Zucchini Recipes (2,624 views)
sugarbetty
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Post by sugarbetty on Sept 13, 2016 11:04:49 GMT -5
My garden always produces a ton of zucchini in August and September. I am thankful for this harvest and I don't want to waste it, but I'm growing tired of some of my old recipes that use a lot of zucchini. I was browsing the old CLBB threads and found a few recipes.
Have any of you tried either of these recipes or do you have a tried and true that I should try? I'm looking for savory or sweet.
Lemon-Zucchini Cornmeal Cookies
Everyday Food, September 09
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners sugar
1/2 teaspoon pure vanilla extract
1 teaspoon packed finely grated lemon zest
1 teaspoon course salt
1 cup all-purpose flour (spooned and leveled)
1/2 cup fine cornmeal
1 medium zucchini, grated on small holes of a box grater (about 1 cup)
1. Preheat oven to 325. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
2. Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.
Posted by ljt2r on the CLBB:
I am not sure why she peels the zucchini, but in deference to her recipe I made them exactly as written the first time. Some time I will try not peeling the zucchini and using a smaller pan, thereby allowing for thicker cookies (especially in the crust). My pics are here (http://thespicedlife.blogspot.com/2008/08/trishs-zucchini-bars.html).
Trish's Zucchini Bars
Ingredients:
For the topping and base:
4 cups AP flour
1/2 t salt
2 cups sugar
1 1/2 cups (3 sticks) butter
dash cinnamon
For the zucchini:
4 cups sliced zucchini, peeled
2/3 cup lemon or lime juice
1/4 t nutmeg
1/2 t cinnamon
1 cup sugar
Preheat the oven to 350 F. Grease an 11X17 jelly roll pan and set aside.
Simmer the peeled, sliced zucchini in the lemon juice until tender, being careful not to overcook. For me this was around 15 minutes. Add the sugar and spices and cook another 2-3 minutes. Set aside to cool.
Cream the butter and sugar in a stand mixer. Then whisk together the flour and salt and add it in. This will create a crumbly mixture. Measure out 1/2 cup of this mixture and stir it into the zucchini mix to thicken it.
Trish says to pat 1/2 of the remaining dry mixture into the bottom of the prepared jelly roll pan--for me it was more like 2/3 of the remaining dough. Bake for 10 minutes in the 350 F oven.
Spread the cooked zucchini mixture onto the baked crust. Crumble the remaining dry mixture over the filling and bake at 350 F for 30 minutes.
Let the cookies cool completely before slicing. For me, it helped to let them stand an additional hour or so--it helped them firm up.
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sallyt
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Post by sallyt on Sept 13, 2016 11:10:17 GMT -5
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Post by Deleted on Sept 13, 2016 11:16:11 GMT -5
Emptynestmom started a similar thread recently at the "other" site. There were excellent TNT contributions. Perhaps you can find it buried under the barrage of recently bumped old threads.
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peachesncream
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Post by peachesncream on Sept 13, 2016 14:07:48 GMT -5
This Zucchini Pie recipe was very popular on the old board. It's a favorite at our house.
Zucchini Pie Real Simple
Serves 6
* 3 cups grated zucchini
* 1 small onion, chopped
* 1 cup all-purpose flour
* 1 cup grated provolone cheese
* 3 eggs, beaten
* 1/4 cup vegetable oil
* 4 tablespoons grated Parmesan
* 2 teaspoons chopped fresh basil
* 1 teaspoon baking powder
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
Directions
1. Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
2. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.
3. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.
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peachesncream
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Post by peachesncream on Sept 13, 2016 14:11:53 GMT -5
This recipe from Lindrusso is very good.
Zucchini and Pecan Saute
3 tablespoons butter
1/3 cup chopped pecans
1 pound fresh zucchini -- sliced
1 tablespoon grated Parmesan cheese
In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.
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peachesncream
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Post by peachesncream on Sept 13, 2016 14:18:55 GMT -5
A famous recipe from Bon Appetit. Delicious.
Chocolate Zucchini Cake
Bon Appetit, Nov 1995
2-1/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1-3/4 cups sugar
1/2 cup unsalted butter, room temperature (one stick)
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 large zucchini)
6 ounces of chocolate chips (1 cup)
3/4 cup chopped walnuts (coarsely chopped)
Preheat oven to 325 degrees.
Grease and flour a 13 X 9 inch baking pan. In a medium size bowl, sift together the flour, cocoa, baking soda and salt; stir to mix ingredients well. In a large mixer bowl, beat sugar, butter and oil until well blended. Add eggs, one at a time, blending well. Add vanilla extract. On low speed, mix in dry ingredients alternately with buttermilk, in 3 additions each. Stir in zucchini. Spread batter in prepared pan. Sprinkle walnuts, and then chocolate chips, over the top (spread them evenly, getting into the corners, too).
Bake 50 minutes (or until tester inserted into center comes out clean). Cool completely in pan.
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Post by erin elizabeth on Sept 13, 2016 14:56:33 GMT -5
Here's one of my faves. Haven't made it yet this year.
Zucchini-Crusted Pizza Moosewood Cookbook
3 1/2 c grated zucchini
3 eggs, beaten (can do w/o yolks)
1/3 c flour
1/2 c grated mozzarella
1/2 c grated Parmesan
1 tbsp fresh basil or 1/2 tsp dried
Preheat oven to 350. Salt the zucchini lightly and let sit for 15 minutes. Squeeze out excess moisture by wringing out in a kitchen towel. Combine all crust ingredients and spread into an oiled 9x13. Bake 20-25 minutes until the surface is dry and firm. Brush the top with oil and brown it for 5 minutes under the broiler. Pile on all your favorite pizza toppings (I find it is best to go easy on the sauce or use a thick sauce) and put back into the oven until heated through (~20 min).
Here's one I just made last week. Very good.
Quick Ratatouille (Cook's Country Aug/Sept 16)
1/4 c evoo
1 lb eggplant, peeled and cut into 1-inch pieces (I did not peel)
12oz summer squash/zucchini, cut into 1-inch pieces
2 red bell peppers, 1-inch pieces
1 onion, chopped
3 garlic cloves, minced
1 c canned crushed tomatoes (Tuttorosso recommended, but I used another brand)
1/2 c fresh basil leaves (I did probably 1/4c-1/3c as my plants are on their way out)
1/4 c pitted kalamata olives
lemon for serving
Heat oil in a 12-inch nonstick (I used cast-iron) skillet until shimmering. Add eggplant, squash, peppers, onions, 1 1/2 tsp salt, and 1 tsp pepper. Cover and cook, stirring ocasionally, until softened, about 15 minutes. Push vegetables to the side of the pan and add garlic to the center. Cook until fragrant, about 30 seconds. Stir in tomatoes and basil and cook, uncovered, until mixture has thickened and vegetables are completely tender, about 7 minutes. Stir in olives. Can finish with 2tbsp evoo for added richness. Serve with lemon wedges.
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sugarbetty
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Post by sugarbetty on Sept 13, 2016 15:22:35 GMT -5
Thank you all! I'm excited to start cooking. I'll also check the "other" site tonight when I have more time to search.
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Post by applecrisp1 on Sept 13, 2016 15:45:48 GMT -5
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sallyt
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Post by sallyt on Sept 13, 2016 18:21:05 GMT -5
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peachesncream
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Post by peachesncream on Sept 13, 2016 22:23:00 GMT -5
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Post by Deleted on Sept 14, 2016 8:44:49 GMT -5
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Post by emptynestmom on Sept 14, 2016 15:11:51 GMT -5
I haven't tried all of the ones below but they do sound good...I have many more copied but here are a sampling of what I have come across...
Zucchini, Cheddar and Chive Bundt
Source: Coffee and Crayons Servings:12-16 slices
www.cookaholicwife.com/2016/07/bundtbakers-zucchini-cheddar-and-chive.html (see all directions at this site)
Ingredients:
◦1 ½ cups zucchini, shredded and excess water squeezed out
◦2 cups all purpose flour
◦2 tbsp sugar
◦1 ½ tsp baking powder
◦½ tsp baking soda
◦½ tsp salt
◦1 cup buttermilk
◦1 egg
◦¼ cup unsalted butter, melted and slightly cooled
◦1 ½ cups sharp cheddar cheese, shredded
◦3 tbsp fresh chives, chopped
Directions:
1. Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray. (see link above to obtain remaining ingredients)
Grilled Eggplant & Zucchini Salad Recipe with Feta, Chickpeas & Mint
Serves: 6 cups
www.cookincanuck.com/2013/05/grilled-eggplant-zucchini-salad-recipe-with-feta-chickpeas-mint/
Ingredients
•1 (1½ lb.) eggplant
•2 large zucchini (I just used an equal weight of zucchini since mine was so large)
•Spray olive oil (original recipe called for 1 ½ T olive oil)
•½ tsp kosher salt
•½ tsp freshly ground black pepper
•1 (14 oz.) can chickpeas, drained & rinsed
•¼ cup crumbled feta cheese
•5 large mint leaves, thinly sliced (no mint, fresh or dried so I got innovative and used the dried mint from a peppermint tea bag)
•Juice of 1 lemon
Instructions
1.Preheat the oven to 400degrees (Original recipe grilled on medium grill) (See link above for remaining directions)
Hasselback Zucchini with Lemon, Basil & Feta
peasandcrayons.com/2014/06/hasselback-zucchini-with-lemon-basil-and-feta.html
Ingredients
•2 large zucchini squash
•1/4-1/2 cup feta cheese, crumbled
•1-2 TBSP fresh chopped basil, or to taste
•1/4 tsp garlic powder
•1/4 tsp paprika
•a pinch of red pepper flakes (spicy + optional)
•juice of 1/4 a lemon
•olive oil, to taste
•salt and pepper, to taste
•fresh parsley to garnish (optional)
Instructions
1 Preheat oven to 425 degrees F, or start up your grill! You can oven-bake them or toss them on the grill (foil-pouch style, of course!) along with some burgers or brats. I had a small child wrapped around my ankle so I baked. (See picture and additional directions on the link above)
Savory Zucchini Asiago Tomato Scones
(Not sure where this one is from I forgot to annotate)
Servings: 12 • Size: 1 scone • Old Points: 3 pts • Weight Watcher Points+: 4 pt
Calories: 141.5 • Fat: 5 g • Carb: 18.5 g • Fiber: 2 g • Protein: 6 g • Sugar: 2.5 g
Sodium: 380 mg • Cholest: 27 mg
Ingredients:
•3/4 cup cold buttermilk
•1 large egg, beaten
•1 cup white whole wheat flour (recommend: King Arthur)
•1 cup all purpose flour (recommend: King Arthur)
•1 tbsp baking powder
•3/4 tsp kosher salt
•1/4 cup chilled whipped butter (must be cold), cut into small pieces
•1 cup shredded zucchini, squeezed of all moisture
•2.5 oz Asiago cheese, shredded
•2.75 oz (just under 2/3 cup) sun dried tomatoes, minced
•1-1/2 tbsp rosemary, chopped
•cooking spray
•1 large egg white, beaten
Directions:
- Preheat the oven to 375°F. Combine the buttermilk and egg in a medium bowl, stirring with a whisk.
Spray baking sheet with cooking spray
Combine the flours with the baking powder and salt, in a large bowl, stirring with a whisk.
Squeeze all the excess moisture from the zucchini with a paper towel, you should wind up with 1 cup after it's all squeezed. In a bowl combine the zucchini, sun dried tomatoes, cheese and rosemary
Cut in the chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in the cheese, zucchini, sun dried tomatoes and rosemary. Add milk mixture, stirring just until moist, without overworking the dough
Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 10-inch circle onto the baking sheet, about 3/4" thick, you may need to sprinkle a little more flour on top if it's too sticky. Using a knife, cut dough into 12 wedges all the way through.
Brush egg white over dough. Bake until golden, about 20 - 22 minutes, depending on your oven. Serve warm
Death by Chocolate Zucchini Bread (This one I LOVE!)
www.delish.com/cooking/recipe-ideas/recipes/a48378/death-by-chocolate-zucchini-bread-recipe/
Ingredients
•1/2 c. melted butter, plus more for brushing pan
•1/2 c. cocoa powder, plus more for dusting pan
•1 1/4 c. all-purpose flour
•1 tsp. baking soda
•1 tsp. cinnamon
•1/4 tsp. kosher salt
•1 c. sugar
•1 egg plus 1 egg yolk
•1 tsp. vanilla extract
•2 c. grated zucchini (from 1 large or 2-3 small)
•2/3 c. chocolate chips (I used mini chocolate chips)
•Flaky sea salt, for garnish
Directions
1.Preheat oven to 350 degrees F. Butter and dust a loaf pan with cocoa powder.
(See link above for further directions)
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andrea
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Post by andrea on Sept 14, 2016 15:45:48 GMT -5
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Post by Deleted on Sept 14, 2016 18:49:21 GMT -5
Eureka. I found it. Here were my suggestions/ideas for zukes on 7/20/16 re "Monster Zucchini." (Not sure why am not able/permitted to quote the OP of the original query.) Recently, I shared a Grilled Zucchini Caprese you might like. Grilled Zucchini Caprese www.littlebroken.com/2015/05/...chini-caprese/The smaller version farm8.staticflickr.com/7107/7...4664d044_o.jpgOr: zucchini "fries" Ratatouille Zoodles (if you have a spiralizer thingy) Zucchini fritters/pancakes Zucchini bread -came across a good-looking lemon zucchini bread recipe - will share if you like An idea to play with: Hasselback Zucchini w Lemon, Feta & Basil peasandcrayons.com/?s=hasselback |
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peachesncream
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Post by peachesncream on Sept 18, 2016 20:05:44 GMT -5
I made the Ratatouille recipe from Cook's Country tonight, and we liked it very much. The fresh basil and lemon add to the bright flavor. DH had several helpings, and he's not a vegetable person!
For me, 1 tsp. of Kosher salt and 1/2 tsp. fresh ground pepper were enough; and a drizzle of olive oil at the end.
I cooked the vegetables a shorter time initially (barely tender, about 10-12 min.); they cook more after you add the tomatoes, and I didn't want them mushy.
The skillet is full to almost overflowing in the beginning, but the vegetables cook down some.
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BarbaraL
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Post by BarbaraL on Sept 20, 2016 20:00:54 GMT -5
This was my mother's recipe.
Zucchini and Tomatoes
4-5 medium zucchini
1 small onion, sliced
1 clove garlic, minced
2 tablespoons olive oil
2 fresh tomatoes, peeled and chopped
1 teaspoon salt
Freshly ground pepper
½ bay leaf
1 teaspoon oregano
Wash zucchini and cut into 1-inch slices Saute onion in olive oil in a skillet until slightly brown. Stir in garlic and tomatoes and cook 5 minutes longer over medium heat. Add zucchini, salt and pepper to taste, bay leaf and oregano, cover and cook gently for 20-25 minutes or until tender.
If after 15 minutes there appears to be a great deal of liquid in pan, remove cover for the last 5-10 minutes of cooking. Taste for seasoning, remove bay leaf, and serve immediately. Serves 4.
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BarbaraL
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Post by BarbaraL on Sept 20, 2016 20:18:36 GMT -5
The following recipe was given to me by a farmer at a farmer's market. I really enjoy it, probably because it tastes kind of like Thanksgiving stuffing.
Crustless Zucchini / Cousa Quiche
The following recipe can be made with either cousa or zucchini squash. It is similar to a quiche but much simpler to make as it does not require a crust. It can be served warm as a side dish or cold as a snack. It is also a hit as a hot or cold hors d’oeuvre.
Ingredients
3 cups coarsely grated squash
1 cup Bisquick (add ¼ cup more if using egg substitute)
½ cup chopped onion
½ cup Parmesan cheese
2 tsp parsley (dried is fine)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon oregano
1/3 cup oil (canola oil is fine)
4 eggs (or egg substitute equivalent to 4 eggs)
Mix all ingredients together. Pour into buttered baking pan, either a 9 x 9 inch square or 9” round cake pan. Bake in preheated oven at 350 degrees for 45 – 50 minutes.
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testkitchen45
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Post by testkitchen45 on Sept 20, 2016 20:19:55 GMT -5
Emptynestmom started a similar thread recently at the "other" site. There were excellent TNT contributions. Perhaps you can find it buried under the barrage of recently bumped old threads. Some of us might have copied that thread. *whistles; looks innocent* When my garden had a bumper crop this year (side note: when is zucchini NOT a bumper crop? home-grown zucchini always seems to come from the Grow Your Own Baseball Bat school of seed engineering) . . . anyway, a few Internet searches told me that I could shred my zucchini and freeze it. I'm hoping to try some of the recipes from the CLBB, as well as these new ones, & will post back once I have faves. |
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leahamm
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Post by leahamm on Sept 21, 2016 18:03:10 GMT -5
Last year I i made Zucchini Bread & Butter Pickles and will post the recipe if you want to go that route.
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Post by PattiA on Sept 22, 2016 10:27:19 GMT -5
These Zucchini and Goat Cheese Rollups are always a hit. * Exported from MasterCook * Zucchini and Goat Cheese Rollups Recipe By :lightly adapted by Patti Anastasia from www.finecooking.com/recipes/grilled-zucchini-goat-cheese-roll-ups.aspx?ac=fpServing Size : 8 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 small zucchini -- 6-7 inches long each 1 tablespoon olive oil 1/2 teaspoon salt 3 ounces goat cheese -- at room temperature 1 tablespoon finely chopped oil-packed sun-dried tomatoes -- well drained 1 teaspoon chopped fresh thyme salt and pepper to taste 2 tablespoons grated Parmigiano-Reggiano cheese Preheat oven to 400F. Line baking sheet with foil. Lightly brush foil with olive oil or spray with olive oil spray. Slice zucchini into 1/4-inch thick lengthwise strips: trim off both ends, then trim a little off two long sides of the zucchini and cut the remainder into lengthwise strips, each about 1/4-inch thick. You should get 3-4 strips from each zucchini. Brush both sides of the zucchini strips with olive oil and season with salt and pepper. Arrange strips on oiled baking sheet. Roast at 400F for 10 minutes, flip the zucchini slices, and roast for 4 minutes longer. Remove from oven and set aside to cool. In a small bowl, combine goat cheese, sun-dried tomatoes, salt, and pepper. Spread a heaping teaspoon of the filling thinly over one side of each zucchini strip. Roll up the zucchini (not too tightly, this is more like folding) and place the rollups on a baking sheet lined with foil or parchment paper. Sprinkle each roll with cheese. Preheat broiler to high. Brown under broiler for 2-3 minutes. NOTES : Tips: To make lengthwise zucchini slices for roll-ups: Trim off both ends, then trim a little off two long sides of the zucchini and cut the remainder into lengthwise strips, each about 1/4 inch thick. Brush both sides of the strips or slices with plenty of olive oil and season with kosher salt just before grilling. Make these ahead, refrigerate them, and then broil them just before serving. |
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sugarbetty
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Post by sugarbetty on Mar 13, 2017 23:22:58 GMT -5
Someone was telling me that they liked stuffed zucchini or "zucchini boats". Does anyone have a tried and true or solid recommendation for a recipe?
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Post by beth on Mar 14, 2017 0:34:27 GMT -5
My, DH makes stufffed zucchini but it is a process thing more than a recipe. I think he just scoope out the center and fills it with cottage cheese -- may add salt and pepper but not sure if there is much more to it than that. They are baked until the cheese is melted and bubbly. I'll try to find out tomorrow if there is anything I've missed.
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Post by erin elizabeth on Mar 14, 2017 6:57:18 GMT -5
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Post by Deleted on Feb 27, 2018 4:31:53 GMT -5
Thanks for sharing this awesome blog..It sounds great...
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