
7 cups zucchini, pared, sliced lengthwise, remove seeds then slice crosswise
1 1/4 cups granulated sugar
1 1/2 tbsp flour
1 1/2 tbsp cream of tartar
1 1/2 tbsp ground cinnamon
Dash and salt and nutmeg
1 unbaked pie shell
FOR THE TOPPING:
1/2 stick (1/4 cup) margarine
1 cup flour
1 tsp ground cinnamon
Place pared zucchini in small amount of boiling water; simmer for a few minutes until tender crisp. Drain well and cool.
Add remaining ingredients for the filing to the zucchini; mix well. Place in an unbaked pie shell of choice.
Mix the ingredients for the topping together well. Sprinkle on top of zucchini filling.
Bake in 350 degree F oven for 1 hour.
ZUCCHINI BURGERS
Source: Rae McDaniel
1 cup shredded zucchini
1/2 cup diced cheddar cheese
1/2 cup crushed crackers, bread crumbs, or croutons
1/3 cup wheat germ
2 eggs, beaten
1 small onion, chopped
1 tbsp butter
Mix all ingredients, except butter, together.
Drop by tablespoonfuls on non-stick skillet in which one butter has been melted. Brown each side about 8 minutes on medium heat.
ZUCCHINI OATMEAL MUFFINS
Source: Rae McDaniel
2 1/2 cups flour
1 1/2 cups sugar
1 cup chopped pecans
1/2 cup quick-cooking oatmeal, uncooked
1 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
4 eggs
1 medium zucchini, finely shredded
3/4 vegetable oil
Preheat oven to 400 degrees F. Grease 12 (3-inch) muffin-pan cups.
In large bowl, measure first 7 (dry) ingredients.
In medium 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 done.
CHILLED ZUCCHINI SOUP
From: Cora, NC
1 cup chopped green onions
1 cup sliced celery
1/4 cup butter
6 medium-size zucchini, sliced
2 cans (13 oz. each) chicken broth
1 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 cup light cream
Croutons (for garnish)
Saute onion and celery in a large saucepan in butter until soft.
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.
Pour into a large bowl. Stir in cream; cover and chill for several hours.
Pour into chilled bowls to serve. Garnish with croutons. Serve icy cold.
ZUCCHINI PARMESAN BREAD
Source: Rae McDaniel
1 cup milk
2 tbsp lemon juice
3 cups flour
1 cup shredded unpared zucchini
1/4 cup sugar
1/4 cup parmesan cheese
5 tsp baking powder
1 1/2 tsp salt
1/2 tsp baking soda
1/3 cup butter
2 eggs
2 tbsp minced onion
Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
Mix milk and lemon juice together; set aside.
Combine flour, zucchini, sugar, cheese, baking powder, salt and baking soda.
In saucepan, melt butter. Add milk and lemon juice mixture, eggs, and onion; stir until smooth. Add liquid mixture to dry mixture just until mixed. Spread in prepared pan.
Bake 55-60 minutes or until toothpick comes out clean and loaf pulls away from sides of pan.
LEMON ZUCCHINI BARS
Source: Rae McDaniel
1/2 cup packed brown sugar
1/4 cup vegetable oil
2 eggs
1 tsp grated lemon peel
2 tbsp lemon juice
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
2 cups shredded zucchini
1/2 cup chopped nuts
FOR THE LEMON ICING:
2/3 cup powdered sugar
1/2 tbsp butter
1 1/2 tsp lemon juice
1 to 2 tsp hot water
Mix together brown sugar, oil, eggs, lemon peel and juice until well combined.
Add flour, baking soda, salt, zucchini and nuts; stir just until combined.
Spread evenly in ungreased 10x6-inch microwave-safe baking dish.
Microwave (MED-HIGH 70%, uncovered, 7 minutes, rotating dish once. Then, microwave (HIGH) 2 1/2 to 3 1/2 minutes or until no longer doughy, rotating dish once. Cool completely.
To make the icing, combine powdered sugar and butter in microwave-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 icing over cooled bars. Cut into squares.
GRILLED VEGETABLE PASTA SALAD WITH PARSLEY VINAIGRETTE
Source: Bon Appetit magazine, July 1997
From: Risa G., NJ
Makes 6 servings
FOR THE PARSLEY VINAIGRETTE:
1 cup coarsely chopped fresh Italian parsley
3 Tbsp. red wine vinegar
1 large garlic clove
1/2 cup plus 2 Tbsp. olive oil, divided use
FOR THE SALAD:
3/4 lb. uncooked 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 cup olive oil. Season vinaigrette to taste with salt and pepper. Set aside.
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 pasta to large bowl. Mix in 2 tablespoons of the Parsley Vinaigrette. Set aside.
Prepare grill or grill pan to medium heat.
Brush corn, zucchini and onion with remaining 2 tablespoons oil. Sprinkle with salt and pepper.
Grill vegetables until cooked through and beginning to brown, turning often, about 12 minutes. Cool slightly. Cut kernels from corncobs. Cut zucchini and onion into 1/2-inch 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.)
BAKED ZUCCHINI
Sandy G. OH
2 medium-size zucchini, sliced
Dip zucchini slices in beaten egg, then in seasoned breadcrumbs.
Fry in a little oil until lightly browned. Drain on paper toweling. Cover bottom of a 9x13-inch pan with the fried zucchini.
Combine and pour over the zucchini:
2 cans (6 oz. each) tomato paste
2 cups water
Sprinkle with:
Grated Parmesan cheese
1 (3 oz.) can mushrooms
1 lb. Mozzarella cheese, shredded
Just keep repeating layers, ending with cheese.
Bake at 400 degrees F for about 20 minutes or until bubbly.
PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE
Source: Gourmet magazine, July 1997
From: Risa G., NJ
Makes 2 servings
6 oz. uncooked penne (or tubular pasta of some other type)
3 medium zucchini
1 large clove garlic
2 tsp. mixed fresh herbs
2 oz (1/4 cup) soft mild goat cheese
1 Tbsp. olive oil
Fill a 4 quart kettle 3/4 full with salted water and bring water to a boil for pasta.
Halve zucchini lengthwise and cut crosswise into 1/4-inch 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.
In a bowl toss pasta with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.
ZUCCHINI PROVOLONE BAKE
Source: Sharon Barbour
Makes 8 servings
1 cup coarsely chopped onion
4 cups thinly sliced zucchini
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded provolone cheese
1/2 cup nonfat ricotta cheese
1/2 cup egg beaters 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 degrees F for 35 to 40 minutes or until top is browned.
FETTUCINE WITH ZUCCHINI AND MUSHROOMS
Source: Meatless Meals
From: Risa G., NJ
1 lb. pkg. fettucine
1/2 cup butter
1/2 lb. mushrooms
1 1/4 lb. zucchini, cut zucchini into julienne strips
1 cup half-and-half
3/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Cook fettucine al dente; drain.
While pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes. Add half-and-half; reduce heat and simmer for 3 minutes.
Add cooked fettucine to zucchini mixture, along with cheese and parsley, and toss to mix well.
ZUCCHINI BURGERS
From: Risa G., NJ
1 cup shredded zucchini
1/2 cup diced cheddar cheese
2 eggs, beaten
1 small onion, chopped
1/2 cup crushed crackers, bread crumbs, or croutons
1/3 cup wheat germ
Mix together. Drop by tablespoonfuls on non-stick skillet in which one tablespoon margarine has been melted. Brown each side about 8 minutes on medium heat.
MOCK APRICOT JAM
From: Judi, CA
My mother gave me this, and where she got it I do not know.
6 cups grated, peeled zucchini
6 cups sugar
1/4 cup lemon juice
1 (20 oz.) can crushed pineapple
2 boxes (3 oz. each) apricot Jell-O (My mother used to used other flavors of gelatin mix as well)
Simmer zucchini 10 minutes. Add remaining ingredients; cook until sugar is dissolved. Put into sterilized jars. Cool, then put on lids and store in refrigerator.
Risa G., NJ: Two from the vegetarian archive that I haven't tried yet but sounded good to me:
ZUCCHINI PARMIGIANA
1 medium onion, chopped
Garlic, chopped (as much as you like)
2 Tbsp oil
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
3 tomato paste cans water
Oregano, basil, and parsley (to taste)
1 large zucchini, cut in 3/4-inch slices
Flour
1/2 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
Saute onion and garlic 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 mozzarella cheese.
Cover and bake 15 minutes at 350 degrees F. Uncover about 15 minutes longer or until done.
VEGGIE SPAGHETTI
1 (24 oz) jar spaghetti sauce (or use 3 cups of your own from scratch)
1 medium-size green bell pepper, chopped
1 medium-size zucchini, cubed
1 small onion, diced
8 oz fresh mushrooms, sliced
2/3 cup grated Parmesan cheese
1/4 cup sliced olives
1 tsp dried oregano
1 tsp garlic salt
1 (16 oz) pkg spinach noodles, cooked (for serving)
Put everything except noodles in a crock pot.
Cover crock pot and cook on LOW for 6-8 hours or until done.
Pour over cooked noodles.
ZUCCHINI MARMALADE
Adapted from source: Bill Hilbrich
Makes about five jelly glasses
2 cups finely-chopped Zucchini
4 cups granulated sugar
1/2 cup of lime juice (or lemon, but lime's better)
2 Tbsp. grated lime peel (if necessary, lemon will serve)
1/2 bottle liquid fruit pectin
1 envelope Lime or Lemon Kool-Aid mix (unsweetened)
In big saucepan combine cucumbers, sugar, juice and peel. Mix well, add (dry) Kool-Aid; 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. Cool, then cover and store in refrigerator.
ZUCCHINI JAM
Source: Bill Hilbrich
5 Cups Zucchini, peeled and shredded
1/2 cup lemon juice
6 cups sugar
1 (15 oz) can crushed pineapple and the juice
2 boxes (3 oz. each) strawberry or orange Jell-O
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 (dry) Jello. Pour into pint jars. Cool, then seal. Store in refrigerator.
Sandy G. OH: Here's another favorite:
STUFFED ZUCCHINI
Makes 6 servings
4 zucchini
1 green bell pepper, diced
1 small onion, chopped
1 tbsp. butter
1/2 lb. ground beef
2 cups fresh corn kernels
1 cup bread crumbs
1 egg, slightly beaten
1 fresh tomato, chopped
1 pimiento, diced
1 tbsp. Worcestershire sauce
Salt and pepper, to taste
Split zucchini in halves lengthwise and scoop out seeds and membrane. Place zucchini halves in a well-greased baking dish. Set aside.
Saute green pepper and onion in butter until onion is wilted. Remove and set aside.
Brown ground beef, separating with a fork; drain. Add green pepper, onion and remaining ingredients.
Fill each zucchini half with corn stuffing. Pour 1/2 cup water in the bottom of the pan; cover with foil.
Bake at 350 degrees F until zucchini is tender. Remove foil and bake 30 minutes longer.
ZUCCHINI WITH WALNUTS
Source: Southern Living Vegetable Cookbook
From: SueA, CA
Makes 6 servings
1 1/2 pounds zucchini, unpeeled
1/2 cup green onions sliced
1/2 cup oil
1/2 cup water
1/4 cup dry white wine
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup walnuts, coarsely chopped
Cut zucchini in 1/2-inch slices. Saute zucchini and green onions in oil for 5 minutes.
Add 1/2 cup water, wine, lemon juice and salt. Simmer for 5 minutes.
Add walnuts and serve hot.
PUFFED UP ZUCCHINI
Source: Farm Journal Cooking for Company Cookbook
From: SueA, CA
Makes 6 servings
4 cups zucchini chopped
1 cup onion chopped
1 1/4 cups water
5 tablespoons butter or margarine, divided use
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon grated horseradish
1 egg, slightly beaten
1 cup coarsely crushed cracker crumbs
Combine zucchini and onion in saucepan. Add 1 1/4 cups water, cover and cook until tender, about 15 minutes. Drain well. Mash zucchini; add 2 tablespoons 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 remaining 3 tablespoons butter.
Bake in moderate oven (350 degrees F) for 30 minutes.
Serving Idea: Serve with roast meats.
DILLED ZUCCHINI IN CREAM
Recipe By: Southern Living Vegetables Cookbook
From: SueA, CA
Makes 6 servings
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 gradually, and cook, stirring until sauce is smooth and thickened.
STUFFED ZUCCHINI
Source: Sunset Favorite Recipes
From: SueA, CA
Makes 6 servings
2 pounds small zucchini
2 eggs, slightly beaten
1/3 cup fine dry bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup 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 F oven for 25 to 30 minutes.
ZUCCHINI A LA CREOLE
Source: Southern Living Vegetable Cookbook
From: SueA, CA
Makes 10 servings
2 1/2 pounds zucchini, sliced
1/2 cup green bell pepper, diced
1/2 cup chopped onion
3 tablespoons butter or margarine, melted
3 large tomatoes, chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/2 cup buttered bread crumbs
1/4 cup shredded cheddar cheese
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 minutes 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.
ZUCCHINI BAKE
From: SueA, CA
Makes 8 servings
2 tablespoons olive oil
1 medium onion chopped
2 potatoes, sliced into rounds
1/2 teaspoon herbs de Provence (ie thyme, rosemary majoram)
Salt and pepper, to taste
2 large zucchini, sliced lengthwise
2 cloves garlic crushed
1 tomato, peeled chopped
1/4 cup parmesan cheese
Rub the inside of a casserole dish with some olive oil. Spread onions on the bottom, arrange potato slices, 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, and with just a kiss of olive oil.
Bake at 350 degrees F for 40 minutes.
When baking time is finished top off with parmesan, under the broiler until golden and crispy.
ZUCCHINI SAUSAGE SKILLET
From: SueA, CA
Makes 4 servings
1 pound pork sausage (or turkey sausage)
1 medium onion, chopped
3 small zucchini, sliced
1 cup tomato juice
3/4 cup grated mozzarella cheese*
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.
*Can use cheddar or smoked gouda cheese instead of mozzarella.
ZUCCHINI STUFFED WITH FETA AND ROASTED RED PEPPERS
Source: Gourmet magazine, March 1996
From: SueA, CA, 08-05-97
2 zucchini (6 ounces each)
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 crosswise into 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.
SQUASH IN ORANGE CREAM SAUCE
Source: Citrus Recipes
From: SueA, CA
Makes 4 servings
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 (for garnish)
Scrub squash. Cut slice from stem and blossom ends, but do not peel. Cut into thin slices. Place in a 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.
GOLD NUGGET ZUCCHINI
From: SueA
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.
Recipe Swap - May 8, 1997
RECIPES IN THIS FILE:
Stuffed Zucchini
Spanish Squash (Farm Journal, 1970's)
Sweet and Sour Yellow Squash with Mint
Zucchini Saute
Zucchini and Eggs
Zucchini Bake
Whole Wheat Zucchini Bread
Minted Zucchini and Sweet Corn Salad
Southwestern Chicken Stir-Fry
Zucchini Casserole
Crabmeat Stuffed Summer Squash
Zucchini and Pepper Slaw
Zucchini Fritters
Stuffed Zucchini
Zucchini Pie
Zucchini Burgers
Zucchini Oatmeal Muffins
Chilled Zucchini Soup
Zucchini Parmesan Bread
Lemon Zucchini Bars
Grilled Vegetable Pasta Salad with Parsley Vinaigrette
Baked Zucchini
Penne with Herbed Zucchini and Goat Cheese
Zucchini Provolone Bake
Fettucine with Zucchini and Mushrooms
Zucchini Burgers
Mock Apricot Jam
Zucchini Parmigiana
Veggie Spaghetti
Zucchini Marmalade
Zucchini Jam
Stuffed Zucchini
Zucchini with Walnuts
Puffed Up Zucchini
Dilled Zucchini in Cream
Stuffed Zucchini
Zucchini a la Creole
Zucchini Bake
Zucchini Sausage Skillet
Zucchini Stuffed with Feta and Roasted Red Peppers
Squash in Orange Cream Sauce
Gold Nugget Zucchini
STUFFED ZUCCHINI
Makes 4 servings (with salad) as a starter
Adapted from source: Piers Thompson
Piers: "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 zucchini!"
2 medium to large courgettes (zucchini)
1/2 oz butter
2 shallots, finely chopped
4 oz fresh breadcrumbs
2 oz freshly grated Parmesan cheese
1 tsp dried thyme (or about 1 tbsp fresh thyme, I think)
Ground black pepper
1 egg
Extra virgin olive oil
Cut squash in half. Scoop out the centers to leave canoe shapes (this is very easy - I use a teaspoon). Finely chop the removed flesh.
Melt the butter in a pan and gently fry the shallot until it is soft. Add the chopped zucchini and fry for a few minutes to drive off the moisture.
Take the pan off the heat and stir in the breadcrumbs, Parmesan and thyme. Season with black pepper and bind the mixture with beaten egg. Pile the stuffing into the squash shells, dribble over some olive oil.
Bake in an oven preheated to 375 degrees F 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.
SPANISH SQUASH
Adapted from source: Countryside Living Idea Book by Farm Journal, 1973
Makes 6 servings
1 lb ground beef
1/3 cup chopped onion
Chopped fresh garlic, to taste (optional)
1 1/2 lb zucchini, sliced (5 cups)
1/2 tsp salt
1/4 tsp garlic powder (if not using fresh garlic)
Dash of ground black pepper
1 (8 oz) can tomato sauce
1 (12 oz) can Mexicorn
In a medium skillet, saute meat, onion, and garlic (if using) 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.
SWEET AND SOUR YELLOW SQUASH WITH MINT
Source: Faye Levy
Makes 3 or 4 side-dish servings
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, divided use
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 1/3 cup 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.
ZUCCHINI SAUTE
Source: Monday to Friday Cookbook by Michele Urvater
Makes 4-6 servings
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, to taste
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).
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.
With a slotted spoon, remove the zucchini to a serving dish or plates and serve immediately.
ZUCCHINI AND EGGS
Source: Wynona Keathley
Serves 4 as a side dish or 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.
Bake for about 15 minutes in a moderate (350 degree F) oven until the eggs are as you like them.
Serve with hollandaise or Bernaise sauce.
ZUCCHINI BAKE
Adapted from source: Great-Tasting Low Fat Recipes
Makes 9 servings
2/3 cup Quaker Oat Bran hot cereal, uncooked
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 egg white
1 tablespoon water
2 medium zucchini, sliced 3/4-inch thick, and quartered
1 small onion, chopped
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 F. Lightly spray 8-inch square baking dish with cooking spray.
In large plastic bag combine oat bran, Italian seasoning and black pepper; mix well. Beat egg white with 1 tablespoon water.
Dip zucchini in egg white mixture then in bran 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 mozzarella cheese and bake 5-10 minutes longer to melt the cheese.
WHOLE WHEAT ZUCCHINI BREAD
Adapted from source: Vegetarian Times magazine
From: Risa G., NJ
Makes 1 (9x5-inch) loaf, 16 slices
2 cups unbleached all purpose flour
1 cup whole wheat pastry flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped pecans (optional)
1 large egg plus 1 egg white
1 cup packed brown sugar
1 cup fat free milk
1/2 cup unsweetened applesauce
2 tsp. vanilla extract
2 cups grated zucchini (1 medium)
Preheat oven to 350 degrees F. Grease a 9x5-inch 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 in brown 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.
MINTED ZUCCHINI AND SWEET CORN SALAD
Source: The Best of Bon Appetit
From: SueA, CA
Makes 18 servings
3 tablespoons olive oil (preferably extra virgin), divided use
4 pounds small zucchini, cut into 2-by-1/4-inch julienne
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 minced fresh mint well packed (or 1 to 2 tablespoons dried)
1 1/2 cups fresh corn kernels
Salt and freshly ground pepper
Fresh mint leaves (for garnish)
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.
Risa G., NJ: This one sounded good and it uses zucchini (I've never heard of a stir fry with zucchini before):
SOUTHWESTERN CHICKEN STIR-FRY
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, divided use
1/3 cup medium picante sauce
2 tablespoons chopped fresh cilantro
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.
Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil;
rotate skillet to coat side.
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.
ZUCCHINI CASSEROLE
From: Velma TN
Makes 4 servings
I'm going to post my favorite recipe for zucchini, but I'm almost afraid to after low-fat last evening.
6 cups sliced zucchini
1 (10 3/4 oz.) can condensed cream of chicken soup
1 cup sour cream
1/2 cup chopped onion
4 oz. shredded sharp cheddar
1 (8 oz.) pkg. herb seasoned stuffing
1/2 cup butter, melted
Cook zucchini in small amount of water until just tender, crisp. Do not over cook.
Drain zucchini and combine with (undiluted) soup, sour cream, onion and cheese; set aside.
Combine (dry) stuffing mix with melted butter. Put half in bottom of buttered casserole dish. Put zucchini mixture over this. Top with remaining stuffing mixture.
Bake at 350 degrees F for 1 hour.
CRABMEAT STUFFED SUMMER SQUASH
Chef Folse: "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 cup diced zucchini
1/4 cup diced onions
1/4 cup diced celery
1 Tbsp diced garlic
1/4 cup diced red bell pepper
1/2 lb lump crabmeat
1 tsp lemon juice
Salt and ground cayenne pepper, to taste
1 cup seasoned Italian bread crumbs
Preheat oven to 375 degrees 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.
Bake 10-15 minutes until squash is golden brown.
Velma TN: 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 blossoms, shouldn't I?
ZUCCHINI AND PEPPER SLAW
Makes 6 servings
2 green zucchini
2 yellow zucchini
1 red bell pepper
4 green onions
1 banana pepper, slivered
FOR THE DRESSING:
1 small garlic clove, chopped
2 tsp Dijon mustard
1/2 tsp honey
2 tbsp wine vinegar
1/3 cup olive oil
Salt and freshly ground black pepper, to taste
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 flavor.
To make the dressing, 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.
Just before serving, toss vegetables with vinaigrette.
Velma TN: Have we had fritters yet. I think one could use the same recipe and have blossom fritters, but this one isn't.
ZUCCHINI FRITTERS
Source: The Andersons' Food Garden
Make 8 to 10 fritters
5 tbsp Bisquick baking mix
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/8 tsp ground black pepper
2 eggs, beaten
2 cups grated zucchini
2 tbsp butter
Blend the (dry) Bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter.
Grease hot pan or griddle with butter. Drop batter by spoonfuls into pan and fry 3 minutes on each side.
Serve warm, a delicious way of serving zucchini.
STUFFED ZUCCHINI
From: Jasper, HI
2 large zucchini (about 10-inches long)
Cooked rice pilaf or white rice or ground meat (for filling)
Trim ends of zucchini, 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-inch pan and pour about 1/4-inch of water in pan.
Bake uncovered at 375 degrees F for 35-40 minutes or until tender.
ZUCCHINI PIE
Source: Rae McDaniel
7 cups zucchini, pared, sliced lengthwise, remove seeds then slice crosswise
1 1/4 cups granulated sugar
1 1/2 tbsp flour
1 1/2 tbsp cream of tartar
1 1/2 tbsp ground cinnamon
Dash and salt and nutmeg
1 unbaked pie shell
FOR THE TOPPING:
1/2 stick (1/4 cup) margarine
1 cup flour
1 tsp ground cinnamon
Place pared zucchini in small amount of boiling water; simmer for a few minutes until tender crisp. Drain well and cool.
Add remaining ingredients for the filing to the zucchini; mix well. Place in an unbaked pie shell of choice.
Mix the ingredients for the topping together well. Sprinkle on top of zucchini filling.
Bake in 350 degree F oven for 1 hour.
ZUCCHINI BURGERS
Source: Rae McDaniel
1 cup shredded zucchini
1/2 cup diced cheddar cheese
1/2 cup crushed crackers, bread crumbs, or croutons
1/3 cup wheat germ
2 eggs, beaten
1 small onion, chopped
1 tbsp butter
Mix all ingredients, except butter, together.
Drop by tablespoonfuls on non-stick skillet in which one butter has been melted. Brown each side about 8 minutes on medium heat.
ZUCCHINI OATMEAL MUFFINS
Source: Rae McDaniel
2 1/2 cups flour
1 1/2 cups sugar
1 cup chopped pecans
1/2 cup quick-cooking oatmeal, uncooked
1 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
4 eggs
1 medium zucchini, finely shredded
3/4 vegetable oil
Preheat oven to 400 degrees F. Grease 12 (3-inch) muffin-pan cups.
In large bowl, measure first 7 (dry) ingredients.
In medium 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 done.
CHILLED ZUCCHINI SOUP
From: Cora, NC
1 cup chopped green onions
1 cup sliced celery
1/4 cup butter
6 medium-size zucchini, sliced
2 cans (13 oz. each) chicken broth
1 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 cup light cream
Croutons (for garnish)
Saute onion and celery in a large saucepan in butter until soft.
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.
Pour into a large bowl. Stir in cream; cover and chill for several hours.
Pour into chilled bowls to serve. Garnish with croutons. Serve icy cold.
ZUCCHINI PARMESAN BREAD
Source: Rae McDaniel
1 cup milk
2 tbsp lemon juice
3 cups flour
1 cup shredded unpared zucchini
1/4 cup sugar
1/4 cup parmesan cheese
5 tsp baking powder
1 1/2 tsp salt
1/2 tsp baking soda
1/3 cup butter
2 eggs
2 tbsp minced onion
Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
Mix milk and lemon juice together; set aside.
Combine flour, zucchini, sugar, cheese, baking powder, salt and baking soda.
In saucepan, melt butter. Add milk and lemon juice mixture, eggs, and onion; stir until smooth. Add liquid mixture to dry mixture just until mixed. Spread in prepared pan.
Bake 55-60 minutes or until toothpick comes out clean and loaf pulls away from sides of pan.
LEMON ZUCCHINI BARS
Source: Rae McDaniel
1/2 cup packed brown sugar
1/4 cup vegetable oil
2 eggs
1 tsp grated lemon peel
2 tbsp lemon juice
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
2 cups shredded zucchini
1/2 cup chopped nuts
FOR THE LEMON ICING:
2/3 cup powdered sugar
1/2 tbsp butter
1 1/2 tsp lemon juice
1 to 2 tsp hot water
Mix together brown sugar, oil, eggs, lemon peel and juice until well combined.
Add flour, baking soda, salt, zucchini and nuts; stir just until combined.
Spread evenly in ungreased 10x6-inch microwave-safe baking dish.
Microwave (MED-HIGH 70%, uncovered, 7 minutes, rotating dish once. Then, microwave (HIGH) 2 1/2 to 3 1/2 minutes or until no longer doughy, rotating dish once. Cool completely.
To make the icing, combine powdered sugar and butter in microwave-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 icing over cooled bars. Cut into squares.
GRILLED VEGETABLE PASTA SALAD WITH PARSLEY VINAIGRETTE
Source: Bon Appetit magazine, July 1997
From: Risa G., NJ
Makes 6 servings
FOR THE PARSLEY VINAIGRETTE:
1 cup coarsely chopped fresh Italian parsley
3 Tbsp. red wine vinegar
1 large garlic clove
1/2 cup plus 2 Tbsp. olive oil, divided use
FOR THE SALAD:
3/4 lb. uncooked 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 cup olive oil. Season vinaigrette to taste with salt and pepper. Set aside.
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 pasta to large bowl. Mix in 2 tablespoons of the Parsley Vinaigrette. Set aside.
Prepare grill or grill pan to medium heat.
Brush corn, zucchini and onion with remaining 2 tablespoons oil. Sprinkle with salt and pepper.
Grill vegetables until cooked through and beginning to brown, turning often, about 12 minutes. Cool slightly. Cut kernels from corncobs. Cut zucchini and onion into 1/2-inch 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.)
BAKED ZUCCHINI
Sandy G. OH
2 medium-size zucchini, sliced
Dip zucchini slices in beaten egg, then in seasoned breadcrumbs.
Fry in a little oil until lightly browned. Drain on paper toweling. Cover bottom of a 9x13-inch pan with the fried zucchini.
Combine and pour over the zucchini:
2 cans (6 oz. each) tomato paste
2 cups water
Sprinkle with:
Grated Parmesan cheese
1 (3 oz.) can mushrooms
1 lb. Mozzarella cheese, shredded
Just keep repeating layers, ending with cheese.
Bake at 400 degrees F for about 20 minutes or until bubbly.
PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE
Source: Gourmet magazine, July 1997
From: Risa G., NJ
Makes 2 servings
6 oz. uncooked penne (or tubular pasta of some other type)
3 medium zucchini
1 large clove garlic
2 tsp. mixed fresh herbs
2 oz (1/4 cup) soft mild goat cheese
1 Tbsp. olive oil
Fill a 4 quart kettle 3/4 full with salted water and bring water to a boil for pasta.
Halve zucchini lengthwise and cut crosswise into 1/4-inch 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.
In a bowl toss pasta with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.
ZUCCHINI PROVOLONE BAKE
Source: Sharon Barbour
Makes 8 servings
1 cup coarsely chopped onion
4 cups thinly sliced zucchini
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded provolone cheese
1/2 cup nonfat ricotta cheese
1/2 cup egg beaters 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 degrees F for 35 to 40 minutes or until top is browned.
FETTUCINE WITH ZUCCHINI AND MUSHROOMS
Source: Meatless Meals
From: Risa G., NJ
1 lb. pkg. fettucine
1/2 cup butter
1/2 lb. mushrooms
1 1/4 lb. zucchini, cut zucchini into julienne strips
1 cup half-and-half
3/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Cook fettucine al dente; drain.
While pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes. Add half-and-half; reduce heat and simmer for 3 minutes.
Add cooked fettucine to zucchini mixture, along with cheese and parsley, and toss to mix well.
ZUCCHINI BURGERS
From: Risa G., NJ
1 cup shredded zucchini
1/2 cup diced cheddar cheese
2 eggs, beaten
1 small onion, chopped
1/2 cup crushed crackers, bread crumbs, or croutons
1/3 cup wheat germ
Mix together. Drop by tablespoonfuls on non-stick skillet in which one tablespoon margarine has been melted. Brown each side about 8 minutes on medium heat.
MOCK APRICOT JAM
From: Judi, CA
My mother gave me this, and where she got it I do not know.
6 cups grated, peeled zucchini
6 cups sugar
1/4 cup lemon juice
1 (20 oz.) can crushed pineapple
2 boxes (3 oz. each) apricot Jell-O (My mother used to used other flavors of gelatin mix as well)
Simmer zucchini 10 minutes. Add remaining ingredients; cook until sugar is dissolved. Put into sterilized jars. Cool, then put on lids and store in refrigerator.
Risa G., NJ: Two from the vegetarian archive that I haven't tried yet but sounded good to me:
ZUCCHINI PARMIGIANA
1 medium onion, chopped
Garlic, chopped (as much as you like)
2 Tbsp oil
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
3 tomato paste cans water
Oregano, basil, and parsley (to taste)
1 large zucchini, cut in 3/4-inch slices
Flour
1/2 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
Saute onion and garlic 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 mozzarella cheese.
Cover and bake 15 minutes at 350 degrees F. Uncover about 15 minutes longer or until done.
VEGGIE SPAGHETTI
1 (24 oz) jar spaghetti sauce (or use 3 cups of your own from scratch)
1 medium-size green bell pepper, chopped
1 medium-size zucchini, cubed
1 small onion, diced
8 oz fresh mushrooms, sliced
2/3 cup grated Parmesan cheese
1/4 cup sliced olives
1 tsp dried oregano
1 tsp garlic salt
1 (16 oz) pkg spinach noodles, cooked (for serving)
Put everything except noodles in a crock pot.
Cover crock pot and cook on LOW for 6-8 hours or until done.
Pour over cooked noodles.
ZUCCHINI MARMALADE
Adapted from source: Bill Hilbrich
Makes about five jelly glasses
2 cups finely-chopped Zucchini
4 cups granulated sugar
1/2 cup of lime juice (or lemon, but lime's better)
2 Tbsp. grated lime peel (if necessary, lemon will serve)
1/2 bottle liquid fruit pectin
1 envelope Lime or Lemon Kool-Aid mix (unsweetened)
In big saucepan combine cucumbers, sugar, juice and peel. Mix well, add (dry) Kool-Aid; 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. Cool, then cover and store in refrigerator.
ZUCCHINI JAM
Source: Bill Hilbrich
5 Cups Zucchini, peeled and shredded
1/2 cup lemon juice
6 cups sugar
1 (15 oz) can crushed pineapple and the juice
2 boxes (3 oz. each) strawberry or orange Jell-O
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 (dry) Jello. Pour into pint jars. Cool, then seal. Store in refrigerator.
Sandy G. OH: Here's another favorite:
STUFFED ZUCCHINI
Makes 6 servings
4 zucchini
1 green bell pepper, diced
1 small onion, chopped
1 tbsp. butter
1/2 lb. ground beef
2 cups fresh corn kernels
1 cup bread crumbs
1 egg, slightly beaten
1 fresh tomato, chopped
1 pimiento, diced
1 tbsp. Worcestershire sauce
Salt and pepper, to taste
Split zucchini in halves lengthwise and scoop out seeds and membrane. Place zucchini halves in a well-greased baking dish. Set aside.
Saute green pepper and onion in butter until onion is wilted. Remove and set aside.
Brown ground beef, separating with a fork; drain. Add green pepper, onion and remaining ingredients.
Fill each zucchini half with corn stuffing. Pour 1/2 cup water in the bottom of the pan; cover with foil.
Bake at 350 degrees F until zucchini is tender. Remove foil and bake 30 minutes longer.
ZUCCHINI WITH WALNUTS
Source: Southern Living Vegetable Cookbook
From: SueA, CA
Makes 6 servings
1 1/2 pounds zucchini, unpeeled
1/2 cup green onions sliced
1/2 cup oil
1/2 cup water
1/4 cup dry white wine
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup walnuts, coarsely chopped
Cut zucchini in 1/2-inch slices. Saute zucchini and green onions in oil for 5 minutes.
Add 1/2 cup water, wine, lemon juice and salt. Simmer for 5 minutes.
Add walnuts and serve hot.
PUFFED UP ZUCCHINI
Source: Farm Journal Cooking for Company Cookbook
From: SueA, CA
Makes 6 servings
4 cups zucchini chopped
1 cup onion chopped
1 1/4 cups water
5 tablespoons butter or margarine, divided use
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon grated horseradish
1 egg, slightly beaten
1 cup coarsely crushed cracker crumbs
Combine zucchini and onion in saucepan. Add 1 1/4 cups water, cover and cook until tender, about 15 minutes. Drain well. Mash zucchini; add 2 tablespoons 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 remaining 3 tablespoons butter.
Bake in moderate oven (350 degrees F) for 30 minutes.
Serving Idea: Serve with roast meats.
DILLED ZUCCHINI IN CREAM
Recipe By: Southern Living Vegetables Cookbook
From: SueA, CA
Makes 6 servings
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 gradually, and cook, stirring until sauce is smooth and thickened.
STUFFED ZUCCHINI
Source: Sunset Favorite Recipes
From: SueA, CA
Makes 6 servings
2 pounds small zucchini
2 eggs, slightly beaten
1/3 cup fine dry bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup 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 F oven for 25 to 30 minutes.
ZUCCHINI A LA CREOLE
Source: Southern Living Vegetable Cookbook
From: SueA, CA
Makes 10 servings
2 1/2 pounds zucchini, sliced
1/2 cup green bell pepper, diced
1/2 cup chopped onion
3 tablespoons butter or margarine, melted
3 large tomatoes, chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/2 cup buttered bread crumbs
1/4 cup shredded cheddar cheese
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 minutes 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.
ZUCCHINI BAKE
From: SueA, CA
Makes 8 servings
2 tablespoons olive oil
1 medium onion chopped
2 potatoes, sliced into rounds
1/2 teaspoon herbs de Provence (ie thyme, rosemary majoram)
Salt and pepper, to taste
2 large zucchini, sliced lengthwise
2 cloves garlic crushed
1 tomato, peeled chopped
1/4 cup parmesan cheese
Rub the inside of a casserole dish with some olive oil. Spread onions on the bottom, arrange potato slices, 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, and with just a kiss of olive oil.
Bake at 350 degrees F for 40 minutes.
When baking time is finished top off with parmesan, under the broiler until golden and crispy.
ZUCCHINI SAUSAGE SKILLET
From: SueA, CA
Makes 4 servings
1 pound pork sausage (or turkey sausage)
1 medium onion, chopped
3 small zucchini, sliced
1 cup tomato juice
3/4 cup grated mozzarella cheese*
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.
*Can use cheddar or smoked gouda cheese instead of mozzarella.
ZUCCHINI STUFFED WITH FETA AND ROASTED RED PEPPERS
Source: Gourmet magazine, March 1996
From: SueA, CA, 08-05-97
2 zucchini (6 ounces each)
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 crosswise into 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.
SQUASH IN ORANGE CREAM SAUCE
Source: Citrus Recipes
From: SueA, CA
Makes 4 servings
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 (for garnish)
Scrub squash. Cut slice from stem and blossom ends, but do not peel. Cut into thin slices. Place in a 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.
GOLD NUGGET ZUCCHINI
From: SueA
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.
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| Reviews and Replies: | |
| 1 | Recipe: Zucchini Recipes (42) - 05-08-97 Recipe Swap (updated) |
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| 2 | Recipe(tried): Fettuccini with Zucchini Cream Sauce |
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