Zucchini Recipes Anyone? (935 views)

That sounds really good, thanks for posting! I made this zucchini fritters a few times and really like them. smittenkitchen.com/2011/08/zucchini-fritters/

I made these last summer (my notes said I made changes, but never wrote them down -- I know I did leave out the marjoram)
Broiled Zucchini Stuffed with Gruyere and Feta
Deborah Madison, Vegetarian Cooking for Everyone

4 med zucchini, about 6 oz
2 tsp butter
salt and pepper
1/3 C feta
1/4 C cottage cheese or ricotta
1/4 C grated gruyere
1 egg
1 Tbsp chopped parsley
2 tsp chopped marjoram
1 tsp flour

Preheat the broiler. Lightly oil a baking dish large enough to hold the squash in a single layer. Prepare the zucchini for stuffing, halving each one and scooping out the flesh. Finely chop the flesh and cook it in the butter in a skillet, stirring frequently, until browned in places. Season with salt and combine with the remaining ingredients.

Fill the zucchini and set them side by side in the baking dish. Broil about 6 inches from the heat until the filling is browned and heated through, about 20 minutes.



And I can't say no to some good baked zucchini fries. Awhile back I had some with a yogurt cucumber sauce (with more ingredients than say a tzatziki (sp)) that was a great combo.



This is a really old recipe from the CLBB (by Gertdog). I've made it a bunch of times, especially when I go a bit overboard at the farmers market (so easy to do since I love farmers markets and the things look so good!). Just a good, super quick and flexible recipe.

Gertdogs roasted veggies with feta and rice

old favorite, a made-up recipe for roasted vegetables. My usual proportions are 1 medium eggplant, 2 zucchini, 1 red and 1 yellow bell pepper, and 1 large onion, all cut into 1-inch pieces, plus 6 cloves of garlic, peeled and halved. Dump everything into a 9x13" baking dish, drizzle with olive oil and season with salt and pepper. Roast at 400 degrees, stirring every 15 minutes or so, until veggies are soft and beginning to brown. Then stir in a can of drained diced tomatoes and return to the oven for another half an hour or so. Drizzle with balsamic vinegar and serve.

serve these veggies as a main dish, topped with crumbled feta, and rice pilaf on the side. It is one of my favorite meals. Leftover veggies make a really nice sandwich on ciabatta bread with melted mozzarella or provolone.



A few years back I found a recipe from mrswaz (on her old blog perhaps) that was a zucchini salad. You would cook/brown the zucchini in a pan with olive oil, then toss with cumin, lemon juice etc, top with parsley. This was a fav, thanks to mrswaz posting it. I'm on a different computer so just going off my memory since I've made it a bunch of times.

I just happened to click on this link with 12 zucchini recipes. Nothing I have tried - just decided to share:

www.onceuponachef.com/articles/zucchini-galore-12-easy-delicious-recipes.html

My personal favorite is the Zucchini Corn and Egg Casserole posted by Richard a year ago:

greatfood.freeforums.net/thread/857/zucchini-corn-casserole-july-2017

Made this bread the other day as I had a large zucchini and 3 very ripe bananas...I would make this again as everyone liked it...

Cinnamon Sugar Zucchini Banana Bread
Ingredients:
1 cup granulated sugar, divided
1/2 cup vegetable oil1
1/4 teaspoon salt
1 medium overripe banana
2 large eggs
7 tablespoons sour milk2
1 teaspoon vanilla extract
1 teaspoon baking soda
2 teaspoons cinnamon, divided
2 cups all purpose flour
1 cup shredded zucchini (about 1 medium)
Directions:
Preheat oven to 350°F. Grease a 9x5x3” loaf pan with nonstick cooking spray.
Stir oil and 3/4 cup sugar with a wooden spoon. Add bananas, eggs, milk, vanilla, 1 teaspoon cinnamon, and baking soda and mix until almost smooth (there will be some lumps from the banana).
Mix in flour until just incorporated, then stir in zucchini. Pour into prepared pan.
Combine 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the batter.
Bake for 40-50 minutes3 until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a nice crack down the center.
Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.
You can also use 1/2 cup unsalted softened butter.
To make sour milk, you can add 1 teaspoon of vinegar to 7 tablespoons of milk (any fat content). You can also use buttermilk in place of the sour milk. To make this bread dairy-free, use almond, coconut, or soy milk and add 1 teaspoon vinegar to it first.
Bake time is approximate. All breads, pans, and ovens bake differently. Sometimes my quick breads are done in 35 minutes, sometimes they take 50. Stick a toothpick in the crack to test for doneness.
www.crazyforcrust.com/2017/07/cinnamon-sugar-zucchini-banana-bread/print/

I was in the mood for soup last night and found this recipe at Epicurious doing a Google search. It was delicious. Following is the recipe with my notes in parenthesis.

Zucchini, Potato, and Cilantro Soup
www.epicurious.com/recipes/food/views/zucchini-potato-and-cilantro-soup-238289


INGREDIENTS
3 tablespoons butter
1 tablespoon (or more) chopped jalapeño chile with seeds (I didn't have a fresh jalapeno so used some pickled ones I had in the refrigerator.)
1/4 teaspoon (generous) fennel seeds (no fennel seeds so used star anise - I wasn't sure I'd like this added to the soup but it gave it an interesting depth)
1 (7- to 8-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes (I used a russet)
16 to 18 ounces zucchini (about 4 medium), trimmed, cut into 1/2-inch rounds
1 cup chopped green onions (I used 3/4 of a red onion that I needed to use up)
2 1/2 cups low-salt chicken broth
1/2 cup (packed) fresh cilantro
1 teaspoon (or more) fresh lime juice


PREPARATION
Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.
One serving contains the following: 163.56 Calories (kcal), 48.7% Calories from Fat, 8.85 (g) Fat, 5.62 (g) Saturated Fat, 25.63 (mg) Cholesterol, 16.74 (g) Carbohydrates, 3.29 (g) Dietary Fiber, 4.10 (g) Total Sugars, 13.45 (g) Net Carbs, 4.89 (g) Protein

Zucchini & Tomatoes ~

Posted on CLBB by BarbaraL

4-5 medium zucchini, 1" slices
1 small onion, sliced moons
1 garlic clove, minced
2 tablespoons olive oil
2 fresh tomatoes, chopped
1 teaspoon salt and freshly ground pepper
1 bay leaf
1 teaspoon oregano

Saute onion in olive oil until slightly brown. Stir in garlic and tomatoes, cook 5 minutes over medium heat. Add zucchini, salt and pepper to taste, bay leaf and oregano, cover and simmer until tender, 20-25 minutes. If after 15 minutes there appears to be a great deal of liquid in pan, remove cover the last 5-10 minutes of cooking. Taste for seasoning, remove bay leaf.

{I think the cooking time is much too long. I cook the zucchini and fresh tomatoes just until tender, not mushy. Sometimes I use basil, instead of oregano.}

I don’t believe so. You’ve been gone a while too.

I've popped in a few times, but couldn't remember how to log in. Was finally successful yesterday.

I have a few zucchini in the fridge but running real low on my usual food items -- I really need to go food shopping. But I think I can squeak by and make this tomorrow. Or, I can just go for a veggie burger (insert, not again emoji).

The recipe is for Zucchini Parmesan Pasta from twopeasandtheirpod. And she wrote "perfect pasta recipe to use up all of your garden squash and the brown butter breadcrumb topping will blow your mind!! It is a game changer." Ok now....

It uses very few ingredients, including shallots, garlic, butter, parm, basil, lemon, panko ....

www.twopeasandtheirpod.com/zucchini-parmesan-pasta/